While a lot of my recipes are for full meals, or full dishes, sometimes I like to share key components that can be used in a variety of ways. Like this recipe for Grilled Garlic Shrimp. You can use this for salad, pasta, over steak or chicken, in a rice bowl or along with some grilled veggies. It is as simple combo of common ingredients that make it fairly versatile.
I almost always prefer to serve shrimp out of the shell, with the tail off. I know there are preparations that it works better to have the tails on or even the shells, but I dont like the mess. But I also do not like to leave tails on shrimp when the majority of the meal is to be eaten with a fork. Not my favorite to be digging in Alfredo sauce to get the shrimp tails off.
Substitutes and Variations:
Depending on how you plan to serve this, you could leave the tails on the shrimp. I personally don’t like to have tails on if the meal is meant to be eaten with a fork and not your hands – like pasta. If you wanted to add more heat you could add in red pepper flakes. If you wanted a brighter or fresher component, you could add lemon juice.
Suggestions for Sides:
This goes great over a Broccoli Fettuccine Alfredo. You can also serve it with a rice pilaf or fried rice. You can add it to a rice bowl, have it in a burrito or serve it over buttered noodles. If you cool it, you can add it to a Caesar salad as well.
Tools that may make this recipe easier:
The grill pan is the star of making this recipe. I love my grill pan. I use it pretty often, especially in the rainy months when its just too wet out or in the subzero days when it takes too much fuel to keep the grill to temperature. One thing about picking a grill pan, is to make sure the raised “grill lines” actually cover the majority of the flat bottom of the pan. I’ve seen some that end and inch or more from the edge and this is just wasted cooking space. This resulting in the whole meal taking longer to prepare as you have to do more batches.
Now Let’s Get Cookin’!
Grilled Garlic Shrimp
Equipment
Ingredients
- 3 lb Jumbo Shrimp deveined, peeled, tails-off
- ½ cup Olive Oil
- 1 tbsp Garlic Powder
- 1 tbsp Dried Parsley
- 1 tsp Onion Powder
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Combine all ingredients in a bowl and toss to coat evenly. Cover and place in refrigerator for at least an hour.
- Using a Grill: Heat grill to highest heat. If grill grates opening are wider than shrimp, use a mesh grill pan or foil to prevent falling through. Add shrimp, one a time to the grill. Once you get them all on the grill, wait two minutes then start flipping each over. Again wait two minutes and remove from heat once opaque.
- Using a Grill Pan: Heat pan to high. You will have to grill the shrimp in batches. Start adding the shrimp one at a time to the pan. Once the pan in full, wait 3 minutes then go back to the start and flip each shrimp. Wait another three minutes and remove from heat once opaque.
- If serving in a hot/warm preparation, keep warm on a platter in cold oven.
- If serving in a cool/cold preparation, you can bring down to room temp on the counter than transfer to a container and place in the refrigerator.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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This sounds and looks great #Wednesday link up
Oh my, this is one of those foods I could every day, several times! It reminds me of the joyful winter days spent on a secluded African beach. I can’t go there right now, but we’ll try out your recipe instead 🙂