Grilled Red Pepper Shrimp
Published May 18, 2002
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 pounds large shrimp
4 tablespoons coarse salt
½ cup extra-virgin olive oil
2 cloves garlic, minced
Juice of ½ a lemon
2 tablespoons minced lemon peel
1 teaspoon dried red pepper flakes (or to taste)
2 tablespoons fresh oregano leaves, chopped
Coarse sea salt and freshly ground pepper to taste
Lemon wedges
Basil leaves to garnish
Nutritional analysis per serving (6 to 8 servings)
2 grams carbs; 274 milligrams cholesterol; 271 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 1 gram fiber; 450 milligrams sodium; 34 grams protein
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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Preparation
- 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.
Private Notes
Comments
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.