Grilled Jumbo Shrimp Recipe
A serving of six broiled jumbo shrimp, basted with garlic butter. Includes drawn butter and lemon.
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Ingredients
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Shrimp & Marinade
Garlic Butter & Accompaniments
Method
Shrimp & Marinade
- 1
Prepare shrimp
Pat the 6 jumbo shrimp dry with paper towels and set them on a plate. Leaving tails on helps presentation and makes them easier to handle.
- 2
Make marinade
In a small bowl combine 1 tbs extra-virgin olive oil, 2 tsp minced garlic, 2 tbs melted unsalted butter, 1 tbs fresh lemon juice, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp paprika (if using). Whisk until combined.
- 3
Marinate shrimp
Brush or spoon roughly half of the marinade over the shrimp, coating both sides. Let rest at room temperature for 10–15 minutes (do not exceed 30 minutes). Reserve the remaining marinade for basting during broiling.
- 4
Preheat broiler
Position an oven rack about 6 inches (15 cm) from the broiler element and preheat the broiler to high. Line a rimmed baking sheet with foil and lightly oil or use a nonstick spray to prevent sticking.
- 5
Broil shrimp
Arrange the shrimp in a single layer on the prepared baking sheet, tail side toward you for presentation. Broil 2–3 minutes until the shrimp start to turn pink and develop light char marks. Using tongs or a spatula, flip the shrimp and baste the top side with the reserved marinade, then broil another 1–2 minutes until opaque and just cooked through (internal temperature ~120–125°F/49–52°C for slightly firm; avoid overcooking). Total cook time is about 3–5 minutes depending on broiler intensity and shrimp size.
- 6
Garlic Butter & Accompaniments
- 7
Make drawn garlic butter
In a small saucepan over low heat, melt 4 tbs unsalted butter gently until just melted—do not brown. Add 1 tsp finely minced garlic and warm for 30–45 seconds to infuse the butter, stirring. Remove from heat and season with sea salt to taste. Keep warm.
- 8
Plate and garnish
Arrange the 6 broiled shrimp on a serving plate. Spoon a small dish of the warm drawn garlic butter to the side. Garnish shrimp with the optional 1 tsp finely chopped fresh parsley and serve with 1 lemon wedge (cut into 4 wedges) for squeezing over the shrimp.
- 9