Grilled Shrimp Delight: An Easy Gourmet Recipe

I remember the first time I made these grilled shrimp for a summer barbecue. My friends were gathered around, and the sizzle of the shrimp on the grill, combined with the aroma of garlic butter, had everyone’s mouths watering. It was an instant hit! That’s why I’m so excited to share this recipe for Grilled Shrimp Delight with you. It’s a dish that brings people together with its irresistible flavor and simplicity. Inspired by Mary Cressler’s delicious creation, this recipe for Crevettes Grillées à la Sauce Beurre Ail is a surefire way to impress your loved ones with minimal effort.

The Story Behind This Garlic Butter Grilled Shrimp

This recipe feels like a love letter to summer gatherings. While garlic butter shrimp is a classic found in many coastal cuisines, from the shores of France to the southern United States, Mary Cressler’s version celebrates the magic of grilling. The traditional method often involves sautéing, but throwing the shrimp on a hot grill adds a smoky char that is utterly addictive. I’ve tested it both ways, and I can tell you, the grill marks and that hint of fire make all the difference. It’s a modern twist on a timeless favorite, perfect for today’s home cook who wants big flavor fast.

Why You’ll Love This Grilled Shrimp Recipe

You will adore this recipe for so many reasons! First, the flavor is out of this world. Succulent shrimp meet rich, garlicky butter with a spicy kick. Second, it’s incredibly quick. From fridge to table in about 15 minutes, it’s a lifesaver on busy weeknights. Third, it’s versatile. Serve it as a fancy appetizer, pile it high on pasta, or make it the star of your backyard feast. It’s a dish that looks and tastes like you spent hours, but our little secret is how easy it really is.

Best Occasions for a Shrimp Delight

This grilled shrimp is your new go-to for any event that calls for a touch of deliciousness. Think of it as your culinary superhero for these moments:

• Weekend Cookouts: Be the grill master everyone talks about.
• Date Night at Home: Light some candles, pour some wine, and feel fancy.
• Quick Family Dinner: A healthy, protein-packed meal everyone will eat without complaint.
• Holiday Parties: An elegant and easy appetizer that flies off the platter.

Ingredients for Your Garlic Butter Grilled Shrimp

Gathering your ingredients is the first step to success! Here’s what you’ll need for this fabulous Grilled Shrimp Delight:

1. For the Shrimp: 2 pounds of large shrimp, preferably with shell and head on for presentation, 2 tablespoons of extra virgin olive oil, 2 tablespoons of seafood seasoning.
2. For the Garlic Butter Sauce: 4 tablespoons of unsalted butter, 4 cloves of garlic, finely minced, 1 tablespoon of seafood seasoning, ½ teaspoon of red pepper flakes.
3. For Finishing: 1 lemon, halved for grilling, ¼ cup of fresh parsley, chopped.

Handy Ingredient Substitutions

No worries if you’re missing something! Cooking should be fun, not stressful.

• Shrimp: No head-on shrimp? Use shell-on or peeled shrimp. Just reduce cooking time slightly for peeled.
• Seafood Seasoning: Make your own with paprika, garlic powder, onion powder, salt, and a pinch of cayenne.
• Butter: For a dairy-free version, use a high-quality plant-based butter.
• Red Pepper Flakes: Substitute with a dash of your favorite hot sauce or smoked paprika for a different kick.

How to Make This Grilled Shrimp Delight

Follow these simple steps for perfect shrimp every single time. Get ready for some delicious aromas!

Step 1: Fire Up the Grill

First things first, let’s get that grill hot! Prepare your grill for direct heat cooking. I love using charcoal for that authentic smoky flavor, but gas works great too. Aim for a high heat, around 500°F. Place a cast iron skillet right on the grill grates to preheat it. This little trick means your garlic butter sauce will sizzle to perfection later. The sound of the grill heating up is like the starting bell for a flavor race.

Step 2: Season the Shrimp

While the grill heats, let’s dress our stars. In a large bowl, toss the shrimp with the olive oil and seafood seasoning. Make sure each plump shrimp is nicely coated. The oil will help the seasoning stick and promote beautiful caramelization on the grill. I like to use my hands for this – it’s messy but fun! You’ll see the shrimp start to glisten with promise.

Step 3: Grill the Shrimp

Now for the main event! Carefully place the shrimp directly on the hot grill grates. You’ll hear a satisfying hiss. Cook for 2-3 minutes until the shells turn a vibrant pink and you see lovely grill marks. Then, flip them with tongs and grill for another 2-3 minutes. The shrimp are done when the flesh is opaque and firm. Pro tip: Don’t crowd the grill. Give them space so they cook evenly, not steam.

Step 4: Make the Garlic Butter Sauce

While the shrimp cook, your preheated skillet is ready. Using heat-proof gloves, carefully add the butter, minced garlic, seafood seasoning, and red pepper flakes to the hot skillet. Stir frequently as the butter melts and bubbles. The garlic will become fragrant in seconds – it’s a smell that means home. Once melted and combined, remove the skillet from the heat. The sauce comes together in just minutes, so watch it closely!

Step 5: Grill the Lemon

Don’t forget the lemon! Place the halved lemon cut-side down on the grill alongside the shrimp. Let it cook until it gets nice char marks. This grilling process caramelizes the natural sugars in the lemon juice, making it sweeter and less acidic. It’s a simple step that adds a huge flavor boost when you squeeze it over the shrimp later.

Step 6: Bring It All Together

Time for the grand finale! In a large serving bowl, combine the hot grilled shrimp (shells and all for that fun, hands-on eating experience) with the glorious garlic butter sauce. Toss everything gently to coat. Squeeze the juice from your grilled lemon over the top and shower it with fresh chopped parsley. The colors are amazing: pink shrimp, golden sauce, and green herbs. Chef’s tip: Let everyone peel their own shrimp at the table. It’s interactive and lets the flavors sink in as they eat.

Timing is Everything

This recipe is a speed demon in the kitchen. Here’s the breakdown:

• Prep Time: 10 minutes (mostly for seasoning and preheating).
• Cooking Time: 5 minutes on the grill.
• Total Time: Just 15 minutes to shrimp heaven!
• Servings: This makes about 2 pounds, perfect for 4 people as a main or 6-8 as an appetizer.

My Chef’s Secret for the Best Shrimp

My secret weapon is patience with the grill. Let it get properly, screaming hot before you add the shrimp. A cool grill will make your shrimp stew in their shells instead of getting that quick, juicy sear. If you’re using charcoal, wait until the coals are covered in white ash. This ensures even, high heat for the perfect cook.

A Little Extra Shrimp Info

Did you know that the vein in shrimp is actually its digestive tract? While it’s safe to eat, removing it (deveining) improves the texture and appearance. Many stores sell shrimp already deveined, which is a huge time-saver. If not, a sharp paring knife makes quick work of it. Just make a shallow cut along the back and lift it out.

Equipment You’ll Need

You don’t need fancy tools, just these basics:

• A charcoal or gas grill
• Tongs for flipping shrimp
• A cast iron skillet or grill-safe pan for the sauce
• Heat-proof gloves (that skillet handle gets hot!)
• A large bowl for tossing
• A sharp knife for prepping garlic and parsley

Storing Your Grilled Shrimp Delight

If you have leftovers (a rare occurrence in my house!), proper storage is key. First, let the shrimp cool to room temperature, but don’t leave them out for more than two hours. Then, peel the shrimp from their shells. The shells can become soggy when refrigerated.

Next, place the peeled shrimp and any remaining sauce in an airtight container. They will keep in the refrigerator for up to 2 days. The garlic butter sauce may solidify, which is perfectly normal.

Finally, to reheat, do so gently. Place the shrimp and sauce in a skillet over low heat until just warmed through. Avoid the microwave, as it can make the shrimp rubbery. For longer storage, you can freeze the peeled shrimp separately for up to 3 months.

Tips and Advice for Perfection

Here are my best pointers for shrimp success:

• Size Matters: Use large or jumbo shrimp for grilling. They are harder to overcook and feel more substantial.
• Dry Them: Pat your shrimp dry with a paper towel before oiling and seasoning. This helps them sear instead of steam.
• Fresh is Best: Use fresh garlic, not powdered, for the sauce. The flavor is brighter and more aromatic.
• Don’t Skip the Skillet: Making the sauce in the hot skillet on the grill infuses it with a subtle smokiness you can’t get on the stovetop.

Presentation Ideas to Impress

Make your dish look as good as it tastes! Try these ideas:

• Pile the shrimp high on a large platter and garnish with extra lemon wedges and parsley sprigs.
• Serve it family-style right in the cast iron skillet for a rustic, inviting look.
• For individual servings, place a portion over a bed of creamy grits or angel hair pasta.
• Add a pop of color with a side of cherry tomatoes or grilled asparagus on the same platter.

Healthier Alternative Recipes

Love the flavor but want to lighten it up? Here are six tasty twists on this Grilled Shrimp Delight:

1. Lemon-Herb Grilled Shrimp: Skip the butter sauce. Marinate shrimp in olive oil, lemon zest, fresh herbs like dill and chives, and a touch of honey before grilling.
2. Spicy Lime Cilantro Shrimp: Use a marinade of lime juice, cilantro, minced jalapeño, and a little olive oil. Grill as directed for a zesty, low-calorie option.
3. Asian-Inspired Grilled Shrimp: Marinate in low-sodium soy sauce, ginger, sesame oil, and a hint of honey. Grill and finish with chopped green onions.
4. Garlic Shrimp Skewers: Thread shrimp onto skewers with chunks of bell pepper and onion. Brush with a light garlic-infused olive oil while grilling.
5. Shrimp and Veggie Packet: Place shrimp and sliced veggies like zucchini and squash on foil. Drizzle with broth and herbs, seal the packet, and grill until cooked through.
6. Avocado Cream Shrimp: Grill plain seasoned shrimp. Serve with a dollop of sauce made from blended avocado, Greek yogurt, lime, and cilantro.

Common Mistakes to Avoid

Steer clear of these pitfalls for the best grilled shrimp of your life.

Mistake 1: Overcooking the Shrimp

This is the biggest shrimp sin! Overcooked shrimp become tough, rubbery, and sad. It happens because shrimp cook very quickly, and it’s easy to get distracted. Watch them closely. They are done as soon as they turn opaque and form a loose “C” shape. Remove them from the grill immediately. A digital timer can be a handy reminder for those 2-3 minute cook times per side.

Mistake 2: Using a Cold Grill

Putting shrimp on a lukewarm grill is a recipe for steaming. You won’t get those beautiful sear marks or smoky flavor. The shrimp will release liquid and boil in their shells. Always preheat your grill thoroughly. For charcoal, wait 20-30 minutes for the coals to be ready. For gas, preheat on high for at least 10-15 minutes with the lid closed.

Mistake 3: Not Deveining the Shrimp

Skipping the deveining step can lead to a gritty texture in your finished dish. That dark vein is the shrimp’s digestive tract, and while edible, it’s not pleasant to bite into. If your shrimp aren’t pre-cleaned, take a minute to devein them. Use a sharp paring knife to make a shallow cut along the back and pull the vein out with the tip of the knife or your fingers.

Mistake 4: Crowding the Grill Grates

Piling all the shrimp on at once causes the grill temperature to drop drastically. The shrimp will then steam instead of sear, and they won’t cook evenly. Give each shrimp some personal space. Cook in batches if necessary. This ensures each one gets direct, high heat for that perfect char.

Mistake 5: Burning the Garlic Butter Sauce

Garlic burns easily and becomes bitter. If you leave the skillet on the high heat for too long after adding the butter and garlic, you risk ruining the sauce. The key is to stir constantly and remove the skillet from the heat as soon as the butter is melted and the garlic is fragrant. Remember, the residual heat in the skillet will continue to cook the sauce even after it’s off the grill.

Frequently Asked Questions

Can I make this grilled shrimp recipe indoors?

Absolutely! If weather doesn’t permit grilling, you can use a grill pan or a regular skillet on your stovetop. Heat the pan over medium-high heat until very hot. Cook the shrimp for 2-3 minutes per side. For the sauce, simply use a separate small saucepan on the stove to melt the butter with the garlic and seasonings. You’ll miss the smoky flavor, but the dish will still be delicious and garlicky.

What is the best seafood seasoning to use?

Old Bay seasoning is a classic and widely available choice that works perfectly in this recipe. It has a great blend of celery salt, paprika, and other spices. However, you can use any good-quality seafood or crab boil seasoning. If you want to control the salt, look for a low-sodium version or make your own blend with paprika, garlic powder, onion powder, black pepper, and a touch of cayenne.

Do I have to use shrimp with the shells on?

No, you don’t have to, but I highly recommend it for grilling. The shells add an extra layer of flavor and protect the delicate shrimp meat from drying out over the high heat. They also make for a fun, interactive eating experience. If you use peeled shrimp, reduce the cooking time by about a minute per side to prevent overcooking.

How can I tell when the shrimp are done cooking?

Shrimp cook quickly and give you clear visual cues. They are done when they turn from gray and translucent to a bright, opaque pinkish-white color. Their shape will also change from straight to a loose “C” curve. If they form a tight “O” shape, they are likely overcooked. Use a food thermometer if you’re unsure – shrimp are safe to eat at an internal temperature of 120°F.

Is this recipe very spicy?

The spice level in this Grilled Shrimp Delight is adjustable. The recipe calls for half a teaspoon of red pepper flakes, which gives a mild to medium warmth. If you are sensitive to spice, you can reduce it to a quarter teaspoon or omit it entirely. If you love heat, feel free to add more! You could also add a pinch of cayenne pepper to the seafood seasoning on the shrimp itself.

What should I serve with garlic butter grilled shrimp?

This dish is incredibly versatile! For a light meal, serve it with a crisp green salad and some crusty bread to soak up the extra garlic butter sauce. For something heartier, it’s fantastic over pasta, rice, or creamy polenta. Grilled vegetables like asparagus, corn on the cob, or zucchini make excellent healthy sides. It’s also perfect as an appetizer with just the grilled lemon and parsley.

Can I prepare any part of this recipe ahead of time?

You can do some prep to make things easier. You can devein the shrimp and store them covered in the refrigerator for up to a day ahead. You can also mix the dry seafood seasoning and chop the garlic and parsley in advance. However, I do not recommend pre-mixing the shrimp with oil or making the butter sauce ahead, as the flavors are best when fresh and cooked just before serving.

How do I prevent the shrimp from sticking to the grill?

A hot, clean grill is your best defense against sticking. Before preheating, make sure your grill grates are scrubbed clean. Once hot, use a folded paper towel dipped in oil and held with tongs to lightly oil the grates. Also, ensure your shrimp are coated in olive oil before placing them on the grill. These steps will give you beautiful, release-ready shrimp with nice grill marks.

Are the nutritional values per serving?

The nutritional values provided (approx. 688 calories, 42g fat, etc.) are for the entire recipe divided into the standard servings, which is about 2 pounds total. This typically serves 4 as a main course. If you are watching your intake, remember that a good portion of the fat comes from the butter in the sauce. You can adjust the amount of butter or use a lighter alternative as mentioned in the substitutions section.

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work perfectly well. The key is to thaw them properly. The best way is to place them in a colander under cold running water for a few minutes, or leave them in the refrigerator overnight. Never thaw shrimp at room temperature or in hot water, as this can lead to a mushy texture. Once thawed, pat them very dry with paper towels before oiling and seasoning.

Your New Favorite Summer Dish

There you have it – everything you need to create a spectacular Grilled Shrimp Delight. This recipe is more than just a meal; it’s an experience. It’s about the laughter around the grill, the delicious mess of peeling shrimp, and the joy of sharing something truly tasty. I hope this dish becomes a staple in your home, just like it has in mine. Now, go fire up that grill and get ready for some rave reviews! Happy cooking!