South Carolina Lowcountry Grilled Shrimp

Introduction

Nothing captures the flavor of the South Carolina Lowcountry like fresh shrimp kissed with garlic, lemon, and Old Bay seasoning, then grilled to smoky perfection. This grilled shrimp recipe uses the power of the Arteflame grill – a culinary game changer with its open-flame searing center that hits over 1,000°F. We combine that with the flat steel griddle surface to reverse sear the shrimp until they’re juicy, tender, and packed with flavor. Alongside your shrimp, grill up everything else on the same surface—no pots, no pans, and virtually no cleanup. Let’s fire it up the Arteflame way and create a dish that dazzles both in taste and presentation.

Ingredients

• 2 lbs large fresh shrimp, peeled and deveined (tails on optional)
• 4 cloves garlic, minced
• Zest and juice of 1 large lemon
• 2 tbsp Old Bay seasoning
• 2 tbsp melted butter (plus more for grilling)
• 1 tbsp chopped fresh parsley
• ¼ tsp black pepper
• Lemon wedges, for garnish
• Optional: bamboo or metal skewers

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour a small amount of vegetable oil onto three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the napkins.
3. Light the napkins to start the fire—your grill will be ready to cook in 20 minutes.

Step 2: Marinate the Shrimp

1. In a mixing bowl, combine shrimp, minced garlic, lemon zest and juice, Old Bay seasoning, melted butter, and black pepper.
2. Cover and refrigerate for 15-20 minutes while the grill heats up.

Step 3: Assemble the Shrimp Skewers

1. If using bamboo skewers, soak them in water for 20 minutes before threading shrimp.
2. Thread the marinated shrimp onto skewers for easier handling on the grill.

Step 4: Grill the Shrimp

1. Lightly butter the flat cooktop area of the Arteflame grill (closer to the center for higher heat).
2. First, place the skewers over the center searing grate briefly—about 30 seconds per side—to get a flavorful sear.
3. Then move the skewers to the flat griddle surrounding the grate to cook through. Turn occasionally until shrimp turn opaque and curl into a “C” shape, about 4-6 minutes.
4. Remove from grill when the internal temp reaches about 130°F, allowing carryover heat to bring them to 145°F.

Step 5: Garnish and Serve

1. Slide shrimp off skewers, sprinkle with fresh parsley, and serve with lemon wedges.

Tips

• Do not overcook the shrimp – they cook quickly and become rubbery if left too long.
• Sear briefly over the center grate and finish cooking on the flat top griddle using the reverse searing technique.
• Always remove meat when it’s about 15°F under the final desired temp—as it continues cooking even after it's off the grill.
• Use high-quality salted butter instead of olive oil for richer flavor on the grill surface.
• Marinate shrimp just before grilling to preserve their tender texture.

Variations

1. Spicy Cajun Shrimp: Use Cajun seasoning in place of Old Bay and add a pinch of cayenne pepper for heat.
2. Citrus Herb Glazed Shrimp: Swap lemon zest for orange and lime zest, and add chopped basil and thyme.
3. Honey Garlic Shrimp: Mix in 2 tbsp honey and an extra clove of garlic for a sweet and savory glaze.
4. Asian-Inspired Shrimp: Replace Old Bay with soy sauce, a splash of sesame oil, and fresh grated ginger.
5. Tequila Lime Shrimp: Add 2 tbsp tequila and lime juice to the marinade for a southwestern kick.

Best pairings

• Grilled corn on the cob with herbed butter (grilled on Arteflame flat top)
• Charred asparagus with lemon zest
• Grilled sourdough brushed with garlic butter
• Southern coleslaw with a creamy tangy dressing
• Fresh watermelon and feta salad with mint

Conclusion

This South Carolina Lowcountry Grilled Shrimp recipe is all about bold flavor with simple ingredients, elevated by the power and versatility of the Arteflame grill. The result? Smoky, juicy shrimp with zero fuss and maximum flavor. Perfect for weeknights or weekend gatherings alike.