Woodfired Citrus Garlic-Herb Shrimp
Shrimp has been one of my favorite foods since I was a kid — I even requested it every year for my birthday meal. So when I got this wood-burning fire pit from Lowe’s that doubles as a cooking station, it only seemed right to make this Woodfired Citrus Garlic-Herb Shrimp.
The citrusy, buttery aroma hits differently when cooked over real flame. But don’t worry — if you don’t have a fire pit, this recipe still shines on a grill, or even in your oven. Think of this as your excuse to either go shopping for a fire pit or stay cozy inside with a broiler. Win-win.
The Ingredients
For this recipe, go for extra-large shell-on shrimp. Keeping the shell on adds flavor and keeps the shrimp tender and juicy. Skewers are optional, but if you’re serving a crowd, they make for easy grab-and-go appetizers.
A quick brine of water, sugar, and salt removes any fishy taste and gives the shrimp that perfect snappy texture.
The baste and dipping sauce bring everything home — butter, garlic, citrus zest, and thyme create a bright, rich coating that clings to every bite.
The Method
Full instructions can be found in the recipe card below. To make these shrimp though, it’s just a matter of:
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Brining the shrimp for about 30 minutes.
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Melting butter with herbs, citrus, and garlic to create your baste.
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Cooking the shrimp over your wood fire (or grill) while brushing on that buttery goodness.
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Serving with extra citrus butter for dipping — because that’s the best part.
Pairings
This shrimp makes a great appetizer for summer gatherings, but it also doubles as a full meal when paired with:
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A light citrus pasta or garlic butter linguine
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Herbed rice pilaf or grilled vegetable skewers
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Crusty bread to soak up the buttery sauce
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A crisp white wine like Sauvignon Blanc or a citrusy wheat beer
Woodfired Citrus Garlic-Herb Shrimp
Equipment
- Open Wood Fire or Grill
Ingredients
- 2 pounds shell on shrimp extra-large, fresh or frozen
- 20 6 inch skewers optional, 1 per shrimp
Shrimp Brine
- 4 cups water
- ¼ cup sugar
- tablespoons salt
Shrimp Baste
- 2 sticks (1 cup) butter
- 1-2 lemons 1 zested and juiced; 1 extra for garnish
- 1-2 oranges 1 zested and juiced; 1 extra for garnish
- 1 head garlic 10-15 cloves, minced or smashed
- 6 sprigs fresh thyme
- 2 teaspoons black pepper
Instructions
- Thaw Shrimp: If using frozen shrimp, thaw them partially overnight in the fridge or by soaking in cold water for 10–15 minutes.
- Brine: In a large mixing bowl, combine the water, sugar, and salt. Add shrimp and let brine for 30 minutes max to enhance texture and flavor.
- Prepare the Baste: While the shrimp brine, melt butter in a skillet or small cast iron pan. Add garlic, thyme, citrus zest and juice, and black pepper. Simmer for about 10 minutes until fragrant. Reserve half of this mixture for dipping later.
- Cook the Shrimp: Heat your fire pit or grill to medium-high. Skewer the shrimp if desired. Place on the grates and baste generously with the butter mixture. Cook for about 4–5 minutes per side, basting frequently until pink, slightly charred, and opaque.
- Serve: Arrange shrimp on a platter, drizzle with extra butter sauce, and garnish with sliced lemon and orange rounds. Serve with the reserved dipping butter on the side.
Notes
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Oven Method:
If you don’t have a grill or fire pit, preheat your oven to 450°F, line a baking sheet with foil, and arrange shrimp in a single layer. Brush with butter mixture and bake for 10–12 minutes, flipping and basting halfway through. Broil for the last 2 minutes for that flame-kissed finish. -
Skewer Tip:
If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. The food you put on your table can truly turn your lifestyle around for the better—hence Turned Around Table.
