20-Minute Juicy Grilled Creole Garlic Butter Shrimp (Quick and Easy!)
Craving a restaurant-worthy meal in minutes? Fire up the grill for this Juicy Grilled Creole Garlic Butter Shrimp! Brimming with a flavorful blend of Creole spices (thanks to Station 1923 Creole Smoke Seasoning) and brushed with a garlicky butter sauce, this easy weeknight dinner is zero stress and sure to impress. Ready in under 20 minutes, these succulent shrimp are perfect for a light and flavorful summer meal.
All you need is a handful of ingredients and a few minutes on the grill for some of the most succulent, flavorful shrimp you'll ever have.
Ingredients
- 1-2lbs of U13-15 shrimp, peeled and deveined
- 1-2 tablespoons butter
- 2 garlic cubes or cloves (we use Dorot frozen cubes to save time)
- 1/2 fresh lemon
- 1 tablespoon (or more) Station 1923 Creole Smoke Seasoning
- 1/4 tsp baking soda (optional, for snappy shrimp)
- 1-2 tablespoons neutral, high smoke point oil (like avocado)
Things You'll Need
- Knife (for cleaning and butterflying shrimp)
- Mixing bowl
- Small ramekin or bowl (microwavable)
- Spoon (for mixing)
- Basting brush
- Grill and microwave
Step 1: Clean + Butterfly Shrimp (and Fire Up the Grill)
To save yourself major time, opt for peeled and de-veined shrimp — but still double-check the cleaning job. Once you're confident the shrimp are cleaned out, slice them straight down the middle, stopping just before you cut it in half.
Rinse clean and pat shrimp dry. If you're going to use the baking soda shrimp hack, add it now. Otherwise, just set the shrimp aside.
The rest of the steps move pretty quickly, so now is an ideal time to get your grill going with a nice medium flame.
Step 2: Creole Garlic Butter Sauce Prep
While your butterflied shrimp are hanging out in the bowl and the grill is heating up, grab your ramekin and butter. If you're using fresh, minced, or powdered garlic, skip adding it for now. But if you're using frozen cubes, add them to the ramekin.
Microwave for 20-30 seconds until just melted; we don't want the garlic to start cooking!
Add your Station 1923 Creole Smoke Seasoning to the mix, and stir.
Just like that - you now have an amazing Creole Garlic Butter that works great for all kinds of dishes, not just shrimp!
Step 3: Season
Now we're ready!
Drizzle 1-2 tablespoons of neutral, high smoke point oil (we use avocado oil) on the shrimp. Then, grab the Station 1923 Creole Smoke Seasoning once again and season the shrimp to your liking. Just don't go too heavy, we've got Creole Garlic Butter to add!
Step 4: Grill
Toss the shrimp to ensure they're evenly coated in oil and seasoning, then drop them right on the grill! This is a great time to add your lemon half to the grill too.
Grilling the lemon is a great way to not just add acidity, but a little smoky complexity to your Creole Garlic Butter Grilled Shrimp. The sugars caramelize, and the lemon takes on a bit of smokiness from the grill. Not to mention, a warm lemon is easier to squeeze!
It doesn't take shrimp long to cook at all; after about 2 minutes you'll notice the color changing from grey and translucent to more orange-y and opaque. Once this starts to happen, use a brush to add Creole Garlic Butter to the shrimp, then flip them over.
Immediately add the remaining Creole Garlic Butter to the other side of the shrimp, and allow them to finish cooking, another 2-3 minutes (tops).
Just before the shrimp are done, grab your grilled lemon and squeeze it over all of the shrimp.
Step 5: Serve and Enjoy!
Eat them by themselves, serve them on top of pasta, with rice and veggies, or over grits. You just can't go wrong with delicious, perfectly cooked Creole Garlic Butter Grilled shrimp!
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