This seriously is the best grilled shrimp recipe out there! Whether its for a party or Wednesday night dinner, these perfect little “shrimpies” will make your tastebuds sing.
I needed a recipe that would impress some guests…
I absolutely love this recipe but had forgotten all about it until I was looking for a fun, yet delicious, dish to serve to some old college friends who were coming over to the farm for the first time. I have to say, I was nervous but so excited to see these two and their families! It was important to me find a recipe that would impress, yet simple enough so that I could enjoy catching up with these two old and cherished friends. With a killer recipe in mind, I searched through my old recipe binders (yes, freakin’ binders and binders and binders!) and found this wonderful recipe that my mother passed on to me from the June 2008 issue of Food and Wine magazine. These garlicky shrimp with a kick from red pepper flakes and ginger is hands-down amazing. Seriously amazing. My guests devoured them, kids and all!
Basil and Garlic Shrimp
Some prep tips…
I forgot to get shrimp that were already deveined and peeled with the tail on so I basically added about an hour of prep time- don’t make that same mistake! Feel free to buy fresh shrimp but frozen shrimp are perfectly fine, as well. Just be sure to thaw the frozen shrimp before cooking. *To thaw, place shrimp in COLD water. It will get very cold so I allow to sit for about 5 minutes, then pour out the water and add more cold water. You may have to repeat this step one more time for a total of three different baths before the is shrimp fully thawed. It is also really important to pat the shrimp dry before adding to marinade.
Literally the BEST Basil and Garlic Shrimp
The act of cooking as an expression of love…
Preparing food and the thought involved really is a form of giving and an act of affection for me. Its a daily touchstone between me and my family and a way that I physically express love and care for those that I cook for. I was so grateful to be able to share that with old friends who were such a large part of my life in the past and hope to continue to grow those relationships as we move forward.
Rediscovering old friendships and an oldie but goodie dish is just about the most perfect thing at this point in my life. It was a wonderful night all around and my heart was full afterwards. Looking forward to growing those connections we made that night.
XOXO
Literally THE BEST Grilled Shrimp Anywhere
Print RecipeIngredients
- 1/2 cup vegetable oil (I used avocado oil)
- 1/4 cup finely chopped parsley
- 2 tbsp minced garlic
- 2 tbsp finely chopped basil
- 1 tbsp minced fresh ginger
- 2 tbsp fresh lemon juice
- 2 tsp kosher salt
- 1 tsp crushed red pepper
- 2.5 lbs large shrimp (16/20), shelled and deveined- I leave the tail on. Defrosted if frozen
Instructions
In a large bowl, combine the vegetable oil, parsley, garlic, basil, ginger, lemon juice, salt, and crushed red pepper.
Add shrimp to bowl and cover OR put shrimp in gallon sized ziplock bag and pour mixture overtop and combine so shrimp are evenly coated. Refrigerate for at least 2 hours but no longer than 4 hours.
Turn on grill to medium-high heat. Brush grill with high heat oil (avocado oil is what I use).
Thread shrimp onto skewers.
Place skewered shrimp on to grill and cook for about 3 minutes. Flip and grill other side for another 3 minutes. Once it is opaque on the outside, it is cooked through. Do not overcook.
Serve on or off skewers and be prepared for the compliments.
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