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garlicky grilled shrimp

  • Author: The Clever Carrot
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 4

Ingredients

Marinade

  • 1 1/2 lbs. jumbo shrimp, cleaned + deveined, shells removed
  • 1 garlic clove, grated
  • 1 tbsp. white wine
  • 2 tbsp. olive oil

Garlic butter sauce

  • 2 tbsp. butter
  • 1 garlic clove, grated
  • 1/4 c. white wine

Couscous salad

  • 1 c. dry whole wheat couscous
  • 2 ears of corn, cleaned
  • 1/2 English cucumber, thinly sliced

Lemon vinaigrette

  • juice of 1 lemon
  • 2 tbsp. olive oil
  • 1/3 c. roughly chopped parsley
  • salt + pepper to taste

*Because the couscous salad needs a little time to chill, make sure to start that first before you grill the shrimp.


Instructions

  1. For the couscous salad, bring a large pot of water to a boil. Add the corn and cook until tender, about 5 minutes. Using tongs, remove the corn and place onto a cutting board; do not discard the water. When cool enough to handle, shave the kernels off the cob.
  2. In a large bowl, add the dry couscous. Cover with 1 cup of the reserved hot cooking water. Cover with plastic wrap and let it sit for about 5 minutes. When ready, drizzle with olive oil and fluff with a fork to prevent sticking. Spread out onto a rimmed baking sheet to cool.
  3. For the vinaigrette, add the lemon juice to a small bowl and slowly whisk in the olive oil to emulsify. Add the parsley, and season with salt and pepper to taste. Set aside.
  4. To finish the salad, add the cooled couscous, corn, and cucumbers to a bowl. Pour over the vinaigrette. Mix well to combine and chill before serving.
  5. For the marinade, place the shrimp, garlic, white wine and olive in a large bowl. Season with salt and pepper. Marinate for up to 15 minutes (any longer and the shrimp will get rubbery).
  6. Preheat the grill to medium heat. Grill the shrimp for about 3-4 minutes on each size. Grill time will vary depending on the size of your shrimp. Transfer to a platter.
  7. To make the sauce, add the butter, white wine, and garlic to a small pan over low heat. When the butter is melted, and the garlic is fragrant remove from the heat.
  8. To serve, pour the garlic butter sauce over the grilled shrimp. Arrange the couscous salad on the side with extra lemon and olive oil, if desired.