Best 7 Grilled Brined Shrimp With Garlic Oil Recipes

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Indulge in a culinary journey with our grilled brined shrimp, a delightful seafood dish that tantalizes the taste buds with its succulent texture and bold flavors. This delectable recipe takes you on a sensory adventure, blending the zesty tang of lemon and garlic with the aromatic warmth of herbs, creating a symphony of flavors in every bite. Accompanying this main course are two equally enticing recipes: a refreshing and tangy lemon-herb vinaigrette, perfect for drizzling over the grilled shrimp, and a simple yet flavorful garlic oil, adding an extra layer of richness and depth. Get ready to embark on a culinary adventure that will leave you craving for more.

Here are our top 7 tried and tested recipes!

GRILLED GARLIC SHRIMP



Grilled Garlic Shrimp image

These grilled shrimp receive a double dose of garlic flavor - fresh garlic and garlic salt. Try not to marinate longer than 30 minutes, as the acid from the lemon juice will start to break down the delicate shrimp meat and make it mushy. Extra large shrimp come 26 to 30 shrimp per pound.

Provided by France C

Categories     BBQ & Grilled Shrimp

Time 51m

Yield 4

Number Of Ingredients 9

3 tablespoons olive oil
1 tablespoon lemon juice
3 cloves garlic, minced
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
½ teaspoon garlic salt
⅛ teaspoon freshly ground black pepper
1 pound extra large shrimp, peeled and deveined
6 wooden skewers

Steps:

  • Combine oil, lemon juice, garlic cloves, parsley, basil, garlic, salt, and pepper in the bowl of a food processor. Blend until marinade is smooth, about 20 seconds.
  • Pour marinade into a resealable gallon-sized plastic bag. Add shrimp to the bag and toss to coat with the marinade. Seal bag and chill in the refrigerator for 30 minutes.
  • Soak wooden skewers in cold water while shrimp is marinating.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Remove shrimp from marinade and thread onto skewers, 5 to 6 shrimp per skewer. Cook the shrimp on the preheated grill until they are bright pink on the outside and no longer transparent in the center, about 3 minutes per side.

Nutrition Facts : Calories 215.1 calories, Carbohydrate 2.3 g, Cholesterol 172.5 mg, Fat 12.1 g, Fiber 0.1 g, Protein 23.3 g, SaturatedFat 1.8 g, Sodium 395.7 mg

SHRIMP WITH GARLIC AND OLIVE OIL



Shrimp with Garlic and Olive Oil image

Provided by Anne Burrell

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 8

Extra-virgin olive oil, for cooking
4 cloves garlic, thinly sliced
2 to 4 dried red chiles, broken by hand
1 pound extra-large or jumbo shrimp
1 tablespoon lemon zest plus 1 tablespoon lemon juice
1/4 cup anise liqueur, such as Pernod
Kosher salt
Crusty bread, for serving

Steps:

  • Heat a large cast-iron skillet over medium-high heat. Coat the bottom with 1/4 inch olive oil. Add the garlic and crushed chiles to the oil and cook until the garlic starts to sizzle and is very aromatic, then add the shrimp. Cook until the shrimp turns pink, 1 to 2 minutes. Add the lemon zest and juice, then add the anise liqueur and carefully ignite. Cook until the flame subsides. Season with salt and serve with crusty bread to sop up the delicious olive oil!

GRILLED SHRIMP WITH CHILE AND GARLIC



Grilled Shrimp With Chile and Garlic image

Shrimp are a treat and should be handled as such - and this recipe guarantees grilled shrimp that are reliably juicy, charred and seasoned. First, try this trick from J. Kenji López-Alt for plump meat with a browned crust: Stir a little baking soda into mayonnaise, and season it with salt, garlic and chile, which will intensify in the mayonnaise's fat. Coat the shrimp in the mayonnaise mixture and refrigerate for up to 30 minutes, then grill mostly on one side to avoid overcooking. Eat over grains, lettuces, lemon pasta or noodle salad; in tortillas or pita; or popped right into your mouth. As far as seasonings go, start with chile and garlic, then switch up subsequent batches with lemon zest, Old Bay, ginger and more.

Provided by Ali Slagle

Categories     easy, quick, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 6

6 garlic cloves
1/2 to 1 fresh hot chile, such as jalapeño or Fresno (depending on the chile's kick and your heat tolerance)
1/4 cup mayonnaise
1 1/2 teaspoons kosher salt (such as Diamond Crystal)
Heaping 1/4 teaspoon baking soda
1 1/2 pounds large shrimp, peeled and deveined, tails on, patted dry

Steps:

  • Prepare a charcoal or gas grill for high heat. (If you don't have a grill, you can cook the shrimp in a cast-iron skillet over high heat, with the vent on, following the same timing.) Using a Microplane or the small holes of a box grater, grate the garlic and chile into a medium bowl. Stir in the mayonnaise, salt and baking soda. Add the shrimp and stir to combine. Refrigerate for 15 to 30 minutes.
  • Clean the grates with a grill brush (no need to grease the grates), then grill the shrimp until well browned, 2 to 4 minutes. (If using a gas grill, close the lid to maintain temperature.) Flip and cook until opaque throughout, 1 to 2 minutes. Eat right away.

CHEF JOHN'S GRILLED GARLIC AND HERB SHRIMP



Chef John's Grilled Garlic and Herb Shrimp image

This grilled garlic and herb shrimp recipe is very easy, IF you can just walk out into the backyard, and pick a handful of your own fresh, green sprigs. However, these are so amazingly delicious, if you don't have a garden, then do splurge and buy a bunch of all the herbs. And get the extra large shrimp so they can grill longer and get maximum caramelization.

Provided by Chef John

Categories     Seafood     Shellfish     Shrimp

Time 3h

Yield 6

Number Of Ingredients 16

1 ½ teaspoons kosher salt
½ teaspoon lemon zest
3 cloves garlic, thinly sliced
3 tablespoons chopped fresh basil leaves
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh lemon thyme leaves
4 tablespoons olive oil, divided, or as needed
2 pounds extra large shrimp (16-20), peeled and deveined, tail left on
skewers
1 tablespoon olive oil
½ lemon, juiced
½ teaspoon red pepper flakes
1 pinch cayenne pepper
salt and ground black pepper to taste
1 lemon, cut into wedges

Steps:

  • Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes.
  • Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable.
  • Place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter.
  • Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 1.9 g, Cholesterol 230.4 mg, Fat 12.6 g, Fiber 0.7 g, Protein 25.1 g, SaturatedFat 1.9 g, Sodium 772.5 mg, Sugar 0.1 g

GRILLED SHRIMP MARINATED IN PAPRIKA, GARLIC AND THYME WITH WHITE WINE SAUCE



Grilled Shrimp Marinated in Paprika, Garlic and Thyme with White Wine Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 shallot, sliced
4 cloves garlic, finely chopped
1 cup dry white wine
2 tablespoons heavy cream
2 sticks cold unsalted butter, cut into 1-inch pieces
1/4 cup finely chopped fresh chives, plus more for garnish
Salt and freshly ground black pepper
1/4 cup canola oil
2 tablespoons Spanish paprika
6 cloves garlic, finely chopped to a paste
3 tablespoons finely chopped fresh thyme leaves
16 extra colossal shrimp (4 to 6 per pound size), peeled and deveined
Salt and freshly ground black pepper
Basil Oil, for drizzling

Steps:

  • For the white wine sauce:
  • Heat the oil in a medium saucepan over medium heat. Add the shallots and the garlic and cook until soft, about 1 minute. Increase the heat to high, add the wine, bring to a boil and cook until reduced by half. Add the cream and slowly start whisking in the cold butter, piece by piece and continue to whisk until the sauce is emulsified. Strain into a bowl and stir in the chives. Season with salt and pepper, to taste, and set aside.
  • For the shrimp:
  • Whisk together the oil, paprika, garlic and thyme in a large bowl; add the shrimp and toss to coat the shrimp in the mixture. Cover and let marinate in the refrigerator for 30 minutes.
  • Heat the grill to high.
  • Season the shrimp with salt and pepper and grill until slightly charred and just cooked through, about 2 1/2 minutes per side. Put some of the sauce on a large platter, drizzle with Basil Oil and top with the shrimp. Drizzle with more of the sauce; garnish with chives and serve.

GRILLED SHRIMP WITH OIL AND BASIL SAUCE



Grilled Shrimp With Oil and Basil Sauce image

Provided by Pierre Franey

Categories     dinner, easy, lunch, quick, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 1/2 teaspoons finely minced garlic
1 1/2 teaspoons finely chopped shallots
1 1/2 teaspoons Dijon-style mustard
1/3 cup dry white wine
1/3 cup freshly squeezed lemon juice
3/4 cup olive oil
1/3 cup finely chopped fresh basil
24 jumbo shrimp, about 1 1/4 pounds, shelled and deveined

Steps:

  • Combine garlic, shallots, mustard, wine, lemon juice, olive oil and basil in a bowl. Stir to blend. Add shrimp and stir to coat. Let stand until ready to cook.
  • When ready to cook, preheat an outdoor or indoor grill to high, or preheat a broiler to high.
  • Remove shrimp from marinade and pour marinade into a small saucepan. Arrange shrimp 6 to a skewer, pushing the skewer through the tail section, then the head section, so shrimp will lie flat on grill or under broiler (see note). Arrange them barely touching and without crowding.
  • Place skewers on grill or on rack under broiler, about 6 inches from source of heat, and cook about 3 minutes or until shrimp can be lifted from grill or rack without sticking. Turn skewers and cook about 2 minutes longer.
  • Meanwhile, bring marinade to a boil and simmer about 2 minutes.
  • Remove shrimp from skewers and arrange them symmetrically on 4 plates. Spoon the sauce over the shrimp and serve.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 34 grams, Carbohydrate 3 grams, Fat 41 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 295 milligrams, Sugar 1 gram, TransFat 0 grams

GRILLED SPICY GARLIC SHRIMP



Grilled Spicy Garlic Shrimp image

Make and share this Grilled Spicy Garlic Shrimp recipe from Food.com.

Provided by Sue Freeman

Categories     Very Low Carbs

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup kosher salt
6 tablespoons sugar
2 quarts water
3 cloves garlic, peeled and chopped
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon paprika
2 1/2 tablespoons olive oil
2 1/2 teaspoons lemon juice
2 lbs large shrimp, brined for 20-25 min

Steps:

  • Prepare brining solution and brine shrimp for 20-25 minutes -- remove shrimp feet and devein with shells left on (this isn't absolutely necessary but it does seem to result in moister grilled shrimp), rinse and dry.
  • Using mortar& pestle smash garlic and salt into a smooth paste.
  • Add cayenne and paprika and mix well.
  • Add olive oil and lemon to form a thin paste.
  • (NOTE: Make sure the paste isn't too loose or it will not cling to the shrimp.) Toss shrimp with paste until evenly coated.
  • (This mixture can be covered and refrigerated for up to an hour before grilling).
  • Grill until shells are bright pink- 2-3 minutes per side.

Nutrition Facts : Calories 242.4, Fat 10.9, SaturatedFat 1.4, Cholesterol 286.5, Sodium 1869.3, Carbohydrate 3.5, Fiber 0.3, Sugar 0.2, Protein 31.2

Tips:

  • Use fresh shrimp for the best flavor and texture.
  • Brine the shrimp for at least 30 minutes, or up to overnight, to enhance their flavor and make them more tender.
  • Use a flavorful brine solution. The recipe in the article uses a simple brine made with water, salt, sugar, and bay leaves, but you can also add other herbs and spices to taste.
  • Rinse the shrimp thoroughly after brining to remove any excess salt.
  • Pat the shrimp dry before grilling to prevent them from sticking to the grill.
  • Grill the shrimp over medium-high heat for 2-3 minutes per side, or until they are cooked through.
  • Serve the shrimp immediately with your favorite dipping sauce, such as garlic oil, cocktail sauce, or tartar sauce.

Conclusion:

Grilled brined shrimp with garlic oil is a delicious and easy-to-make dish that is perfect for a summer cookout or party. The shrimp are flavorful and tender, and the garlic oil adds a delicious depth of flavor. This dish is sure to be a hit with everyone who tries it!

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