Garlicky Grilled Shrimp

Name: Garlicky Grilled Shrimp
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 tablespoon extra-virgin olive oil; 1/4 cup minced onion; 8 garlic cloves, minced; 3 tablespoons dry white wine; 1 tablespoon fresh lime juice; 2 tablespoons chopped fresh parsley; 1 pound extra-large shrimp, shelled, deveined, and tails left on; Kosher salt to taste; Freshly ground black pepper to taste; 2 tablespoons unsalted butter, at room temperature; Steamed rice for serving

Recipe GLPRabd0f71ceac16b

Mediterranean

Main Course

45 min

254 cal

Servings: 4

Stovetop

Grill

Succulent extra-large shrimp infused with aromatic garlic, fresh lime, and white wine, then grilled to perfection. This simple yet elegant dish features a buttery garlic sauce enriched with fresh parsley and is best served over steamed rice.

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Ingredients

1 tablespoon extra-virgin olive oil

1/4 cup minced onion

8 garlic cloves, minced

3 tablespoons dry white wine

1 tablespoon fresh lime juice

2 tablespoons chopped fresh parsley

1 pound extra-large shrimp, shelled, deveined, and tails left on

Kosher salt to taste

Freshly ground black pepper to taste

2 tablespoons unsalted butter, at room temperature

Steamed rice for serving

Directions

Heat the olive oil in a large skillet over medium heat. Add the minced onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant, being careful not to let it brown.
Pour in the dry white wine and fresh lime juice, then bring to a gentle simmer. Cook for 2-3 minutes to allow the flavors to meld and some of the alcohol to evaporate.
Pat the shrimp dry with paper towels and season generously with kosher salt and freshly ground black pepper on both sides.
Preheat a grill or grill pan to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.
Grill the shrimp for 2-3 minutes per side, until they turn pink and opaque throughout and reach an internal temperature of 145°F. Avoid overcooking, as shrimp cook quickly.
Remove the grilled shrimp from the heat and add them to the garlic wine sauce in the skillet. Stir gently to coat.
Remove the skillet from the heat and swirl in the room-temperature butter until melted and fully incorporated, creating a silky sauce.
Stir in the chopped fresh parsley and taste for seasoning, adjusting salt and pepper as needed.
Divide the steamed rice among serving plates and top with the garlicky grilled shrimp and sauce. Serve immediately.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is stocked at Charlotte's standard chains—shrimp especially reliable at Publix and Harris Teeter given our coastal proximity, and white wine, butter, and rice are pantry staples everywhere. The stated 45 minutes is honest for grilling and a simple rice side, though browning onion and garlic for flavor will push it closer to the bottom of that window. At roughly $10 to $12 for four servings of quality shrimp, this runs $2.50 to $3 per serving, mid-range for seafood. The real limitation is that grilled shrimp doesn't reheat well—it toughens by the next day—so this is strictly a same-night dinner that demands everyone show up hungry at once, which matters for weeknight flexibility.