Grilled/fried Shrimp Recipe

Prepare shrimp

Rinse and pat the shrimp dry with paper towels. If not already done, peel and devein them, leaving tails on if you prefer presentation.

Make marinade

In a bowl, whisk together 2 tbs olive oil, 2 tbs fresh lemon juice, minced garlic, smoked paprika, ground cumin, red pepper flakes, 1 tsp salt, 1/2 tsp black pepper and 2 tbs chopped parsley.

Add shrimp to the bowl and toss to coat thoroughly. Cover and refrigerate to marinate for 15–30 minutes. Do not marinate more than 1 hour for texture.

Set up a breading station: bowl 1 - flour mixed with 1/4 tsp salt and 1/4 tsp pepper, bowl 2 - beaten egg, bowl 3 - panko mixed with cornstarch or breadcrumbs. After marinating, shake excess marinade from shrimp. Dredge shrimp in flour, dip in egg, then coat in panko mixture. Place on a tray while heating oil.

Preheat grill or grill pan to medium-high (about 400°F/200°C). Oil grates or brush shrimp lightly with oil so they do not stick.

Thread shrimp onto skewers (if using) or place directly on the grill. Cook 2–3 minutes per side until opaque and just firm. Total cook time is 4–6 minutes depending on shrimp size. Avoid overcooking.

If desired, during the last minute brush with 1 tbs butter for extra flavor. Remove from grill and transfer to a plate.

Pour neutral oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (roughly 1 cup for a 10-inch skillet). Heat over medium-high until oil reaches 350–370°F (175–185°C) or a breadcrumb sizzles and browns in about 10 seconds.

Working in batches, carefully add breaded shrimp in a single layer and fry 1.5–2.5 minutes per side until golden brown and cooked through. Use a slotted spoon or tongs to transfer fried shrimp to a paper towel-lined plate to drain.

Season with a light sprinkle of salt immediately after frying and keep warm in a low oven (200°F / 95°C) if needed until all batches are done.

While shrimp marinate, rinse the rice under cold water until the water runs clear to remove excess starch.

In a small pot, heat 1 tbs olive oil or butter over medium heat. Add the rinsed rice and stir 1–2 minutes to coat and lightly toast. Add 2 cups water or broth and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes or until liquid is absorbed.

Remove from heat and let sit, covered, 5 minutes. Fluff with a fork, then stir in lemon zest and 2 tbs chopped parsley. Taste and adjust salt or lemon if desired.

Plate a portion of lemon-herb rice and top with 4–6 grilled or fried shrimp. Garnish with extra chopped parsley and serve lemon wedges on the side for squeezing.

Suggested accompaniments: a simple green salad, steamed vegetables, or a garlic aioli / cocktail sauce for dipping if fried.