Grilled Garlic Herb Shrimp Skewers
A quick, easy, and tasty grilled shrimp recipe. Perfect for those hot summer days.
A quick, easy, and tasty grilled shrimp recipe. Perfect for those hot summer days.
- Carbohydrate 0.834822333333333 g
- Cholesterol 0 mg
- Fat 2.70687066666667 g
- Fiber 0.396253343804677 g
- Protein 0.17654 g
- Saturated Fat 0.385700066666667 g
- Serving Size 1 1 Serving (189g)
- Sodium 0.499766666666667 mg
- Sugar 0.438568989528656 g
- Trans Fat 0.0854779666666662 g
- Calories 27 calories
Step-by-step
- In a large bowl (or resealable plastic bag), combine all the ingredients.
- Toss the shrimp until evenly coated.
- Cover and refrigerate for 15 minutes.
- Meanwhile soak the wooden skewers in water for 15 minutes.
- Preheat grill to medium heat.
- Thread the shrimp tightly onto the wooden skewers.
- Cook the shrimp for 3 minutes per side or until opaque and cooked through.
- Eat and enjoy!
Why do oil-based marinades fail to penetrate dense proteins when applied immediately before cooking? Olive oil acts as a hydrophobic barrier, holding fat-soluble flavor compounds like the piperine in black pepper and the capsanthin in paprika on the exterior surface rather than driving them inward. Allowing peeled shrimp to rest in the oil, garlic, and lime juice mixture for fifteen minutes achieves two distinct chemical milestones: the acid begins denaturing the outer muscle fibers while the lipids bond with volatile aromatics. Submerging wooden skewers in water for fifteen minutes prevents the cellulose from catching fire over medium heat, maintaining structural integrity while the crustaceans cook. Threading the crustaceans tightly against one another minimizes exposed surface area, reducing moisture loss and preserving a succulent interior. High heat transforms the minced garlic and dried herbs rapidly; monitor the surface for an opaque transformation and a pink coloration, which occurs precisely around three minutes per side. Freezing cooked leftovers is discouraged because the delicate muscle structure releases excess moisture upon thawing, yielding a rubbery texture; store instead in an airtight container in the refrigerator for up to two days and consume cold or gently warmed at a low wattage to prevent toughening.
