You can never go wrong with shrimp, Its a crowd pleasers, its incredibly versatile and can hold it own. Plus the six minute cooking time, what could be better than that? Now a lot of times you hear that seafood isn’t someone’s thing but shellfish they can deal with. I’m one of those people. In the past I used to dread seafood restaurants. I’m not at all the type to order a burger at a seafood restaurant but I for darn sure used to be close. My go-to was a classic shrimp po’boy, its safe and who can mess it up. Until I had some pretty traumatizingly bad po’boys I knew I had to change things up.
Now I’ve been making a lot of seafood lately and that is because my son has really taken to it and honestly, I much rather serve him fish and other seafood than the other kiddie favs like chicken tenders, macaroni and fries. For a couple reasons One I’m tired of having chicken tenders thrown at me, they can hurt. Two he’s making the dogs fat with the launching of the tenders . Three its just healthier and him being a pretty repetitive eater I have to watch what I introduce ,because he’ll want it day after day. With that I’ve taken this time to reintroduce myself to seafood and those recipes are soon to come!
With this recipe I have a couple notes do not marinade your shrimp in this citrus butter prior to cooking because the acid will start to cook your shrimp. Then when you apply heat you’ll most likely result in rubbery shrimp. Save that citrus for after.
When soaking the skewers its noted that you should do at least 30 minutes. I shoot for a hour its just worth it so they don’t split in your food. If your worried about the skewers or don’t have any, this recipe can be done with metal skewers or no skewers at all. Metal skewers do get hot though so wear a oven mitt. Two skewers so you can flip all your shrimp at once.
Ingredients
- 2lb shrimp, peeled and deveined
- 4tb butter
- 1 orange, zested and juiced
- 1 lime, zested and juiced
- 1 lemon, zested and juiced
- 1tsp salt
- 1Tb fresh garlic
- 1Tb red pepper flakes
- 1Tb parsley, chopped
Ingredients
- Soak skewers for a minimum 30 minutes.
- Use 2 skewers to secure shrimp. Without overlapping or over crowding load shrimp onto skewers about 6 or 7. Season with salt and pepper.
- In a hot pan add olive oil and cook shrimp flipping once after three minutes.
- To make citrus butter combine butter, lemon, orange, and lime juice and zest, along with garlic, red pepper flakes and parsley.
- Baste shrimp in butter after removing from grill