15 Nourishing Healthy Grilled Shrimp Recipes You Will Feel Good About

Embarking on a journey to discover delicious grilled shrimp recipes has been an absolute delight. Each dish offers a unique flavor, from the zesty punch of lemon garlic to the tantalizing heat of Cajun spices. Picture the sizzle of shrimp on the grill, mingling with fresh herbs and a hint of olive oil. Curious which recipe might become your new favorite? Let’s explore these 15 nourishing ideas that you’ll feel good about.

Zesty Lemon Garlic Grilled Shrimp

Zesty Lemon Garlic Grilled Shrimp is a delightful dish that’s both healthy and bursting with flavor, perfect for any barbecue or weeknight dinner. This recipe combines succulent shrimp with the zesty essence of fresh lemon and the aromatic richness of garlic, creating a harmonious blend that’s sure to tantalize your taste buds.

Whether you’re hosting guests or preparing a family meal, this dish is bound to impress with its simplicity and vibrant flavors. The marinade, which infuses the shrimp with citrusy and garlicky goodness, is easy to prepare and requires minimal ingredients, making it a quick yet delectable option for seafood lovers.

Grilling the shrimp adds a subtle smokiness and enhances the natural sweetness of the shrimp, while the lemon and garlic provide a revitalizing and savory punch. Adjust this recipe for serving size 4-6 people, guaranteeing everyone gets to enjoy this flavorful experience.

Ingredients (serving size 4-6 people):

• 2 pounds of large shrimp, peeled and deveined
• 1/4 cup of olive oil
• Juice of 2 lemons
• Zest of 1 lemon
• 4 cloves of garlic, minced
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 teaspoon of red pepper flakes (optional for heat)
• 2 tablespoons of fresh parsley, chopped
• Lemon wedges, for serving

Cooking Instructions:

1. Prepare the Marinade: In a medium bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, salt, black pepper, and red pepper flakes. Whisk together until all ingredients are well combined.
2. Marinate the Shrimp: Place the shrimp in a large resealable plastic bag or a shallow dish. Pour the marinade over the shrimp, ensuring they’re thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, allowing the flavors to infuse the shrimp.
3. Preheat the Grill: Preheat your grill to medium-high heat. If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
4. Skewer the Shrimp: Thread the marinated shrimp onto skewers, piercing through both the tail and head to secure them. This will make flipping easier and guarantee even cooking.
5. Grill the Shrimp: Place the shrimp skewers on the preheated grill. Cook for approximately 2-3 minutes on each side, or until the shrimp turn opaque and are slightly charred. Be careful not to overcook, as shrimp can become rubbery.
6. Garnish and Serve: Once cooked, remove the shrimp from the grill and transfer them to a serving platter. Sprinkle with fresh parsley and serve with lemon wedges on the side for an extra burst of revitalization.

Extra Tips:

To guarantee your Zesty Lemon Garlic Grilled Shrimp is perfectly cooked, keep a close eye on them while grilling, as shrimp cook very quickly.

For added flavor, you can reserve some of the marinade before adding the shrimp and use it to baste the shrimp while they grill. If you prefer a milder dish, you can omit the red pepper flakes or adjust the amount to your taste.

Pair this dish with a light salad or grilled vegetables for a complete meal that’s both satisfying and nutritious.

Spicy Cajun Grilled Shrimp Skewers

Spicy Cajun Grilled Shrimp Skewers are a delicious and fiery addition to any barbecue or family meal. This dish combines succulent shrimp with bold Cajun spices, creating a mouthwatering experience that’s both flavorful and healthy. Perfect for summer grilling, these skewers can be served as an appetizer or a main course. The spices provide a kick that complements the natural sweetness of the shrimp, making them an irresistible treat for seafood lovers.

The preparation of Spicy Cajun Grilled Shrimp Skewers is simple and quick, making it an ideal choice for busy weeknights or spontaneous gatherings. The shrimp are marinated in a blend of spices and lemon juice, which not only enhances their flavor but also keeps them tender and juicy during grilling. Once skewered, they cook swiftly over the grill, providing an easy yet impressive dish that’s sure to please a crowd.

Ingredients for 4-6 servings:

• 2 pounds large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons Cajun seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)
• Skewers (if using wooden skewers, soak in water for 30 minutes prior to use)

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine olive oil, lemon juice, Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Mix well to guarantee the spices are evenly distributed.
2. Marinate the Shrimp: Add the peeled and deveined shrimp to the bowl with the marinade. Toss the shrimp to guarantee they’re well coated with the spice mixture. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.
3. Preheat the Grill: Preheat your grill to medium-high heat. If using charcoal, make sure the coals are white-hot before grilling.
4. Skewer the Shrimp: Thread the marinated shrimp onto skewers, leaving a little space between each shrimp to guarantee even cooking.
5. Grill the Shrimp: Place the skewers on the grill. Cook for about 2-3 minutes on each side, or until the shrimp are opaque and slightly charred. Be careful not to overcook, as shrimp can become tough and rubbery.
6. Serve: Remove the skewers from the grill and transfer to a serving platter. Garnish with chopped parsley and serve with lemon wedges on the side for an added burst of freshness.

Extra Tips: To guarantee maximum flavor, try to use fresh shrimp if possible, as they tend to absorb the marinade better than frozen varieties. If you prefer a milder dish, adjust the amount of cayenne pepper or omit it entirely.

Remember that shrimp cook very quickly, so keep a close eye on them while grilling to prevent overcooking. Finally, these skewers pair well with a variety of sides such as a fresh green salad, grilled vegetables, or wild rice, making them versatile for any meal setting.

Honey Lime Grilled Shrimp Tacos

Honey Lime Grilled Shrimp Tacos offer a flavorful and fresh twist on traditional tacos, with tender shrimp marinated in a blend of honey, lime, and spices. The sweetness of the honey perfectly complements the zesty lime, creating a tropical flavor profile that’s both light and satisfying.

These tacos are ideal for a quick weeknight dinner or a casual gathering with friends. With minimal ingredients and a simple cooking process, they’re a delicious and healthy option that can be ready in no time.

The dish combines the wholesome goodness of grilled shrimp with the crunch of fresh toppings, all wrapped in a soft tortilla. The marinade infuses the shrimp with vibrant flavors, making each bite juicy and delicious.

Paired with a variety of toppings such as avocado, cabbage, and cilantro, these Honey Lime Grilled Shrimp Tacos aren’t only nutritious but also visually appealing. They’re versatile enough to cater to different taste preferences, allowing everyone at the table to enjoy a personalized taco experience.

Ingredients (Serves 4-6):

• 1 1/2 pounds large shrimp, peeled and deveined
• 1/4 cup honey
• 1/4 cup fresh lime juice
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Corn or flour tortillas
• 1 cup shredded cabbage
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Marinade: In a medium bowl, whisk together honey, lime juice, olive oil, minced garlic, chili powder, ground cumin, salt, and pepper until well combined. This mixture will serve as both a marinade for the shrimp and a dressing for the tacos.
2. Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade. Toss to guarantee each shrimp is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes to allow the flavors to meld.
3. Preheat the Grill: While the shrimp is marinating, preheat your grill to medium-high heat. If you’re using wooden skewers, soak them in water for about 15 minutes to prevent them from burning on the grill.
4. Grill the Shrimp: Thread the marinated shrimp onto skewers. Place the skewers on the preheated grill and cook for 2-3 minutes on each side, or until the shrimp are opaque and cooked through. Remove the shrimp from the grill and let them rest for a few minutes.
5. Assemble the Tacos: Warm the tortillas on the grill or in a skillet. Fill each tortilla with a generous portion of grilled shrimp, shredded cabbage, avocado slices, and a sprinkle of chopped cilantro. Drizzle with any remaining marinade if desired.
6. Serve: Serve the Honey Lime Grilled Shrimp Tacos with lime wedges on the side for an extra burst of citrus flavor.

Extra Tips:

For the best results, use fresh shrimp and avoid overcooking them to maintain their juicy texture. You can adjust the level of spice by adding more or less chili powder according to your preference.

Experiment with different toppings such as sliced radishes, crumbled queso fresco, or a dollop of sour cream to enhance the flavor and texture of your tacos. Additionally, if you’re short on time, you can prepare the marinade and marinate the shrimp ahead of time to streamline the cooking process.

Rosemary & Thyme Mediterranean Grilled Shrimp

Rosemary & Thyme Mediterranean Grilled Shrimp is a delightful and flavorful dish that brings the vibrant tastes of the Mediterranean right to your table. This recipe combines the aromatic essence of rosemary and thyme with the light, delicate flavor of shrimp, resulting in a meal that’s both healthy and satisfying.

Perfect for a summer barbecue or an elegant dinner party, this dish is bound to impress your guests with its simple yet sophisticated taste. The secret to this dish lies in its marinade, which infuses the shrimp with an irresistible combination of herbs and spices.

Grilling the shrimp adds a smoky flavor that complements the fresh and aromatic herbs beautifully. Served with a side of grilled vegetables or a fresh salad, Rosemary & Thyme Mediterranean Grilled Shrimp is a versatile dish that can be adapted to suit any occasion.

With minimal preparation time and a quick cooking process, this recipe is perfect for those who want to enjoy a delicious, healthy meal without spending hours in the kitchen.

Ingredients (serving size: 4-6 people):

• 2 pounds large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons fresh rosemary, chopped
• 2 teaspoons fresh thyme, chopped
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Lemon wedges, for serving

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine the olive oil, lemon juice, rosemary, thyme, garlic, salt, and black pepper. Stir well to blend all the ingredients evenly, creating a fragrant marinade that will coat the shrimp.
2. Marinate the Shrimp: Add the peeled and deveined shrimp to the bowl, guaranteeing they’re well coated with the marinade. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, allowing the shrimp to absorb the flavors of the marinade.
3. Preheat the Grill: While the shrimp is marinating, preheat your grill to medium-high heat. If using a charcoal grill, wait until the coals are covered with white ash. For a gas grill, guarantee it reaches the desired temperature.
4. Skewer the Shrimp: Thread the marinated shrimp onto skewers, leaving a little space between each piece to guarantee even cooking. If using wooden skewers, soak them in water for about 30 minutes beforehand to prevent burning.
5. Grill the Shrimp: Place the skewered shrimp on the preheated grill. Cook for 2-3 minutes on each side, or until the shrimp are pink and opaque. Be careful not to overcook, as shrimp can become rubbery if left on the grill too long.
6. Serve and Enjoy: Once the shrimp are cooked, remove them from the grill and place them on a serving platter. Garnish with fresh lemon wedges for an added burst of citrus flavor.

Extra Tips:

When preparing Rosemary & Thyme Mediterranean Grilled Shrimp, it’s important not to over-marinate the shrimp as the acid from the lemon juice can start to “cook” them, resulting in a mushy texture.

If you prefer, you can use a grill pan or broiler if an outdoor grill is unavailable, guaranteeing you achieve a similar smoky flavor. Additionally, feel free to experiment with other fresh herbs like parsley or basil to add a personal touch to the dish.

Thai Chili Grilled Shrimp With Coconut Rice

Thai Chili Grilled Shrimp With Coconut Rice is a delightful fusion of flavors that brings the exotic tastes of Thailand right to your kitchen. This dish combines the succulent sweetness of shrimp with the zesty and spicy notes of Thai chili, all perfectly complemented by the creamy and fragrant coconut rice. It’s an ideal dish for those who enjoy a bit of heat in their meals and appreciate the balance of sweet and savory flavors. Not only is this dish packed with flavor, but it’s also a healthy choice, making it perfect for those who are mindful of their dietary intake.

The preparation of Thai Chili Grilled Shrimp With Coconut Rice is both straightforward and rewarding. The shrimp are marinated in a mixture of Thai chili sauce, garlic, and lime juice, which infuses them with a robust taste before they’re grilled to perfection. The coconut rice, cooked with coconut milk and a hint of ginger, serves as a comforting base that absorbs the shrimp’s spicy juices. Together, these elements create a dish that’s both vibrant and satisfying, ideal for a family dinner or a summer barbecue.

Ingredients (serving size: 4-6 people):

• 2 pounds large shrimp, peeled and deveined
• 3 tablespoons Thai chili sauce
• 3 cloves garlic, minced
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 1/2 cups jasmine rice
• 1 can (13.5 oz) coconut milk
• 1 1/4 cups water
• 1 tablespoon fresh ginger, grated
• 1 tablespoon sugar
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Marinate the Shrimp: In a large mixing bowl, combine the Thai chili sauce, minced garlic, lime juice, and olive oil. Add salt and pepper to taste, then mix well. Add the shrimp to the bowl, ensuring they’re fully coated in the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
2. Prepare the Coconut Rice: In a medium saucepan, combine the jasmine rice, coconut milk, water, grated ginger, and sugar. Stir to combine, then bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15-18 minutes, or until the rice is tender and the liquid has been absorbed.
3. Grill the Shrimp: Preheat your grill to medium-high heat. Once heated, thread the marinated shrimp onto skewers. Grill the shrimp for 2-3 minutes on each side, or until they’re opaque and cooked through. Remove the shrimp from the grill and set aside.
4. Assemble the Dish: Fluff the coconut rice with a fork and transfer it to a serving platter. Arrange the grilled shrimp on top of the rice. Garnish with fresh cilantro and serve with lime wedges on the side for an extra citrusy kick.

Extra Tips: For the best results, allow the shrimp to marinate for at least an hour if time permits, as this will enhance the flavor even more. If you don’t have a grill, you can use a grill pan or broil the shrimp in the oven. Be sure to keep an eye on the shrimp as they cook quickly and can become rubbery if overdone. Additionally, adjust the amount of Thai chili sauce according to your preferred spice level. For a more aromatic rice, consider adding a few kaffir lime leaves to the rice while cooking.

Grilled Shrimp With Avocado Mango Salsa

Grilled Shrimp With Avocado Mango Salsa is a vibrant and flavorful dish that’s perfect for summer gatherings or a healthy weeknight dinner. This dish combines succulent grilled shrimp with an invigorating salsa made from ripe avocados, juicy mango, and fresh cilantro. The combination of savory, sweet, and tangy flavors makes it a crowd-pleaser that isn’t only delicious but also packed with nutrients.

The dish is easy to prepare and can be served as a main course or an appetizer. The key to this dish is the marinade for the shrimp, which infuses them with flavor and guarantees they remain tender and juicy when grilled. The avocado mango salsa adds an invigorating contrast to the grilled shrimp, making each bite a burst of flavor. This dish is perfect for those who are looking to eat healthily without sacrificing taste.

Serve it with a side of grilled vegetables or a simple green salad for a complete meal that everyone will enjoy.

Ingredients (Serves 4-6):

• 2 pounds large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• Juice of 2 limes
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 ripe avocados, diced
• 2 ripe mangoes, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and finely chopped (optional)
• Juice of 1 lime (for salsa)

Cooking Instructions:

1. Prepare the Shrimp Marinade: In a large bowl, combine olive oil, minced garlic, lime juice, ground cumin, paprika, salt, and pepper. Add the shrimp to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
2. Make the Avocado Mango Salsa: While the shrimp is marinating, prepare the salsa. In a medium bowl, combine diced avocados, mangoes, red onion, cilantro, jalapeño (if using), and lime juice. Gently toss to mix all ingredients together. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
3. Preheat the Grill: Heat your grill to medium-high heat. Lightly oil the grill grates to prevent the shrimp from sticking.
4. Grill the Shrimp: Remove the shrimp from the marinade and thread them onto skewers. Place the skewers on the preheated grill and cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Be careful not to overcook the shrimp, as they can become tough.
5. Assemble the Dish: Once the shrimp are cooked, remove them from the skewers and arrange them on a serving platter. Spoon the avocado mango salsa over the shrimp or serve it on the side.

Extra Tips:

To guarantee the shrimp stay juicy and flavorful, don’t over-marinate them; 30 minutes is sufficient. When grilling, keep an eye on the shrimp to prevent overcooking. If you don’t have skewers, you can also place the shrimp directly on the grill or use a grill basket.

For an added kick, you can sprinkle some chili powder on the shrimp before grilling. Serve with lime wedges for a zesty finish.

Smoky Paprika Grilled Shrimp

Grilling shrimp with smoky paprika is a delightful way to enjoy this versatile seafood. The combination of smoky, spicy, and slightly sweet flavors complements the natural sweetness of shrimp, resulting in a dish that’s both sophisticated and easy to prepare.

Whether you’re hosting a backyard barbecue or just looking for a quick weeknight dinner, this Smoky Paprika Grilled Shrimp recipe will become a staple in your culinary repertoire. The shrimp are marinated in a blend of spices and lemon juice, then grilled to perfection, creating a mouthwatering dish that’s bound to impress.

Shrimp aren’t only delicious but also packed with protein and essential nutrients. This recipe serves 4-6 people and is perfect for serving alongside a fresh salad, grilled vegetables, or a bed of rice.

The smoky paprika marinade infuses the shrimp with a rich, deep flavor, while the grilling process adds a subtle char that enhances the overall taste. Best of all, this dish comes together quickly, making it ideal for both beginners and experienced cooks alike.

Ingredients for 4-6 servings:

• 2 pounds large shrimp, peeled and deveined
• 2 tablespoons smoked paprika
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• Juice of 1 lemon
• Salt and pepper to taste
• Lemon wedges for serving
• Fresh parsley, chopped (optional, for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine the smoked paprika, olive oil, minced garlic, ground cumin, cayenne pepper, lemon juice, salt, and pepper. Mix well until all the ingredients are fully blended.
2. Marinate the Shrimp: Add the shrimp to the marinade, making sure they’re well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Marinating for an hour will yield even better results.
3. Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, make certain the coals are hot and covered with a light ash.
4. Skewer the Shrimp: Thread the marinated shrimp onto skewers, being careful not to overcrowd them. This will ensure even cooking. If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning.
5. Grill the Shrimp: Place the shrimp skewers on the grill. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque. Be cautious not to overcook, as shrimp can become rubbery.
6. Serve: Remove the shrimp from the grill and place on a serving platter. Garnish with fresh parsley if desired, and serve with lemon wedges on the side for an added burst of flavor.

Extra Tips:

To enhance the smoky flavor, consider adding a touch of smoked sea salt to the marinade. If you prefer a milder dish, reduce the amount of cayenne pepper.

Always make certain shrimp are fresh and properly cleaned before cooking. Keeping a close eye on the grill will prevent overcooking, making sure the shrimp remain juicy and tender.

For a complete meal, pair the Smoky Paprika Grilled Shrimp with a revitalizing cucumber salad or a citrusy quinoa pilaf.

Pineapple Teriyaki Grilled Shrimp

Pineapple Teriyaki Grilled Shrimp is a delightful dish that brings together the sweet and tangy flavors of pineapple with the savory notes of teriyaki sauce, creating a perfect balance that’s both invigorating and satisfying. This dish is ideal for a summer barbecue or a quick and healthy weeknight dinner.

The marinade infuses the shrimp with a luscious taste, while grilling adds a smoky char that enhances the natural sweetness of the pineapple. Whether served as an appetizer, a main course, or even part of a skewer platter, this recipe is sure to be a hit among family and friends.

These shrimp are easy and quick to prepare, making them a great choice for those who want to enjoy a delicious meal without spending too much time in the kitchen. The combination of juicy shrimp and caramelized pineapple in a teriyaki glaze is both mouth-watering and visually appealing.

With just a few ingredients and steps, you can create a dish that’s both nutritious and flavorful, perfect for impressing guests or enjoying on a casual night.

Ingredients for 4-6 servings:

• 1 1/2 pounds large shrimp, peeled and deveined
• 1 cup pineapple chunks (fresh or canned)
• 1/2 cup teriyaki sauce
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• Skewers (if using wooden skewers, soak in water for 30 minutes)
• Salt and pepper to taste
• Fresh cilantro or green onions for garnish (optional)

Cooking Instructions:

1. Prepare the Marinade:

In a medium bowl, combine the teriyaki sauce, soy sauce, honey, olive oil, garlic powder, and ginger powder. Whisk the ingredients together until they’re well blended.

2. Marinate the Shrimp:

Place the shrimp in a large resealable plastic bag or a shallow dish. Pour half of the marinade over the shrimp, making sure they’re well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, up to 2 hours for more flavor infusion.

3. Prepare the Grill:

Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.

4. Assemble the Skewers:

Thread the marinated shrimp and pineapple chunks onto the skewers, alternating between shrimp and pineapple. If desired, sprinkle a little salt and pepper over the skewers.

5. Grill the Skewers:

Place the skewers on the grill. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque, and the pineapple has grill marks. Brush occasionally with the remaining marinade for added flavor, but stop basting in the last couple of minutes to make sure the shrimp cook thoroughly.

6. Serve:

Once cooked, remove the skewers from the grill. Transfer them to a serving platter and garnish with freshly chopped cilantro or green onions. Serve immediately while hot.

Extra Tips:

To maximize flavor, try using fresh pineapple, as it tends to caramelize better and offers a juicier texture. If you prefer a spicier kick, add a pinch of red pepper flakes to the marinade.

When grilling, be mindful not to overcook the shrimp as they can become tough and rubbery; they cook quickly and should be opaque when done. Additionally, if you don’t have access to a grill, you can use a grill pan on your stovetop for similar results.

Garlic Butter Grilled Shrimp & Asparagus

Garlic Butter Grilled Shrimp & Asparagus is a delightful and healthy dish, perfect for a summer meal or any occasion that calls for something light yet flavorful. The combination of succulent shrimp and tender asparagus, all enveloped in a rich garlic butter sauce, creates a harmonious blend of tastes and textures that’s bound to impress.

This dish isn’t only delicious but also quick to prepare, making it an excellent choice for busy weeknight dinners or a special gathering with friends and family. This recipe serves 4-6 people and showcases the natural flavors of fresh shrimp and asparagus, enhanced by the aromatic essence of garlic and the smooth richness of butter.

The grilling process adds an enticing charred flavor, elevating the dish to a restaurant-quality experience in the comfort of your own home. Whether you’re a seasoned chef or a home cook, this Garlic Butter Grilled Shrimp & Asparagus recipe is straightforward, allowing you to enjoy a gourmet meal with minimal effort.

Ingredients:

• 2 pounds of large shrimp, peeled and deveined
• 1 pound of asparagus, trimmed
• 4 tablespoons of unsalted butter, melted
• 4 cloves of garlic, minced
• 2 tablespoons of olive oil
• 1 teaspoon of lemon zest
• 2 tablespoons of lemon juice
• Salt and pepper, to taste
• 1 tablespoon of fresh parsley, chopped (optional)
• Lemon wedges, for serving

Cooking Instructions:

1. Preparation: Begin by preheating your grill to medium-high heat. While the grill is heating, prepare the shrimp by rinsing them under cold water and patting them dry with paper towels. Trim the asparagus by snapping off the woody ends.
2. Garlic Butter Sauce: In a small bowl, combine the melted butter, minced garlic, lemon zest, and lemon juice. Stir well to guarantee the garlic is evenly distributed in the butter mixture.
3. Season Shrimp and Asparagus: Place the shrimp in a large mixing bowl and drizzle with olive oil. Season with salt and pepper, then pour half of the garlic butter sauce over the shrimp, tossing to coat. Repeat the process with the asparagus in a separate bowl, using the remaining garlic butter sauce.
4. Grilling: Place the shrimp on skewers, if desired, for easier handling. Arrange the shrimp and asparagus on the preheated grill. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Grill the asparagus for about 5-7 minutes, turning occasionally until they’re tender and have grill marks.
5. Assembly: Once cooked, remove the shrimp and asparagus from the grill. Transfer them to a serving platter, sprinkle with fresh parsley, and serve with lemon wedges on the side for an extra burst of citrus flavor.

Extra Tips: For best results, use fresh shrimp and asparagus to maximize flavor and texture. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

Adjust the grilling time based on the size of the shrimp and asparagus; larger shrimp or thicker asparagus may require additional cooking time. Finally, feel free to add a pinch of crushed red pepper flakes to the garlic butter sauce for a hint of heat, if desired.

Refreshing Grilled Shrimp Caesar Salad

Revitalizing Grilled Shrimp Caesar Salad is a delightful twist on a classic dish that brings together the smoky flavors of grilled shrimp with the crisp freshness of a Caesar salad. Perfect for a light lunch or a satisfying dinner, this recipe is both nutritious and full of flavor. The marinated shrimp are grilled to perfection, offering a pleasant contrast to the crunchy romaine lettuce and creamy Caesar dressing. Topped with homemade croutons and a sprinkle of Parmesan cheese, this salad is sure to become a favorite in your household.

This recipe serves 4-6 people, making it an ideal choice for family meals or a small gathering with friends. The key to a successful Grilled Shrimp Caesar Salad is in the balance of flavors and textures, from the tangy dressing to the tender shrimp. By following these detailed instructions, you’ll be able to create a dish that’s not only delicious but also visually appealing. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is straightforward and rewarding.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 large head of romaine lettuce, chopped
• 1 cup Caesar dressing
• 1/2 cup grated Parmesan cheese
• 1 cup croutons
• Lemon wedges, for serving

Cooking Instructions:

1. Prepare the Shrimp Marinade: In a medium bowl, combine the olive oil, lemon juice, minced garlic, salt, and pepper. Add the peeled and deveined shrimp to the marinade, ensuring each shrimp is well coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
2. Preheat the Grill: While the shrimp marinates, preheat your grill to medium-high heat. If you’re using a grill pan, place it on the stove over medium-high heat.
3. Grill the Shrimp: Once the grill is hot, place the shrimp on skewers for easy handling, or directly on the grill grates. Grill the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Be careful not to overcook them as they can become tough.
4. Prepare the Salad Base: While the shrimp are grilling, chop the romaine lettuce and place it in a large salad bowl. Add the Caesar dressing and toss the lettuce until it’s evenly coated.
5. Assemble the Salad: Once the shrimp are cooked, remove them from the grill and allow them to cool slightly. Add the grilled shrimp on top of the dressed lettuce. Sprinkle the grated Parmesan cheese and croutons over the salad.
6. Serve: Divide the salad among serving plates, making sure each plate gets an equal amount of shrimp and toppings. Serve immediately with lemon wedges on the side for an extra burst of freshness.

Extra Tips:

For the best results, choose fresh shrimp that are firm and have a mild, sweet scent. If you’re short on time, you can use store-bought croutons and Caesar dressing, but homemade versions will elevate the dish.

When grilling the shrimp, using skewers prevents them from falling through the grill grates and makes turning them much easier. Finally, feel free to add other ingredients such as cherry tomatoes or avocado to customize the salad to your taste.

Cilantro Lime Shrimp Quinoa Bowl

The Cilantro Lime Shrimp Quinoa Bowl is a delightful and healthy dish that combines the zesty flavors of lime and cilantro with succulent grilled shrimp. This dish is both nutritious and satisfying, making it a perfect option for a wholesome lunch or dinner. The quinoa serves as a hearty base, offering a good source of protein and fiber, while the shrimp provides a lean protein option packed with flavor.

The addition of fresh vegetables and a tangy dressing enhances the dish, making it a vibrant and delicious meal that’s sure to please any palate. This recipe is easy to prepare and can be made in under 30 minutes, making it ideal for busy weeknights. The combination of textures and flavors in the Cilantro Lime Shrimp Quinoa Bowl is sure to make it a family favorite.

It’s also a versatile dish that can be adapted to suit your preferences by adding different vegetables or switching up the proteins. Perfect for serving 4-6 people, this recipe is sure to impress both in taste and presentation.

Ingredients (Serves 4-6):

• 1 1/2 cups quinoa
• 3 cups water
• 1 1/2 pounds large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• Zest and juice of 2 limes
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 red bell pepper, diced
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and 3 cups of water. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
2. Marinate the Shrimp: In a large bowl, combine the olive oil, minced garlic, lime zest and juice, chopped cilantro, ground cumin, salt, and pepper. Add the shrimp to the bowl and toss until they’re well coated. Allow the shrimp to marinate for at least 10 minutes to absorb the flavors.
3. Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers or place them directly on the grill. Cook for 2-3 minutes on each side or until the shrimp are opaque and cooked through. Remove from the grill and set aside.
4. Assemble the Bowl: In a large serving bowl or individual bowls, layer the cooked quinoa as the base. Top with grilled shrimp, diced red bell pepper, sliced avocado, cherry tomatoes, and red onion. Garnish with additional cilantro and serve with lime wedges on the side.
5. Serve and Enjoy: Drizzle some additional lime juice over the top just before serving for an extra burst of flavor. Serve the Cilantro Lime Shrimp Quinoa Bowl immediately while the shrimp are still warm.

Extra Tips: When grilling the shrimp, make sure not to overcook them as they can become tough and chewy. They’re done as soon as they turn pink and opaque. If you prefer a spicier version, you can add a pinch of red pepper flakes to the marinade for a subtle heat.

Feel free to customize your bowl by adding other vegetables like corn or black beans for more color and texture. Additionally, if you’re in a time crunch, precooked quinoa can be a great time-saver without compromising the dish’s integrity.

Balsamic Grilled Shrimp & Veggies

Balsamic Grilled Shrimp & Veggies is a delightful and healthy dish that combines the natural sweetness of shrimp with the robust flavors of balsamic vinegar. It’s perfect for a summer barbecue or a light dinner, offering a nutritious blend of protein and vegetables. The balsamic marinade infuses the shrimp and veggies with a tangy and slightly sweet flavor, guaranteeing every bite is packed with taste.

Grilling the shrimp and vegetables adds a smokiness that enhances the overall dish, making it both satisfying and invigorating. This recipe is easy to prepare and can be completed in under an hour, making it ideal for busy weeknights or casual get-togethers. By using fresh, seasonal vegetables, you can customize the dish to your liking.

Pair it with a simple quinoa salad or a slice of crusty bread for a complete meal. The following recipe serves 4-6 people, perfect for a family dinner or entertaining guests.

Ingredients:

• 1 1/2 pounds large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1/4 cup balsamic vinegar
• 2 cloves garlic, minced
• 1 tablespoon honey
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 large red bell pepper, cut into chunks
• 1 large yellow bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 1 zucchini, sliced into half-moons
• Fresh basil, for garnish (optional)
• Lemon wedges, for serving

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, whisk together the olive oil, balsamic vinegar, minced garlic, honey, dried oregano, salt, and pepper. Make sure the honey is fully dissolved for an even distribution of sweetness.
2. Marinate the Shrimp: Add the shrimp to the bowl with the marinade, ensuring they’re fully coated. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes to allow the flavors to develop.
3. Preheat the Grill: While the shrimp is marinating, preheat your grill to medium-high heat. If using wooden skewers, soak them in water for 15-20 minutes to prevent burning.
4. Prepare the Vegetables: In a separate bowl, toss the bell peppers, red onion, and zucchini with a drizzle of olive oil, salt, and pepper. This will help the veggies cook evenly and prevent sticking.
5. Assemble the Skewers: Thread the marinated shrimp and vegetables onto skewers, alternating between shrimp and different vegetables. This not only looks appealing but also ensures even cooking.
6. Grill the Skewers: Place the skewers on the preheated grill. Cook for about 3-4 minutes on each side, or until the shrimp are opaque and the vegetables are charred and tender.
7. Serve: Remove the skewers from the grill and transfer them to a serving platter. Garnish with fresh basil, if desired, and serve with lemon wedges on the side for an added zing.

Extra Tips: For best results, use large shrimp as they’re less likely to overcook on the grill. Feel free to experiment with other vegetables, such as cherry tomatoes or mushrooms, based on your preference and seasonal availability.

If you prefer a bit of heat, add a pinch of red pepper flakes to the marinade. Make sure to clean and oil the grill grates before cooking to prevent sticking. Enjoy your Balsamic Grilled Shrimp & Veggies fresh off the grill for the best flavor and texture.

Sweet & Spicy Grilled Shrimp With Corn Salad

Sweet & Spicy Grilled Shrimp With Corn Salad is a delightful summer dish that combines the succulent flavors of grilled shrimp with the invigorating crispness of corn salad. This recipe is perfect for a light and healthy meal that will satisfy your taste buds with its sweet and spicy notes. The shrimp are marinated in a delicious combination of honey, lime juice, and chili flakes before being grilled to perfection.

Paired with a vibrant corn salad that features juicy cherry tomatoes and creamy avocado, this dish is sure to become a favorite at your barbecues and family gatherings. Not only is this dish packed with flavor, but it’s also quick and easy to prepare, making it ideal for a weeknight dinner or an impromptu summer get-together.

The contrasting textures of the tender shrimp and the crunchy corn salad create a delightful eating experience. Additionally, the sweet and spicy marinade for the shrimp complements the naturally sweet corn and the tangy dressing of the salad. This recipe serves 4-6 people, making it a great option for hosting friends or family.

Ingredients:

• 1 ½ pounds large shrimp, peeled and deveined
• 2 tablespoons honey
• 2 tablespoons lime juice
• 1 teaspoon chili flakes
• 1 tablespoon olive oil
• Salt and pepper to taste
• 3 ears of corn, kernels removed
• 1 pint cherry tomatoes, halved
• 1 avocado, diced
• ¼ cup red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• 1 tablespoon lime juice (for salad)
• 1 tablespoon olive oil (for salad)
• Salt and pepper to taste (for salad)

Cooking Instructions:

1. Prepare the Marinade: In a medium bowl, mix together the honey, lime juice, chili flakes, olive oil, salt, and pepper. Add the shrimp to the bowl and toss to coat them evenly with the marinade. Let the shrimp marinate in the refrigerator for at least 30 minutes to allow the flavors to develop.
2. Preheat the Grill: While the shrimp is marinating, preheat your grill to medium-high heat. This will guarantee that the shrimp cook evenly and achieve a nice char without becoming too dry.
3. Grill the Shrimp: Once the grill is hot, remove the shrimp from the marinade and place them on skewers. Grill the shrimp for 2-3 minutes on each side, or until they’re pink and opaque. Be sure not to overcook the shrimp, as they can become tough.
4. Prepare the Corn Salad: In a large bowl, combine the corn kernels, cherry tomatoes, avocado, red onion, and cilantro. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour the dressing over the salad ingredients and toss gently to combine.
5. Serve: Arrange the grilled shrimp on a platter and serve alongside the corn salad. Garnish with additional cilantro if desired.

Extra Tips:

When grilling shrimp, it’s important to keep a close eye on them to prevent overcooking. If using wooden skewers, remember to soak them in water for at least 30 minutes before threading the shrimp to prevent them from burning on the grill.

For an extra layer of flavor, consider adding a sprinkle of smoked paprika or a dash of cayenne pepper to the marinade. Additionally, feel free to customize the corn salad by adding other seasonal vegetables or a squeeze of fresh lime juice for added zest.

Pesto Zoodles With Grilled Shrimp

Pesto Zoodles With Grilled Shrimp is a delightful and healthy dish that combines the lightness of zucchini noodles with the rich flavors of basil pesto and perfectly grilled shrimp. This recipe is perfect for a quick and nutritious meal that doesn’t compromise on taste. The zucchini noodles, or “zoodles,” provide a low-carb alternative to traditional pasta, making it an excellent choice for those looking to cut back on carbs without missing out on the satisfaction of a pasta dish. The grilled shrimp add a deliciously smoky flavor and are a great source of lean protein.

This dish is ideal for a summer evening when you want something light yet filling. The vibrant green hues of the pesto and zoodles make it as visually appealing as it’s tasty. The pesto sauce, made with fresh basil, garlic, parmesan cheese, and pine nuts, coats the zoodles perfectly, while the succulent shrimp add a burst of flavor with each bite. This recipe serves 4-6 people, making it perfect for family dinners or small gatherings with friends.

Ingredients:

• 1 1/2 pounds large shrimp, peeled and deveined
• 4 medium zucchini
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/2 cup grated parmesan cheese
• 1/2 cup olive oil
• Juice of 1 lemon
• Optional: Red pepper flakes for garnish

Cooking Instructions:

1. Prepare the Zoodles:
• Wash the zucchini and cut off the ends. Use a spiralizer to create zucchini noodles. If you don’t have a spiralizer, a julienne peeler can be used as an alternative.
2. Make the Pesto:
• In a food processor, combine the basil leaves, pine nuts, garlic, and parmesan cheese. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste.
3. Prepare the Shrimp:
• In a bowl, toss the shrimp with 2 tablespoons of olive oil, lemon juice, salt, and pepper. Make sure the shrimp are evenly coated.
4. Grill the Shrimp:
• Preheat a grill or grill pan over medium-high heat. Place the shrimp on the grill and cook for 2-3 minutes on each side, or until they’re pink and opaque. Remove from the grill and set aside.
5. Cook the Zoodles:
• In a large skillet, heat a tablespoon of olive oil over medium heat. Add the zoodles and sauté for 2-3 minutes, just until they soften slightly.
6. Combine and Serve:
• Toss the zoodles with the prepared pesto until well coated. Serve the zoodles in bowls, topped with grilled shrimp. Garnish with additional parmesan cheese and red pepper flakes, if desired.

Extra Tips:

When grilling the shrimp, make sure not to overcook them as they can become rubbery. They should be just opaque and firm to the touch. If you find the pesto too thick, you can thin it out with a little more olive oil or a splash of water.

Zoodles cook quickly, so keep an eye on them to prevent them from becoming mushy. You can also prepare the pesto a day in advance to save time on the day of cooking.

Italian Marinated Shrimp With Fresh Tomatoes

Perfect for a summer barbecue or a light dinner, this recipe is both quick and healthy, guaranteeing you spend less time in the kitchen and more time enjoying your meal. The marinade enhances the shrimp’s flavor without overpowering it, while the addition of fresh tomatoes adds a revitalizing touch and balances the dish’s richness. Best of all, it can be prepared in advance, making it an excellent choice for entertaining guests or a family meal.

Ingredients (Serving Size: 4-6 people):

• 2 pounds large shrimp, peeled and deveined
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon Italian seasoning
• Salt and pepper to taste
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• Skewers for grilling

Cooking Instructions:

1. Prepare the Marinade: In a medium bowl, combine the olive oil, minced garlic, lemon juice, Italian seasoning, salt, and pepper. Whisk the ingredients together until well-blended.
2. Marinate the Shrimp: Add the shrimp to the bowl, tossing them gently to guarantee they’re evenly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to meld.
3. Preheat the Grill: While the shrimp marinate, preheat your grill to medium-high heat. If using wooden skewers, soak them in water for 15-20 minutes to prevent them from burning during grilling.
4. Skewer the Shrimp: Once marinated, thread the shrimp onto skewers. If desired, alternate shrimp with cherry tomato halves to enhance the presentation and flavor.
5. Grill the Shrimp: Place the skewers on the grill and cook for 2-3 minutes per side, or until the shrimp turn pink and are cooked through. Be careful not to overcook, as this can make the shrimp tough.
6. Serve with Fresh Tomatoes: Remove the shrimp from the grill and transfer to a serving platter. Garnish with chopped fresh basil and serve alongside a bowl of halved cherry tomatoes for a revitalizing complement.

Extra Tips:

For the best results, use fresh, high-quality shrimp and tomatoes, as their natural flavors will shine through in this dish. If you prefer a bit of heat, consider adding a pinch of red pepper flakes to the marinade.

Additionally, this dish pairs wonderfully with a side of crusty bread or a light salad, making it a versatile option for any occasion. Remember to adjust the seasoning to your taste, and feel free to experiment with different herbs or citrus for a unique twist.