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.
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