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Grilled Garlic Lemon and Cilantro Shrimp

June 19, 2017

Grilling season is upon us, and why not have my first time on a charcoal grill be on a day when it's 97 degrees outside! In an effort to get away from the usual cook out food of burgers and sausages, I decided to go a healthyish route of skewered shrimps marinated in garlic, lemon juice, olive oil, and cilantro to bring a fresh and zesty flavor to the party. I paired this with some roasted corn on the cob, as well as some baked teriyaki chicken and rice you'll be able to see fully next post! 

 

 

 

Ingredients:

 

- 8 jumbo EZ peel raw shrimp (mine were on sale at Sprouts, but I severely underestimated how many I would need so I bought a half pound...go for the full pound). 

- 2-3 cloves of garlic, minced

- 1 tablespoon of olive oil

- 1/3 cup of lemon juice 

- 1 handful of cilantro leaves, chopped

- 4 bamboo skewers 

 

 

Method:

 

1. Soak your bamboo skewers in water for a minimum of 30 minutes so they don't catch fire on the grill (I have made this mistake before, don't skip this step!!) 

 

* There's water in there, promise. 

 

2. While your skewers are soaking, mix together your marinade by throwing in your garlic, olive oil, lemon juice, and cilantro into a ziplock bag. Clean your shrimp and toss those in there as well. Let marinade for at least 30 minutes (but I'm impatient so I only waited for ten - I won't judge if you don't). 

 

 

* Shrimp that still needed to be cleaned

 

 

* Closeup of the marinade 

 

3. Heat your grill to optimal temp (350 - 450 degrees) and set it up for direct cooking. 

 

4. Once your shrimp are done marinating, place on your now soaked skewers. I like to grill mine on foil for easy clean up, but you do whatever floats your grilling style. 

 

 

5. Grill time!! Place your foil on the grill and cook shrimp for 5-7 minutes, turning the shrimp halfway through  the process (because my shrimp were jumbo size, I went for the full 7 minutes). The outside of your shrimp should turn a nice pink color when it is cooked, while the meat inside should be white. 

 

 

6. You're done! I paired my shrimp with a side of grilled corn on the cob drizzled in cajun seasoning and butter, and helpings of baked teriyaki chicken and rice (stay tuned for the recipe next post!). I hope you enjoy! 

 

 

If you do happen to try my recipe, like it (or hate it, it happens), please tag @sociallystacia if you post on social media. Thank you!

 

 

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Socially Stacia

Dallas, TX

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