The most amazing Grilled Shrimp is CRISPY on the outside, juicy on the inside, and doused with Lemon Garlic Butter. They’re all MINE!!
And…. welcome to GRILLING WEEK!!🔥🔥🔥
🔥Welcome to GRILLING WEEK!🔥
With 4th of July around the corner and several pending invitations to “pop over to the States” to join the festivities, I thought I’d get the party started with GRILLING WEEK here on RecipeTin Eats!!
Here’s a little preview of what’s in store – if this doesn’t make your stomach grumble, you’re either made of stone, or a vegetarian…. 😂
And we’re kicking off Grilling Week with a ripper – CRISPY Grilled Shrimp with LEMON GARLIC BUTTER SAUCE!!
Grilled Shrimp
This Grilled Shrimp recipe is designed to make the most of cooking shrimp on the BBQ. It has it all!
TEXTURE – from the crispy surface of the shrimp and little golden bits of garlic in the butter sauce
FLAVOUR – from the smokey char from the BBQ, seasoning on the shrimp, the shrimp itself and of course, butter, butter, butter…
LUXURY – from the rich butter sauce
SPEED – it’s a 10 minute recipe, from start to finish!
What you need
VERY little!
I used to be a fresh prawn/shrimp snob because I always found the texture and flavour of frozen shrimp lacking compared to peeling fresh ones. But nowadays, you can get very good frozen peel shrimp and that’s what I use on a day to day basis.
Shrimp versus prawns
Same thing! What the US and Canada call “shrimp” is called “prawns” in most of the rest of the world. Being Aussie, I usually write my recipes as “prawn” first and foremost, but today’s recipe is for my friends in the US so it’s SHRIMP all the way!
How to cook it
Very speedy! Specifically for this recipe, there is:
no marinating needed. In fact, you should NOT season ahead of time because it will draw moisture out of the shrimp
6 minutes total cook time – 2 minutes for the butter, 4 minutes for the shrimp on the BBQ
The only thing to watch out for is to ensure you do not overcook the shrimp! Overcooked shrimp is tough and rubbery – if you throw it at a wall, it’ll bounce right back and hit you in the face. 😂
Stove? Oven?
100% yes for the stove. In fact, I had to rephotograph it today because I wasn’t happy with the photos (who me? Fussy? 🤪) but it’s raining so I cooked it inside. Same crust, same flavour!
But the oven is a no-go zone I’m afraid – just can’t get the same crust because of the short cook time.
The shrimp is just the first part….
The really great thing about this Grilled Shrimp recipe is that it’s the gift that keeps on giving.
Eat the juicy shrimp first…….
……..then you get to mop up all that gorgeous Lemon Garlic Butter with crusty bread……
O.M.G.
I hate to talk like a teenager, but sometimes the occasion warrants it.
I feel like this shrimp is one such occasion!! 😂 – Nagi x
Watch how to make it
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Crispy Grilled Shrimp (Prawns) with Lemon Butter Sauce
Ingredients
Lemon Garlic Butter:
- 90g / 6 tbsp butter , unsalted
- 1/4 tsp salt
- 3 tsp garlic , very finely chopped (do not use mincer, Note 1)
- 1.5 tbsp lemon juice , plus more to taste
Shrimp/Prawns:
- 500g/ 1 lb large shrimp / prawns , raw, peeled and deveined (Note 2)
- 1 tsp garlic powder
- 1 tsp smoked paprika (plain or sweet ok too)
- 1/4 tsp cayenne pepper
- 1 tbsp lemon juice (skip if using stove)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
Serving (optional):
- 1 lemon , halved, grilled if desired
- Lemon wedges or slices
- 2 tbsp finely chopped parsley
Instructions
Preparation:
- Brush BBQ grills with oil, then preheat on high until very hot.
- If shrimp are small and might fall through grills, skewer them (use 2 skewers, Note 3)
Make Sauce:
- Melt butter in a small saucepan over medium high heat.
- Add garlic and salt. Stir until garlic is LIGHT golden brown, then immediately remove from stove (residual heat will make garlic golden & crispy).
- Stir through lemon.
Shrimp/Prawns (Stove: Note 4):
- Pat shrimp dry with paper towels (to ensure crispiness!)
- Just prior to cooking, place in bowl, sprinkle/drizzle over remaining ingredients. Toss gently to coat.
- Working quickly, place shrimp on BBQ and cook each side for 2 minutes until golden and crusty.
- Immediately remove shrimp onto serving plate.
Serving:
- Drizzle over all the Lemon Garlic Butter, sprinkle with parsley and serve immediately with fresh lemon.
- Crusty bread to mop up the crazy delish butter on the plate is essential!
Recipe Notes:
Nutrition Information:
Life of Dozer
I took most of the prawns I made earlier today to Geoff, the local who lives in his car at the dog park.
He approved!
Neither Dozer nor his companion Cleo got to try it. Too much garlic, bad for dogs!
The recipe says use raw shrimp ( which is grey color) and in the video the shrimp is pink which is usually already cooked. I am confused as to which one to use. This looks delicious, can’t wait to try it !
Hi Sandy, It’s just the type of shrimp, always use raw here – N x
I have a bag of precooked shrimp in my freezer with no idea how to use it… can precooked be used in this recipe and just decrease the cooking time? The sauce looks delicious!
Hi Erin, Unfortunately you need raw here – why not try some Vietnamese rice paper rolls with cooked shrimp!
Thank you!
454 grams to the pound. Not 500. Looks delicious.
Yes you are right but it’s close enough for the purpose of this recipe 🙂 N x
I’m Canadian (Canada Day coming up on Monday, July 1) and I call these biggies prawns! Shrimp are those tiny little things that I won’t eat, lol. Going camping this w/e and will take some PRAWNS with me – with this recipe!
I hope you love them Sandra!
Wonderful! Wonderful! Wonderful! We are foodies and this dish was a definite keeper. Served it as an appetizer with toasted bread to soak up the juices.
Another winner! I served these up with steamed rice and fresh salad and stirred a little chopped coriander through the sauce. Please keep posting your amazing recipes!
You have a heart of gold N! Thanks for letting us meet Geoff! He looks like he’s a very kind guy and appreciates all the food you give him and his dog Cleo too! ❤
I made this last night and it was incredible! With the garlic-lemon combo, I played up a Greek theme. I served the shrimp with pita, a side of pasta with browned butter and mizithra and a Greek inspired salad (Greek salad with lettuce). So, so good. Thanks Nagi!
A huge grin from a foodie Australian: These are PRAWNS . . .that are being BARBECUED . . .grilling has a different meaning here 🙂 ! Oh, all the very best to all the Yanks and Canadians across the Pond . . . have a great time if it stops raining . . . lemon-garlic always . . . the bit of chilli sounds great . . .
Love your shrimp recipe as said by your CANADIAN FOOD FAN👍😄..big hug to Dozer from his food fan Luca. .and thumbs up to you Nagi for looking after the man in the Dog park..💕
It’s Canada Day on July 1 but I may not wait that long to try these. I usually cook the garlic/butter/oil first and then throw the prawns in for the last few minutes and I don’t add spices but I may have to change that!
Looks yummy! I will make😍
Being a vegetarian I cannot try this recipe, although it looks very tempting. I just wanted to acknowledge your generous and kind gift to Geoff … we need more caring people like you in our lives.
Omgoodness!! Those plump prawns look so juicy and delicious.. Love every 5th ING about this 😍
Hi Nagi! OMG is right! These look amazing my friend! I like that this is so quick to make, more time to socialize. Crusty bread is absolutely a must, as is a nice, cold beer!
Making this for dinner tomorrow. (Already have a cornish hen brining for tonight.). LOVE your recipes. Always start, and usually end, here.
However, above and beyond your awesome food, I love reading your descriptions and sassy comments. Your enthusiasm makes my day. keep on doin’ whatcha doin’. Hugs and wet nose kisses to Dozer from Obe.
So very nice of you to share your food creation with your dog park friend. I’m sure it was devoured…..I am drooling! This will be on my 4th of July menu for sure. Thank you😊
Also, if I use salted butter should I just omit the salt?
I know what I’m making for the Fourth of July !!!!😜
You got me with the crusty bread mopping!!🤤
Looks yummy! Cannot wait to make this for my glutton of a husband!