Crispy Grilled Shrimp with Lemon Butter Sauce
Ingredients
Lemon Garlic Butter:
- 90 g / 6 tbsp butter salted
- 3 tsp garlic minced
- 1.5 tbsp lemon juice plus more to taste
Shrimp/Prawns:
- large shrimp / prawns raw, peeled and deveined
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
Preparation:
- Brush BBQ grills with oil, then preheat on high until very hot.
- If shrimp are small and might fall through grills, skewer them; or use indoor grill.
Make Sauce:
- Melt butter in a small saucepan over medium high heat.
- Add garlic and salt. Stir until garlic is LIGHT golden brown, then immediately remove from stove (residual heat will make garlic golden & crispy).
- Stir through lemon.
Shrimp/Prawns (Stove: Note 4):
- Pat shrimp dry with paper towels (to ensure crispiness!)
- Just prior to cooking, place in bowl, sprinkle/drizzle over remaining ingredients. Toss gently to coat.
- Working quickly, place shrimp on BBQ and cook each side for 2 minutes until golden and crusty.
- Immediately remove shrimp onto serving plate.
Serving:
- Drizzle over all the Lemon Garlic Butter, and serve immediately.
Notes
1. Garlic – Watch to make sure garlic does not burn.
2. Shrimp/prawns – If using frozen, thaw completely and drain excess water. Use large/jumbo, so they don’t fall through grills
3. Skewering – if using small shrimp/prawns, consider skewering them so they don’t fall though grills and you can turn a whole row in one go.
4. Cooking: Do not leave shrimp/prawns sitting around for longer than 10 minutes after coating in seasoning. It will draw out moisture form the prawns.
If Cooking on Stovetop: Spread just 1 – 2 tsp oil in large heavy based skillet over high heat. Place half shrimp in skillet and cook per recipe. Lemon butter can be cooked in same skillet afterwards, but be sure to lower heat to medium high.
2. Shrimp/prawns – If using frozen, thaw completely and drain excess water. Use large/jumbo, so they don’t fall through grills
3. Skewering – if using small shrimp/prawns, consider skewering them so they don’t fall though grills and you can turn a whole row in one go.
4. Cooking: Do not leave shrimp/prawns sitting around for longer than 10 minutes after coating in seasoning. It will draw out moisture form the prawns.
If Cooking on Stovetop: Spread just 1 – 2 tsp oil in large heavy based skillet over high heat. Place half shrimp in skillet and cook per recipe. Lemon butter can be cooked in same skillet afterwards, but be sure to lower heat to medium high.
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