Grilled Lemon-Dill Shrimp Recipe
This grilled shrimp recipe is a go-to when I'm unsure what to make. Add vegetables if desired, but grill them separately.
This grilled shrimp recipe is a go-to when I'm unsure what to make. Add vegetables if desired, but grill them separately.
- Carbohydrate 0.756810216811525 g
- Cholesterol 0 mg
- Fat 3.38806002032604 g
- Fiber 0.0778278832316509 g
- Protein 0.121039318930748 g
- Saturated Fat 0.468769904439953 g
- Serving Size 1 1 serving (120g)
- Sodium 0.459143429627112 mg
- Sugar 0.678982333579874 g
- Trans Fat 0.0940052973920963 g
- Calories 33 calories
Step-by-step
- In a large bowl, whisk the first six ingredients until blended. Reserve 3 tablespoons marinade for basting. Add shrimp to remaining marinade; toss to coat. Refrigerate, covered, 15 minutes.
- Drain shrimp, discarding any remaining marinade. Thread shrimp onto four or eight metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side, basting with reserved marinade during the last minute of cooking.
Shrimp signals doneness entirely through physical geometry and opacity rather than internal temperature readings. Raw shrimp possesses a translucent, gray appearance and a flexible, straight body. Applying direct heat forces the proteins to denature and coagulate, turning the flesh opaque white with pink accents while curling the shape into a tight, loose C-letter formation. Pull the skewers immediately when the exterior achieves this opaque color and the tails curl inward, because overcooking by even thirty seconds converts the delicate texture into rubber. Metal skewers conduct heat into the interior of the shrimp simultaneously from the inside out, whereas wooden skewers require at least thirty minutes of total water submersion to prevent burning over direct flames.
Acidic marinades containing citrus juice demand strict timing windows when applied to seafood. Leaving shrimp in raw lemon juice for longer than fifteen minutes initiates a chemical curing process similar to ceviche, turning the outer protein layers mushy before the heat reaches them. Reserving three tablespoons of the oil, garlic, and dill mixture before adding the raw shrimp prevents cross-contamination and provides fresh flavors for basting during the final sixty seconds of cooking. Brushing the reserved liquid onto the hot crust caramelizes the minced garlic without burning the delicate herbs.
Scaling quantities upward requires maintaining adequate spacing between individual pieces on the grill grate to ensure radiant heat circulation. Overcrowding the cooking surface traps steam, preventing the required surface sear and leading to uneven cooking times across the batch. Use multiple smaller skewers rather than crowding a single large skewer to promote airflow and simplify the flipping process over medium coals or a preheated gas element.
Leftovers demand rapid cooling protocols to maintain food safety standards. Store cooked shellfish in an airtight glass container within the refrigerator for a maximum of two days, serving it cold over salads or reheating gently over low heat to prevent toughening the residual proteins.
