So Much More Than Garlic Butter Grilled Shrimp Recipes

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OUR BACKYARD GRILLED GARLIC-BUTTER SHRIMP



Our Backyard Grilled Garlic-Butter Shrimp image

Simple flavors... Grilled shrimp, finished in a basic, yet 'oh, so good' garlic and butter sauce. I am not a shells-on gal but they make heck of a difference. Pick them off the serving plate and enjoy! Get a napkin--you'll need it.

Provided by FrackFamily5 CA->CT

Categories     Seafood     Shellfish     Shrimp

Time 2h20m

Yield 6

Number Of Ingredients 7

1 small bunch fresh Italian parsley, stemmed and roughly chopped
2 tablespoons olive oil
1 pound fresh medium shrimp - shells on, rinsed, and patted dry
bamboo skewers
1 tablespoon seasoned salt (such as Lawry's®), or to taste
½ cup salted butter
3 cloves garlic, minced

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.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 1.5 g, Cholesterol 155.7 mg, Fat 20.6 g, Fiber 0.3 g, Protein 12.9 g, SaturatedFat 10.5 g, Sodium 704.2 mg, Sugar 0.1 g

GRILLED GARLIC BUTTER SHRIMP



Grilled Garlic Butter Shrimp image

The lemon garlic butter sauce is simply perfect! Pair with a glass of wine and crusty bread for the best 30 min meal ever!

Provided by Chungah Rhee

Categories     summer

Yield 4-6 servings

Number Of Ingredients 8

1/2 cup unsalted butter
1 shallot, minced
4 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes, or more, to taste
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds medium shrimp, peeled and deveined
2 lemons, halved
2 tablespoons chopped fresh parsley leaves

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 JUMBO SHRIMP WITH GARLIC-HERB BUTTER



Grilled Jumbo Shrimp With Garlic-Herb Butter image

A very simple recipe with just enough seasoning to enhance the flavor of the grilled shrimp without overpowering it. The best way to eat the shrimp is to peel them at the table and dip in extra butter sauce left over from the recipe. I have prepared the recipe with and without the rum - I do not find the rum to add anything special.

Provided by WannaBcook5792

Categories     Very Low Carbs

Time 28m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup unsalted butter
1/4 cup finely chopped parsley (optional)
1/4 cup finely chopped basil (optional)
3 garlic cloves, finely chopped
1 shallot, finely chopped
16 jumbo shrimp, in the shell preferably with heads left on
salt & freshly ground black pepper
white rum, for sprinkling (optional)

Steps:

  • In a small saucepan, combine the butter with the parsley, basil, garlic and shallot and melt over low heat.
  • Light a grill or heat a grill pan.
  • Halve the shrimp lengthwise, leaving them attached 1 inch below the head (if the head is left on). Devein the shrimp and spread them open. Season with salt and pepper, then brush liberally with the herb butter.
  • Grill the shrimp over a medium-hot fire, shell side down, until lightly charred, about 1 minute.
  • Turn and grill the other side until lightly browned, about 40 seconds. Turn the shrimp again. Brush them liberally with more herb butter, sprinkle with rum and grill until barely cooked through and bubbling, about 1 minute longer.
  • Serve at once.

SO MUCH MORE THAN GARLIC BUTTER GRILLED SHRIMP



So Much More Than Garlic Butter Grilled Shrimp image

I came up with this recipe one day when i was just playing around with different ingredients that I love and some really great giant shrimp. You can use smaller shrimps for this with no problem, just make sure they start out uncooked with the peel on. This is a great, easy recipe, great for impressing your guests, or just for a 2 person hedonistic shrimp feast. Been there, done that! * Preparation time includes minimum marinating time.

Provided by mangosteen

Categories     < 60 Mins

Time 48m

Yield 2-8 serving(s)

Number Of Ingredients 12

1 (20 -30 count) package large shrimp, shell on
1/3 cup white wine
1/2 lemon, juice of
1 teaspoon coarse sea salt
fresh cracked black pepper (3 grinds )
1/2 teaspoon red pepper flakes (or more if you like it hot)
2 tablespoons extra virgin olive oil
2 tablespoons minced garlic (can be jarred)
1/2 cup salted butter
3 garlic cloves, finely minced
1/4 lemon, juice of
fresh cracked black pepper

Steps:

  • Separate shrimps into two large freezer bags. Add all marinade ingredients, seal bags and shake well. Let marinate in refrigerator anywhere from 1/2 hour to 3 hours maximum. *Note, shrimp can be defrosted in marinade if time is tight, and will come out just as good.
  • Preheat BBQ to medium-low heat. Meanwhile, in a small microwavable bowl, dump basting sauce ingredients together, then microwave until butter is melted. Give it a stir and set aside. Remove shrimps from marinade and discard marinade liquid. If your shrimps are on the small side, thread them onto metal skewers, but if they are the jumbo variety you can grill them as is.
  • Grill, with shells still on, basting with sauce and turning as each side turns pink and opaque, removing each shrimp or shrimp skewer once cooked, to a platter tented with foil.
  • Serve immediately with lots of napkins, peel and eat. Enjoy!

Nutrition Facts : Calories 657.9, Fat 60.9, SaturatedFat 31.3, Cholesterol 228.4, Sodium 1598, Carbohydrate 7.7, Fiber 0.5, Sugar 1, Protein 15.7

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