Jul 09 2026
Restaurants›Kingfisher Bar & Grill›Shrimp Choice Of: Grilled & Chilled, Hot Grilled, Sautéed, Blackened, Or Beer-battered & Fried Recipe

Shrimp Choice Of: Grilled & Chilled, Hot Grilled, Sautéed, Blackened, Or Beer-battered & Fried Recipe

Inspired by Kingfisher Bar & Grill
Time45m
Serves4

Make Shrimp Choice Of: Grilled & Chilled, Hot Grilled, Sautéed, Blackened, Or Beer-battered & Fried Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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GRILLED & CHILLED

HOT GRILLED

SAUTÉED

BLACKENED

BEER-BATTERED & FRIED

Method

GRILLED & CHILLED

  1. 1

    Marinate and prep shrimp

    Pat dry the shrimp. In a bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Toss shrimp until evenly coated. If desired, cover and let marinate 15–30 minutes.

  2. 2

    Grill shrimp

    Preheat grill to medium-high (about 400–450°F). Thread shrimp onto skewers or place in a grill basket. Grill 2–3 minutes per side until pink and opaque.

  3. 3

    Chill for small-plates serving

    Transfer grilled shrimp to a tray and chill in the refrigerator for 20–30 minutes for a cool presentation. Meanwhile, prepare tartar sauce.

  4. 4

    Make tartar sauce

    In a small bowl, combine mayonnaise, dill pickle relish, lemon juice, salt, and pepper. Stir to combine and refrigerate at least 10 minutes.

  5. 5

    Serve

    Arrange shrimp on a serving platter with lemon wedges and chopped parsley. Serve with tartar sauce on the side.

HOT GRILLED

  1. 6

    Season shrimp

    Toss shrimp with olive oil, garlic powder, smoked paprika, cayenne, salt, and pepper until evenly coated.

  2. 7

    Grill

    Preheat grill to medium-high. Grill shrimp 2–4 minutes per side until just opaque and lightly charred.

  3. 8

    Finish with butter

    Brush or toss the hot shrimp with melted butter and a squeeze of fresh lemon juice.

  4. 9

    Serve

    Transfer to a platter, garnish with lemon wedges and chopped parsley. Serve immediately.

SAUTÉED

  1. 10

    Prepare pan and aromatics

    Heat a skillet over medium-high. Add olive oil and 1 tablespoon butter; once melted, add minced garlic and sauté 20–30 seconds until fragrant.

  2. 11

    Cook shrimp

    Add shrimp in a single layer. Sauté 2–3 minutes, stirring occasionally, until pink and opaque.

  3. 12

    Deglaze and finish

    Pour in white wine; simmer until reduced by half. Add remaining butter and lemon juice; season with salt and pepper. Toss to coat.

  4. 13

    Garnish and serve

    Scatter chopped parsley over shrimp and serve hot with lemon wedges.

BLACKENED

  1. 14

    Season and heat

    Pat shrimp dry. Toss with blackening seasoning to thoroughly coat.

  2. 15

    Sear in hot skillet

    Heat a heavy skillet (preferably cast iron) until just smoking. Add oil and lay in the shrimp. Sear 2–3 minutes per side until dark crust forms.

  3. 16

    Finish

    Add a small pat of butter and baste briefly. Remove from heat and let rest 1 minute.

  4. 17

    Serve

    Plate with lemon wedges and a sprinkle of parsley.

BEER-BATTERED & FRIED

  1. 18

    Make beer batter

    In a bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in beer and the egg until you obtain a thick, smooth batter.

  2. 19

    Heat oil

    In a deep pot or fryer, heat vegetable oil to 350–375°F (175–190°C).

  3. 20

    Dip and fry

    Dip shrimp in batter, allowing excess to drip off. Fry in batches 2–3 minutes until golden and crisp. Do not overcrowd the pan.

  4. 21

    Drain and serve

    Drain on paper towels, season lightly with salt, and serve with lemon wedges.

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