So I’ve been making this Grilled Garlic and Ginger Shrimp recipe early and often throughout the Spring and now into summer. This dish can be served as an appetizer to grill congregators of all ages waiting like little puppies to get these hot, delicious crustaceans just the way they like them fresh off the grill. Or you can serve this grilled shrimp as a main course with an array of green beans, corn and tomatoes and mozzarella (dinner one night in early summer). Or try the hybrid technique of serving these fresh and hot to those who choose to socialize grillside and then serve any leftovers as an additional side alongside a filet of cedar plank salmon or some ribeye steaks with a cornucopia of colorful salads (Killer Sunday Funday BBQ a couple weekends ago!). Rest assured, there will not be leftovers.
A few key things. First, buy the shrimp that have been deveined, but the shell is still on. Or for those who want to save a buck, devein them yourself and leave the shell on for grilling. It makes a difference. Somehow the flavor stays in. Skewer 4 large shrimp on one stick for maximum impact. Second, fresh ginger and garlic should not be skimped on. It’s the backbone of the flavor profile of the dish. Third, red pepper is a necessary element here. Do not forget that a little heat is worth it. I’ve used Aleppo pepper (my standby) as well as Korean Chili flakes. Finally, I’m newly obsessed with smoky sea salt, which you must sprinkle onto the shrimp along with some fresh pepper and cilantro after you peel off the shell. Let the grill side spectators do this themselves.
My eight year old was seen gobbling down half a dozen of these large shrimp over Memorial Day weekend. And my daughter who is a picky shrimp eater (only likes hot, not cold shrimp) devoured these the other night. My sister in law begged me to make them again and to send her the recipe. And my husband, the grill master, would eat them nightly if he could. This dish also happens to be a very suitable meal for those who are hypothetically trying to lose the 10 plus pounds that were put on over the winter due to inactivity from a broken shoulder.
Despite some work obligations and travel, which spilled over into a few Friday nights, I’ve managed to enjoy some summer fun with my kids and not to let work stress distract me.
It’s this time of year that I wish I could take a sabbatical as I informed my daughter as I was dropping her off on one of the last days of school. Sophie asked: “Sabbatical? Tell me what that means. That is a new vocabulary word.” I explained that it was when people took time off from their job to relax or travel and to reset. I said that maybe I’d take one in 6 years when Sophie graduated high school so we could travel for a few months around the world. Sophie thought that was a great idea. And the scary thing is those 6 years will fly. Until then, we’ll take 10 days and travel to Paris then the south of France (woo hoo! Europe watch out here comes the du Pont family!)
The truth is that I wish I had more of that magical time with my kids. But unfortunately we have to pay for camps galore, sports, clothes, food, you name it. So I don’t fault myself too much for working, because I am certainly trying my best to give these kids a magical childhood in a beautiful place with some really awesome Grilled Shrimp on their Weekend (and sometimes weeknight) Table. Cheers and happy grilling.
Grilled Garlic and Ginger Shrimp
- 2 lbs shrimp
- 1 tbsp chopped garlic
- 1 tbsp chopped ginger
- 2 tsp soy sauce
- 1/4 tsp smoked paprika
- 2 tbsp olive oil
- juice of one lemon
- 2 tsp sesame oil
- 1/4 tsp red pepper flakes (aleppo or korean)
- Smoky sea salt and fresh ground pepper for finishing
- 1 tbsp chopped Cilantro (optional)
- Combine all ingredients in a dish; let marinate for at least 30 minutes and up to 2 hours.
- Heat gas grill until hot. Skewer shrimp 4 per skewer and grill 3 minutes. Flip and grill for 2-3 minutes more until shrimp are opaque and pink.
- Finish with smokey sea salt, fresh ground pepper and cilantro.