Sandra This Bobby Flay Grilled Shrimp is a juicy and flavorful recipe, which is made with garlic and tomato paste. It’s a great choice for a quick BBQ, ready in about 35 minutes.
Bobby Flay Grilled Shrimp Ingredients
- 1 pound large shrimp peeled and deveined, or medium shrimp
Marinade
- ⅓ cup olive oil
- 4 cloves garlic minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh basil or ¾ teaspoon dried basil
- 2 teaspoons fresh lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
Garlic Butter
- 1 clove garlic minced
- ¼ cup salted butter melted
- 1 teaspoon chopped fresh parsley
- lemon wedges for serving, optional
How To Make Bobby Flay Grilled Shrimp
- Make the Marinade: In a large bowl, whisk together all the marinade ingredients: olive oil, 4 cloves of minced garlic, parsley, tomato paste, basil, lemon juice, salt, and pepper.
- Marinate the Shrimp: Add the peeled and deveined shrimp to the bowl with the marinade. Toss gently to ensure every shrimp is fully coated. Let the shrimp marinate at room temperature for 15-30 minutes.
- Preheat the Grill: While the shrimp marinates, preheat your grill to medium-high heat. If using wooden skewers, let them soak in water now to prevent burning.
- Skewer the Shrimp: Thread the marinated shrimp onto your skewers, leaving a small space between each one for even cooking.
- Grill the Shrimp: Place the skewers on the hot grill. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. They cook very quickly, so don’t walk away!
- Make the Garlic Butter: In a small, microwave-safe bowl, combine the melted butter, 1 clove of minced garlic, and 1 teaspoon of parsley.
- Serve: Remove the shrimp from the grill. Place them on a platter and drizzle the garlic butter all over the top. Serve immediately with fresh lemon wedges for squeezing.
Recipe Tips
- How do I avoid overcooking shrimp? Shrimp cook in minutes. The best way to tell they’re done is by their shape and color. They will turn from translucent gray to opaque pink. They will also curl from a “U” shape into a “C” shape. As soon as they form a “C,” they are done. If they curl into a tight “O,” they are overcooked and will be rubbery.
- Can I use frozen shrimp? Yes, absolutely. Just make sure they are fully thawed before you marinate them. Pat them very dry with paper towels after thawing so the marinade will stick properly.
- How long should I marinate shrimp? Unlike chicken or beef, shrimp should not be marinated for a long time, especially in a marinade with acid (like lemon juice). 15-30 minutes is perfect. If you marinate them for more than an hour, the acid will start to break down the delicate meat, making it mushy.
- How do I get the best grill marks? Make sure your grill grates are very clean and very hot before you put the shrimp on. Also, patting the shrimp slightly (even with the marinade on) to remove excess dripping liquid helps them sear rather than steam.
What To Serve With Grilled Shrimp
This garlic-herb shrimp is a versatile main course that pairs well with many summer sides.
- A fresh grilled corn salad
- Crusty bread or garlic bread (for sopping up the garlic butter)
- Simple coconut rice or rice pilaf
- A classic Caesar salad
How To Store Grilled Shrimp
- Refrigerate: Store leftover grilled shrimp (removed from skewers) in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat gently in a pan over low heat with a splash of water or broth until just warmed through. You can also eat them cold on a salad.
Bobby Flay Grilled Shrimp Nutrition Facts
(Per serving, assuming 4 servings)
- Calories: ~350 kcal
- Total Fat: 28g
- Saturated Fat: 10g
- Cholesterol: 200mg
- Sodium: 680mg
- Total Carbohydrate: 3g
- Dietary Fiber: 0.5g
- Sugars: 1g
- Protein: 24g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make these in a pan instead of a grill?
Yes! Use a cast-iron skillet or griddle pan over medium-high heat. Sear the shrimp (off the skewers) for 2-3 minutes per side.
Why did my shrimp get rubbery?
You overcooked them. Shrimp cook extremely fast, often in 5 minutes or less. The moment they turn pink and curl into a “C” shape, they are ready to be taken off the heat.
Is the tomato paste necessary in the marinade?
It’s a classic Bobby Flay trick! It’s not for tomato flavor, but it adds a deep, savory (umami) quality and helps the marinade caramelize and get a beautiful color on the grill.
Try More Recipes:
- Bobby Flay Poaching Liquid for Shrimp Recipe
- Bobby Flay Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese Recipe
- Bobby Flay Grilled Corn Salad with Lime, Red Chili and Cotija Recipe
Bobby Flay Grilled Shrimp Recipe
Description
Juicy, perfectly grilled shrimp marinated in a zesty garlic-tomato marinade and finished with a rich garlic butter sauce.
Ingredients
Shrimp:
Marinade:
Garlic Butter:
Instructions
- In a large bowl, whisk together all Marinade ingredients (olive oil, 4 cloves garlic, parsley, tomato paste, basil, lemon juice, salt, pepper).
- Add the peeled and deveined shrimp to the bowl and toss to coat.
- Let the shrimp marinate at room temperature for 15-30 minutes.
- Preheat your grill to medium-high heat. Thread the marinated shrimp onto skewers.
- Grill the shrimp skewers for 2-3 minutes per side, just until pink, opaque, and cooked through.
- While the shrimp grill, combine the melted butter, 1 clove minced garlic, and 1 tsp parsley in a small bowl.
- Remove shrimp from the grill, place on a platter, and immediately drizzle with the garlic butter. Serve with lemon wedges.
Notes
- Do not marinate the shrimp for longer than 30 minutes, as the lemon juice will begin to make the texture mushy.
- If using wooden skewers, soak them in water for 30 minutes before grilling to prevent them from burning.
- Shrimp are done when they curl into a “C” shape. If they curl into a tight “O,” they are overcooked.
Bobby Flay Grilled Shrimp Recipe
