When it comes to easy-to-prepare delicious seafood it’s hard to beat shrimp. The crustacean’s flavor is mild and has a pleasant sweetness accompanied by a hint of fishiness. So as long as you don’t under-season it—one of the biggest shrimp cooking mistakes to avoid—you’ll be rewarded with a tasty result. And for grilled shrimp in particular one of the best ways to enhance the flavor is with a sauce. There are so many classic seafood sauce styles to choose from: think a classic smooth and decadent butter sauce with a zesty spritz of citrus or a dollop of spicy peppery goodness. Not sure what flavor you’re after? Mix it all together and make a zesty lemon garlic butter sauce.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 RecipeTin Eats | 2019-06-24 09:22:18 |  188,388 Views |
CRISPY Grilled Shrimp with Lemon Garlic Butter Sauce
Melt some butter grate in some garlic and add a squeeze of lemon juice a pinch of chopped parsley and a pinch of chili flakes and salt. All of the ingredients are readily available and probably already in your pantry. Plus they meld together with charred shrimp in a deliciously complex way. Lemon butter and parsley is a tried-and-true seafood sauce and the garlic and chili add a welcome kick of heat. All in all it’s a combination of flavors that are greater than the sum of their parts. Just don’t forget to up your skewer game with your grilled shrimp to keep up with the new demand.
Not only does this combination of flavors come together quickly it also provides great inspiration for further riffs. For example you could switch to something more classic and make beurre blanc — an old-fashioned French sauce made with butter white wine cream and shallots. Though it’s traditionally spooned over fish the decadent concoction also works well with shrimp mixed with a hint of spice.
Or you can mix the bright vegetal notes into the sauce. Try adding more citrus like a touch of grapefruit for bitterness or orange for sweetness. It’s a good idea to keep at least some lemon though; it’s nice to have some tartness in the mix. And the herbs are malleable too: tarragon and shrimp make a great pairing as do basil or a few chopped chives.
