This easy recipe brings together juicy shrimp and bold citrus flavors for a quick, delicious meal. Wrapped in Reynolds Wrap®, they grill to perfection, making dinner both simple and satisfying.
In a bowl, mix together the lemon juice, Worcestershire sauce, seafood seasoning, lemon pepper, basil, and garlic. Slowly whisk in the oil until the marinade thickens a bit. Set aside half of this marinade for basting later. Toss the shrimp in the remaining marinade, making sure each piece is well coated. Cover the shrimp and pop them in the fridge for about 30 minutes to soak up all those flavors. When ready, drain the shrimp and discard the marinade.
Preheat your grill to medium-high, around 400 to 450 degrees. Take a sheet of Reynolds Wrap® Nonstick Aluminum Foil and cut a few slits in it. Place it on the grill with the nonstick side facing up, then arrange the shrimp on top.
Grill the shrimp uncovered for 4 to 6 minutes, turning them once halfway through. While grilling, brush the shrimp with the reserved marinade to keep them flavorful and juicy. You'll know they're done when they turn firm and pink.
Carefully remove the shrimp from the foil and set aside. Let the foil cool before handling to avoid any burns or mess. Enjoy!
- Use fresh shrimp for the best flavor and texture.
- Preheat the grill to medium-high to get a nice sear without overcooking.
- Be careful not to overcook the shrimp; they only need a few minutes per side.
This dish is full of bright, tangy flavors that complement the natural sweetness of shrimp. It cooks quickly and easily on the grill, making it perfect for busy weeknights or casual gatherings. Plus, wrapping the shrimp in foil helps lock in moisture and ensures every bite is juicy and tender.
Serve alongside a fresh green salad or grilled vegetables for a light, balanced meal. Adding a squeeze of lemon or a sprinkle of chopped herbs like parsley or cilantro can enhance the zesty flavors. This dish also pairs well with rice or crusty bread to soak up any juices.
Store leftover shrimp in an airtight container in the refrigerator for up to two days. Reheat gently in the oven or on the stovetop to avoid drying them out. It’s best to enjoy them fresh, but they can also be used cold in salads or wraps the next day.
