Grilled Shrimp With Garlic Red Chile Thyme Marinade Recipes

CHEF JOHN'S GRILLED GARLIC AND HERB SHRIMP

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.

CHILI LIME GARLIC GRILLED SHRIMP MARINADE

Steps:

• Whisk the garlic, brown sugar, soy sauce, chili powder, lime juice, red pepper flakes and olive oil together in a large mixing bowl.
• Add the shrimp to the marinade and toss to coat.
• Place in the refrigerator and marinate for 15 minutes, or up to 2 hours.
• Grill the shrimp for 3 minutes per side.
• Heat a grill over medium-high heat, approximately 450°F.
• Use tongs to remove the shrimp from the marinade and place the shrimp directly on the grill.
• Cook for 2-3 minutes on each side, or until the shrimp starts to turn opaque white with some pink highlights.
• Place a grill pan, or cast iron skillet, on the stove top over medium high heat.
• When the pan or skillet is hot, use tongs to remove the shrimp from the marinade and place it in the skillet, making sure not to crowd the skillet.
• Cook the shrimp for 2-3 minutes on each side, adding or removing 1-2 minutes if the shrimp are smaller or larger in size.

CHILE-GARLIC MARINATED AND GRILLED SHRIMP

Steps:

• Zest and juice 2 of the limes (you should have about 1 tablespoon zest and about 1/4 cup juice) and add to a medium glass bowl. Finely grate the garlic and add to the bowl along with the fish sauce, canola oil, sugar, red pepper flakes and shrimp. Toss to combine.
• Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lime into wedges and reserve for serving.
• Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels. In batches, grill the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Transfer to a large plate.
• Top with the sliced scallions and cilantro and serve with the lime wedges.

GARLIC GRILLED SHRIMP SKEWERS

Steps:

• Add the olive oil, lemon juice, herbs, garlic, and spices to a small mixing bowl and whisk together.
• Place the shrimp in a bowl and pour 3/4 of the marinade on top of the shrimp. Mix together gently until the shrimp are well coated.
• Cover the bowl and marinate the shrimp for 30 minutes to an hour.
• Thread the shrimp on the skewers and make sure to get all the good garlic and herbs from the bowl and spread on to the shrimp.
• Heat a grill or grill pan on medium high heat.
• Once the grill is hot, place the shrimp skewers on the grill and cook the shrimp for 2-3 minutes each side, or until they turn pink and opaque.
• Remove the shrimp to a plate and spoon the remaining marinade on top before serving.

GRILLED GARLIC AND HERB SHRIMP

Steps:

• Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
• Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Remove shrimp from marinade, drain excess, and discard marinade.
• Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

MARINATED GRILLED ARGENTINIAN RED SHRIMP

Steps:

• Whisk together all ingredients for shrimp marinade in mixing bowl.
• Place shrimp in a gallon sized sealable plastic bag and pour marinade over shrimp. Ensure shrimp is evenly coated, force air out of bag and seal. Place on a plate and put in refrigerator for 30 minutes to two hours.
• Light grill and set up for direct high heat. Place small oven safe sauce pan on grill over indirect heat and add butter and garlic.
• While grill preheats, skewer shrimp onto 12" wooden skewers.
• Place shrimp directly over heat and grill for about two minutes, flip and grill an additional two minutes.
• Remove from grill, baste with melted butter and garlic and garnish with chopped parsley.

GRILLED SHRIMP WITH GARLIC-RED CHILE-THYME MARINADE

Steps:

• Place chiles in a large bowl, cover with boiling water, and let stand for 1 hour to soften. Remove chiles from the water, coarsely chop, and place in the jar of a blender. Add the garlic, thyme, and oil and blend until smooth. Season, to taste, with salt and pepper. Place the shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
• Preheat a grill to high. Remove the prawns from the marinade and grill for 1 1/2 to 2 minutes per side, with the cover closed. Serve on brown paper bags, if desired.

LEMON GARLIC HERB GRILLED SHRIMP RECIPE

Steps:

• To make the marinade, whisk together all ingredients except shrimp.
• Marinate shrimp at room temperature in half of the dressing for 20-30 minutes, or in the refrigerator for up to 2 hours. Reserve the remaining marinade to use for basting later.
• Thread shrimp onto kabob skewers (if using wooden skewers, make sure that you soak the skewers in water for about 30 minutes before adding the shrimp).
• Grill the shrimp over high heat for a total of about 3-5 minutes, flipping halfway through. Use the remaining dressing to baste the shrimp while they cook.
• Garnish with additional herbs just before serving, if desired.

GRILLED SHRIMP - EASY RECIPE WITH GARLIC AND CHILI

Steps:

• Clean the garlic cloves and rub them. Smash the lemon peel. Cut the lemon in two and squeeze the juice. Clean the chili pepper, remove the seeds and grate the fine pulp.
• Cook marinade, garlic, lemon juice and lemon pepper, pepper, salt and pepper and pour over shrimp. Leave in the refrigerator for at least 1 hour.
• Heat the grill, put the shrimp on the grill and leave it for about 3-5 minutes on each side, turning it back when browned.
• Serve hot shrimp with freshly squeezed lemon juice and a good and naughty sauce based on sour cream and mayonnaise with aromatic herbs or aioli. You can also make a simple lettuce salad with spinach leaves and cherry tomatoes and a dressing of olive oil and lemon juice.

GRILLED SHRIMP WITH GARLIC-RED CHILE-THYME MARINADE

Steps:

• Place chiles in a large bowl, cover with boiling water, and let stand for 1 hour to soften. Remove chiles from the water, coarsely chop, and place in the jar of a blender. Add the garlic, thyme, and oil and blend until smooth. Season, to taste, with salt and pepper. Place the shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes. Preheat a grill to high. Remove the prawns from the marinade and grill for 1 1/2 to 2 minutes per side, with the cover closed. Serve on brown paper bags, if desired.