Crevettes Géantes Grillées (5) / Grilled Jumbo Shrimp (5) Recipe

Prepare and marinate shrimp

Rinse the jumbo shrimp under cold water, pat thoroughly dry with paper towels. Place shrimp in a shallow bowl or resealable bag. In a small bowl whisk together olive oil, lemon juice, minced garlic, smoked paprika, black pepper, sea salt, chopped parsley and chili flakes (if using). Pour marinade over shrimp, toss to coat evenly. Marinate in the refrigerator for 15–30 minutes — no longer than 30 minutes to avoid 'cooking' the shrimp in the acid.

Preheat grill and prepare shrimp

Preheat an outdoor gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan or cast-iron skillet, heat it over medium-high heat until very hot and lightly slick with oil.

Thread or oil

If desired, thread shrimp onto skewers (2–3 shrimp per skewer) for easier handling, or place individually on the grill. Lightly brush the grill grates or pan with oil to prevent sticking.

Grill shrimp

Place shrimp on the hot grill and cook undisturbed for 2–3 minutes until the underside is opaque with good char marks. Flip and grill the other side for 1–2 minutes until shrimp are opaque throughout and firm to the touch. Total cook time should be 3–5 minutes depending on shrimp size. Avoid overcooking.

Butter baste

During the last 30 seconds on the grill, place a small knob of unsalted butter on the shrimp or brush melted butter over them so it melts and adds gloss and flavor.

Rest and plate

Transfer grilled shrimp to a warm platter. Squeeze lemon wedges over the shrimp, sprinkle with the reserved chopped parsley for garnish. Serve immediately while hot.

Serving suggestions

Serve as an appetizer (one jumbo shrimp per person for tasting) or alongside rice, salad, crusty bread or pasta. Provide extra lemon wedges and chili flakes at the table.