Who said hamburgers, hot dogs, and steaks were the only things worth breaking out the grill for? Even delicate proteins like shrimp can (and should) be cooked on the grill. From spicy, pineapple-topped shrimp tacos to updated classics like garlicky scampi and New England-style shrimp rolls, we’ve got you covered.
Grilling adds a smoky flavor to whatever dish you’re making, but that’s not even the best part: You get to enjoy the great outdoors while you cook, even if that just means hanging out in your backyard. After all, summer isn’t over yet.
If you’re grilling shrimp for the first time, this super-simple dish is a great place to start: Just marinate the shrimp in a sweet-and-spicy mix of Sriracha, garlic, Worcestershire Sauce, and sugar, skewer them, and grill away.
Ingredients
| 1/3 |
cup Sriracha
|
| 1/3 |
cup olive oil
|
| 1 |
teaspoon Worcestershire Sauce
|
| 3 |
cloves garlic, crushed
|
| 1 |
handful cilantro, roughly chopped, plus more for garnish
|
| 1 |
teaspoon sugar
|
|
Salt
|
|
Freshly ground black pepper
|
| 2 |
pounds large shrimp (16 to 20 count), peeled and deveined
|
| 1/3 |
cup Sriracha
|
| 1/3 |
cup olive oil
|
| 1 |
teaspoon Worcestershire Sauce
|
| 3 |
cloves garlic, crushed
|
| 1 |
handful cilantro, roughly chopped, plus more for garnish
|
| 1 |
teaspoon sugar
|
|
Salt
|
|
Freshly ground black pepper
|
| 2 |
pounds large shrimp (16 to 20 count), peeled and deveined
|
Gazpacho is arguably the best thing to eat on a sweltering August night, especially when the idea of turning on the stove sounds like a nightmare. Bring the chilled, refreshing soup outdoors by pairing it with cumin-spiced shrimp fresh off the grill, which intensifies this soup’s summer vibes.
Ingredients
Green Gazpacho
| 1 |
cup quartered tomatillos or green tomatoes
|
| 1 |
cup chopped Persian or hothouse cucumber (“seedless”), about 1/2 of a large cucumber
|
| 2 |
tablespoons chopped sweet onion
|
| 1 |
garlic clove, peeled and smashed
|
| 1 |
stalk celery
|
| 1 |
tablespoon each cilantro, mint and basil leaves, chopped
|
| 1/2 |
avocado, peeled and pitted
|
| 2 |
teaspoons red wine vinegar
|
| 1/2 |
teaspoon salt
|
| 1 |
cup quartered tomatillos or green tomatoes
|
| 1 |
cup chopped Persian or hothouse cucumber (“seedless”), about 1/2 of a large cucumber
|
| 2 |
tablespoons chopped sweet onion
|
| 1 |
garlic clove, peeled and smashed
|
| 1 |
stalk celery
|
| 1 |
tablespoon each cilantro, mint and basil leaves, chopped
|
| 1/2 |
avocado, peeled and pitted
|
| 2 |
teaspoons red wine vinegar
|
| 1/2 |
teaspoon salt
|
Chili Cumin Shrimp
| 1/2 |
pound large uncooked shrimp, tail-on
|
| 1/2 |
teaspoon chili powder
|
| 1/2 |
teaspoon cumin
|
| 1/2 |
teaspoon garlic salt
|
| 1/2 |
pound large uncooked shrimp, tail-on
|
| 1/2 |
teaspoon chili powder
|
| 1/2 |
teaspoon cumin
|
| 1/2 |
teaspoon garlic salt
|
Garlic, lemon, and shrimp: They’re a holy trinity of flavor that’s never let us down. Add in a smoky char from the grill, and you’ve got a winning protein on your hands (and your plate!).
Ingredients
| 3 |
tablespoons olive oil
|
| 2 |
cloves garlic
|
| 1 |
pinch chili flakes
|
| 1 |
tablespoon sherry vinegar
|
|
zest of 1 lemon
|
| 1/2 |
pound cleaned and deveined shrimp (I prefer to use large, meaty shrimp for this recipe)
|
| 3 |
tablespoons olive oil
|
| 2 |
cloves garlic
|
| 1 |
pinch chili flakes
|
| 1 |
tablespoon sherry vinegar
|
|
zest of 1 lemon
|
| 1/2 |
pound cleaned and deveined shrimp (I prefer to use large, meaty shrimp for this recipe)
|
Rick Martinez’s Sweet Heat-style grilled shrimp tacos take inspiration from al pastor, with charred pineapple and a chunky, spicy salsa.
Ingredients
| 2 |
pounds large shrimp (16 to 20), cleaned, deveined and tails removed
|
| 4 |
chiles guajillos
|
| 2 |
chiles moritas
|
| 2 |
garlic cloves, peeled
|
| 1/3 |
cup freshly squeezed orange juice
|
| 3 |
tablespoons achiote (annatto) paste
|
| 2 |
whole cloves
|
| 1 |
tablespoon granulated sugar
|
|
Kosher salt
|
| 1/4 |
large pineapple, peeled, cored
|
| 1 |
pound ripe tomatoes, cored
|
| 3 |
tablespoons extra-virgin olive oil
|
| 3 |
to 6 chiles de árbol, stemmed (seeds removed for a milder flavor) and chopped
|
| 2 |
garlic cloves, finely grated
|
| 2 |
tablespoons freshly squeezed lime juice (optional)
|
| 4 |
cups vegetable oil
|
| 8 |
corn tortillas
|
|
Chopped onion, chopped cilantro, lime wedges (for serving)
|
| 2 |
pounds large shrimp (16 to 20), cleaned, deveined and tails removed
|
| 4 |
chiles guajillos
|
| 2 |
chiles moritas
|
| 2 |
garlic cloves, peeled
|
| 1/3 |
cup freshly squeezed orange juice
|
| 3 |
tablespoons achiote (annatto) paste
|
| 2 |
whole cloves
|
| 1 |
tablespoon granulated sugar
|
|
Kosher salt
|
| 1/4 |
large pineapple, peeled, cored
|
| 1 |
pound ripe tomatoes, cored
|
| 3 |
tablespoons extra-virgin olive oil
|
| 3 |
to 6 chiles de árbol, stemmed (seeds removed for a milder flavor) and chopped
|
| 2 |
garlic cloves, finely grated
|
| 2 |
tablespoons freshly squeezed lime juice (optional)
|
| 4 |
cups vegetable oil
|
| 8 |
corn tortillas
|
|
Chopped onion, chopped cilantro, lime wedges (for serving)
|
Hoping to impress some dinner guests at your next backyard barbecue? Wrapping shrimp with mint leaves and thin slices of prosciutto before they hit the grill will do just that—all while yielding a dish that’s still relatively simple to make.
Ingredients
| 18 |
fresh mint leaves (plus 1 tablespoon minced)
|
| 1 |
to 2 large garlic cloves
|
| 1 |
medium to large lemon
|
| 1/4 |
teaspoon freshly ground black pepper
|
| 1 |
tablespoon olive oil, plus additional for grilling
|
| 1 |
pound extra-jumbo shrimp
|
| 9 |
paper-thin slices prosciutto
|
| 18 |
fresh mint leaves (plus 1 tablespoon minced)
|
| 1 |
to 2 large garlic cloves
|
| 1 |
medium to large lemon
|
| 1/4 |
teaspoon freshly ground black pepper
|
| 1 |
tablespoon olive oil, plus additional for grilling
|
| 1 |
pound extra-jumbo shrimp
|
| 9 |
paper-thin slices prosciutto
|
Air-drying and dry-brining make all the difference in this updated take on shrimp scampi, courtesy of Serious Eats’ J. Kenji López-Alt.
Ingredients
| 2 1/2 |
pounds large (16–20 per pound) shrimp, peeled and deveined (frozen and thawed are okay)
|
| 1/2 |
teaspoon baking soda
|
| 1 |
tablespoon kosher salt, plus more to taste
|
| 1 |
teaspoon sugar (optional)
|
| 4 |
medium cloves garlic, minced, divided
|
| 1/4 |
cup extra-virgin olive oil, divided
|
| 1 |
teaspoon zest and 4 teaspoons juice from 1 lemon
|
| 2 |
tablespoons finely chopped fresh parsley leaves
|
|
Freshly ground black pepper
|
| 2 1/2 |
pounds large (16–20 per pound) shrimp, peeled and deveined (frozen and thawed are okay)
|
| 1/2 |
teaspoon baking soda
|
| 1 |
tablespoon kosher salt, plus more to taste
|
| 1 |
teaspoon sugar (optional)
|
| 4 |
medium cloves garlic, minced, divided
|
| 1/4 |
cup extra-virgin olive oil, divided
|
| 1 |
teaspoon zest and 4 teaspoons juice from 1 lemon
|
| 2 |
tablespoons finely chopped fresh parsley leaves
|
|
Freshly ground black pepper
|
Using a heavy-duty cast iron skillet on the grill means that you can achieve smoky, charred shrimp without worrying about the delicate protein sticking to the grill grates like it often does.
Ingredients
| 1/4 |
cup finely minced shallots
|
| 1/4 |
teaspoon kosher salt, plus more to taste
|
| 1/2 |
teaspoon sugar
|
| 1 |
finely minced hot chile
|
| 1/4 |
cup freshly squeezed lime juice or a mix of lime and vinegar, such as white balsamic
|
| 1/4 |
cup (scant) finely minced cilantro
|
| 2 |
tablespoons finely minced parsley
|
| 1/3 |
cup extra-virgin olive oil, plus more to taste
|
| 1 |
pound (16 to 20 count) shrimp, peeled, deveined, and butterflied
|
| 1 |
tablespoon neutral oil
|
| 1/4 |
cup finely minced shallots
|
| 1/4 |
teaspoon kosher salt, plus more to taste
|
| 1/2 |
teaspoon sugar
|
| 1 |
finely minced hot chile
|
| 1/4 |
cup freshly squeezed lime juice or a mix of lime and vinegar, such as white balsamic
|
| 1/4 |
cup (scant) finely minced cilantro
|
| 2 |
tablespoons finely minced parsley
|
| 1/3 |
cup extra-virgin olive oil, plus more to taste
|
| 1 |
pound (16 to 20 count) shrimp, peeled, deveined, and butterflied
|
| 1 |
tablespoon neutral oil
|
Pair spicy, lime-infused shrimp with a salsa made from in-season peaches, mint, and cilantro, and you’ve got a dish that’s worthy of any summer cookout.
Ingredients
Shrimp
| 1/4 |
cup fresh lime juice
|
| 2 |
tablespoons sambal oelek (chile garlic paste)
|
| 2 |
tablespoons Sriracha chile sauce
|
| 1 |
tablespoon soy sauce
|
| 2 |
teaspoons brown sugar
|
| 1 |
pound shrimp, peeled and deveined
|
| 1/4 |
cup fresh lime juice
|
| 2 |
tablespoons sambal oelek (chile garlic paste)
|
| 2 |
tablespoons Sriracha chile sauce
|
| 1 |
tablespoon soy sauce
|
| 2 |
teaspoons brown sugar
|
| 1 |
pound shrimp, peeled and deveined
|
Salsa
| 2 |
medium peaches, pitted and finely chopped
|
| 1 |
tablespoon chopped fresh cilantro
|
| 1 |
tablespoon chopped fresh mint
|
| 1 |
tablespoon finely chopped red onion
|
| 1 |
tablespoon fresh lime juice
|
| 1 |
small jalapeño, finely chopped (optional)
|
|
Pinch of salt
|
| 2 |
medium peaches, pitted and finely chopped
|
| 1 |
tablespoon chopped fresh cilantro
|
| 1 |
tablespoon chopped fresh mint
|
| 1 |
tablespoon finely chopped red onion
|
| 1 |
tablespoon fresh lime juice
|
| 1 |
small jalapeño, finely chopped (optional)
|
|
Pinch of salt
|
In 20 minutes flat, you can have intensely flavorful shrimp, doused in a nutty, tomatoey Romesco sauce on the table. Need we say more?
Ingredients
Romesco sauce
| 1/4 |
cup sliced almonds, toasted
|
| 3/4 |
cup roasted piquillo or red bell peppers (about half of a 10-ounce jar)
|
| 1/4 |
cup extra-virgin olive oil
|
| 1/4 |
cup sun-dried tomatoes packed in olive oil
|
| 3 |
tablespoons olive oil from the jar of sun-dried tomatoes
|
| 3 |
tablespoons water
|
| 2 1/2 |
tablespoons sherry vinegar, plus more to taste
|
| 2 |
teaspoons smoked Spanish paprika
|
| 1/2 |
teaspoon garlic powder
|
| 3 |
pinches red pepper flakes, or to taste
|
|
Kosher salt and freshly ground black pepper
|
| 1/4 |
cup sliced almonds, toasted
|
| 3/4 |
cup roasted piquillo or red bell peppers (about half of a 10-ounce jar)
|
| 1/4 |
cup extra-virgin olive oil
|
| 1/4 |
cup sun-dried tomatoes packed in olive oil
|
| 3 |
tablespoons olive oil from the jar of sun-dried tomatoes
|
| 3 |
tablespoons water
|
| 2 1/2 |
tablespoons sherry vinegar, plus more to taste
|
| 2 |
teaspoons smoked Spanish paprika
|
| 1/2 |
teaspoon garlic powder
|
| 3 |
pinches red pepper flakes, or to taste
|
|
Kosher salt and freshly ground black pepper
|
Shrimp
| 1 1/2 |
pounds large or jumbo shrimp, peeled and deveined, tails left on
|
| 1 |
teaspoon Morton’s kosher salt (or 1½ teaspoons Diamond Crystal)
|
|
Olive or neutral oil, for grilling
|
| 1 |
lemon, halved
|
| 1 1/2 |
pounds large or jumbo shrimp, peeled and deveined, tails left on
|
| 1 |
teaspoon Morton’s kosher salt (or 1½ teaspoons Diamond Crystal)
|
|
Olive or neutral oil, for grilling
|
| 1 |
lemon, halved
|
Wrapping shrimp in a foil packet (with butter, curry paste, and garlic) and cooking it on the grill is perhaps the easiest way to achieve the savory, saucy dinner of your dreams—all you need is a loaf of good, crusty bread to mop up every last drop.
Ingredients
| 2 |
garlic cloves
|
| 3-5 |
fresh basil leaves
|
| 3 |
sprigs cilantro
|
| 4 |
tablespoons butter, softened
|
| 2 |
teaspoons red curry paste
|
|
salt, to taste
|
|
freshly ground pepper, to taste
|
| 24 |
large shrimp, peeled and deveined (tail left on if desired)
|
|
large shrimp, peeled and deveined (tail left on if desired)
|
|
Sriracha Sauce for serving, optional
|
|
fresh basil leaves, chiffonade for garnish
|
| 2 |
garlic cloves
|
| 3-5 |
fresh basil leaves
|
| 3 |
sprigs cilantro
|
| 4 |
tablespoons butter, softened
|
| 2 |
teaspoons red curry paste
|
|
salt, to taste
|
|
freshly ground pepper, to taste
|
| 24 |
large shrimp, peeled and deveined (tail left on if desired)
|
|
large shrimp, peeled and deveined (tail left on if desired)
|
|
Sriracha Sauce for serving, optional
|
|
fresh basil leaves, chiffonade for garnish
|
Lobster rolls are undeniably delicious—but they’re not cheap. Instead of lobster, used grilled shrimp for a New England-style seafood roll that doesn’t break the bank.
Ingredients
| 2 |
pounds 16/20 shrimp, tails removed, peeled, and deveined
|
| 1 1/2 |
tablespoons extra-virgin olive oil
|
| 1 1/2 |
teaspoons kosher salt, divided
|
| 3/4 |
teaspoon freshly ground black pepper, divided
|
| 1/2 |
cup mayonnaise
|
| 1 |
tablespoon lemon zest (from about 1 large lemon)
|
| 3 |
tablespoons lemon juice (from about 1 large lemon)
|
| 1 |
bunch scallions (about 5 to 8), light and white green parts, thinly sliced
|
| 1 |
small celery stalk, finely chopped
|
| 1/4 |
cup celery leaves, roughly chopped
|
| 6 |
New England–style top-split hot dog buns
|
| 3 |
tablespoons unsalted butter, at room temperature
|
| 1 |
tablespoon finely chopped chives, plus more for serving
|
|
Flaky sea salt, to serve
|
| 2 |
pounds 16/20 shrimp, tails removed, peeled, and deveined
|
| 1 1/2 |
tablespoons extra-virgin olive oil
|
| 1 1/2 |
teaspoons kosher salt, divided
|
| 3/4 |
teaspoon freshly ground black pepper, divided
|
| 1/2 |
cup mayonnaise
|
| 1 |
tablespoon lemon zest (from about 1 large lemon)
|
| 3 |
tablespoons lemon juice (from about 1 large lemon)
|
| 1 |
bunch scallions (about 5 to 8), light and white green parts, thinly sliced
|
| 1 |
small celery stalk, finely chopped
|
| 1/4 |
cup celery leaves, roughly chopped
|
| 6 |
New England–style top-split hot dog buns
|
| 3 |
tablespoons unsalted butter, at room temperature
|
| 1 |
tablespoon finely chopped chives, plus more for serving
|
|
Flaky sea salt, to serve
|
This shrimp recipe—with its peas, asparagus, and mascarpone—marries the best of spring and summer flavors. Preserved lemon adds a touch of funk and makes for a natural pairing with Pernod-marinated shrimp.
Ingredients
for the risotto
| 1/4 |
cup olive oil
|
| 2 |
medium onions, chopped
|
| 1 |
small fennel bulb, chopped
|
| 4 |
cloves garlic minced, about 1 tbsp.
|
|
fine sea salt, to taste
|
| 2 |
cups Arborio rice
|
| 1/2 |
cup Pernod, or other anise apéritif
|
| 1/2 |
cup lemon juice
|
| 6-8 |
cups hot chicken stock
|
| 3 |
tablespoons unsalted butter
|
| 1/2 |
cup mascarpone
|
| 2 |
tablespoons rinsed and finely diced preserved lemon rind
|
| 1/4 |
cup coarsely chopped mint leaves
|
| 2 |
cups peas
|
| 1 |
bunch asparagus, chopped into 2-inch lengths and blanched in salted, boiling water
|
|
freshly ground white pepper
|
| 1/4 |
cup olive oil
|
| 2 |
medium onions, chopped
|
| 1 |
small fennel bulb, chopped
|
| 4 |
cloves garlic minced, about 1 tbsp.
|
|
fine sea salt, to taste
|
| 2 |
cups Arborio rice
|
| 1/2 |
cup Pernod, or other anise apéritif
|
| 1/2 |
cup lemon juice
|
| 6-8 |
cups hot chicken stock
|
| 3 |
tablespoons unsalted butter
|
| 1/2 |
cup mascarpone
|
| 2 |
tablespoons rinsed and finely diced preserved lemon rind
|
| 1/4 |
cup coarsely chopped mint leaves
|
| 2 |
cups peas
|
| 1 |
bunch asparagus, chopped into 2-inch lengths and blanched in salted, boiling water
|
|
freshly ground white pepper
|
for the shrimp
| 24 to 32 |
large, de-veined shrimp, shell on
|
| 3 |
tablespoons olive oil
|
| 2 |
tablespoons Pernod, or other anise apéritif
|
| 3 |
cloves of garlic, minced, about 3 tsp.
|
|
zest of half a large lemon
|
| 2 |
teaspoons finely chopped rosemary leaves
|
| 1 |
teaspoon kosher salt
|
| 1/2 |
teaspoon black pepper
|
| 24 to 32 |
large, de-veined shrimp, shell on
|
| 3 |
tablespoons olive oil
|
| 2 |
tablespoons Pernod, or other anise apéritif
|
| 3 |
cloves of garlic, minced, about 3 tsp.
|
|
zest of half a large lemon
|
| 2 |
teaspoons finely chopped rosemary leaves
|
| 1 |
teaspoon kosher salt
|
| 1/2 |
teaspoon black pepper
|
What’s your favorite way to grill shrimp? Let us know below!
This post was originally published on this site (link)
