Description
This Crispy Grilled Shrimp recipe features large, succulent prawns coated with a flavorful blend of garlic, smoked paprika, and cayenne pepper, then perfectly grilled to a crispy finish. Served with a rich lemon butter sauce and fresh lemon wedges, this dish is ideal for a quick, satisfying dinner with vibrant, zesty notes.
Ingredients
Scale
Lemon Butter Sauce
- 90g (6 tbsp) unsalted butter
- 1/4 tsp salt
- 3 tsp garlic, very finely chopped
- 1.5 tbsp lemon juice, plus more to taste
Shrimp Marinade and Grill
- 500g (1 lb) large shrimp/prawns, raw, peeled and deveined
- 1 tsp garlic powder
- 1 tsp smoked paprika (plain or sweet)
- 1/4 tsp cayenne pepper
- 1 tbsp lemon juice (skip if using stove)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
To Serve
- 1 lemon, halved, grilled if desired
- Lemon wedges or slices
- 2 tbsp finely chopped parsley
Instructions
- Prepare the Lemon Butter Sauce: In a small saucepan, melt the unsalted butter over low heat. Add the finely chopped garlic and salt, cooking gently until the garlic is fragrant but not browned, about 1-2 minutes. Stir in 1.5 tablespoons of lemon juice, then remove from heat and set aside to keep warm.
- Marinate the Shrimp: In a mixing bowl, combine the raw peeled and deveined shrimp with garlic powder, smoked paprika, cayenne pepper, lemon juice, olive oil, salt, and pepper. Toss well to coat all the shrimp evenly and let it marinate for 5-10 minutes to absorb the flavors.
- Grill the Shrimp: Preheat your grill or grill pan to medium-high heat. Thread the shrimp onto skewers if desired for easier handling. Grill the shrimp for about 2-3 minutes on each side or until they turn opaque and have crisp edges, taking care not to overcook them.
- Serve: Transfer the grilled shrimp to a serving platter. Drizzle with the prepared lemon butter sauce and garnish with finely chopped parsley. Serve with lemon halves (grilled if preferred) and lemon wedges or slices on the side for extra tanginess.
Notes
- Note 1: Finely chop garlic with a knife instead of using a mincer to avoid bitterness and maintain texture.
- Note 2: Make sure to peel and devein the shrimp properly for the best eating experience.
- Grilling the lemon halves enhances the flavor and adds a slight smokiness to the dish.
- If using a stove instead of a grill, you can sear the shrimp in a hot skillet with olive oil, skipping the additional lemon juice in the marinade.
