Grilled Seasoned Shrimp

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Grilled Seasoned Shrimp to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Grilled Seasoned Shrimp, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 1/2 pounds large shrimp
• 1 small red onion, sliced and
• separated into rings
• 1/4 cup prepared Italian salad
• dressing
• 2 green onions, chopped
• 2 tablespoons lemon juice
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• salt and coarsely ground pepper
• to taste

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Peel and devein shrimp, leaving tails intact if desired

Step 2: Technique & Execution

Coat a grill rack with nonstick cooking spray before starting the grill

Step 3: Technique & Execution

Grill shrimp, covered, over indirect medium heat for 2-3 minutes on each side or until shrimp turn pink

Step 4: Technique & Execution

Refrigerate until chilled

Step 5: Technique & Execution

In a large resealable plastic bag, combine the remaining ingredients; add shrimp

Step 6: Technique & Execution

Seal bag and turn to coat; refrigerate for at least 2 hours