Grilled Shrimp with Cauliflower
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you spent way more time in the kitchen than you actually did. Shrimp cooks so quickly that you'll have everything on the table in about forty five minutes, making this perfect for busy nights. I love pairing it with cauliflower because it's packed with vitamin C and fiber, which keeps me feeling satisfied and energized. The garlic, lemon, and fresh thyme create this beautiful Mediterranean flavor that makes even simple ingredients feel special. Trust me, once you try this combination, you'll be making it again and again.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 1cauliflower head(cut into 1-inch thick steaks)
- 4 tablespoonsolive oil
- 6garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 2 teaspoonsfresh thyme(dried thyme works too)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 3 tablespoonsfresh parsley(chopped)
- 2 tablespoonsbutter
Detail level
Instructions
- 1
Preheat your grill to medium-high heat for 10 minutes until grates are hot and clean.
Tip: Oil your grill grates with a paper towel dipped in oil to prevent sticking.
- 2
Pat shrimp dry with paper towels and toss in a bowl with 2 tablespoons olive oil, half the minced garlic, salt, pepper, and red pepper flakes.
Tip: Dry shrimp will develop a better caramelized exterior on the grill.
- 3
Brush cauliflower steaks on both sides with remaining olive oil and season with salt and pepper.
Tip: Cut steaks evenly so they cook at the same rate.
- 4
Place cauliflower steaks on the grill and cook for 5-6 minutes per side until golden char marks appear and flesh is tender.
Tip: Don't move them too frequently—let them sit to develop a nice crust.
- 5
Push cauliflower to a cooler part of the grill, then grill shrimp for 2-3 minutes per side until they turn opaque and slightly curled.
Tip: Shrimp cooks quickly, so watch carefully to avoid overcooking.
- 6
Transfer grilled shrimp and cauliflower to a serving platter.
- 7
In a small saucepan, melt butter with remaining raw garlic over medium heat for 1-2 minutes until fragrant, then stir in fresh lemon juice and thyme.
Tip: Don't let the garlic brown or it will taste bitter.
- 8
Drizzle the warm lemon-garlic butter over the shrimp and cauliflower, garnish with fresh parsley, and serve immediately.
Tip: Serve with crusty bread to soak up the delicious pan juices.
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