Grilled shrimp

[3sweeties]

How do you grill shrimp? I had some great grilled mequite shrimp at a restaurant. I've never cooked shrimp so I need some help. :oops:

[Cass]

Grilling shrimp is quick and very easy. There are lots of ways to season them, but this one is simple and tasty.

1 lb Large or Extra Large Raw Shrimp (Peel all but last tail section of shell)
(Do not use cooked shrimp, they have no flavor)
2-3 Cloves Garlic
3 T Olive Oil
Sea Salt
Fresh Pepper
Chipotle Powder (optional, adds some kick)
Fresh Lime

Skewers (If usind wood, soak in water at least one hour)

Chop garlic and add to olive oil. Put 4-5 shrimp on each skewer. Brush both sides with garlic/oil mix. Season with salt, pepper and chipotle powder. Grill approximately 2-3 minutes, turn and grill 1-2 minutes more. Do not over cook. Shrimp will turn pink. Remove and finish with fresh lime juice.

[3sweeties]

Thank you, especially for the skewer tip. I would've never known that.

[Sarah]

1 lb clean/de-veined shrim (raw)
1/4 c soy sauce
4 T EVOO
Garlic Powder
Onion Poweder
Pepper

Mix together and let set for an hour or two. Skewer and grill. MMMMMM

[smsmorris]

Originally posted by Cass@Jun 2 2006, 08:19 AM
Grilling shrimp is quick and very easy. There are lots of ways to season them, but this one is simple and tasty.

1 lb Large or Extra Large Raw Shrimp (Peel all but last tail section of shell)
(Do not use cooked shrimp, they have no flavor)
2-3 Cloves Garlic
3 T Olive Oil
Sea Salt
Fresh Pepper
Chipotle Powder (optional, adds some kick)
Fresh Lime

Skewers (If usind wood, soak in water at least one hour)

Chop garlic and add to olive oil. Put 4-5 shrimp on each skewer. Brush both sides with garlic/oil mix. Season with salt, pepper and chipotle powder. Grill approximately 2-3 minutes, turn and grill 1-2 minutes more. Do not over cook. Shrimp will turn pink. Remove and finish with fresh lime juice.
Yummy! Thank you!

[krispy1138]

I've made this better, and it's yummy (I usually add zucchini and tomato to the skewers, too):

Rosemary Shrimp Scampi Skewers

Threading olive oil-marinated shrimp on rosemary-branch skewers imparts a subtle herb flavor to the dish and a fantastic scent to your table. Rosemary has a long history of being associated with the heart. It has been believed by many to be a love charm, by others to be a token of remembrance and fidelity, and by some to be a potent aphrodisiac. Bamboo skewers also work quite well. Serve with steamed haricots verts.


1 tablespoon dry white wine
1 teaspoon fresh lemon juice
1 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
18 large shrimp, peeled and deveined (about 3/4 pound)
6 (6-inch) rosemary sprigs
Cooking spray
Lemon wedges (optional)

Combine first 6 ingredients in a zip-top plastic bag. Add shrimp to bag; seal and shake to coat. Marinate in refrigerator 30 minutes, turning bag occasionally.
Working with 1 rosemary sprig at a time, hold leafy end of sprig in 1 hand. Strip leaves off sprig with other hand, leaving 1/2 inch of leaves attached to leafy end of sprig. Repeat procedure with remaining rosemary sprigs to make 6 rosemary skewers. Thread 3 shrimp onto each rosemary skewer.
Heat a grill pan over medium-high heat. Coat both sides of shrimp skewers with cooking spray. Arrange 3 skewers on pan; cook 2 minutes on each side or until shrimp are done. Remove from pan; keep warm. Repeat procedure with remaining skewers. Serve with lemon wedges, if desired.

Yield: 2 servings (serving size: 3 skewers)

CALORIES 208(23% from fat); FAT 5.2g (sat 0.9g,mono 2.1g,poly 1.4g); PROTEIN 34.7g; CHOLESTEROL 259mg; CALCIUM 93mg; SODIUM 400mg; FIBER 0.1g; IRON 4.2mg; CARBOHYDRATE 2.4g

[Northern Lite]

VERY quick and easy method.....

Get as much shrimp as you want and in a bowl add:

EVOO
The shrimp.....(obviously)
**Emeril Lagasse spice **this is the special ingrediant! add as much as you want depending on how spicy you want it.

You can marinate them in this mixture for awhile to allow the spice to do its thing.

I like to leave the shells on the shrimp when I cook them so that there is less of a chance of drying them out while cooking.

You can grill them (or I sautee them sometimes too) for about 2-3 minutes per side....depending on how 'big' the shrimp are. They turn a light pink when they are done.

Peel, eat and enjoy! I :love: shrimp!

[chaza]

Reading these recipes really has me in the mood for grilled shrimp today!! Thanks for the recipe ideas.

[JillD]

This is one we tried this weekend, and LOVED it.

We got a pound of jumbo shrimp with the shell on. Make the dipping sauce ahead of time and put it in the fridge to marinate...
whisk together:
1/4 C EVOO
2 lemons, juiced
1/2 lemon, zested
2 cloves minced garlic
2 tsp oregano
salt and pepper to taste

Now for the shrimp:
Preheat grill to MED/Low
Place the shrimp in a large bowl or ziplock baggie and toss with approx 1/4 C EVOO. Just before putting the shrimp on the grill salt both sides evenly with kosher salt (Don't use fine-grain, b/c it melts too quick). An easy way is to lay it out on a plate or throw it in a grill basket and salt it, then flip it over). Then just place the shrimp in the center of the cooking grate about 3-4 minutes each side.

THe salt kinda coats the shell and when you peel the shrimp, it gets on the shrimp...and the lemon dipping sauce is great!!

[Pinky]

Thai Spiced Barbecue Shrimp (http://seafood.allrecipes.com/az/87163.asp)