February 11, 2023

Grilled Spicy Garlic Herb Shrimp

Grilled shrimp are a perfect spring or summer staple on the grill. Not much is needed to make these shrimp crave-worthy! Just a simple soak in this tangy marinade and these shrimp will quickly become one of your new favorite recipes. The marinade is made with garlic, lemon, and other fresh herbs and spice and create a deliciously tangy flavor.  Great simply with a salad, or if you're looking for more they go great atop a grain or pasta (bucatini, spaghetti, etc) as well.  They also make for a wonderful appetizer.  

A marinade is meant to tenderize meat and infuse it with flavorful herbs and spices. Because shrimp are so tender, marinating and cooking takes mere minutes compared to other proteins so it’s important to not over-marinate or overcook. You'll have dinner ready in no time at all!  

If you don't have an outdoor grill, no problem at all!  They cook up just as well on an indoor grill-pan or in a large skillet. 

Ingredients

 1 stick cold unsalted butter, cubed and divided
 1 Serrano chili pepper, finely chopped (remove seeds for mild)
 3 large cloves garlic, minced
 1 shallot, minced
 ½ cup dry white wine
 1 lemon, juiced, divided
 2 tbsp extra-virgin olive oil
 1 ½ lbs jumbo shrimp, shells and tails on
 2 tbsp fresh mint leaves, chopped plus additional for garnishing
 2 tbsp fresh parsley, chopped
 Flaky salt and fresh ground black pepper, to taste

Directions

1

Peel the shrimp, leaving tails on. With a paring knife, slice down on the back side on the shrimp from tip to tail about 3/4 of the way through. Remove any intestinal tract inside and discard. Slice far enough into the shrimp that the shrimp is butterflied. Add the shrimp to a medium bowl and drizzle with olive oil and season with salt and pepper. Stir to coat. Store in the fridge or keep covered while preparing the sauce.

2

For the sauce: In a medium saucepan, add 2 Tbsp of the cold butter (keep the remaining butter in the fridge to stay cold so the sauce emulsifies when added later). Heat the butter over medium heat until melted.

3

Add the Serrano pepper, garlic and shallot and allow to cook until softened and translucent, about 2-3 minutes. Add the wine and simmer to reduce by half, around 3 minutes. Season with salt and remove from heat.

4

Remove the chilled butter from the fridge. Add the butter to the pan and whisk until melted and smooth. Add half of the lemon juice and stir.

5

Divide the sauce into two small bowls. Stir the mint and parsley into one bowl and set aside. Place aluminum foil on top of both bowls to keep them warm.

6

Lightly grease a grill or grill pan with oil and heat to medium-high heat.

7

Place the shrimp on the grill and allow to cook for 2 to 3 minutes per side. During the last couple minutes of cooking, lightly spoon a little bit of the garlic butter sauce without herbs over the shrimp (be careful of flames if grilling). Shrimp is cooked when pink and opaque.

8

Remove the shrimp to a plate. Drizzle the remaining half of the divided lemon juice over the shrimp then spoon the butter sauce with herbs over the shrimp. Garnish with remaining chopped mint leaves.

Grilled Spicy Garlic Herb Shrimp

Grilled Spicy Garlic Herb Shrimp

Category, , , , , , DifficultyIntermediateYields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients

 1 stick cold unsalted butter, cubed and divided
 1 Serrano chili pepper, finely chopped (remove seeds for mild)
 3 large cloves garlic, minced
 1 shallot, minced
 ½ cup dry white wine
 1 lemon, juiced, divided
 2 tbsp extra-virgin olive oil
 1 ½ lbs jumbo shrimp, shells and tails on
 2 tbsp fresh mint leaves, chopped plus additional for garnishing
 2 tbsp fresh parsley, chopped
 Flaky salt and fresh ground black pepper, to taste

Steps

1

Peel the shrimp, leaving tails on. With a paring knife, slice down on the back side on the shrimp from tip to tail about 3/4 of the way through. Remove any intestinal tract inside and discard. Slice far enough into the shrimp that the shrimp is butterflied. Add the shrimp to a medium bowl and drizzle with olive oil and season with salt and pepper. Stir to coat. Store in the fridge or keep covered while preparing the sauce.

2

For the sauce: In a medium saucepan, add 2 Tbsp of the cold butter (keep the remaining butter in the fridge to stay cold so the sauce emulsifies when added later). Heat the butter over medium heat until melted.

3

Add the Serrano pepper, garlic and shallot and allow to cook until softened and translucent, about 2-3 minutes. Add the wine and simmer to reduce by half, around 3 minutes. Season with salt and remove from heat.

4

Remove the chilled butter from the fridge. Add the butter to the pan and whisk until melted and smooth. Add half of the lemon juice and stir.

5

Divide the sauce into two small bowls. Stir the mint and parsley into one bowl and set aside. Place aluminum foil on top of both bowls to keep them warm.

6

Lightly grease a grill or grill pan with oil and heat to medium-high heat.

7

Place the shrimp on the grill and allow to cook for 2 to 3 minutes per side. During the last couple minutes of cooking, lightly spoon a little bit of the garlic butter sauce without herbs over the shrimp (be careful of flames if grilling). Shrimp is cooked when pink and opaque.

8

Remove the shrimp to a plate. Drizzle the remaining half of the divided lemon juice over the shrimp then spoon the butter sauce with herbs over the shrimp. Garnish with remaining chopped mint leaves.

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