Need a quick weeknight dinner to serve with steamed rice? Done. Need a show-stopping dish to serve at a dinner party with crusty bread or angel hair pasta? Sold. This is a delicious and quick shrimp recipe that everyone needs to have in their back pocket.
When buying shrimp you want to look at the two number ratio, like 31/35 for example. This number lets you know how many shrimp are in a pound. The lower the number, the bigger the shrimp. The greater the number, the smaller the shrimp. You can find your best deals at your local seafood market or wholesale clubs (like Sam’s Club or Costco)
My preference is deveined/tail on shrimp, but you can buy shell-on or completely peeled. The recipe will work regardless.
Grilled Scampi Shrimp
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2
servingsIngredients
- For the Shrimp
24 large shrimp, deveined with tail on
1/2 teaspoon ground fennel
1/2 teaspoon sea salt
1/4 teaspoon black pepper
pinch red pepper flakes
olive oil as needed
- For the Butter Sauce
3 tablespoons unsalted butter
1 tablespoon chopped parsley
1 sprig thyme, leaves removed
2 cloves garlic, minced
squeeze fresh lemon juice
salt and pepper as needed
Directions
First, prep the shrimp. Mix together the seasonings for the shrimp (fennel, red pepper flakes, salt and pepper). Place the shrimp in a bowl and toss with the seasonings and 2-counts of olive oil.
Let the shrimp sit in the seasonings for at least ten minutes, and in the meantime, heat a grill over medium high heat. Once hot, transfer the shrimp to a grill pan (or alternatively you can wrap the shrimp in foil). Grill the shrimp 3-5 minutes until pink and no longer opaque. It's okay to take them off under cooked, they will finish cooking in the next steps. Remove from the grill.
Now, prepare the butter sauce, preferably on the stove top (although see notes below). Heat a 10" saute pan over medium high heat and add the butter. Once melted, add the garlic and cook until fragrant for about 45 seconds. Add the herbs, a touch of salt and pepper, and a squeeze of lemon. Toss the shrimp and cook for 2 minutes. Serve in bowl with the butter sauce drizzled on top.
Notes
- You can make the butter sauce over a medium-low flame directly on the grill if you use a grill-friendly pan like a cast-iron skillet.
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I would obliterate a plate! Wow.