烤虾
Main36 分钟4 份简单关于此食谱
多汁、完美焦化的虾，用简单的大蒜-柠檬-香草混合物腌制，然后用高温快速烤制，呈现出不可抗拒的烟熏风味。30分钟内即可上桌，这道讨人喜欢的食谱既可作为简单的工作日晚餐，也可作为后院烧烤的压轴菜。关键是短时间腌制、烤架温度极高，以及不要过度烹饪——虾从完美到发硬只需几秒钟，这道食谱每次都能确保万无一失。
步骤说明
- 1
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Metal skewers need no prep.
- 2
In a large mixing bowl, whisk together the olive oil, garlic minced, lemon juice, lemon zest, paprika smoked, oregano, kosher salt, black pepper, and red pepper flakes (if using).
- 3
Pat the shrimp dry with paper towels — this helps the marinade cling and promotes better char on the grill. Add the shrimp to the bowl and toss well to coat evenly.
- 4
Marinate the shrimp for 15–20 minutes at room temperature. Do not marinate longer than 30 minutes — the lemon juice will begin to 'cook' the shrimp and make them mushy.
- 5
Preheat your grill to ^[high heat] (![450–500°F]). Clean and oil the grates well — shrimp are prone to sticking.
- 6
Thread the marinated shrimp onto skewers, about 4–5 shrimp per skewer. Thread through both the tail and the body of each shrimp so they lay flat and cook evenly.
- 7
Place the skewers on the hot grill. Grill for 2–3 minutes per side, until the shrimp are pink, opaque, and have light char marks. They should curl into a loose 'C' shape — a tight 'O' shape means they're overcooked.
- 8
Remove the skewers from the grill immediately. Shrimp carry-over cook quickly, so pull them just as the last few turn opaque.
- 9
Slide the shrimp off the skewers onto a serving platter. Garnish with freshly chopped parsley and lemon wedges. Serve immediately.
