Grilled Garlicky Shrimp

Main Course

Recipe courtesy of Louisiana Kitchen & Culture

Serves 6

  • 2 pounds jumbo shrimp, peeled and deveined
  • 1/4 cup extra virgin olive oil
  • 6 cloves garlic, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Note: These shrimp make an excellent appetizer. They can also be the main attraction when served over pasta, stuffed into a taco with some salsa, or atop a steak for a little surf & turf.

Grilled Garlicky Shrimp

Click image to enlarge


Wash shrimp and pat dry with paper towels.

Place in a gallon-size, zip-top plastic bag.
Add olive oil, garlic, parsley, salt, and pepper to the bag.
Shake to combine thoroughly and coat shrimp.
Refrigerate for an hour to allow flavors to develop.

Thread shrimp and garlic on skewers and grill over medium-high heat for 2 to 3 minutes each side, or until shrimp become opaque.

Serve hot. 


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