Hey Jude's Note:
Rubbing with salt and sugar before grilling results in really succulent shrimp. This is a Sunset recipe.
My Private Note
Units: US | Metric
- 1Rinse shrimp and drain. In a large bowl mix together salt and sugar. Add shrimp and stir to coat evenly. Cover bowl and chill at least 45 minutes or up to 2 hours.
- 2If using wooden skewers, get them soaking in water for about 20 minutes. Prepare grill for direct-heat cooking.
- 3Rinse salt and sugar from shrimp and pat dry. Thread shrimp in a C shape onto metal or wooden skewers. Lay the skewers in a rimmed pan. In a glass bowl, combine oil, lemon juice and garlic; Pour over shrimp and turn skewers to coat evenly. Let stand 5 to 10 minutes.
- 4Lay skewers on grill over hot coals or high heat on a gas grill. Close lid on gas grill. Cook, turning once, until shrimp are bright pink on the outside and opaque but still moist-looking in center of thickest part, about 5 minutes.
- 5Transfer skewers to a platter and serve with lemon wedges to squeeze juice over.
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Nutritional Facts for Salt and Sugar Shrimp
Serving Size: 1 (178 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 259.1
- Calories from Fat 104
- Total Fat 11.6 g
- Saturated Fat 1.7 g
- Cholesterol 230.4 mg
- Sodium 2550.1 mg
- Total Carbohydrate 6.4 g
- Dietary Fiber 0.0 g
- Sugars 4.3 g
- Protein 30.8 g