I had some shrimp in the freezer, and my husband was eager to do some grilling so we looked around online to see if we could find a good grilled shrimp recipe. Whenever I try to find a recipe last minute I usually fail because I am missing a few irreplaceable ingredients. So we were looking something that wasn’t too exotic but really packed a flavor punch. Fortunately, Ina Garten happens to have a really fantastic and easy grilled shrimp recipe. She calls for larger shrimp than I had though honestly you can make it with any shrimp you have on-hand. As you can see in the picture we served it with cole slaw, but it’d be great over a salad or with a side of grilled asparagus or other kind of veggie.
1 pound shrimp (whatever size you have, use as few shrimp as you want or up to 2 pounds – more would need more marinade)
3-4 cloves of garlic
Large handful of parsley
Large handful of dill
2 tsp dijon mustard (grainy mustard would be fabulous I bet!)
1 tsp of dry mustard
2 tsp kosher salt
1/2 tsp of black pepper (or more if you like things peppery)
1/4 cup olive oil (I used extra virgin)
1 lemon, juice of
Additional equipment: grill, tongs, 10 (or so – just grab a handful) wooden skewers. You could also do this in a pan, but you won’t get those delicious grill marks. If you have other types of skewers you could use those too.
- Assemble all the ingredients. Always do this first in case you forgot something or whatever.
- Fill a shallow pan with water and put skewers in to soak. Do NOT skip this step. Your wooden skewers will light on fire if they have not been soaked for at least 30 minutes.
- Chop the garlic cloves, shallot, parsley, and dill pretty finely. You want to do this so that you don’t get a huge chunk of garlic in your mouth when you’re eating a shrimp.
- Place all the ingredients (excluding shrimp) in a large gallon bag (or a bowl or a couple sandwich bags – again, whatever you have).
- Mix the ingredients together so everything is evenly distributed.
- Add the shrimp (if they’re frozen make sure they are defrosted completely), get the excess air out of the bag and seal it up.
- Squish the shrimp around until all the little shrimpies are coated evenly in the marinade.
- Let the shrimp sit in the marinade for an hour. If you don’t have that much time, try to give the shrimp as much time as possible in the marinade as you can.
- Pull the shrimp out and skewer approximately 5 onto each one. Skewer fewer if the shrimp are large. Just make sure that you give the shrimp room to cook. Don’t worry about shaking the excess marinade off the shrimp when you’re skewering them. Also, skewer each shrimp in two places so that they are easy to flip on the grill (for example, through the part near where the head was and also near the tail).
- Prep your grill and put the skewers on the grill. Grill them for approximately 1 1/2 minutes on each side. You’re looking for the shrimp to turn pink and opaque. Be careful not to overcook the shrimp as they are pretty chewy and unappetizing when they’re overcooked.
- My husband ate the shrimp straight off the skewer, but I preferred to slide them off and eat them with a fork. Either way, enjoy!