Grilled shrimp is the embodiment of effortless summer dining. Their small size, fast cooking time and light nutrient profile are among the many qualities that make them a summer season standout.
Warming temperatures means a craving for fresh and light meals. Because of their mild flavor and high protein content, shrimp make an excellent canvas to showcase fresh herbs and spices. Fresh basil and cilantro are my current favorites and happen to enhance the shrimp quite nicely giving it a summery and vibrant taste.
Preparing a quick afternoon marinade is an excellent way to infuse flavor. However, if you are like me and often throw meals together in a pinch, this recipe will serve you well. I grilled my shrimp on bamboo skewers after soaking them for about an hour. I hope to invest in some of these stainless steel skewers since grilling has been my go-to cooking method as of late. Kebabs are truly one of my favorite summer meals because of their ease and versatility.
When it comes to grilling shrimp, it is important not to overcook them. Shrimp are done when the entire outside surface has changed color, typically from a grayish blue to pink. Overcooking them may result in a rubbery texture and may lose some of its pretty pink hue.
Shrimp: This lean protein source is especially rich in three critical nutrients: selenium, vitamin B12 and iodine. Selenium is a trace mineral that plays an essential role in protecting our cells from free radical damage and regulating thyroid function– thus, metabolism. B12, found exclusively in animal foods, is critical for DNA production, cardiovascular health and brain and nervous system protection. Iodine is a critical mineral for thyroid gland function, which controls hormones involved in regulating metabolic rate, brain development and metabolizing out food.
- 1 lb raw shrimp (~20), peeled and deveined
- 2 cloves garlic, crushed
- 8 slices of limes (about 1 whole)
- 8 slices of lemon (about 1 whole)
- 1 tbsp lemon juice
- 1 tbsp lime juice
- 1 tsp salt
- 1/4 cup chopped fresh basil, divided
- 8 bamboo skewers soaked in water for 1 hour
- Preheat the grill on medium heat and spray the grates with oil.
- Mix your garlic, salt, half the basil, lemon juice and lime juice in a medium bowl. Coat your raw shrimp generously in this mixture
- Thread 4 shrimp onto two parallel skewers while alternating with lime and lemon wedges.
- Grill the shrimp, turning occasionally to char all sides. Top with more chopped basil and lemon/lime juice.