Saturday, June 18, 2011

Grilled Shrimp Skewers with Garlic and Fresh Basil

I was feeling creative today and had a lot of fun coming up with this grilled shrimp recipe! Shrimp is absolutely one of my favorite foods and I love the fact that it's so versatile. Shrimp is the most popular seafood in the world for good reasons. First, it’s delicious! Better yet, shrimp is low in calories and saturated fat which makes it healthy to boot. Shrimp is an excellent source of protein and selenium. It is also a very good source of vitamin D, vitamin B12 and a good source of iron, phosphorus, omega-3 fatty acids, niacin, zinc, copper and magnesium.

For this recipe, choose extra-large or jumbo shrimp (prawns) which are easier to work with. I don’t recommend metal skewers because they can get pretty hot (I’ve burned myself before)! Be sure to soak wooden skewers in water for at least 20 minutes to avoid burning them on the grill.

This recipe yields 2 skewers; feel free to double the recipe if you’d like more.

8 Jumbo Shrimp or Prawns
1 fresh lemon (squeezed)
4 garlic cloves (pressed)
½ Cup Dry White Wine
1 T Olive Oil
1 T Apple Cider Vinegar
¼ t Fresh Cracked Pepper
¼ t Sea Salt
1 handful of fresh basil (or 1 T dried)
2 T Butter

First, shell and devein the shrimp.
Deveining is one of my least favorite tasks (aside from going to the dentist),
so I do my best to find shrimp that has already been deveined.

Press the garlic and set aside.

Chop basil and set aside.

In a bowl, combine the lemon juice, pressed garlic, wine, olive oil, vinegar, salt, and pepper.
Mix thoroughly and reserve about ¼ of the mixture to use for the garlic butter mixture.
Cover the bowl and allow the shrimp to marinate for at least 30 minutes or more.

Melt the butter in a heavy saucepan and add the remaining garlic, marinade mixture and basil.
Simmer on low for about 10 minutes (covered).

Skewer the shrimp.

Lay the shrimp skewers on the grill let them cook for 2-3 on each side. The cook time will pretty much depend on the heat of your grill; keep in mind that shrimp cook rapidly on the grill. As soon as the flesh turns white, they're done! Be careful not to cook any longer as they quickly become dry and chewy. The shrimp continue cooking for a short time after they’re removed from the grill. Take them off just before the center is completely cooked, and they'll be perfect.

Spoon the garlic and basil butter mixture over the shrimp and spread evenly.

Serve with a simple salad or the side dish of your choice.
You can serve them on or off the skewers; the choice is yours. Enjoy!

As always, bon appétit!


  1. Hi, I just found your blog and really like your healthy, easy recipes. I was recently reading an article about shrimp and how most of our shrimp in America comes from Thailand, where it is raised on farms in extremely unsanitary conditions. I'm just curious if this is an issue for you and if so, what kind of shrimp do you buy?

  2. I’m so glad to hear you’re enjoying my recipes! I get so much joy from making and sharing them!

    Thank you for bringing up such an important point of concern in regard to the origin and safety of shrimp. While shrimp is versatile, delicious, and easy to prepare, it is very important to purchase shrimp that has been responsibly farmed. Irresponsible shrimp farms are often unsanitary and are the number one threat to mangrove forests. Foreign shrimp ponds also discharge polluted water into nearby land and waterways, contaminating agricultural land and drinking water.

    I am extremely fortunate to have access to a Whole Foods Market in my city (this is one of the only places I’ll purchase shrimp). Whole Foods is committed to selling only responsibly farm raised shrimp. Responsibly raised is important for many reasons including the protection of sensitive ecosystems such as the mangrove forests. Whole Foods shrimp are never fed antibiotics, added growth hormones or poultry/mammalian by-products. I would advise that when buying shrimp from the grocery store to be sure to ask where it came from.

    Thanks again for your question and, as always, Bon Appétit!