Grilled Red Pepper Shrimp
- Total Time
- 1 hour 45 minutes
- Rating
- Notes
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Ingredients
Yield:6 to 8 servings
- 3pounds large shrimp
- 4tablespoons coarse salt
- ½cup extra-virgin olive oil
- 2cloves garlic, minced
- Juice of ½ a lemon
- 2tablespoons minced lemon peel
- 1teaspoon dried red pepper flakes (or to taste)
- 2tablespoons fresh oregano leaves, chopped
- Coarse sea salt and freshly ground pepper to taste
- Lemon wedges
- Basil leaves to garnish
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
271 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 34 grams protein; 450 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Peel and devein the shrimp, leaving the tails on. Put them in a large bowl of ice water with the salt. Refrigerate for one hour. Drain and pat dry.
- Step 2
In a bowl large enough to contain the shrimp, combine the oil, garlic, lemon juice, lemon peel, pepper flakes and oregano. Season to taste with salt and pepper. Add the shrimp, toss so they are thoroughly coated with the mixture and marinate for 30 minutes at room temperature. Preheat grill.
- Step 3
Grill the shrimp for two to three minutes on each side. Be careful not to overcook them. Put them on a serving platter. Cover with plastic wrap and chill until ready to serve. Garnish with basil leaves and lemon and season to taste with sea salt and pepper.
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lah216
This was nice, but the marinade and cooking times were both too long. Shrimp for 6 minutes? Cmon man! I did 3 min total and that was over cooked. As always, you can adjust this based on what you have... and it’s a good starting point.
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