Grilled shrimp is a classic summer dish, light and delicious. A simple and quick dish to whip together after work and often a nice switch from the heavier meats we tend to grill through the summer! This grilled shrimp is first marinated in a tangy pesto and then drizzled with garlic butter; creating a savoury dish.
It is definitely a go-to school night summer recipe in our household. However, it also works well as an appy for dinner parties or can be broiled or fried for a quick winter meal as well.
The Marinade
Typically when using a marinade; the purpose of the marinade is to tenderize the meat; in addition to adding flavour. The fresh basil, garlic, and parmesan in this marinade infuse the shrimp with an Italian tang which pairs nicely with a side of rice or over pasta. Unlike other proteins, shrimp are already quite tender. Therefore, you want to be sure not to over marinate them. Over marinating them will cause the shrimp to become mushy; so try to stick to the recommended 20-30 minutes before transferring to the skewers.
Grilling
Shrimp go from cooked to over-cooked very fast! For years, I overcooked my shrimp dishes (like many grilled dishes) because I was paranoid that it may not be cooked. The simple tip that as soon “as it turns pink, it’s cooked” works well for many. However, I always seemed to still wait a little too long. When you overcook your shrimp it becomes rubbery and tough. You don’t really understand how delicious shrimp can be until you’ve tasted a perfectly grilled shrimp. To get this perfectly; I use an instant read meat thermometer. It does not take long; so you need to be quick! As soon as it hits 145 degrees Fahrenheit, I remove it from the grill. This typically only takes about 3-4 minutes per side.
Another trick is to apply a cooking oil to the grill grates before you put the shrimp on. This stops the shrimp from sticking and falling apart when you flip them. A grill mat or griddle is another great option for shrimp, especially when they are not on skewers.
Serves 4
Ingredients
- 1.5 pounds jumbo shrimp (weight is after the shrimp have been peeled and deveined)
- 1 cup fresh basil; lightly chopped
- 2 cloves garlic
- 1/3 cup parmesan cheese (grated)
- 1/4 tsp salt
- 5 TBSP olive oil
- 1/4 cup butter
- 1 tsp parsley
Equipment
- Grill; gas or electric
- BBQ tongs
- Instant read meat thermometer
- Skewers
- Large mixing bowl
- Food Processor or Blender
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Instructions
- In a food processor or blender; combine fresh basil, 1 clove of garlic, parmesan cheese, salt, and olive oil. Gently pulse until mixed together well. Try not to over blend the mixture.
- In a large mixing bowl; combine the blended mixture with the raw jumbo shrimp. Toss well; so shrimp are evening coated with marinade.
- Marinade for 20-30 minutes.
- While the shrimp are marinating; take this opportunity to soak your skewers if you are using wooden skewers.
- Prepare skewers; thread shrimp onto skewers. I usually thread about 3-4 shrimp per skewer.
- Heat gas or electric grill to medium heat. Oil grates well (using a grill brush and vegetable oil; otherwise your shrimp will stick!
- Melt 1/4 cup butter. Combine with minced garlic clove and parsley. Set aside for after the shrimp are cooked.
- Place shrimp skewers on grill. Grill approximately 3-4 minutes per side (internal temperature of 145 degrees Fahrenheit).
- Remove from grill and lightly brush with garlic butter mixture. Serve immediately.
Italian Grilled Shrimp Skewers
Equipment
- Grill; gas or electric
- BBQ tongs
- Large mixing bowl
- Food Processor or Blender
Ingredients
- 1.5 lbs jumbo shrimp peeled and deveined
- 1 cup Fresh basil lightly chopped
- 2 cloves garlic 1 minced; 1 whole
- 1/3 cup parmesan cheese grated
- 1/4 tsp salt
- 5 TBSP olive oil
- 1/4 cup butter
- 1 tsp parsley
Instructions
- In a food processor or blender; combine fresh basil, 1 clove of garlic (whole), parmesan cheese, salt, and olive oil. Gently pulse until mixed together well. Try not to over blend the mixture.
- In a large mixing bowl; combine the blended mixture with the raw jumbo shrimp. Toss well; so shrimp are evening coated with marinade. Marinade for 20-30 minutes.While the shrimp are marinating; take this opportunity to soak your skewers if you are using wooden skewers.
- Prepare skewers; thread shrimp onto skewers. I usually thread about 3-4 shrimp per skewer.
- Heat gas or electric grill to medium heat. Oil grates well (using a grill brush and vegetable oil; otherwise your shrimp will stick!Melt 1/4 cup butter. Combine with minced garlic clove and parsley. Set aside for after the shrimp are cooked.Place shrimp skewers on grill. Grill approximately 3-4 minutes per side (internal temperature of 145 degrees Fahrenheit).
- Remove from grill and lightly brush with garlic butter mixture. Serve immediately
