Grilled jumbo shrimp with garlic butter
At this size, the shrimp cooks like a small lobster. The butterfly cut helps it cook evenly and keeps the butter on the meat.
Instructions
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Thaw the shrimp
Put the shrimp, covered, in the fridge for 12-24 hours. Alternatively, for faster thawing, hold the sealed bag in cold water for 45-60 minutes or, even faster, under running cold water for 25-30 minutes. Pat them very dry.
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Butterfly the shrimp
Cut the shrimp lengthwise through the shell, along the back, without separating them completely. Remove the vein and open them like a book.
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Make the garlic butter
Mix the soft butter with the garlic, parsley, salt and pepper. For a spicy version, add sriracha.
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Put them on the grill ⏱ 4 min
Lay the shrimp flesh-side down on the well-heated grill, 2 minutes. Flip them, brush generously with butter and give them another 3-4 minutes, until the flesh is opaque.
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Serve
Squeeze lime over them and serve right away, with the rest of the melted butter alongside.
Good to know
The shell stays on the shrimp while grilling and protects the meat from the heat. A single flip is enough. It works just as well in the oven, under the grill, for 6-8 minutes. The product contains crustaceans.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Grilled jumbo shrimp with garlic butter
Grilled jumbo shrimp with garlic butter
At this size, the shrimp cooks like a small lobster. The butterfly cut helps it cook evenly and keeps the butter on the meat.
Notes
The shell stays on the shrimp while grilling and protects the meat from the heat. A single flip is enough. It works just as well in the oven, under the grill, for 6-8 minutes. The product contains crustaceans.
