Saturday, August 18, 2012

Simple Grilled Shrimp

by Peg Cochran

This recipe is so simple it’s not even really a recipe.  But sometimes simple is good, right?  We’ve been sticking with simple around our house these days.  First we put our house up for sale, then my mother decided to move from New Jersey to Michigan where we are.  Then, we sold our house faster than expected and were caught short finding a new place.  Which we did (big sigh of relief).  Then we moved into our condo (which we love, love, love) but eight days later I was taking my husband to the ER with chest pains and three days after that he had a quintuple bypass, then my first book debuted. So….we’re all about simple as you can imagine.  Fortunately, simple can still be good (and healthy) with the right ingredients and the right approach.  This fast, grilled shrimp dish has quickly become a favorite.


Shrimp (fresh or frozen and defrosted), cleaned
Olive oil
Squeeze of lemon juice

First, peel your shrimp.  It helps to have one of these handy dandy shrimp peelers.  I had one in my drawer and had NO IDEA what it was for (must have been purchased by my late husband because the current one doesn’t cook).  Then one day I saw a cooking show on television, and the chef was using one of these.  Bingo, the light bulb went on.  It definitely makes the job a lot easier.   
Shrimp Peeler

Oil & Garlic
Pour three to four tablespoons of olive oil into a dish large enough to hold the shrimp in one layer (use enough oil to coat all the shrimp).  Mix in a minced or pressed clove of garlic and a squeeze of lemon juice.  Let your shrimp sit in this mixture for 30 minutes or so.

I find it’s easiest to skewer the shrimp if you line them all up first.  Use two skewers and put one through the front and one through the tail.  This makes them much easier to turn on the grill.

Line your shrimp up
Put two skewers through each shrimp
Grill over medium heat until they turn pink, flip them, and grill till the other side is pink.  You can do them outside on a gas or charcoal grill or indoors under the broiler.  Grill some veggies alongside and you have a great dinner in very short order.

Grill until pink


  1. Love the recipe, Peg. Will be trying it soon. I agree, simple is great. . .and so is ALLERGIC TO DEATH. Cheers!

  2. You certainly have been through a roller-coaster ride lately! Simple is good, and shrimp are very good. And I think my mother had one of those plastic thingies, only hers was red--it may still be in the basement somewhere...

  3. Peg, I don't know how you managed it all. What a relief it must be to be on the other side and getting back to normal. I wish your husband all the best in his recovery!

    This might be simple, but I love this kind of recipe. Not many people have the time to cook elaborate meals every day and recipes like this are weeknight staples. Simple, easy, no measuring required. I'll definitely be making it!

    ~ Krista

  4. I love simple recipes and this I can do. I feel like shrimp tonight. Thanks for the recipe and I'm glad things are settling down in your new home.

  5. Peg,

    I am glad your husband is doing better and I truly hope things start to turn a corner for the good for you all very soon. I will send up some prayers. I did have to laugh because of your book title and the recipe, you see, I am deathly allergic to garlic, so if I made this recipe I would be ALLERGIC TO DEATH!!! It sounds really yummy though and I might try it without the garlic. . .

    I look forward to reading this book and hearing more from you here.

    Take care,