Sure, this shrimp may look simple, but it’s loaded with buttery, garlicky flavor.
We love seafood in our house—often in the form of lobster or pricey cans of lump crabmeat. Call us extravagant newlyweds if you must. We like to pretend the money comes from skipping vegetables, which makes it feel justified.
Have you ever had grilled shrimp? It might be my favorite preparation—the light smokiness from the grill pairs perfectly with butter and garlic. If you haven’t tried it, you really should.
In the photo, the shrimp rest on plain brown rice. Most nights we do try to eat healthily, though sometimes I’m too lazy to jazz up the rice. My husband wouldn’t notice the difference between seasoned rice and plain rice unless it was undercooked and got stuck in his teeth—so I’m allowed a little laziness.
He’s also a sides fanatic. He won’t eat a meal without at least two sides. When I make quesadillas, his first question is, “Where’s the side?” If there’s pizza, he asks, “What is the side?” If only one side is served, he immediately wonders, “Where’s the other side?”
Once, when I skipped cooking to watch TV, he made himself a burger with a side of chicken. Yes—both a burger and chicken as a side. That’s dedication to sides.
Grilled Garlic Butter Shrimp
Serves 2–4
Ingredients:
1 pound raw, deveined shrimp
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
4 cloves garlic
2 tablespoons melted butter
Instructions: Pat the shrimp dry and season with salt, pepper, and smoked paprika. Mince or press 2 cloves of garlic into a paste and spread it over the shrimp. Brush the shrimp with melted butter. Grill over low–medium heat for about 2–3 minutes per side, adjusting time for your grill and shrimp size. Chop the remaining garlic and mix it into the leftover butter, then brush this fresh garlic butter over the shrimp just before serving.
In our home shrimp often plays the role of a side dish—my husband eats like he needs five pounds to be satisfied—so sometimes it’s more economical to buy a big slab of meat for him. Someday I’ll have to explain to our kids why their college fund went toward his steak habit.