Shrimp is beautiful, simple, and can be an elegant entree or appetizer. It is in season in the summer and that tends to be when we crave it most. Shrimp is a light versatile nosh and pairs well with various fruits, veggies, rice, quinoa or atop a lovely green salad. Citrus Grilled Shrimp is very flavorful and has a surprising zing from the orange juice and allspice and a tiny bit of warmth from the red pepper flakes. It can be served on small skewers for a fun backyard bbq or cocktail party or served along a salad or side for a lighter fare.
I love summer time, grilling and seafood. I must admit maybe not lovin’ summer as much, in Arizona. Living in Arizona, does not lend to fresh Seafood. Imagine that! Although there is a guy who sells “Fresh Seafood” out of his non air-conditioned truck. His handmade white wooden sign lays against an old metal folding chair that is held up with a small boulder, and states in bold varying shaped black letters that the shrimp and lobster hails from the Mexican Gulf. The white truck with blankets for windows sits on the side of the highway, adjacent to Indian Land. Cheap fresh seafood is tempting except when it is sitting, literally in the middle of the desert and temperatures easily reach over 110 F. Yeah we are not getting that. The idea of it is well, not so appetizing. The thing I don’t get is that he must be doing okay, cause he has been at the same corner, with the same truck and sign for years. Can you imagine? The man has blankets for windows, the drive from Mexico would be like 4 hours each way in Arizona Summer Heat. I will say he is being very entrepreneurial by adding in scallops, snow cones and kettle corn, though. Any place that sells food, without refrigeration and a bathroom, eeeewwe!
The hubby and I tease his parents and tell them we will buy them fresh seafood from that truck, when they come visit and surprise them. What a terrible surprise. Here is a beautiful bounty of Lobster and Shrimp, “So glad you liked it, and btw you are about to become more acquainted with our toilet”. Slight evil chuckle, emanating from my breath, reserving the idea for a rainy day. mwaaaa haaaa haa. I am sure I just planted a few seeds in tainted metaphorical soil.
On to the Shrimp. Shrimp can be fantastic or it can be rubbery. It is about the cooking and marinating times. You don’t want to marinate it too long in a citrus, because then it cooks before you actually cook it. For example in Ceviche, citrus juices are used to cook or cure specific fish and shrimp. When grilling or sautéing shrimp you need to watch it closely for it to turn opaque, so the flesh is no longer clear and it needs to turn orange or pink (depending on the type of shrimp and your ability to distinguish colors) in color all over and lose the grayish color completely. If you overcook the shrimp, not only will the texture be unpleasant but it will lose its flavor. With that being said, please don’t be intimidated. Shrimp is a wonderful entree because of its ability to absorb flavor through a marinade and because it does cook so quickly. Since it is not too fulling it will allow room for dessert. Yay!
Citrus Grilled Shrimp
- 1 lb. of Raw Deveined and Peeled Shrimp (medium or Large sized)
- 5 TBSP. Olive Oil (for high heat grilling)
- 4 TBSP. Lime Juice
- 3 TBSP. Orange Juice
- 3 Garlic Cloves minced
- 1 tsp. Ground Allspice
- 1/4 tsp. Red Pepper Flake
- 1/4 tsp. Ground Black Pepper
- 1/2 tsp. Citrus Sea Salt (regular salt will work fine but use a little less and add a tad bid of lime zest)
If you are using wooden skewers, follow package directions for soaking, this should be your first step!! After soaking wood skewers, I use my fingers to cover the skewer in a little oil (use heat appropriate oil) then add items to your skewers. This helps prevent sticking.–Great Tip, right? I usually use metal skewers, because I never have the patience for soaking the wood skewers. So even if you are using metal skewers go ahead and add a little refined oil along the skewers, before applying the food. I personally like refined olive oil.
If you are using frozen shrimp, follow the package directions for thawing before going to step 1.
1. Cold water rinse your raw shrimp, peel and devein if necessary. Then place in a shallow glass baking dish and set aside. See Note on skewers.
2. Put the rest of the ingredients in a small glass bowl and whisk to combine.
3. Pour over the shrimp in the baking dish, cover and let it marinate 15- 20 minutes at room temp.
4. Preheat Grill. With the prepared marinade, use your fingers to carefully coat your skewers and then pierce your shrimp.
5. Cook Shrimp about 2-3 min. a side over medium to medium low flame, flip once. Shrimp will have turned orange & become opaque. Be careful not to overcook.
6. Serve Hot. Can top with additional zest for color.
- Cold water rinse your raw shrimp, peel and devein if necessary. Then place in a shallow glass baking dish and set aside. See Note on skewers.
- Put the rest of the ingredients in a small glass bowl and whisk to combine.
- Pour over the shrimp in the baking dish, cover and let it marinate 15-20 minutes at room temp. Do not exceed 30 min. shrimp will start to cook and become tough.
- Preheat Grill and Skewer Shrimp.
- Cook Shrimp about 2-3 min. a side over medium to medium low flame, flip once. Shrimp will have turned orange & become opaque. Be careful not to overcook.
- Serve Hot.