Skip to main content

See also:

Put some ‘shrimp on the barbie’ or not: Garlic grilled or smoked shrimp satay

A light and succulent appetizer for a meal or a barbecue is a satay or a few shrimp to start you off while you wait for the main course to be served. This shrimp recipe can be cooked indoors or outdoors depending upon the weather or how your menu is set up for the meal ahead.

Garlic grilled or smoked shrimp satay
Annabelle Breakey / Getty Images

A satay for those who may not have heard the term before refers to marinated meats; chicken, fish, seafood or beef that is speared onto skewers. The meat is usually seasoned prior to cooking or grilling. Some of these meat dishes are also served with a peanut sauce for dipping.

Ingredients:

  • 2 pounds of shrimp, peeled and deveined
  • 3 cloves of garlic, crushed or minced finely
  • 1 ½ cups of olive oil
  • 2 teaspoons of liquid smoke
  • Paprika
  • Salt

Directions for cooking indoors:

  1. In a rectangular, large-sized sealable container add the olive oil, garlic, and liquid smoke together and stir.
  2. Then sprinkle in enough paprika to turn the marinade a reddish color and salt to taste and mix well.
  3. Add in the shrimp, cover the container and place in the refrigerator for 1 hour turning once halfway through.
  4. Once the shrimp is marinated for the appropriate time frame, remove the shrimp discarding the marinade and place them in a hot frying pan.
  5. Cook shrimp over a medium flame for 3-6 minutes or until shrimp is cooked through.
  6. Transfer the shrimp to a platter and serve while hot.
  7. Enjoy!

Directions for cooking outdoors:

  1. In a rectangular, large-sized sealable container add the olive and garlic together and stir.
  2. Then sprinkle in enough paprika to turn the marinade a reddish color and salt to taste and mix well.
  3. Before placing the shrimp into the marinade, pierce each shrimp onto a wooden skewer, placing at least 4-5 on each stick.
  4. Place the covered container in the refrigerator to marinate turning the shrimp satay sticks over halfway through.
  5. Once the shrimp is marinated for the appropriate time frame, remove the skewered shrimp and place them upon a hot grill and watch carefully since they will cook quicker outdoors on a grill than when cooked indoors in a frying pan until the shrimp is cooked through.
  6. Transfer the skewers on a platter and serve while hot.
  7. Enjoy!

Suggestions:

  1. Do not use the liquid smoke in the marinade when grilling. It will cause a lot of smoke, may cause the shrimp to catch fire and be very over cooked or ruin dinner.
  2. If you use wooden skewers always soak them in cold water for at least an hour before piercing food onto them to prevent the wood from burning once laid on the grill when it’s time to cook.

© 2014 Beverly Mucha / All Rights Reserved