How to Make Grilled Shrimp with Spicy Lemon Garlic Sauce | Julia At Home

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken breast is a lean protein alternative, and tofu is a plant-based option.

Thaw 1.5 pounds of extra large shrimp in the fridge overnight and rest on paper towels to remove excess moisture.

Pat the shrimp dry and set aside.

Prepare a disposable aluminum pan for the sauce.

Add 4 tablespoons of unsalted butter to the pan.

Pour in 1/4 cup of lemon juice into the pan with the butter.

Add 1/2 teaspoon of red pepper flakes to the pan.

Press 3 garlic cloves into the pan using a garlic press.

Sprinkle in 1/8 teaspoon of table salt and mix the sauce ingredients together.

Skewer the shrimp tightly on 3 skewers, alternating heads and tails for even cooking.

Drizzle 2-3 tablespoons of olive oil over the shrimp and brush to coat evenly.

Sprinkle 1/4 teaspoon of sugar over one side of the shrimp skewers.

Preheat the grill on high for 15 minutes, then turn off two burners, leaving one on for grilling.

Place the aluminum pan with the butter sauce on the grill to melt the butter and cook the sauce for 1-2 minutes.

Put the shrimp skewers on the grill, sugared side down, and cook for about 4 minutes to get a good char.

Flip the shrimp and cook the second side for 1-2 minutes until just cooked through.

Slide the shrimp off the skewers into the melted butter sauce in the pan.

Toss the shrimp in the butter sauce and heat for an additional 30 seconds on the grill.

Transfer the shrimp to a clean plate and sprinkle with 1/3 cup of chopped parsley.

Pour the remaining butter sauce over the shrimp and serve with lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens