I probably could easily transition to vegetarian if not for STEAK and SHRIMP. But I don’t have plans yet on giving up these mighty food anytime soon ’cause they simply make dinner a breeze while satisfying your soul. Now that summer is almost over (hello, soup season), I decided to fire up the grill more often to make the most out of the last few weeks of summer. As you can see, I’m in full summer swing this year with my wide array of scrumptious grilled recipes like these Marinated Grilled Flank Steak, Grilled Lamb Chops, aaaand, of course, this Marinated Grilled Chicken Breast. See how I’m in love with summer?! But this list would be nothing if I didn’t share with you a grilled shrimp recipe. Trust me, hubby keeps on bugging me to share one and here it is – my Marinated Grilled Shrimp!
These Marinated Grill Shrimp are soaked in an easy, spicy and sweet marinade which uses just a handful of simple pantry staple ingredients. It is seasoned with cumin and paprika and a kiss of lemon for that vibrant texture. I’m calling them the “mighty fine shrimp” ready to take over the whole world. Just toss them in a ziploc bag or a glass bowl and marinate them in the fridge for at least 30 minutes.
The best thing about shrimp is that they are so easy to cook! They grill up in just a matter of 4-5 minutes per side while retaining all the flavors. It makes a great busy weeknight dinner or as appetizers for your next BBQ party. It taste waaay better than all those processed foods and it’s healthier! And you can never go wrong when you pair it with this coconut rice added with diced cucumber and corn kernels. I won’t hold you off for too long. Now get going and impress your family and guests with a tray of these beautifully charred, saucy and intensely flavorful marinated grill shrimps. You can absolutely eat the whole batch! Happy grilling! Tips and Notes: If desired, soak skewers for at least 20 minutes totally submerged in water before using it to prevent burns. Heat the grill to medium high heat. If using grill pan lightly spray or oil to prevent the shrimp from sticking to the pan.
In a medium bowl, mix garlic, paprika , cumin, olive oil, lemon juice , honey and cayenne pepper and salt.
Reserve about a tablespoon for basting .
Add shrimp to the mixture; thoroughly mix.
Let it marinade for about 30 minutes.
Add parsley to the marinated shrimp.
Thread the shrimps onto the skewers about 3-4 per skewers. Making sure the front on the skewer is fully covered with shrimp. Cook shrimps for about 4-5 minutes per side, or until opaque, basting frequently with reserved marinade. Serve warm with vegetables, rice or with dipping sauce.
