When I'm craving something quick with seafood, grilled shrimp is one of the recipes I often return to. The process is simple and doesn't involve many dishes. There's no need for marinade or complicated preparations. What I love the most is the warm butter and garlic sauce that I pour over the shrimp as soon as they come off the pan.
Quick Info
Total time: about 20-25 minutes
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Servings: 4
Difficulty: easy
Recipe type: quick dinner, grilled seafood
Ingredients
1 kg shrimp with shell
5-6 garlic cloves
50 g butter
juice from 1 lemon
1 piece of dried chili pepper
coarse salt
Preparation
1. I clean the shrimp by washing them well under cold running water. With a knife, I make a slight incision on their back without removing the shell. This helps the salt and sauce penetrate better at the end.
2. I sprinkle coarse salt over the shrimp on all sides and set them aside while I prepare the others.
3. I heat the grill pan over medium to high heat. I don't add oil.
4. When the pan is well heated, I place the shrimp with the cut side (the meat side) directly on the grill. I leave them for exactly 2 minutes without moving them, then I turn them to the other side for another 2 minutes. It's important not to leave them longer, or they will become tough.
5. I remove the shrimp to a large platter in a single layer. It's more practical this way for the sauce step; otherwise, the sauce won't reach all of them.
6. For the sauce, I put the butter in a heat-resistant bowl over steam. When it starts to melt, I add the crushed garlic. I mix and let it continue until the butter is completely liquid.
7. I add the dried chili pepper, crumbled, and the lemon juice. I mix again. When the sauce is ready, I take it off the steam.
8. With a spoon, I pour the warm sauce over the shrimp while they are still hot. I try to distribute it evenly. They are served immediately.
Why I make this recipe often
It's a quick recipe with no complicated technical steps. I love that the shrimp's flavor remains clear, and the butter, garlic, and lemon sauce provides just the right aroma. It works well as a main dish or as a sharing platter.
Tips and variations
Tips
Don’t leave the shrimp on the grill too long, even if they still look a bit gray in places; they continue to cook a little after you take them off the heat. Spread them out on the platter in a single layer so the sauce can reach all of them.
Substitutions
If you don’t use butter, regular butter works too, but the final taste will be slightly different. If you don’t have dried chili pepper, you can use a pinch of chili flakes or skip it altogether, according to your preference.
Variations
You can add chopped parsley to the sauce if you want a green note, but it doesn't appear in the original recipe. If you prefer a stronger lemon flavor, you can also add some grated zest.
Serving ideas
I serve them directly, without any sides, or with a slice of toasted bread. They are also suitable on a simple bed of green salad, especially in summer.
Frequently asked questions
Do I need to completely clean the shrimp from the shell before cooking?
No, for this recipe, the shrimp stay in their shell. You just cut them on the back and wash them well.
Can I use frozen shrimp?
Yes, but they need to be completely thawed and dried with paper before cooking on the grill.
Do I have to use a grill pan, or can I use any pan?
You can also use a regular pan, but they won’t have the specific grill marks. The cooking time remains the same.
What do I do if I don’t have a double boiler for the sauce?
You can melt the butter with the garlic and the rest of the ingredients over low heat directly in a small pot, stirring constantly so it doesn’t burn.
How spicy is the sauce?
The spiciness depends on the chili used and the amount. You can adjust it to taste or omit it if you don’t want it spicy.
Nutritional values
The values are approximate, per serving (out of 4):
Calories: 220 kcal
Protein: 23 g
Fat: 10 g
Carbohydrates: 4 g
These figures may vary depending on the size of the shrimp and how much sauce actually reaches each serving. The main contribution comes from the shrimp and butter.
Storage and reheating
Grilled shrimp are not ideal for storage; their texture changes quickly after cooling. However, if there are leftovers, you can keep them in the refrigerator in a covered container for a maximum of 1 day, but it's better to consume them fresh. Reheating may make them rubbery.
Quick Info
Total time: about 20-25 minutes
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Servings: 4
Difficulty: easy
Recipe type: quick dinner, grilled seafood
Ingredients
1 kg shrimp with shell
5-6 garlic cloves
50 g butter
juice from 1 lemon
1 piece of dried chili pepper
coarse salt
Preparation
1. I clean the shrimp by washing them well under cold running water. With a knife, I make a slight incision on their back without removing the shell. This helps the salt and sauce penetrate better at the end.
2. I sprinkle coarse salt over the shrimp on all sides and set them aside while I prepare the others.
3. I heat the grill pan over medium to high heat. I don't add oil.
4. When the pan is well heated, I place the shrimp with the cut side (the meat side) directly on the grill. I leave them for exactly 2 minutes without moving them, then I turn them to the other side for another 2 minutes. It's important not to leave them longer, or they will become tough.
5. I remove the shrimp to a large platter in a single layer. It's more practical this way for the sauce step; otherwise, the sauce won't reach all of them.
6. For the sauce, I put the butter in a heat-resistant bowl over steam. When it starts to melt, I add the crushed garlic. I mix and let it continue until the butter is completely liquid.
7. I add the dried chili pepper, crumbled, and the lemon juice. I mix again. When the sauce is ready, I take it off the steam.
8. With a spoon, I pour the warm sauce over the shrimp while they are still hot. I try to distribute it evenly. They are served immediately.
Why I make this recipe often
It's a quick recipe with no complicated technical steps. I love that the shrimp's flavor remains clear, and the butter, garlic, and lemon sauce provides just the right aroma. It works well as a main dish or as a sharing platter.
Tips and variations
Tips
Don’t leave the shrimp on the grill too long, even if they still look a bit gray in places; they continue to cook a little after you take them off the heat. Spread them out on the platter in a single layer so the sauce can reach all of them.
Substitutions
If you don’t use butter, regular butter works too, but the final taste will be slightly different. If you don’t have dried chili pepper, you can use a pinch of chili flakes or skip it altogether, according to your preference.
Variations
You can add chopped parsley to the sauce if you want a green note, but it doesn't appear in the original recipe. If you prefer a stronger lemon flavor, you can also add some grated zest.
Serving ideas
I serve them directly, without any sides, or with a slice of toasted bread. They are also suitable on a simple bed of green salad, especially in summer.
Frequently asked questions
Do I need to completely clean the shrimp from the shell before cooking?
No, for this recipe, the shrimp stay in their shell. You just cut them on the back and wash them well.
Can I use frozen shrimp?
Yes, but they need to be completely thawed and dried with paper before cooking on the grill.
Do I have to use a grill pan, or can I use any pan?
You can also use a regular pan, but they won’t have the specific grill marks. The cooking time remains the same.
What do I do if I don’t have a double boiler for the sauce?
You can melt the butter with the garlic and the rest of the ingredients over low heat directly in a small pot, stirring constantly so it doesn’t burn.
How spicy is the sauce?
The spiciness depends on the chili used and the amount. You can adjust it to taste or omit it if you don’t want it spicy.
Nutritional values
The values are approximate, per serving (out of 4):
Calories: 220 kcal
Protein: 23 g
Fat: 10 g
Carbohydrates: 4 g
These figures may vary depending on the size of the shrimp and how much sauce actually reaches each serving. The main contribution comes from the shrimp and butter.
Storage and reheating
Grilled shrimp are not ideal for storage; their texture changes quickly after cooling. However, if there are leftovers, you can keep them in the refrigerator in a covered container for a maximum of 1 day, but it's better to consume them fresh. Reheating may make them rubbery.