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Peel and Eat Brined Grilled Garlic Lemon Shrimp
Brining is the secret to preparing moist grilled shrimp. Brining keeps the shrimp moist, tender yet firm. Check to see if the shrimp you are purchasing are treated with sodium or preservatives like sodium tripolyphosphate. If so, you shouldn’t brine these. Skip that step.
These make a great party appetizer or as a luncheon or dinner entrée.
Thread the shrimp on 12 inch flat skewers so they don’t twirl on the skewer.
If you prefer no peel, go ahead and peel the shrimp before you brine.
I have also cooked these in the oven. Line a baking sheet with foil and put the shrimp and marinade on the sheet. Bake at 350 for 7-8 minutes until opaque. This makes a nice sauce so this is great served with brown rice.
Another tip: I use the marinade recipe for roasting cauliflower, broccoli and brussels sprouts. It is so delicious!
FOR THE BRINE:
- 4 cups cold water
- 3 Tbsp kosher salt
- 2 Tbsp cup sugar
FOR THE MARINADE:
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons finely chopped Italian parsley
2 teaspoons dried oregano
2 teaspoons minced garlic
1 teaspoon grated lemon zest
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flake, or more for spicier
20 jumbo shrimp peeled or unpeeled and deveined (about 1 1/4 lb.) I use Wild Patagonia 16-20 raw, easy peel, shell-on, deveined (I purchase at QFC) If your shrimp are treated, do not brine
General Shrimp Brining Directions: Dissolve salt and sugar in 4 cups cold water in a large container. Submerge shrimp in brine, cover, and refrigerate for 15-30 minutes. Remove shrimp from brine and pat dry with paper towels.
TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients.
Place the shrimp in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade around all the shrimp, place the bag in a bowl and refrigerate for 30 to 45 minutes.
Remove the shrimp from the bag and discard the marinade. Thread the shrimp closely together as shown above onto flat skewers. Grill over *direct medium heat until just opaque in the center and firm to the touch, 4 to 6 minutes, turning the skewers once halfway through grilling time. Remove from the grill and place on a clean plate. Serve warm. (*If you do not have a thermometer, use this method of estimating the heat: Hold your hand about 3 inches above the grill, or at the point where the food will be cooking. Keep your hand there as long as you can and count. If you have to move your hand in less than 4-5 seconds: the fire is medium heat, or about 350°F.)
These white plates (shown below) would work perfectly for serving. The skewers are 12 inches and the plates are 14 inches long.
Serving Suggestion: Sweet Chili Brussels Sprouts