Jul 30 2026
Restaurants›Kickback Jack's Durham›Grilled Shrimp Dinner Recipe

Grilled Shrimp Dinner Recipe

Inspired by Kickback Jack's Durham
Time45m
Serves4

Served with mashed potatoes and green beans.

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Ingredients

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Grilled Shrimp

Mashed Potatoes

Green Beans

Method

Grilled Shrimp

  1. 1

    Marinate the shrimp

    In a medium bowl, whisk together 2 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, dried oregano, 1 tsp salt and 1/2 tsp black pepper. Add the shrimp and toss to coat. Cover and refrigerate for 15–30 minutes (no more than 1 hour).

  2. 2

    Prepare grill or pan

    Preheat an outdoor grill to medium-high (about 400–450°F / 200–230°C) or heat a large grill pan/skillet over medium-high heat and brush with a little oil to prevent sticking.

  3. 3

    Grill the shrimp

    Thread shrimp onto skewers (optional) or place directly on the grill/pan in a single layer. Grill 2–3 minutes per side, until shrimp are opaque and just curled with pink color. Remove from heat immediately to avoid overcooking.

  4. 4

    Finish and serve

    Transfer shrimp to a plate, sprinkle with chopped parsley and squeeze lemon wedges over top. Keep warm while potatoes and beans are finished.

Mashed Potatoes

  1. 5

    Cook potatoes

    Place potato chunks in a medium pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes.

  2. 6

    Heat milk and butter

    While potatoes cook, warm 1/2 cup milk and 2 tbs butter in a small saucepan or microwave until butter melts and mixture is hot but not boiling.

  3. 7

    Mash potatoes

    Drain potatoes well and return to the pot. Mash with a potato masher or ricer. Gradually add warm milk-butter mixture until desired creaminess is reached. Season with 3/4 tsp salt, 1/4 tsp black pepper and 1/4 tsp garlic powder if using. Taste and adjust seasoning.

  4. 8

    Keep warm

    Cover mashed potatoes to keep warm until plating.

Green Beans

  1. 9

    Blanch the beans (for bright color and tender-crisp texture)

    Bring a medium pot of salted water to a boil. Add trimmed green beans and cook 2–3 minutes until bright green and crisp-tender. Meanwhile, have a bowl of ice water ready.

  2. 10

    Shock and season

    Drain the beans and immediately plunge into the ice water to stop cooking; after 1 minute drain again. In a skillet, heat 1 tsp olive oil over medium heat, add beans, toss briefly to warm, then season with 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp lemon zest if using.

  3. 11

    Serve

    Transfer to a serving dish and keep warm with the rest of the meal.

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