Spicy up your campground menu with this delicious camping recipe for grilled shrimp skewers! The spicy, savory seasonings and sharp accent of lemon is perfect for hot summer nights and more.
Ingredients
Recipe adapted from one on ThePioneerWoman.com
- 2 1/2 lb. extra large shrimp
- 2 lemons
- 3 garlic cloves, peeled and chopped
- 1/4 c. olive oil
- 1 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 1/4 tsp. crushed red pepper flakes (optional)
- Sea salt, chopped parsley, and lemon wedges, for serving
Instructions:
- Wash and dry the lemons, garlic cloves, and fresh parsley.
- Set your bamboo skewers into a bowl full of water to cover and allow them to soak for around 20 to 30 minutes to prevent trying.
- Zest and juice one lemon, peel and finely chop the three garlic cloves, and cut the remaining lemons into wedges.
- Next, peel the shrimp and remove the tails. Make a thin slice along the curve of the shrimp to remove the vein.
- In a large bowl, combine the lemon juice, garlic, olive oil, and salt and pepper to taste, in addition to a pinch of red pepper flakes if you like it spicy.
- Dump in the clean shrimp and tossed coat, then cover and refrigerate for around 15 minutes to marinate.
- Once the shrimp is marinated, carefully thread 4 to 5 shrimps onto each skewer and place the skewers directly over your fire or on the grill over medium heat.
- Cook until the shrimp is pink all over and pick, which should take around 2 to 3 minutes per side.
- Remove the shrimp from the heat and sprinkle with a pinch of sea salt and some of the finely chopped parsley and serve with lemon wedges over rice.
- We recommend using the lemon zest and a tablespoon of butter along with salt and pepper to season your cooked rice to go along with this grilled shrimp skewer.
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