Grilled Shrimp With Garlic Butter Dipping Sauce Recipes

GRILLED GARLIC BUTTER SHRIMP

Steps:

• Melt butter in a small skillet over medium heat. Stir in shallot, garlic and red pepper flakes until fragrant, about 2 minutes; season with salt and pepper, to taste. Thread shrimp onto skewers; season with salt and pepper, to taste. Brush with 2 tablespoons butter mixture. Preheat grill to medium high heat. Add skewers to grill, and cook, turning occasionally, until the shrimp are pink and opaque, about 3-4 minutes. Add lemons to grill, cut side down, during the last 2 minutes of cooking time. Serve immediately, drizzled with remaining butter mixture, garnished with lemons and parsley, if desired.

GRILLED SHRIMP WITH GARLIC (GAMBAS AL AJILLO)

Steps:

• Heat the grill to medium.
• Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.
• Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.
• Increase the heat of the grill to high.
• Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.

GRILLED SHRIMP WITH ROASTED GARLIC-HERB SAUCE

Steps:

• Stir first 3 ingredients in medium bowl until sugar dissolves. Add shrimp. Refrigerate at least 1 hour and up to 3 hours. Drain and rinse shrimp.
• Using shears, cut shrimp shells down center of back all the way to tail section. Using sharp knife, cut shrimp in their shells along the full length of the back (do not cut all the way through). Remove vein and pull off legs. Open shrimp.
• Whisk olive oil, white wine, garlic, parsley, and crushed red pepper in clean medium bowl. Add shrimp and stir; let stand 30 minutes.
• Prepare barbecue (medium-high heat). Place shrimp, flesh side down, on grill. Grill shrimp until pink and cooked through, about 2 minutes per side. Transfer to platter and serve, passing Roasted Garlic-Herb Sauce separately.

GRILLED GARLIC AND HERB SHRIMP

Steps:

• Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
• Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Remove shrimp from marinade, drain excess, and discard marinade.
• Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

BUTTERY GRILLED SHRIMP

Steps:

• In a small bowl, combine the first 5 ingredients; set aside 1/4 cup. Thread shrimp onto 8 metal or soaked wooden skewers., Grill shrimp, covered, over medium heat 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from grill; brush with reserved butter mixture.

GRILLED SHRIMP WITH GARLIC BUTTER FOR DIPPING

Steps:

• Remove shells and devein shrimp.
• In a non-reactive bowl, combine crushed garlic, salt, lime juice, and olive oil. Put shrimp in bowl; stir to coat well.
• Cover and refrigerate for 2 hours.
• Thread shrimp onto skewers and grill 5 to 6 inches from coals for about 12 to 15 minutes, turning frequently.
• For Garlic Butter:
• In a small saucepan, melt butter. Add remaining ingredients; heat for 1 minute. Serve with shrimp.:.

GRILLED SHRIMP WITH GARLIC BUTTER DIPPING SAUCE

Steps:

• Combine marinade ingredients- cover and chill for 2 hours.
• Combine butter sauce in small saucepan over low heat until melted and well combined- can also be done in the microwave.
• Remove shrimp from marinade and grill until no longer pink and they turn an opaque color.
• For large shrimp this usually takes about 12-15 minutes.
• Serve with garlic butter sauce for dipping- YUM!
• The servings are approximate- as we have used this both as an appetizer and as a meal.
• Prep time is only good if your shrimp are already peeled/deveined- add additional time if you need to do this yourself.

OUR BACKYARD GRILLED GARLIC-BUTTER SHRIMP

Steps:

• Place parsley and olive oil into a resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours. Soak skewers in water during the last 30 minutes or so.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove shrimp from the marinade and thread onto skewers. Season generously with seasoned salt. Place parsley and remaining marinade in a grill-safe pan with butter and garlic.
• Grill skewers until shrimp are pink and firm, about 3 minutes per side. In the meantime, place the grill pan on the grate; melt and simmer the butter-parsley mixture until butter is just golden-brown, 4 to 5 minutes.
• Remove shrimp from skewers and drop into the butter-parsley mixture. Toss to coat. Serve immediately.

GRILLED SHRIMP WITH CILANTRO DIPPING SAUCE

Steps:

• In a large resealable plastic bag, combine the cilantro, oil, chives and garlic. Add the shrimp; seal bag and turn to coat. Cover and refrigerate for 1 hour., In a blender, combine the sauce ingredients; cover and process until blended. Chill until serving., Thread shrimp onto four metal or soaked wooden skewers. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink. Serve with sauce.