GAME CHANGING Grilled Shrimp Marinade | How To

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has similar health benefits with a higher smoke point.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup provides a similar sweetness with a unique flavor.

Start with 1 pound of shrimp in a gallon bag, shells removed and deveined.

Decide whether to leave the tails on or off based on how you plan to serve the shrimp.

For the marinade, use 2 teaspoons of dried thyme and 2 teaspoons of dried rosemary instead of fresh herbs due to availability.

Add 2 cloves of minced garlic to the marinade.

Squeeze the juice of 2 lemons into the marinade, making sure to catch any seeds.

Add 1/4 cup of flat leaf Italian parsley to the marinade.

Pour in 1/4 cup of olive oil, 1 teaspoon of honey, 1 teaspoon of kosher salt, and 1 teaspoon of fresh ground black pepper.

Pulse the marinade in a blender until the parsley is broken down and the mixture is well combined.

Pour the marinade over the shrimp in the gallon bag, seal it tightly, and massage the marinade onto the shrimp.

Refrigerate the shrimp for 1 hour to allow the marinade to coat them without cooking them.

Preheat the grill to 450 degrees Fahrenheit.

Place the shrimp directly onto the grill grates.

Cook the shrimp for 2-3 minutes per side until they are opaque and have turned a nice orangey pink color.

Use an instant-read thermometer to check for doneness; the internal temperature should reach 145 degrees Fahrenheit.

Remove the shrimp from the grill once they are curled up and have nice brown crispy edges.

Serve the shrimp with lemon wedges if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens