Grilled Shrimp with Edamame
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under thirty minutes and tastes absolutely restaurant quality. Succulent grilled shrimp paired with edamame, a protein packed powerhouse that keeps you fuller longer, creates a satisfying meal that feels like a special occasion without the fuss. The ginger and garlic infused butter brings incredible depth of flavor, while fresh lemon and cilantro brighten everything up beautifully. What I love most is how simple it truly is, yet the sesame seeds and red pepper flakes add that sophisticated touch that makes your guests think you spent all day in the kitchen. Trust me, once you try this combination, you'll be making it constantly.
Ella x
Ingredients
- ¾ kglarge shrimp, peeled and deveined(patted dry)
- 473 mlfrozen edamame(thawed)
- 4 tablespoonsbutter(divided)
- 6garlic cloves, minced
- 1 tablespoonfresh ginger, grated
- 2lemon(zested and juiced)
- 2 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 59 mlfresh cilantro, chopped
- 1 tablespoonsesame seeds(toasted)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F) and brush the grates with oil to prevent sticking.
Tip: If using bamboo skewers, soak them in water for 30 minutes before threading the shrimp.
- 2
In a small bowl, combine 2 tablespoons of melted butter, 3 minced garlic cloves, ginger, lemon zest, salt, and black pepper to create a marinade.
Tip: Reserve this mixture at room temperature for the best flavor infusion.
- 3
Toss the shrimp with the marinade and let sit for 10 minutes while the grill heats. Thread onto skewers, alternating with edamame pods.
Tip: Stagger the shrimp and edamame for even cooking and easier turning.
- 4
Heat 2 tablespoons of butter in a small skillet over medium heat and sauté the remaining 3 garlic cloves until golden and fragrant, about 2 minutes. Set aside.
Tip: Watch the garlic carefully to avoid burning, which would add bitterness.
- 5
Place the skewers on the hot grill and cook for 2-3 minutes per side until the shrimp turns pink and the edamame develops light char marks.
Tip: Avoid moving the skewers too frequently to achieve better caramelization.
- 6
Transfer the grilled skewers to a serving platter and drizzle with the garlic-infused butter and fresh lemon juice.
Tip: Pour the butter mixture while the shrimp is still warm so it absorbs the flavors better.
- 7
Sprinkle with red pepper flakes, fresh cilantro, and toasted sesame seeds for garnish and added crunch.
Tip: Add the cilantro just before serving to maintain its vibrant color and fresh taste.
- 8
Serve immediately while hot, with extra lemon wedges on the side for additional brightness if desired.
Tip: Pair with steamed rice or a light salad to round out the meal.
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