3 Grilled Garlic Shrimp Recipes You Have To Try!

3 Grilled Garlic Shrimp Recipes You Have To Try!

Looking for a go-to recipe for a tasty shrimp dinner? Try these grilled garlic shrimp recipes for the perfect solution!

Grilled Garlic Shrimp Recipes

Grilled Shrimp with Garlic and Breadcrumbs

Grilled Shrimp Scampi

Grilled Lemon Shrimp and Mushrooms with Garlic

Grilled Shrimp with Garlic and Breadcrumbs This is a simple dish that doesn't need much else.


2 lb. uncooked medium shrimp, peeled and deveined 1/4 C. olive oil 1 Tbs. minced garlic 1/2 C. dried seasoned breadcrumbs 1/4 C. chopped fresh parsley 16 10-12 inch wooden skewers, soaked in water 30 minutes


Stir shrimp, oil and garlic in a large bowl to combine. Add breadcrumbs and parsley and toss until shrimp are evenly coated. Sprinkle shrimp with salt and pepper. Thread shrimp on skewers, place on plate. Cover and refrigerate up to 3 hours. Prepare BBQ (medium high heat). Grill shrimp until just opaque in center and crumb coating begins to brown, about 2 minutes per side. Transfer shrimp skewers to platter.

Grilled Shrimp Scampi This is a nice shrimp dish because the sauce isn't very heavy at all. A lot of lime juice, olive oil and garlic simply flavor these shrimp.


1/4 C. olive oil

1/4 C. lime or lemon juice

3 Tbs. chopped fresh parsley

1 Tbs. minced garlic

Ground black pepper to taste

1/4 tsp. crushed red pepper

1 1/2 lb. raw, cleaned, shelled shrimp


In a plastic or glass bowl, combine the olive oil, lime or lemon juice, parsley, garlic, black pepper and crushed red pepper. Stir in the shrimp and marinate for 20-30 minutes. Preheat grill. Remove shrimp from the marinade, and thread onto skewers. Grill for about 2-3 minutes on each side, or until done.

Grilled Lemon Shrimp and Mushrooms with Garlic This healthy meal is perfectly seasoned with light lemon juice and garlic, grilled to perfection and then stuffed into a pita. Carb-friendly and delicious!


8 oz. fresh white mushrooms

1 lb. large shrimp, peeled and deveined

2 medium-sized zucchini, sliced 1 inch thick (about 2 1/2 C.)

1 medium-sized red onion cut in 8 wedges

1/4 C. olive oil

2 Tbs. fresh lemon juice

2 tsp. minced garlic

1 tsp. dried oregano leaves, crushed

1/2 tsp. salt

1/4 tsp. ground black pepper

4 pitas, warmed

Cucumber Yogurt Sauce:

1 C. plain low-fat yogurt

1 C. peeled, seeded and diced cucumber

1 Tbs. chopped fresh mint or parsley

1 tsp. minced garlic

1/2 tsp. salt


Preheat outdoor grill or broiler until hot. Leave small mushrooms whole; halve larger ones. In a large bowl, place mushrooms, shrimp, zucchini and red onion. In a small bowl, combine olive oil, lemon juice, garlic, oregano, salt and black pepper, and pour over vegetables; toss until well-coated. Place vegetables and shrimp on a vegetable grilling rack or a rack in a broiler pan. Grill or broil no more than 6 inches from heat until vegetables and shrimp are just cooked, about 8 minutes, stirring often and brushing occasionally with remaining marinade. Serve on pitas with Cucumber Yogurt Sauce.

To make sauce, in a small bowl, combine all ingredients and blend well. Makes about 1 1/2 cups.

Yield: 4 servings

From: St. Pete Times

Nutrition information per serving: 308 calories, 25gm protein, 16gm fat

Grilled Garlic Shrimp Recipe Tips

Cleaning Shrimp It is not necessary to devein shrimp, but generally, any shrimp big enough to have a visible vein should be deveined. Inside that vein is digested material and sand that needs to be purged from the shrimp's body. Leaving the vein in can also produce a gritty texture in the shrimp.

Fresh or thawed shrimp that has not been cooked is very perishable. Shrimp should be used within two days of purchase to ensure optimal taste and texture. Store fresh shrimp that will not be cooked immediately in the coolest area of the refrigerator, preferably on ice and covered with waxed paper. The waxed paper allows air to circulate around the shrimp.

If the heads are attached, twist them off to remove. Discard or save for stock. If you are right-handed, hold the shrimp in your left hand with outside curve up and tail away from you. Using clean kitchen scissors carefully cut through the shell along the top of shrimp to just before the last section of shell, below the tail. Peel back shell and remove shell keeping the tail intact. Discard shells or keep them for stock. Hold peeled shrimp under running water. With paring knife, remove black vein along cut side of shrimp.

If you want to butterfly the shrimp: Complete the steps above, leaving the tails on, then slit the back of shrimp from tail to head, about 2/3 through.

For more tips, visit our Encylopedia of Tips!

Grilled Garlic Shrimp Video Recipe

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