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Garlic Butter Shrimp

Continuing on my seafood theme, I've been making this Garlic Butter Shrimp recipe weekly.

It's a pretty quick prep and cook. The most time consuming part I bring on myself by thawing, peeling, and deveining the shrimp. 

I made these with two pounds of shrimp and some corn on the cob as a side.

Pics spread out across a couple of cooks.

cs





Parsley, corn starch, spices, garlic, and butter.


Wire rack and sheet tray make applying spices and corn starch a more precise endeavor. I slide this into the fridge to help dry out the shrimp for better sauteing and browning. 



I really love throwing this big ole lodge frying pan on the Egg. May need to work on leveling out my table a bit. Note the pool of butter back left.

Recipe here:

https://www.youtube.com/watch?v=ihqiZsUwW2o&t=5s
Mountain View, CA

Comments

  • lousubcap
    lousubcap Posts: 31,953
    Great shrimp cooks right there.  Love grilling shrimp and you did them justice.
    Now, please allow me to introduce you to a serious shrimp rabbit hole.  Thread here:
    I went down that rabbit hole (took advantage of the Wild Fork buy) and am glad I did but likely only this one time.  If serious about shrimp cooks, then you should consider this.  (No affiliation here.) FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • RajunCajun
    RajunCajun Posts: 1,019
    Man that right there looks good.  As I always tell my wife, "restaurant qualiteeee".  Ever try Green Lightning Shrimp?


    https://necessaryindulgences.com/2013/05/green-lightning-shrimp/


    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
  • dmourati
    dmourati Posts: 1,261
    I’m familiar with GLS for sure, just trying to broaden my horizons a bit with different flavor profiles. 
    Mountain View, CA
  • caliking
    caliking Posts: 18,636
    dmourati said:
    Continuing on my seafood theme, I've been making this Garlic Butter Shrimp recipe weekly.

    It's a pretty quick prep and cook. The most time consuming part I bring on myself by thawing, peeling, and deveining the shrimp. 

    I made these with two pounds of shrimp and some corn on the cob as a side.

    Pics spread out across a couple of cooks.

    ...



    ...

    Parsley, corn starch, spices, garlic, and butter.


    Wire rack and sheet tray make applying spices and corn starch a more precise endeavor. I slide this into the fridge to help dry out the shrimp for better sauteing and browning. 



    I really love throwing this big ole lodge frying pan on the Egg. May need to work on leveling out my table a bit. Note the pool of butter back left.

    Recipe here:

    https://www.youtube.com/watch?v=ihqiZsUwW2o&t=5s
    Pretty sure I could eat a whole plate of this

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • ColbyLang
    ColbyLang Posts: 3,344
    caliking said:
    dmourati said:
    Continuing on my seafood theme, I've been making this Garlic Butter Shrimp recipe weekly.

    It's a pretty quick prep and cook. The most time consuming part I bring on myself by thawing, peeling, and deveining the shrimp. 

    I made these with two pounds of shrimp and some corn on the cob as a side.

    Pics spread out across a couple of cooks.

    ...



    ...

    Parsley, corn starch, spices, garlic, and butter.


    Wire rack and sheet tray make applying spices and corn starch a more precise endeavor. I slide this into the fridge to help dry out the shrimp for better sauteing and browning. 



    I really love throwing this big ole lodge frying pan on the Egg. May need to work on leveling out my table a bit. Note the pool of butter back left.

    Recipe here:

    https://www.youtube.com/watch?v=ihqiZsUwW2o&t=5s
    Pretty sure I could eat a whole plate of this
    With a very lightly sauced broad noodled pasta dish……..Lawd!
  • Nice work, now I'm hungry again!
    Stillwater, MN
  • Beautiful 
    Greensboro North Carolina
    When in doubt Accelerate....
  • Awesome cook.  Thanks for the link to the recipe.  I’ll definitely be giving these a try.
    "I've made a note never to piss you two off." - Stike
  • RajunCajun
    RajunCajun Posts: 1,019
    I think I can smell it from here.  :)
    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
  • northGAcock
    northGAcock Posts: 15,162
    Gawjus
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow