We got a one day break from our rainy weather and we were able to fire up the grill so we could finally make the Grilled Shrimp with Garlic and Lemon recipe. I was so excited when I first read about this method of preparation. It absolutely guaranteed this grilled shellfish would be plump, tender and perfectly juicy. Isn’t that what we all want?
Another dish we enjoy that is loaded with taste is this Lemon Shrimp Pasta you can make in less than 30 minutes.
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Why this method
Sometimes shrimp can be dry and rubbery if grilled too long .
I don’t know about you, I want nicely colored shrimp not anemic looking morsels but I also don’t want chewy, flavorless bites.
The method
The cleaned shrimp is first treated with salt and baking soda. This helps them stay plump and juicy and also brown more efficiently as they grill.
Squeezing the shrimp together on a skewer gives them less surface area, which helps them stay juicier as they cook.
Drying the shrimp uncovered for at least 1 hour in the refrigerator gives them a jump-start on browning.
Finishing up
Then they are tossed in a flavorful lemon garlic vinaigrette after cooking which gives the shrimp more flavor than a marinade.
From now on this method for Grilled Shrimp with Garlic and Lemon will be our only way to prepare grilled shrimp.
The flavor is delicious and the texture of the shrimp is everything that was promised.
What to serve with…
We wanted to carry on the fresh lemon garlic flavor so we made Grilled Zucchini and Strozzapreti with Lemon Vinaigrette.
If you are unfamiliar with Strozzapreti it is an Italian twisted pasta, but I suppose you guessed it’s Italian by the name 🙂
This dinner is perfect any time of year. It comes together quickly and it would be ideal for dining al fresco.
If you like shrimp dishes…
- Lemon Shrimp Pasta — fried capers added for a brininess and depth of flavor.
- Easy Shrimp Scampi – a classic Italian dish with garlicky shrimp sauce over angel hair pasta.
- One-Pan Orange Lemon Shrimp for a touch sweetness, spice and tang that’s redolent of the Isle of Capri.
More dinner ideas
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We buy a big bundle of bamboo skewers and use them for more than grilling. They’re handy to have around the kitchen and we find many uses for them. In fact, when I made our Italian Cream Cake I used the skewers to hold the many layers together and prevent them from scooting.
What’s new? check out my All Our Way Store on Amazon. We’ll be adding more items we love and use or wish we had to make cooking fun and easy.
The Recipe
If you’ve ever wanted to make the type of tender, juicy, flavorful shrimp you get at the best restaurants, this method is it. It takes just a little more time but the results are drool worthy. Friends and family will all want to know your secret.
If you like this recipe please give it a 5-star rating.
Grilled Shrimp With Garlic and Lemon
Ingredients
For 4 Servings
- 2 ½ pounds large 15 -20 per pound shrimp, peeled and deveined
- ½ teaspoon baking soda
- 1 Tablespoon kosher salt plus more to taste
- 1 teaspoon sugar
- 4 medium cloves garlic minced, divided
- ¼ cup extra-virgin olive oil divided
- 1 teaspoon zest and 4 teaspoons juice from 1 lemon
- 2 Tablespoons minced fresh Italian parsley leaves
- Freshly ground black pepper
Equipment Needed
Instructions
- Combine baking soda, salt, and sugar in a medium bowl. Place shrimp in bowl and toss to coat. Thread the shrimp onto skewers, alternating heads to tails and pushing the shrimp so that they are nestled snugly together; you should have about 6 shrimp on each skewer. Lay skewers on top of a baking dish so that the shrimp are suspended above the bottom of the dish. Transfer to refrigerator and allow to rest for 1 hour. Meanwhile, combine half of garlic and half of olive oil in a small bowl. Combine remaining garlic, olive oil, lemon zest and juice, and parsley leaves in a large bowl. Set aside.
- When shrimp are ready to grill, brush both sides with garlic/oil mixture. Light gas grill and allow to preheat covered for 10 minutes or for charcoal grill until the coals are gray — cover and allow it to preheat for 5 minutes.Be sure the grilling grates are clean and oiled.
- Place shrimp directly over the heat and cook, turning occasionally, until shrimp are just cooked through and charred, 4 to 5 minutes total. Take off the heat.
- Carefully remove the skewers from the shrimp and transfer to the bowl with garlic/oil/lemon mixture. Toss to coat. Season with salt and pepper to taste and serve immediately.
Notes
- If you’re using bamboo skewers, be sure to soak them for at least 30 minutes and preferably longer.
Nutrition
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Dee | Grammy's Grid
YUM, looks good! Thanks so much for linking up with me at A Themed Linkup 65 for Grilling Recipes. Pinned!
Joanne
I had never heard of pre-treating shrimp before grilling them; but these sound delicious!! Pinned.
Karen (Back Road Journal)
I just pinned your shrimp to two of my Pinterest boards and can’t wait to try your tips. Thank you!
Susie
Hi Marisa…..Salt and soda…..go figure! It’s those little secrets that make a difference. Thanks for sharing…..Stay healthy and safe…..Hi to all😊
Redempta Baluda
Is it the baking soda that makes the shrimp plump and juicy when cooked?
Marisa Franca
It’s a bit about the salt/baking soda combination and then letting them rest in the refrigerator so that some of the moisture is withdrawn. Try it and see. And then the sauce really loads then up with flavor.
Helen @ Fuss Free Flavours
I’ve never heard of the baking soda tip to help them stay plump! One to try! They look so good I want a plate of them for lunch!
Marisa Franca
Hello, Helen! Try the baking soda next time you grill shrimp and see if it doesn’t make a difference.
Veena Azmanov
We enjoyed shrimps this week for dinner too – I love anything shrimps really. My kids would love a grilled recipe. I made stir fry this week. Lemon and garlic is always a great flavor with shrimps. Yum!
Denise
I so agree about not wanting rubber, dry or chewy shrimp! I never knew about all the prep with the baking soda and such. I am definitely trying this next weekend for my in laws. Is the sugar important? Not that it’s that much I was just wondering since I tend to eat low carb a lot and the rest of the dish would definitely be low carb. Thanks!
Jolina
Nice! We haven’t tried the baking soda before, can’t wait to try that out. We’ve been grilling like crazy people lately lol but not shrimp yet. This is definitely on our list. Looks delicious!
Arlene Mobley
You know I love grilled shrimp since I live down here in Florida! We eat it all the time. Looks delicious and I can’t wait to try the recipe!
Gloria
Isn’t it funny, I just took some shrimp out of the freezer for dinner tonight. Love grilled shrimp…perfect with so many different sides. They make a great appetizer with some spicy dips. Say YES to grilling season.
Michelle
I love these tips! That shrimp looks amazing.
Diane P.
OMG!! This was the best shrimp ever! It was superb! I will never make shrimp any other way. It was juicy, and garlicky, and oh, sooo good! The pasta with grilled zucchini was a perfect accompaniment to the shrimp. I really loved the lemon vinaigrette that poured over it. Great recipes, great menu together. Thanks, Marisa!
Marisa Franca
I am so glad you enjoyed it — I felt that way too. Such an easy way to improve shrimp!! And pasta on the plate always makes me happy!
Diane P
Can’t wait to try this! I love juicy shrimp. I think I had told you at one time, that the worst grilled shrimp I ever had was at a restaurant in Italy. Not only was it dry, but it was cooked almost to the point of being crispy! That experience put me off on shrimp for awhile. This week-end I will try this! Thanks for the post, and the lovely pictures.
Ciao Chow Linda
What a great (and easy) way to prepare shrimp in the summertime. Looking forward to the pasta recipe.
Jovina Coughlin
Oh yum, my favorite seafood. I am definitely going to try your method. Your menu sounds perfect, so I am anticipating the pasta recipe.
Marisa Franca
It’s next in line to be posted and it is good. Of course I am a little prejudiced 🙂