Shrimp is my favorite seafood and I could easily eat it every week. It requires very little cooking time and a perfect thing to grill over the Labor Day weekend. I have a number of ways to cook shrimp such as Roasted Shrimp Cocktail, Shrimp and Pasta Salad, or a few ways to cook it on the grill; see my recipe Prosciutto Wrapped Grilled Shrimp Two Ways or try the following recipes. The first one has a spicy marinade and the second I pinned on Pinterest – just love all of the good things you can find there 🙂
Shrimp on the Grill
- 1/2 cup canola oil
- 1 onion, chopped
- 2 tbsp. Cajun seasoning (McCormick blend has garlic, black, cayenne and chili pepper, oregano, sea salt, onion, paprika and red and green bell peppers)
- 3 garlic cloves, minced
- 1 tsp. fresh thyme, minced or 1/2 tsp. dried
- 1 tsp. fresh rosemary, minced or 1/2 tsp. dried
- 2 tsp. ground cumin
- 2 lbs. uncooked large shrimp, peeled and deveined
Combine the first seven ingredients in a large bowl; set aside a small amount for basting the shrimp. Add the shrimp and refrigerate for 2 hours.
Thread the shrimp on skewers. Preheat your grill on high, turn down to medium and grill a couple minutes per side. When the shrimp turns pink and curls up it is done; serve with a cocktail sauce. Gene did not like cocktail sauce so I always made a butter sauce for him. As a matter of fact shrimp was not high on his list but he always tolerated my favorite things to eat as he knew he would eat good the rest of the week 🙂
- 1/2 cup chili sauce
- 1/2 cup ketchup
- 3 tbsp. prepared horseradish
- 2 tsp. fresh lemon juice
- 1/2 tsp. Worcestershire sauce
- dash or two of Tabasco or any hot sauce
Combine above ingredients and serve with shrimp.
This next recipe I pinned on Pinterest and comes from smokedngrilled.com. The site calls it easy and healthy. I changed the directions (sautéing to grilling) and some of the ingredients.
Shrimp on the Grill by Smokedngrilled
- 4 tsp. olive oil
- 1 lb. large shrimp, peeled and deveined
- 6 garlic cloves, minced
- 1/2 cup low sodium chicken broth
- 1/2 cup Pinot Grigio or other white dry wine
- 1/4 cup fresh lemon juice
- parsley, minced
- salt and pepper to taste
- lemon wedges
Combine the oil, shrimp and garlic and marinate for about 30 minutes. Grill over medium heat until the shrimp turns pink and curls up.
Combine the broth, wine, lemon juice, parsley, salt and pepper to taste. Bring to a boil and boil uncovered until the sauce is reduced by half. I did this ahead of time and then grilled my shrimp. Spoon the sauce over the shrimp and garnish with lemon wedges and minced parsley.