I absolutely love shrimp. It doesn’t matter whether its shrimp scampi, cooked shrimp with cocktail sauce or grilled with garlic, I adore it! But for your pickier guests and especially for the summer, a grilled garlic shrimp recipe that is easy to make can make a nice and light entree for everyone to enjoy.
What you’ll need:
- 1 lemon
- 1 lime
- Salt and pepper
- 2 cloves of garlic
- 2 tbsps olive oil
- 2 pounds raw jumbo shrimp (preferably peeeled and deveined)
- Ovenproof skillet
- Kitchen Scissors
- Kebab sticks or skewers (optional)
Firstly, if you get 2 pounds of raw jumbo shrimp and they aren’t already peeled and deveined, it may take a little extra time to do this but I can explain how:
Hold the shrimp with the tail and the outside curve away from you. Use kitchen scissors or a small knife and cut through the shell along the top of the shrimp. If the shrimp still have legs on then, you can simply grab a hold of the legs and peek back.
Peel back the shell but keep the tail intact. Hold your peeled shrimp under running water. Next, you’ll want to remove the vein, which is actually the shrimps digestive tract. Just scoop it with a knife or fork, its usually a brownish sometimes green color.
Next, peel your garlic cloves, press or mince them. Add the olive oil and garlic cloves to an ovenproof skillet on medium-high heat. Add shrimp and cook for about 3 – 4 minutes – make sure to turn once halfway through!
Then, cut 1 lemon in half and squeeze half of the lemon over the shrimp, give the entire dish about 10 shakes of salt and 4 twists (or shakes) of pepper.
Preheat your over to 200 degrees F and transfer your skillet to the oven to keep warm before ready to serve.
You can add the garlic shrimp to a bowl or place on kebab sticks / skewers. The other half of the lemon and the lime is to be sliced for your guests to add a little extra squeeze of lemon or lime if they want and to add garnish on top of your dish.