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

---

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.

Baked Cod with Butter Sauce

I just love the easy of this quick oven baked cod recipe, especially on those days when you’re short on time and need to get dinner on the table fast. Feel free to substitute any mild white fish for the cod. If time allows, pour the pan juices that collect after baking into a skillet and reduce them down to make a nice sauce to pour over the cod and whichever vegetables you serve alongside.

Start by combining melted butter, freshly squeezed lemon juice, minced garlic, granulated onion, and salt.

Place the fillets in a single layer in a baking dish that’s been sprayed with nonstick spray. I like to toss the squeezed lemons in there for a little added color.

Pour the butter mixture evenly over the fillets.

I decided to toss in a few tiny tomatoes just for the heck of it. They add yet more color and taste great after roasting.

Cook the fish until reaches an internal temperature of 145F or is completely opaque and flakes easily with a fork (about 10 minutes per inch of thickness).

If time allows, pour the pan juices into a skillet and reduce for a minute or two on the stove top - pour over fish and vegetables.

Items used to make this recipe:

(affiliate links)

• square ceramic baker https://amzn.to/3LCLNoX

• stainless skillet https://amzn.to/31jReSl

---

Oven Baked Cod with Butter Sauce

makes 6 servings

Printable Recipe

Ingredients

• 1 1/2 pounds boneless, skinless cod fillets (or other mild white fish)

• 3 tablespoons unsalted butter, melted

• 3 tablespoons freshly squeezed lemon juice (reserve the lemon wedges)

• 3 cloves garlic, minced

• 1/4 teaspoon granulated onion powder

• 1/8 teaspoon fine salt

• optional: cherry tomatoes and fresh Italian flat leaf parsley for garnish

Directions

• Preheat oven to 400F, place rack in center position, and spray a ceramic baking dish with nonstick spray.

• Place fish fillets in the baking dish in a single layer.

• In a small bowl, combine the melted butter, lemon juice, garlic, granulated onion, and salt; mix well and pour over fish.

• If you like, toss the leftover squeezed lemon rinds and a handful of small cherry tomatoes into the dish.

• Bake for 15-20 minutes until fish reaches 145F or is completely opaque and flakes easily with a fork (about 10 minutes per inch of thickness).

• Remove fish from oven and sprinkle with freshly chopped parsley just before serving.