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Spiced Grilled Shrimp and Beans – Easy and Healthy Recipe! ✅

When the nights are slightly warm, I love to fire up the grill and cook dinner outside. I was craving shrimp and BBQ last night, so I decided to make a marinade that would have gone just as well with chicken or beef (future BBQ plans) and, as good as a roast is without beans, roast some beans too. Chickpeas have the perfect degree of firmness to withstand fire, so I chose them over navy beans (too brittle), kidney beans (too “meaty”), or black beans (more mex than my marinade). These turned out deliciously well. You will need 1-2 foil lined grilling baskets and start this recipe about an hour before grilling as the shrimp need to marinate. —Em-i-lis

ingredients
  • 1/2 orange juice (about 2 generous tablespoons)

  • 2 tablespoons fresh lime juice (about 1.5 to 2 limes depending on juiciness and size)

  • 2 teaspoons kosher salt, divided

  • 4 tablespoons of extra virgin olive oil

  • 1 tablespoon of honey

  • 1/4 – 1/2 teaspoon chimayo chili powder (or something similar hot and smoky)

  • 2 garlic cloves, peeled and minced

  • 4 whole cloves

  • 1 star anise, gently crumbled

  • 4 black peppercorns

  • 1 ¼ pounds raw shrimp, shell on, heads removed

  • 1 15-ounce can chickpeas, preferably organic

  • 1 teaspoon brown sugar

  • 1 tablespoon butter, cut into small pieces

  • 1-2 rounds of 2-3″ crumbled bacon, optional

Indications
  1. Wash the prawns, removing the pieces of tail or shell, and reserve in a colander to drain.

  2. In a bowl large enough to hold all the shrimp, whisk together the orange and lemon juice, 1 teaspoon kosher salt, olive oil, honey, chili powder, and garlic. Using a mortar and pestle or coarse spice grinder, grind the cloves, star anise chunks, and peppercorns into the marinade and mix well to combine.

  3. Add drained shrimp (in shell) to marinade, mix so all shrimp are well coated with marinade, cover and refrigerate 30-60 minutes, stirring occasionally.

  4. About 20 minutes before grilling the shrimp, set the grill (I use a gas grill) to a high temperature to preheat. If you have a smoker, fill it with hickory chips and place it on the grill. Line two grill baskets with foil and set aside.

  5. Drain and rinse the chickpeas well, removing as much liquid and excess water as possible. Pour into one of the lined grill baskets and sprinkle with the remaining teaspoon of kosher salt and brown sugar. Sprinkle with butter and reserve.

  6. When the grill is hot, pour the shrimp and their marinade into the second tin-lined basket. If you want to add the bacon, do it here by placing the washers in the second basket before pouring the shrimp and marinade on top. Place both baskets on the rack, close the top, lower heat to medium-high, and cook 7 to 8 minutes.

  7. Carefully pour the beans and prawns into a serving dish and generously season with the prawn marinade. Pour all of the extra marinade into a small serving bowl and bring to the table for further basting or dipping on some nice warm French toast!

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