Grilled Shrimp with Garlic Marinade

Steak and shrimp were on the menu at a recent family get-together. Both were loved by all, but these shrimp were hands down everyone’s favorite. My mother-in-law was kind enough to share the recipe and I’m please to be able to share it with you!

Because shrimp cook so quickly, I can make them on an indoor grill pan in less time that it takes to get the outdoor grill ready, but feel free to grill them outside if you like.

Marinade shrimp for 30 minutes to 2 hours. Any longer than that will negitively effect the texture so keep that in mind.

Place the shrimp on skewers if you like, and grill for one to two minutes per side.

Tip: Properly cooked shrimp should end up shaped like the letter “C”. If you overcook them, they’ll resemble more of an “O” shape.

Super simple and really yummy. Enjoy!

Items used to make this recipe:

(affiliate links)

• microplane zester https://amzn.to/2FSQ1uS

• citrus juicer https://amzn.to/35PtDO1

• flat skewers https://amzn.to/3iOVWQn

• double grill pan https://amzn.to/2FIDyue

• single grill pan https://amzn.to/32ItppW

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Grilled Shrimp w/Garlic Marinade

makes 2 pounds

Printable Recipe

Ingredients

• 2 pounds uncooked large or jumbo shrimp, peeled and deveined (15-25 count per pound)

• 1/4 cup olive oil

• 1/4 cup freshly squeezed lemon juice (1-2 lemons)

• zest of 1 lemon

• 1/2 teaspoon kosher salt (I used Morton’s)

• 1/4 teaspoon freshly cracked black pepper

• 1 teaspoon Italian seasoning

• 2 teaspoons freshly minced garlic

• 1 tablespoon chopped fresh parsley (reserve 1 teaspoon for garnish)

Directions

1. In a large mixing bowl or gallon-size zipper bag, combine the olive oil, lemon juice, lemon zest, kosher salt, black pepper, Italian seasoning, minced garlic, and 2 teaspoons of the freshly chopped parsley.

2. Add the shrimp to the marinade and toss well to coat; cover with plastic wrap and rest in the refrigerator for between 30 and 120 minutes (no longer).

3. Place shrimp on skewers (if desired) and cook for 1-2 minutes per side on a preheated indoor grill pan (or outdoor grill); remove from heat and garnish with remaining 1 teaspoon freshly chopped parsley.

Alton's Skirt Steak

The next time you're tempted to pass up a skirt steak at the grocery store because you're not sure how to cook it, grab it and make this tasty recipe by Alton Brown.  The steak bathes in a flavorful marinade for an hour, then cooks in less than 5 minutes - doesn't get much easier than that.  Alton cooks his steak directly on hot coals, but I cooked mine in a searing hot cast iron skillet which worked beautifully.  I'll definitely be making this again.  

For another great skirt steak recipe (it’s actually my favorite), check out my killer marinated skirt steak. 

Items used to make this recipe:

(affiliate links)

• cast iron skillet https://amzn.to/2vFJonq

• chainmail scrubber https://amzn.to/2VGLYs4

• alton brown https://amzn.to/2PQWh7p

• nakiri knife https://amzn.to/2Lokofd

• zipper bags https://amzn.to/2PNlI9Y

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Alton's Skirt Steak

Printable Recipe

serves 2-4

Ingredients

• 2 pounds skirt steak, cut into 3 or 4 equal pieces

• 1/2 cup olive oil

• 1/3 cup soy sauce

• 4 scallions, roughly chopped

• 2 large cloves garlic

• 1/4 cup lime juice

• 1/2 teaspoon crushed red pepper flakes

• 1/2 teaspoon ground cumin

• 3 tablespoons dark brown sugar

Directions

1. Trim excess fat and silver skin from skirt steak.

2. Combine all ingredient except the skirt steak in a blender or food processor and puree.

3. Place trimmed skirt steak in a zip top bag, pour in the marinade.

4. Squeeze as much air out of the bag as possible and close.

5. Knead the bag in your hands to distribute the marinade all over the steak pieces; place in the fridge for 1 hour.

6. Remove steak from marinade and pat dry.

7. Cook in a searing hot cast iron skillet for 1-2 minutes per side; remove from skillet and cover with foil; rest for 15 minutes before slicing across the grain.

adapted from Alton Brown