088 Grilling Garlic Shrimp | Grill Like A Mother Podcast

In episode 88, host Taryn Solie guides you through how to grill garlic shrimp that turn out perfectly seasoned and delicious. This easy recipe has less than 10 ingredients and is perfect for a quick weeknight meal. You’ll hear grilling tips to ensure success as well as instructions for grilling on both a Traeger and a gas grill. Don’t miss this episode for a simple yet flavorful dish that your family will love.

promo image for Grill Like A Mother podcast episode 86: Grilling Garlic Shrimp. A picture of garlic shrimp on metal skewers laying on a white platter is shown on a dark purple background with white text at the bottom showing the episode name and number.

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RECIPES MENTIONED

These are some of the recipes mentioned in the episode, all of which are on Hot Pan Kitchen.

RESOURCES MENTIONED

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TRANSCRIPT

Taryn Solie: Hello grillers, and thank you for tuning in today! I am your host, Taryn Solie, and I am here to talk with you about everything grilling and outdoor cooking, including delicious recipes and handy tips and tricks, all to give you some grilling inspiration.

Today’s recipe is something that grills up quickly and I’m actually giving instructions for grilling it two ways – on a Traeger and on a gas grill. We’re going over how to grill garlic shrimp.

This recipe has a number of things going for it. One, it has less than 10 ingredients, most of which you probably already have on hand. Two, it cooks up really quickly so is great for a weeknight meal. And three, it doesn’t require a marinade – you just lightly season the shrimp, cook them, then smother them with the garlic sauce and you’re good to go.

So let’s get to what you’ll need to make these shrimp.

First off, for grilling the shrimp itself, you’ll need:

1 pound of raw, medium to large shrimp that have been peeled and deveined,
¾ tsp of Diamond Crystal kosher salt,
¼ tsp of ground black pepper, and
½ tbsp of extra virgin olive oil or other mild oil

Then for the garlic sauce you need:

¼ cup of unsalted ghee or butter,
¼ cup of chopped flat-leaf parsley,
3 medium-sized garlic cloves that have been pressed or minced,
juice from half a lemon – about 1 tbsp, and
½ tsp of Diamond Crystal kosher salt

A couple of quick notes about this recipe before I get into the directions – and these are the same notes I mention anytime I’m grilling shrimp, so if you listened to last week’s episode, number 87, or any episode with grilled shrimp, you’re likely familiar with these.

First, you’ll want to grab some grilling skewers. I prefer to use 12 inch metal skewers as I find the wood ones don’t hold up well on the grill. They’re not expensive and they keep for a long time. If you are using wood ones, be sure and soak them in water for a couple of hours prior to putting them on the grill.

And speaking of skewers, if you’re buying metal ones you want to make sure they’re flat, not rounded. If the skewer part is rounded your shrimp are going to swing around when you try and flip the skewers and it will be very difficult to ensure you can cook both sides of the shrimp.

Then the last note to consider – this recipe specifically uses Diamond Crystal kosher salt, which is the brand of salt I prefer to cook and grill with. It’s less salty by volume than other salts, leaving a little more room for error as you season your food. If you have a different type of salt, I’ll link to an article on the show notes page that will help you figure out how much salt to use.

Okay, now for the instructions. I’m going to go over the directions for a Traeger first, then will mention how to grill the shrimp on a gas grill afterward.

So to start, you want to set your Traeger to heat up to 400 degrees F. Place your raw shrimp in a bowl or dish and dry them off with a paper towel until any excess water is gone.

Pour the oil over the shrimp, then sprinkle ¾ teaspoon of kosher salt and the ground black pepper over them as well. Use your hands to stir everything together, making sure the shrimp are evenly covered with the oil and seasonings.

Take out six 12-inch metal skewers. Choose one skewer and pick up a shrimp. Keep the shrimp in a C shape so you can push the skewer both through the smaller tail and large body section of the shrimp – this will help keep the shrimp in place. Gently push a shrimp onto the skewer, making sure to get the skewer’s point as close to the middle of the shrimp as possible. Slide it down to the bottom of the skewer, then keep repeating until all of the shrimp are on all of the skewers. You should be able to fit 6 or 7 shrimp on each skewer.

Once the Traeger is up to temperature, place the shrimp skewers onto the grill grates and close the lid. Cook for 4 to 5 minutes on the first side, then flip the skewers over and cook for 3 to 5 minutes on the second side. You want the shrimp to look opaque all the way through, with a slightly pink outside and a white inside, and be at an internal temperature of around 145 degrees F.

Next up is the sauce. While the shrimp is on the grill, add the butter or ghee to a small saucepan over low heat. Let it melt, then add in the chopped parsley, pressed garlic, lemon juice, and ½ teaspoon of kosher salt. Stir everything together with a wooden spoon or other utensil then let it cook very gently until the shrimp is done cooking. Be sure and keep that heat low otherwise your sauce will burn and the parsley will turn your garlic a weird shade of green – that was an interesting discovery when I was recipe testing.

When the shrimp are done, remove them from the grill and put them on a platter. Either pour or brush the garlic sauce onto the shrimp and serve immediately, before the shrimp or sauce cool completely.

Now the instructions for a gas grill are very similar. There are three main differences:

the heat is a little lower since we’re cooking over direct heat,
the grilling time is also less for the same reason,
and the steps are a slightly different order to allow time for the flavors of the sauce to meld together.

You want to start by preheating the grill to 350 degrees F and getting the shrimp seasoned and onto the skewers. Before they go on the grill though, you want to make the sauce and keep it over low heat. Then place your shrimp on the grill and let them cook for 2 to 3 minutes per side, removing them once they’re done and pouring the sauce over to serve.

And that’s it! Like I said, this is a really easy recipe to make and is also a pretty versatile protein that can go with a variety of different sides. We like to eat this with some grilled veggies, like grilled bell pepper or asparagus, and some rice. If there’s any leftover sauce you can even drizzle it over the veggies and rice to kind of soak more flavor in. You could also eat the shrimp with something like sauteed zucchini and mushrooms and fruit salad. There are lots of different options.

I’ll include a link to the full printable recipe for this garlic grilled shrimp, as well as the other recipes and resources I’ve mentioned, on the show notes page. To get to it you can either go to my main website at Hot Pan Kitchen dot com and click on podcast in the main menu, or you can click on the link provided in whatever podcast app you’re listening on.

If you enjoyed this recipe, consider subscribing to the show on your favorite podcast platform so you don’t miss out on future episodes! I’ve got so many more great grilling and smoking recipes you’re going to love.

That’s it for today, thank you so much for listening, and until next time, keep grilling like a mother.