Grilled Garlic and Herb Shrimp Recipe

Shrimp: Fresh or frozen, peeled and deveined, these are the star of the dish.

Garlic: Minced to release its strong, aromatic flavor.

Olive oil: Used to marinate the shrimp and keep them moist while grilling.

Lemon juice: Adds a zesty brightness to the marinade.

Dried oregano: Provides a warm, slightly bitter flavor that complements the shrimp.

Dried basil: Adds a sweet, herbal note to the marinade.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a mild heat and depth to the marinade.

When marinating the shrimp, make sure to evenly coat each piece by gently massaging the marinade into the shrimp. This ensures that the garlic and herbs penetrate the shrimp for maximum flavor. Additionally, if using wooden skewers, soak them in water for at least 30 minutes before threading the shrimp to prevent them from burning on the grill.

• shrimp - Substitute with scallops: Scallops have a similar texture and mild flavor, making them a great alternative for grilling.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the herbs well.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for grilling.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, adding a fresh zest to the dish.

• dried oregano - Substitute with dried thyme: Dried thyme has a slightly different but complementary herbaceous flavor that works well with seafood.

• dried basil - Substitute with dried tarragon: Dried tarragon has a unique, slightly anise-like flavor that pairs nicely with seafood.

• salt - Substitute with soy sauce: Soy sauce adds a salty, umami flavor that can enhance the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different, more earthy flavor.

• Allow the shrimp to cool completely before storing. This helps to prevent condensation, which can make the shrimp soggy.

• Transfer the cooled shrimp into an airtight container. If you have multiple layers of shrimp, place a sheet of parchment paper between each layer to prevent sticking.

• Store the container in the refrigerator if you plan to consume the shrimp within 2-3 days. For longer storage, freezing is recommended.

• To freeze, arrange the shrimp in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about an hour, or until the shrimp are firm.

• Once the shrimp are frozen, transfer them to a freezer-safe bag or container. Be sure to remove as much air as possible to prevent freezer burn.

• Label the container with the date so you can keep track of how long the shrimp have been stored. Frozen shrimp can be kept for up to 3 months.

• When ready to use, thaw the shrimp in the refrigerator overnight. For a quicker method, place the sealed bag of shrimp in a bowl of cold water. Change the water every 30 minutes until the shrimp are thawed.

• Reheat the shrimp gently to avoid overcooking. You can warm them in a skillet over medium heat, in the oven at a low temperature, or even in the microwave for a short burst.

• If you have leftover marinade, store it separately in an airtight container in the refrigerator. Use it within 2 days to add extra flavor to other dishes.

• Oven Method: Preheat your oven to 300°F (150°C). Place the shrimp on a baking sheet lined with aluminum foil. Cover the shrimp with another piece of foil to prevent them from drying out. Heat for about 10 minutes or until they are warmed through. This method helps maintain the shrimp's moisture and flavor.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Once the oil is hot, add the shrimp and sauté for 2-3 minutes, stirring occasionally, until they are heated through. This method is quick and helps keep the shrimp juicy.

• Microwave Method: Place the shrimp in a microwave-safe dish. Add a splash of lemon juice or a few drops of water to keep them moist. Cover the dish with a microwave-safe lid or plastic wrap with a small vent. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they don't overcook.

• Steaming Method: Fill a pot with a small amount of water and bring it to a simmer. Place the shrimp in a steamer basket and cover the pot. Steam for 2-3 minutes or until the shrimp are heated through. This gentle method preserves the shrimp's texture and flavor.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the shrimp in a single layer in the air fryer basket. Heat for 2-3 minutes, shaking the basket halfway through to ensure even heating. This method gives the shrimp a slight crispiness while keeping them tender inside.

• Mixing bowl: Use this to combine the garlic, olive oil, lemon juice, oregano, basil, salt, and pepper with the shrimp.

• Garlic press: This will help you mince the garlic cloves efficiently.

• Measuring spoons: These are essential for accurately measuring the olive oil, lemon juice, oregano, basil, salt, and pepper.

• Skewers: Thread the marinated shrimp onto these for grilling.

• Grill: Preheat this to medium-high heat for cooking the shrimp.

• Tongs: Use these to turn the shrimp skewers on the grill.

• Serving platter: Once the shrimp are grilled, place them on this for serving.

Prepare the marinade in advance: Mix the garlic, olive oil, lemon juice, oregano, basil, salt, and pepper the night before to save time.

Use pre-peeled shrimp: Buy shrimp that are already peeled and deveined to cut down on prep time.

Utilize skewers: Thread the shrimp onto skewers while the grill is preheating to streamline the process.

Double the recipe: Make extra marinade and shrimp to have leftovers for another meal.

Preheat the grill: Start preheating the grill as soon as you begin marinating the shrimp to ensure it's ready when you are.