Best 7 Grilled Jumbo Butterflied Shrimp Recipes

GRILLED JUMBO SHRIMP

Steps:

• You will need two bricks and a fire-proof rack to place over the bricks.
• First, place 2 bricks onto your outside grill, and place a safe rack onto the two bricks. This elevates the shrimp while cooking to prevent the shrimp from burning.
• Next, turn on the heat to "HIGH" - close the lid of the grill to heat for a few minutes.
• Using good quality metal skewers to skew the shrimps one next to each other.
• Quick Note: If you plan to use wooden skewers, you will need to soak them in water for at least 15 to 30 minutes. But we prefer metal skewers. Wooden skewers tend to burn and fall apart while grilling.
• Place the skewers onto the elevated grill. Close with the cover of the grill, for 7 to 10 minutes.
• Then open the lid, and use kitchen tongs to turn over each skewer. Close the lid for another 7 to 10 minutes.
• Drizzle extra virgin olive oil and freshly squeezed lemon juice over the skewers while grilling.
• Turn them over one last time for additional 3 minutes and then turn them again for additional 3 minutes. Then remove it from the grill. The shells should have a bright red-orange color.
• Squeeze an additional lemon, and a drizzle of olive oil over them before serving. Then at the table with each serving, anyone can add additional lemon over shrimp once they remove their shells.
• Yields: 5 to 6 servings

GRILLED SHRIMP

Steps:

• Preheat griddle or grill pan over high heat.
• Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat.
• Brush shrimps with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque.
• Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.

GRILLED BUTTER-FLIED JUMBO SHRIMP

Steps:

• Whisk the chili sauce with the butter and orange juice in a saucepan set over medium heat. Bring to a boil. Stir in the rum, half of each the chives, and the coriander, mustard, vanilla and garlic. Remove from the heat and cool completely.
• Slice lengthwise through the top of each shrimp shell and almost all the way through the meat of each shrimp so that they can lie flat. Toss the shrimp with half the sauce mixture. Set aside.
• Preheat the grill to medium-high and grease lightly. Grill shrimp for 3-5 minutes per side or until cooked through. Baste shrimp often with the reserved sauce. Gently toss hot, cooked shrimp, with any remaining sauce mixture. Sprinkle with remaining chives and coriander.
• TWISTS:.
• TWIST 1: For a delicious surf and turf meal, serve the shrimp alongside grilled steaks brushed eith BBQ sauce.
• TWIST 2: For another tropical taste experience, use pineapple juice instead of orange juice.
• TWIST 3: For a flavorful alcohol-free version, omit the rum and substitute for more chili sauce.

GRILLED JUMBO SHRIMP

Steps:

• In a small bowl, combine first seven ingredients. Cover and refrigerate 2 tablespoons for basting. Pour remaining marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Alternately thread shrimp and tomatoes onto metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning and basting occasionally with reserved marinade. Serve with rice if desired.

BUTTERY GRILLED SHRIMP

Steps:

• In a small bowl, combine the first 5 ingredients; set aside 1/4 cup. Thread shrimp onto 8 metal or soaked wooden skewers., Grill shrimp, covered, over medium heat 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from grill; brush with reserved butter mixture.

BUTTERFLIED GRILLED GARLIC SHRIMP

Steps:

• Combine butter, garlic,onions and lemon pepper Add shrimp, tossing to coat.
• Marinate for 30 minutes in refrigerator.
• Preheat gas grill to medium heat.
• Pour shrimp mixture into foil pie pan and grill for 5 minutes or until shrimp are pink and curled.

GRILLED BUTTERFLIED PRAWNS WITH SRIRACHA-LEMONGRASS BUTTER

Steps:

• On a cutting board, using a pair of kitchen scissors, or sharp paring knife, cut the shrimp lengthwise through the shell, along the top side about 1 inch below the head and press to flatten. Pull out and discard the intestinal vein that runs lengthwise.
• In a small microwave safe bowl, combine the softened butter with the sriracha, lemongrass, garlic, ginger, turmeric, fish sauce and lime juice and season with the salt. Microwave on high power just until soft enough to brush but not melted, about 5 seconds.
• Light a grill and oil the grates. Arrange the butterflied shrimp in a hinged grill basket, shell-side down, brush with oil and season with salt. Brush very lightly with some of the butter. Grill the shrimp, shell side down until lightly charred, about 2 minutes. Brush the shrimp with more of the butter, turn and grill until lightly charred and cooked through, about 2 minutes longer. Transfer the shrimp to plates and serve with the remaining butter, naan, lime wedges and cilantro. Serve right away.