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Grilled garlic shrimp skewers

LoSalt recently sent me some of their product to try.   Normally, I use sea salt in my cooking, but I thought it was worth a shot.  The taste was exactly like typical salt, and I didn’t notice any difference in the flavor of the finished product. 

I will probably continue to use sea salt in my cooking, but LoSalt is a great alternative for someone who is on a low-sodium diet, or is looking for an alternative.

Every Fourth of July, my in-laws make grilled shrimp skewers.

Every Fourth of July, the cousins enter in to a cross between Mad Max, The Hunger Games, and Battle Royale to make sure they get the majority of the skewers. 

Cause they’re that good.

Thankfully, my fabulous in-laws were willing to share their “recipe” with me.  They cook like I cook – it’s hard to quantify measurements, when you yourself do not measure.

Grilled Garlic Shrimp Skewers
1 lb of shrimp, rinsed (increase quantity if you’re serving a crowd).  Type is your choice, but I prefer already cooked
very scant 1/4 cup of olive oil
2 tblsp butter, melted
5 (yes 5) cloves of garlic, minced
1/8 tsp red pepper flakes
1/4 tsp LoSalt* 
Wooden or metal skewers

1) If using wooden skewers, soak in water for at least 1 hour prior to using.

2) In a bowl, mix the olive oil, butter, garlic, and red pepper flakes.  Add the shrimp, and stir to coat.  Marinate for 30 ish minutes.

3) Put 5-7 on the skewers.  Set aside.

4) Grease the grill rack, and BBQ at about 375 degrees until the shrimp are cooked through.

5) Wait for the shrimp to cool a bit, then eat yourself stupid!

I was not financially compensated for this recipe.  I received a sample of the product, and that is it.

Yo yo, head’s up, this post might contain affiliate links which help to support my site. And my canning, seed buying, and aggressive saving habits.

Making this recipe or others?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!

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6 comments on “Grilled garlic shrimp skewers”

  1. Now that just made me incredibly hungry 🙂

  2. Ok, as soon as I saw this, I pulled the bag of shrimp I had in my freezer out and started to thaw it. Then, I mixed the marinade in a jar, where it’s patiently waiting to be married with the shrimp. My skewers are soaking!!

    Here’s my quesiton – you said you use cooked shrimp, which is really all I buy, as well. So you basically just heat it through on the grill? Does it get rubbery from being overcooked? I don’t think I’d really care if it did, since just smelling this marinade literally is making me drool! I’m just wondering. =)

    • How did you like them? I agree with you on the marinade!

      Yep, just heat through. If the heat is even and you brush them occasionally with some additional marinade, they’ve never gotten too rubbery for us.

  3. Shame you weren’t financially compensated for this recipe – prawns (as we call them down under) are expensive! Or are they nice and cheap over there? Do you use a particular variety? i.e. Tiger? King? or just a frozen pack from the supermarket, which is definitely cheaper… when I say cheap, $18 per kilo….

  4. What a lovely different idea. And how easy and quick it was to prepare. We will try this again but we thought we might put a few chunks of gerkin in between the mushroom/bacon wraps. Thank you Kaarin