Saltgrass Grilled Shrimp Recipe

Shrimp is a weekend favorite in my household, and this Saltgrass Grilled Shrimp Recipe has quickly become a star on our table! Growing up near the Texas coast, I learned to make the best grilled shrimp from my neighbor, who worked at Saltgrass Steakhouse. This Saltgrass Grilled Shrimp recipe brings back memories of warm summer evenings and the smell of seafood cooking on the grill.

I make this dish twice a month, and my kids jump with joy when they see me preparing the marinade. The secret lies in the perfect blend of spices and that touch of brown sugar that makes these shrimp extra special. Trust me, once you try this Saltgrass-style grilled shrimp, you’ll want to make it again and again.

Why This Is The Best Grilled Shrimp Recipe

1. The marinade combines sweet and spicy flavors that sink deep into the shrimp
2. Takes only 20 minutes to cook after marinating
3. Uses simple ingredients you can find at any grocery store
4. The dipping sauce adds an extra kick of flavor
5. Perfect crispy outside, juicy inside texture

Choosing The Best Shrimp for Grilling

Jumbo shrimp (16-20 count per pound) work best. They stay juicy while grilling and won’t overcook quickly. Smaller shrimp can dry out fast and might fall through grill grates. Look for shrimp labeled U/16-20, meaning 16-20 shrimp per pound.

Always choose fresh shrimp if possible. Look for shrimp that smell like the ocean, not fishy.

Leaving the shells on can help keep the shrimp moist during grilling, but you can also use peeled shrimp if you prefer.

What Is in Saltgrass Grilled Shrimp Recipe?

Here’s what you’ll need to make this delightful dish:

Main Ingredients:

• Jumbo Shrimp: 1 lb (450 g), cleaned and deveined, tail-on.

For the Marinade:

• Olive Oil: 6 tbsp, for a rich base.
• Paprika Powder: 1.5 tsp, for a smoky touch.
• Red Chili Powder or Cayenne Pepper: ½ tsp, for a mild kick.
• Crushed Pepper: ½ tsp, for added heat.
• Salt: ¾ tsp, to taste.
• Brown Sugar: 1.5 tbsp, balances the spice with a hint of sweetness.
• Lemon Juice: 2 tsp, for freshness.
• Garlic, Minced: 1.5 tsp, adds depth of flavor.
• Fresh Parsley, Finely Chopped: 4 tsp, for herby goodness.
• Red Chili Flakes: ¼ tsp, optional but adds flair.
• Oregano: ¼ tsp, for a savory twist.

For Grilling:

• Olive Oil: 1.5 tbsp, to brush the grill pan.

For the Dipping Sauce:

• Sriracha Sauce: 2 tsp, for a tangy heat.
• Lemon Juice: 2-3 tsp, brightens the sauce.
• Honey: 2 tbsp, balances out the heat.
• Finely Chopped Parsley: 1 tsp, adds freshness.

Recipe Substitutions

1. Shrimp Alternatives: Use scallops or firm fish like salmon if you don’t have shrimp.
2. Spice Level: Adjust chili powder and flakes based on your heat preference.
3. Sweetener Swap: Replace brown sugar with honey or maple syrup for a different sweetness profile.
4. Herbs: Swap parsley with cilantro or dill for a different twist.

Kitchen Appliances You’ll Need

1. Grill Pan or Outdoor Grill: For perfect grilling marks and even cooking.
2. Mixing Bowls: For preparing the marinade and dipping sauce.
3. Tongs: To handle the shrimp easily while grilling.

How to Make Saltgrass Grilled Shrimp

Step 1 | Prepare the Shrimp

Clean and devein the shrimp, leaving the tail on for a better grip and presentation.

Step 2 | Make the Marinade

In a bowl, whisk together olive oil, paprika, chili powder, crushed pepper, salt, brown sugar, lemon juice, minced garlic, parsley, chili flakes, and oregano.

Step 3 | Marinate the Shrimp

Place the shrimp in the marinade and coat them well. Let them rest in the refrigerator for about 1 hour to absorb all the flavors.

Step 4 | Prepare the Grill Pan

Preheat your grill pan over medium heat. Brush it with olive oil to prevent sticking.

Step 5 | Grill the Shrimp

Place the marinated shrimp on the grill pan, ensuring they don’t overlap. Grill for 2 minutes on one side, then flip. Grill for another 2 minutes, basting with the leftover marinade. For an extra char, grill for 1 minute on each side again.

Step 6 | Prepare the Dipping Sauce

In a small bowl, whisk together sriracha sauce, lemon juice, honey, and chopped parsley.

Step 7 | Serve

Serve the shrimp hot with the dipping sauce and an extra wedge of lime for garnish.

Recipe Notes

1. Marinade Timing: Don’t skip the hour-long marinade; it makes all the difference!
2. Grilling Tips: Medium heat works best to avoid overcooking.
3. Leftover Marinade: Use it for basting only, not as a dipping sauce.

What to Serve with Grilled Shrimp

This grilled shrimp pairs beautifully with:

1. Steamed Rice: For a simple and filling meal.
2. Grilled Vegetables: Zucchini, bell peppers, and asparagus complement the shrimp perfectly.
3. Garlic Bread: Toasted bread to soak up the dipping sauce.
4. Fresh Salad: A crisp side salad with vinaigrette balances the rich flavors.

How to Store & Reheat Leftovers

If you have leftovers from your Saltgrass Grilled Shrimp recipe, here’s how to store and reheat them properly:

Storage:

1. Allow any leftover grilled shrimp to cool completely before placing them in an airtight container.
2. Store in the refrigerator for up to two days.

Reheating:

1. To reheat, place them in a skillet over low heat until warmed through.
2. Avoid microwaving as it may make them rubbery; instead, gently warm them on the stove for better texture.

Saltgrass Grilled Shrimp Recipe FAQs

1. How do I know when the shrimp are done cooking?

Shrimp turn from gray to pink and become slightly firm when done. They should form a “C” shape – if they curl into a tight “O” shape, they’re overcooked. The outside should show light char marks, and the inside should be opaque, not translucent.

2. Can I make this recipe with frozen shrimp?

Yes, thaw frozen shrimp overnight in the fridge. Never thaw at room temperature. After thawing, pat them dry with paper towels before marinating. Make sure the shrimp are completely thawed for even cooking.

3. Can I make the marinade ahead of time?

Mix the marinade up to 24 hours ahead and keep it in the fridge. But don’t add shrimp until 1 hour before cooking. The acid in lemon juice starts cooking the shrimp if left too long, making them tough and rubbery.

4. How hot should the grill be?

Keep the grill at medium heat (around 350-375°F). Too hot will burn the outside before the inside cooks. Too cool won’t give nice grill marks. If using a grill pan indoors, medium heat on your stovetop works well.

5. Can I cook these shrimp in the oven?

Turn your oven to broil (high). Put shrimp on a lined baking sheet and broil 4-5 minutes total, flipping halfway. Place rack 6 inches from heat. Watch closely as they cook fast under the broiler.

6. Is it okay to remove the tails before cooking?

Keep the tails on while grilling. They protect the meat from overcooking and make good handles for eating. If needed, remove them after cooking. The tails also add flavor while grilling.

7. How do I clean and devein shrimp?

Cut along the back with kitchen scissors. Pull out the dark vein. Rinse under cold water. For detailed cleaning tips without removing tails, check online video guides from seafood experts.

8. What other dipping sauces work with this recipe?

Try melted butter with garlic, cocktail sauce, or tartar sauce. A simple lemon-herb butter tastes great too. Mix mayo with Sriracha for a spicy dip, or try ranch dressing with hot sauce mixed in.

9. Can I double the recipe for more people?

Yes, double all ingredients. Cook shrimp in batches to avoid crowding. Keep cooked shrimp warm in a 200°F oven while grilling the rest. Don’t stack hot shrimp or they’ll get soggy.

Continue to Content

Saltgrass Grilled Shrimp Recipe

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 5 minutes

Additional Time: 1 hour

Total Time: 1 hour 20 minutes

Try this easy Saltgrass Grilled Shrimp Recipe for a bold Texas-inspired dish with smoky flavors, perfect marinade, and juicy shrimp. Ready in just over an hour!

Print

Ingredients

• Jumbo Shrimp: 1 lb (450 g)

For the Marinade:

• Olive Oil: 6 tbsp, for a rich base.
• Paprika Powder: 1.5 tsp, for a smoky touch.
• Red Chili Powder or Cayenne Pepper: ½ tsp, for a mild kick.
• Crushed Pepper: ½ tsp, for added heat.
• Salt: ¾ tsp, to taste.
• Brown Sugar: 1.5 tbsp, balances the spice with a hint of sweetness.
• Lemon Juice: 2 tsp, for freshness.
• Garlic, Minced: 1.5 tsp, adds depth of flavor.
• Fresh Parsley, Finely Chopped: 4 tsp, for herby goodness.
• Red Chili Flakes: ¼ tsp, optional but adds flair.
• Oregano: ¼ tsp, for a savory twist.

For Grilling:

• Olive Oil: 1.5 tbsp, to brush the grill pan.

For the Dipping Sauce:

• Sriracha Sauce: 2 tsp, for a tangy heat.
• Lemon Juice: 2-3 tsp, brightens the sauce.
• Honey: 2 tbsp, balances out the heat.
• Finely Chopped Parsley: 1 tsp, adds freshness.

Instructions

Step 1 | Prepare the Shrimp

Clean and devein the shrimp, leaving the tail on for a better grip and presentation.

Step 2 | Make the Marinade

In a bowl, whisk together olive oil, paprika, chili powder, crushed pepper, salt, brown sugar, lemon juice, minced garlic, parsley, chili flakes, and oregano.

Step 3 | Marinate the Shrimp

Place the shrimp in the marinade and coat them well. Let them rest in the refrigerator for about 1 hour to absorb all the flavors.

Step 4 | Prepare the Grill Pan

Preheat your grill pan over medium heat. Brush it with olive oil to prevent sticking.

Step 5 | Grill the Shrimp

Place the marinated shrimp on the grill pan, ensuring they don’t overlap. Grill for 2 minutes on one side, then flip. Grill for another 2 minutes, basting with the leftover marinade. For an extra char, grill for 1 minute on each side again.

Step 6 | Prepare the Dipping Sauce

In a small bowl, whisk together sriracha sauce, lemon juice, honey, and chopped parsley.

Step 7 | Serve

Serve the shrimp hot with the dipping sauce and an extra wedge of lime for garnish.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 210Total Fat: 12gSodium: 580mgCarbohydrates: 5gSugar: 3gProtein: 25g

Conclusion

This Saltgrass Grilled Shrimp recipe brings restaurant-quality seafood right to your backyard. The sweet-spicy marinade and honey-sriracha dipping sauce make these shrimp extra special. I love seeing how the simple mix of spices turns regular shrimp into something amazing.

Give this recipe a try – I bet it becomes one of your go-to grilling favorites. Share your cooking pictures with us, and tell us how it turned out! Don’t miss more tasty recipes like this – follow us on Pinterest for weekly cooking inspiration.