Grilled Shrimp Prep Guide: Succulent Citrus Garlic Glaze:

My Grandson’s First Grill

My grandson Marco helped me make this shrimp last summer. He was so proud to flip them on the grill. I still laugh at that. He kept saying, “Abuela, look at me cook!”

This recipe is perfect for a young cook’s first try. It is very hard to mess up. The marinade does all the work for you. That is why I love it so much.

The Magic of a Simple Marinade

Just mix teriyaki sauce, lemon juice, and minced garlic. That is it. Doesn’t that smell amazing? The salty, sweet, and sour mix is magic.

Let the shrimp sit in the sauce for about 20 minutes. This matters because it makes the shrimp tender and full of flavor. Every single bite will be juicy. What is your favorite marinade for grilling?

A Fun Fact from the Water

Fun fact: Shrimp are sometimes called the “insects of the sea.” This is because they help clean the ocean floor. I think that is a funny little fact.

I like using shrimp from the Gulf. They have a sweet, clean taste. This matters because good food starts with good ingredients. Always try to find the best you can.

Your Turn at the Grill

Grilling is the easiest part. Just cook them over a medium fire. You will know they are done when they turn pink and firm. Do not walk away from them!

A little squeeze of lemon at the end makes everything brighter. It is the perfect finish. Do you prefer to eat shrimp with rice or a fresh salad? Tell me what you think.

Why We Cook Together

This dish reminds me of family dinners on the patio. The sizzle of the grill means everyone is about to gather. It is a happy sound.

Sharing a meal you helped make is a special feeling. It is about more than just food. It is about making memories. What is a food that brings back happy memories for you?

Ingredients:

Ingredient	Amount	Notes
Louisiana Gulf Shrimp	3 to 5 lbs	peeled and deveined
Teriyaki sauce	1/2 cup
Lemon juice	juice of 1 lemon
Garlic	3 cloves	minced

My Grandson’s Favorite Grilled Shrimp

My grandson Leo asks for this every summer. He loves the sizzle on the grill. The secret is a simple citrus glaze. It makes the shrimp sweet and a little tangy. I still laugh at that. He used to call them pink curly bugs. Now he eats a dozen himself.

Let’s get these shrimp ready for the fire. You will need a big bowl. The smell of lemon and garlic is so good. It reminds me of family picnics by the lake. Doesn’t that smell amazing?

Step 1: Get your shrimp peeled and cleaned. Pat them dry with a paper towel. This helps the marinade stick better. I like to do this over the sink. It can get a little messy.

Step 2: Now, mix your marinade. Pour the teriyaki sauce into the bowl. Add the fresh lemon juice and minced garlic. Stir it all up with a big spoon. (A hard-learned tip: Don’t marinate longer than 25 minutes. The lemon juice can make the shrimp tough!)

Step 3: Let the shrimp take a bath in the fridge. They only need 20 to 25 minutes. This is a good time to light the grill. What’s the one ingredient that can make shrimp tough if you marinate too long? Share below!

Step 4: Time to grill! Put the shrimp on a medium-hot grill. They cook fast, so watch them. Turn them once until they are pink and opaque. I always eat one right off the grill to test it. It’s the cook’s reward.

Cook Time: 10 minutes
Total Time: 45 minutes
Yield: 4-6 servings
Category: Dinner, Seafood

Let’s Shake Things Up!

This recipe is like a good friend. It’s always welcome. But sometimes, it’s fun to dress it up a little. Here are three ways to play with your food. I think you’ll like them.

Spicy Fiesta Twist: Add a big spoonful of chili powder to the marinade. It gives the shrimp a nice, warm kick.

Sweet Honey Ginger: Swap the teriyaki for soy sauce. Stir in a spoonful of honey and some grated ginger.

Herb Garden Delight: Chop up some fresh basil or cilantro. Mix it right into the marinade for a fresh, green flavor.

Which one would you try first? Comment below!

The Perfect Summer Plate

Now, what to serve with these juicy shrimp? I love a simple bed of fluffy white rice. It soaks up that delicious glaze. A crisp green salad is wonderful too. Or pile them on top of buttery corn on the cob. Summer on a plate!

For drinks, a cold glass of lemonade is perfect for everyone. For the grown-ups, a chilled glass of sauvignon blanc tastes lovely with the lemon. It feels so fancy. Which would you choose tonight?

Keeping Your Grilled Shrimp Perfect

Let’s talk about storing your beautiful grilled shrimp. Cool them completely first. Then place them in a sealed container in the fridge. They will stay good for two days.

You can also freeze them for a later treat. I put them in a single layer on a baking sheet. Once frozen, I pop them into a freezer bag. This stops them from sticking together in a big clump.

To reheat, use your oven or a skillet on low heat. This keeps them tender. I once microwaved shrimp and they got rubbery. We learned our lesson that day!

Batch cooking saves you time on a busy night. It means a good meal is always close by. Have you ever tried storing it this way? Share below!

Simple Fixes for Grilling Shrimp

Shrimp can stick to the grill. Make sure your grill grates are very clean. Then brush them with a little oil before cooking.

Do not marinate the shrimp for too long. The lemon juice can start to cook them. This makes the texture a bit mushy. I remember when I left them for hours. They were not their best!

It is easy to overcook shrimp. They are done when pink and firm. This matters because perfect shrimp are juicy and sweet. Getting it right makes you feel like a great cook. Which of these problems have you run into before?

Your Grilled Shrimp Questions Answered

Q: Is this recipe gluten-free? A: Check your teriyaki sauce label. Many brands contain wheat.

Q: Can I make it ahead? A: You can mix the marinade a day early. Keep it in the fridge.

Q: What if I do not have lemons? A: Limes or oranges work wonderfully too. *Fun fact: my grandson calls orange-glazed shrimp his “sunshine shrimp.”

Q: Can I double the recipe? A: Yes, just use a bigger bowl for marinating.

Q: Any optional additions? A: A pinch of red pepper flakes adds a nice little kick. Which tip will you try first?

My Kitchen to Yours

I hope you love this recipe as much as my family does. It brings back happy memories of summer nights. I would love to see your creations.

Sharing food is a way of sharing joy. Your photos inspire me and others to get cooking. Have you tried this recipe? Tag us on Pinterest!

Happy cooking! —Lena Morales.