The most amazing Grilled Shrimp is CRISPY on the outside, juicy on the inside, and doused with Lemon Garlic Butter. The only thing to watch out for is to ensure you do not overcook the shrimp! Overcooked shrimp is tough and rubbery – if you throw it at a wall, it’ll bounce right back and hit you in the face.
- LEMON GARLIC BUTTER:
- 90 gms / 6 tbsp butter , unsalted
- ¼ tsp salt
- 3 tsp garlic , very finely chopped (do not use mincer, Note 1)
- 1.5 tbsp lemon juice , plus more to taste
- 500 gms large shrimp / prawns , raw, peeled and deveined (Note 2)
- 1 tsp garlic powder
- 1 tsp smoked paprika (plain or sweet ok too)
- ¼ tsp cayenne pepper
- 1 tbsp lemon juice (skip if using stove)
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper
- SERVING (OPTIONAL):
- 1 lemon , halved, grilled if desired
- Lemon wedges or slices
- 2 tbsp finely chopped parsley
- Brush BBQ grills with oil, then preheat on high until very hot.
- If shrimp are small and might fall through grills, skewer them (use 2 skewers, Note 3)
- MAKE SAUCE:
- Melt butter in a small saucepan over medium high heat.
- Add garlic and salt. Stir until garlic is LIGHT golden brown, then immediately remove from stove (residual heat will make garlic golden & crispy).
- Stir through lemon.
- SHRIMP/PRAWNS (STOVE: NOTE 4):
- Pat shrimp dry with paper towels (to ensure crispiness!)
- Just prior to cooking, place in bowl, sprinkle/drizzle over remaining ingredients. Toss gently to coat.
- Working quickly, place shrimp on BBQ and cook each side for 2 minutes until golden and crusty.
- Immediately remove shrimp onto serving plate.
- Drizzle over all the Lemon Garlic Butter, sprinkle with parsley and serve immediately with fresh lemon.
- Crusty bread to mop up the crazy delicious butter on the plate is essential!
1. Garlic – don’t use a mincer/garlic crusher, the garlic will burn too quickly before the butter infuses with garlic flavour. Best to finely chop. Plus, we want little crispy golden bits of garlic in the sauce!
2. Shrimp/prawns – “shrimp” in the US and Canada is called “prawns” in most of the rest of the world. If using frozen, thaw completely and drain excess water (I use frozen). Use large/jumbo, so they don’t fall through grills (~22 – 25).
3. Skewering – if using small shrimp/prawns, consider skewering them so they don’t fall though grills and you can turn a whole row in one go.
Use TWO skewers per row ie skewer each shrimp twice, so they do not spin around. If using bamboo skewers, soak in water for 30 minutes before using.
4. Cooking: Do not leave shrimp/prawns sitting around for longer than 10 minutes after coating in seasoning. It will draw out moisture form the prawns.
Stove: Omit lemon juice from prawns. Spread just 1 – 2 tsp oil in large heavy based skillet over high heat. Place half shrimp in skillet and cook per recipe. Lemon butter can be cooked in same skillet afterwards, but be sure to lower heat to medium high.