Cajun Grilled Shrimp

These spicy Cajun grilled shrimp are full of big flavor! Covered in a homemade spice blend, they’re fast and easy to grill. Here’s a grilled dinner idea that’s quick, easy and full of huge flavor: Cajun grilled shrimp! If you love Cajun spices and a little heat, you’ll love this smoky, tender shrimp: and it takes less than 5 minutes on the grill. Serve it up with a side of grilled peppers, and it’s a fantastic summer meal. And if you can’t do spicy food: we’ve got a mild version for you too! It all depends on the homemade spice blend you decide to whip up. Here’s how to do it! The shrimp you need for Cajun grilled shrimp You’ll just need a few ingredients for Cajun grilled shrimp: and most of the ingredients are spices! But the most important of all is the shrimp, of course! Here are a few notes about the type of shrimp to look for: Medium to large shrimp: we used 26-30 per pound size Tail on or peeled: we find tail on looks the prettiest, but you may want to do fully peeled for ease of use Deveined: this is preferable to save a […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These spicy Cajun grilled shrimp are full of big flavor! Covered in a homemade spice blend, they’re fast and easy to grill.

Cajun grilled shrimp

Here’s a grilled dinner idea that’s quick, easy and full of huge flavor: Cajun grilled shrimp! If you love Cajun spices and a little heat, you’ll love this smoky, tender shrimp: and it takes less than 5 minutes on the grill. Serve it up with a side of grilled peppers, and it’s a fantastic summer meal. And if you can’t do spicy food: we’ve got a mild version for you too! It all depends on the homemade spice blend you decide to whip up. Here’s how to do it!

The shrimp you need for Cajun grilled shrimp

You’ll just need a few ingredients for Cajun grilled shrimp: and most of the ingredients are spices! But the most important of all is the shrimp, of course! Here are a few notes about the type of shrimp to look for:

  • Medium to large shrimp: we used 26-30 per pound size
  • Tail on or peeled: we find tail on looks the prettiest, but you may want to do fully peeled for ease of use
  • Deveined: this is preferable to save a step of deveining
  • Fresh or frozen: you can use either! Frozen can be as high quality as fresh if it’s frozen as soon as it’s caught
  • Wild caught (US if possible): Wild caught is the most sustainable
Grilled Cajun shrimp

Use Cajun seasoning or blackened seasoning

Besides the shrimp, the other main ingredient in this spicy Cajun grilled shrimp recipe is the seasoning! We recommend making the homemade seasoning blend to get just the right flavor. But you can use storebought in a pinch! Here are the two seasonings to try, depending on what spice level you’d like:

  • Cajun seasoning (spicy!): This homemade Cajun seasoning is spicy, featuring paprika, garlic powder, onion powder, thyme, fennel seed (optional), cumin, cayenne, and salt and pepper.
  • Blackened seasoning (mild!): This blackened seasoning has similar flavors but less heat! It features paprika, onion powder, garlic powder, oregano, celery seed, allspice, cloves, cayenne, and salt and pepper.

You can also head to Blackened Shrimp if you prefer a more mild version of this recipe.

Cajun grilled shrimp

How to make Cajun grilled shrimp (basic steps)

Once you’ve got the ingredients in hand, it’s so simple to make this recipe. Shrimp cooks so quickly that it’s one of our favorite things to throw on the grill. Seriously, who needs to smoke things for hours when you can have this big of flavor in just a few minutes? Here are the basic steps (or jump right to the recipe):

  • Preheat a grill to medium high: that’s 375 to 450 degrees, the grill temperature for most vegetables and seafood.
  • Mix the shrimp with olive oil and seasoning. See the notes above!
  • Grill 1 to 2 minutes per side, until opaque and tender. That’s it!

Add grilled peppers as an easy side dish

Here’s an easy side dish to add to Cajun spicy grilled shrimp: grilled peppers! Multi-colored peppers look beautiful: and they’re tender with a lightly sweet flavor. Here are a few options for grilling up some bell peppers:

Grilled Cajun shrimp with peppers

More grilled vegetables to pair with Cajun grilled shrimp

There are lots more tasty grilled vegetables to make a meal out of this Cajun grilled shrimp. The only thing to keep in mind is the physical space on your grill. You may have to make them in batches! Here’s what we’d recommend to make it a meal:

How to thaw shrimp

Frozen shrimp is incredibly convenient; you can load up your freezer for healthy dinners for months! The only hard part about frozen is remembering to thaw it! Here are two methods for thawing shrimp, depending on when you start:

  • Day before: If you think ahead, simply place the frozen shrimp in the refrigerator overnight.
  • Day of: Place the frozen shrimp into a large bowl with very cold water. Stir the bowl every 5 minutes to break up clumps of shrimp that freeze together. The shrimp should be defrosted in about 15 minutes.

This spicy Cajun grilled shrimp recipe is…

Pescatarian, dairy-free, and gluten-free.

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Cajun grilled shrimp

Cajun Grilled Shrimp


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4
  • Diet: Low Calorie

Description

These spicy Cajun grilled shrimp are full of big flavor! Covered in a homemade spice blend, they’re fast and easy to grill. 


Ingredients


Instructions

  1. Thaw the shrimp. Then pat the shrimp dry. 
  2. Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
  3. Place the shrimp in a bowl and add the olive oil and Cajun seasoning. Mix with your hands to combine.
  4. Place directly on a grill and grill 1 to 2 minutes per side (2 to 4 minutes total), until bright pink and cooked through.
  5. Remove from the grill and squeeze on fresh lemon juice from several wedges of the lemon, to taste.

  • Category: Main Dish
  • Method: Grilled
  • Cuisine: Cajun

Keywords: Cajun grilled shrimp

More shrimp recipes

Shrimp is a great healthy meal choice if you eat seafood. Here are some of our favorite healthy shrimp recipes:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Grilled Chicken Tacos with Key Lime Slaw.

These grilled chicken tacos majorly glow up with key lime slaw! Okay so who is ready to eat ALL THE TACOS next Tuesday?  Raise your hand if a margarita is included.  We have tacos at least once a week. I’m always looking for a new taco recipe or idea, something that isn’t like the boring […]

The post Grilled Chicken Tacos with Key Lime Slaw. appeared first on How Sweet Eats.

These grilled chicken tacos majorly glow up with key lime slaw!

These grilled chicken tacos are easy and flavorful. They are super smoky, then topped with a key lime slaw that is absolutely delicious!

Okay so who is ready to eat ALL THE TACOS next Tuesday? 

Raise your hand if a margarita is included. 

key lime slaw

We have tacos at least once a week. I’m always looking for a new taco recipe or idea, something that isn’t like the boring old beef tacos that I grew up on in the 90s. I mean, I still love those kind of tacos. But in my can’t-ever-be-bored millennial brain, I always want something new!

The best!

The newest!

The uniquest! 

Something that we haven’t eaten ten million times.

These grilled chicken tacos are easy and flavorful. They are super smoky, then topped with a key lime slaw that is absolutely delicious!

Grilled chicken tacos may be the furthest thing from that, because grilled chicken sounds pretty darn boring. But! The marinade here is really delicious – it gets more flavorful as it sits, obviously. And the slaw.

Oh my gosh. THE SLAW! 

These grilled chicken tacos are easy and flavorful. They are super smoky, then topped with a key lime slaw that is absolutely delicious!

It’s safe to say that I am obsessed with this slaw. We are a very pro-slaw family.

Eddie loves all kinds of slaw. He especially loves it on tacos, but he likes coleslaw too. The classic, next to a plate of pulled pork or something.

While I’ve never been a coleslaw fan, any kind of vinegary and briney slaw is my DREAM. I mean, I will eat it alone. All by itself! 

The crunch is fantastic. The flavor is so good. It adds texture to any sandwich or taco and really takes things over the top.

These grilled chicken tacos are easy and flavorful. They are super smoky, then topped with a key lime slaw that is absolutely delicious!

This slaw is extra special because we’re making it key lime flavored. Lime zest, lime juice, a pinch of sugar and salt. As it sits, he develops this incredible tangy, ever-so-slightly sweet lime flavor. 

It’s absolutely PERFECT on the grilled chicken tacos because they aren’t complicated. The whole flavor profile works together – neither takes away from the other. 

The rest of the taco depends on whatever you have/want on top. 

I went with avocado – of course. I like the plain sliced avocado on this instead of guacamole. Then a little sour cream drizzle. You could do mayo or a crema of your choice (I have about a million crema ideas in my taco section) – or even something like an avocado drizzle instead!

Then thinly sliced radish for more crunch and that little BITE. 

Then crumbled cotija cheese! 

Oh my gosh. Absolutely.

These grilled chicken tacos are easy and flavorful. They are super smoky, then topped with a key lime slaw that is absolutely delicious!

Grilled Chicken Tacos with Key Lime Slaw

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Grilled Chicken Tacos with Key Lime Slaw

These grilled chicken tacos are easy and flavorful. They are super smoky, then topped with a key lime slaw that is absolutely delicious!
Course Main Course
Cuisine American
Prep Time 35 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 pound chicken breasts
  • 3 tablespoons olive oil
  • 1 key lime, zest freshly grated
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 8 to 12 corn or flour tortillas
  • for topping: sour cream, thinly sliced radish, cotija cheese, avocado

key lime slaw

  • 3 cups shredded green, napa or savoy cabbage
  • 2 key limes, zest freshly grated and juiced
  • 1 small shallot, thinly sliced
  • 1 garlic clove, minced
  • ¼ cup fresh cilantro, chopped
  • 1 tablespoon olive oil
  • 2 teaspoons sugar, (or honey!)
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions

  • Marinate the chicken first! At least 30 minutes ahead of time (or even the night before), combine the chicken with the olive oil, lime zest, garlic, smoked paprika, cumin, salt and pepper. Place in in a dish or resealable bag and stick it in the fridge.
  • When you’re ready to grill, remove it from the fridge about 30 minutes before. Preheat your grill to the highest heat for 10 minutes.
  • Once the grill is hot, place the chicken on the grates. Grill about 5 minutes per side, until golden and charred and the internal temperature reaches 165 degrees F. Let the chicken rest for 10 minutes.
  • While the chicken cooks, make the slaw. In a large bowl, combine the cabbage, lime zest, shallot, garlic and cilantro. Add the lime juice and olive oil. Sprinkle on the sugar, salt and pepper. Toss well, mixing over and over to make sure everything is combined. Let the slaw sit while you finish the tacos.
  • Once the chicken rests, chop it up. Fill the tortillas with the chicken and if you wish, some avocado. Drizzle with sour cream. Top with the key lime slaw, a few radish slices and cotija cheese. If you want, sprinkle with a bit of tajin or smoked paprika. Enjoy!

These grilled chicken tacos are easy and flavorful. They are super smoky, then topped with a key lime slaw that is absolutely delicious!

But why are tacos so amazing?

The post Grilled Chicken Tacos with Key Lime Slaw. appeared first on How Sweet Eats.

Grilled Broccoli

Here’s how to make grilled broccoli: it comes out charred, delightfully sweet and crisp tender. The best side dish for a grilled dinner! When it comes to summer: the grill is king. And vegetables are positively transformed by this cooking method! Have you tried the revelation that is grilled broccoli? This is one of our new very favorite summer side dishes: the grill transforms this tasty veggie to be crisp tender and charred, with a hint of smoke. Cook it simply with olive oil, salt, and lemon juice, and it’s a fantastic side for any grilled dinner. (Right now it’s vying with grilled asparagus for our favorite!) Here’s how to make it. Want to grill all the veggies? Go to Best Grilled Vegetables! Ingredients for grilled broccoli This grilled broccoli is simple and straightforward: designed for pairing with a meal you’re already putting on the grill. Of course, you can get fancy with your seasoning (see below). But eat it like this, and it’s incredibly tasty! Here’s what you need: Broccoli Olive oil Salt and pepper Garlic powder Lemon If you’d like, you can also top with shredded Parmesan cheese to amp it up even more! Or Pecorino Romano, an […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make grilled broccoli: it comes out charred, delightfully sweet and crisp tender. The best side dish for a grilled dinner!

Grilled broccoli

When it comes to summer: the grill is king. And vegetables are positively transformed by this cooking method! Have you tried the revelation that is grilled broccoli? This is one of our new very favorite summer side dishes: the grill transforms this tasty veggie to be crisp tender and charred, with a hint of smoke. Cook it simply with olive oil, salt, and lemon juice, and it’s a fantastic side for any grilled dinner. (Right now it’s vying with grilled asparagus for our favorite!) Here’s how to make it.

Want to grill all the veggies? Go to Best Grilled Vegetables!

Ingredients for grilled broccoli

This grilled broccoli is simple and straightforward: designed for pairing with a meal you’re already putting on the grill. Of course, you can get fancy with your seasoning (see below). But eat it like this, and it’s incredibly tasty! Here’s what you need:

  • Broccoli
  • Olive oil
  • Salt and pepper
  • Garlic powder
  • Lemon

If you’d like, you can also top with shredded Parmesan cheese to amp it up even more! Or Pecorino Romano, an even saltier and more savory aged cheese. But it’s not required: grilled broccoli is just as tasty without.

Grilled broccoli

Important: how to cut broccoli for grilling

This grilled broccoli is designed to be an easy method: so you can place the broccoli right onto the grill grates. No need for a grill basket here! Here’s what to know:

  • Make large florets that are easy to turn. To grill right on the grates, you’ll have chop the broccoli into very large florets. If the broccoli is too small, it’s hard to turn and can fall into the grates.
  • See the photo for the approximate size. You’ll want pieces that have 2 or 3 attached florets.
  • When eating, cut or tear off pieces to enjoy your broccoli.
How to grill broccoli

How to grill broccoli: the easy way!

There are lots of ways to grill broccoli: in a grill basket, on a drip pan over indirect heat, marinated, and so forth. Since Alex and I are all about pretty simple cooking methods (we wrote a book about it!), we wanted to keep this one seriously easy. No special equipment required! Here’s how to grill broccoli…the easy way (or jump to the recipe):

  • Preheat a grill to medium high heat. That’s about 375 to 450 degrees.
  • Cut the broccoli into large florets. This makes them easy to turn: see above for details.
  • Toss with olive oil and seasonings. Just salt and garlic powder go a long way!
  • Grill on the grates for 6 to 8 minutes. Cook until charred and tender, turning once.
  • Spritz with lemon. The key to amazing flavor! Add a few more pinches salt if necessary.
Grilled broccoli

Ways to season grilled broccoli

This grilled broccoli comes out perfect as specified in the recipe below: with just olive oil, garlic powder and lemon, it’s got big, bold flavor. Step it up with adding the sprinkle of Parmesan! Of course, there are lots more ways to add intrigue. Here are a few seasonings you could sprinkle on after grilling:

How to grill broccoli

Make it a meal!

Grilled broccoli is great for adding to the grill while you’re grilling a main dish (as long as you have room!). Or, keep the grill going and cook it up while you keep your main dish warm. Here are some ideas for serving:

This grilled broccoli recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Grilled broccoli

Easy Grilled Broccoli


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Total Time: 13 minutes
  • Yield: 4
  • Diet: Vegan

Description

Here’s how to make grilled broccoli: it comes out charred, delightfully sweet and crisp tender. The best side dish for a grilled dinner!


Ingredients

  • 1 1/2 pounds fresh broccoli, stem on (about 3 large heads)*
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/2 lemon
  • Optional: 1/4 cup shredded Parmesan cheese, for serving

Instructions

  1. Preheat a grill to medium-high heat (375 to 450 degrees).
  2. Wash the broccoli and pat it dry with a towel. Chop it into large florets with long stems so they are easy to turn on the grill (see the photo for approximate size). In a bowl, mix the broccoli with the olive oil, kosher salt, garlic powder, and plenty of fresh ground black pepper.
  3. Place the broccoli directly on the grill grates and grill for about 6 to 8 minutes until charred and tender, turning once.
  4. Remove from the grill and spritz with lemon juice from wedges from 1/2 of the lemon. Taste and add a few more pinches of kosher salt, if needed. If desired, top with Parmesan cheese and serve.

  • Category: Side Dish
  • Method: Grilled
  • Cuisine: Vegetables

Keywords: Grilled broccoli

More grilled vegetables

Grilled vegetables are our go-to easy side dishes in the summer! Here are some of the best grilled vegetables you can find:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Grilled Bread Stuffing.

YES we are doing it. Making grilled bread stuffing!  This might just be the most incredible Thanksgiving stuffing I have EVER tried. The flavor is classic and simple but savory and incredible. It deserves all the exclamation points in the world.  How is it possible that with all of my grilling obsessions, I didn’t think […]

The post Grilled Bread Stuffing. appeared first on How Sweet Eats.

YES we are doing it. Making grilled bread stuffing! 

This grilled bread stuffing is a modern twist on the classic - deliciously traditional and flavored to perfection, made with grilled bread!

This might just be the most incredible Thanksgiving stuffing I have EVER tried. The flavor is classic and simple but savory and incredible.

It deserves all the exclamation points in the world. 

bread on the grill

How is it possible that with all of my grilling obsessions, I didn’t think about grilling my bread for stuffing until right now?

I mean, HOW?! 

Okay and actually, it wasn’t even me who thought of it. Lacy looked at me and was like… what is we grill the bread for stuffing since we’re grilling the turkey?!

And then my brain exploded.

It’s no secret that I freak over all forms of grilled bread. It gets so smoky, so charred. So flavorful! I knew that if we grilled it and then chopped it up for stuffing, it would be a HIT.

And it is. 

perfect grilled bread

So here’s how to do it!

First, grill your bread as the initial step. You don’t need to worry about using stale bread. Grilling it will give it that texture. If you want to get a head start on things, you could even grill it the night before. But honestly, if you’re going to grill your turkey anyway, you may as well just throw the bread on the grill right before!

It only takes a few minutes. It’s so super quick. 

In order to give it that classic stuffing texture, when some pieces are toasty and crisp and others are slightly soft and chewy, I use a bit of ungrilled bread too. For the whole dish, I like a mix of sourdough and white italian bread. 

Now if I’m being honest, the rest of this stuffing is boring. Okay, not BORING, but it’s traditional. Which is usually the best kind of stuffing.

I make it like I always make my stuffing on Thanksgiving, I just do it with grilled bread. Now you can do it with grilled bread! 

The important part is sautéing your onion and celery in lots of butter. And yes… there is a lot of butter. There is even more butter after that. It’s the key component to fantastic stuffing. 

The other ingredient that is a game changer? Fresh herbs. You can use whatever you love, but I’m partial to parsley, sage and rosemary. 

This grilled bread stuffing is a modern twist on the classic - deliciously traditional and flavored to perfection, made with grilled bread!

Then the rest is history! Make a binder with some eggs, give a good shower of salt and pepper, bake it until it comes together and the edges and corners get all extra crunchy and crispy. 

Ooooh so good. Those are the parts I love to cover in gravy. I can never get enough.

For as long as I can remember, my mom has always made the best stuffing. It’s so traditional and classic but very flavorful and everyone adores it. This is one of the only versions that has come close to (or maybe even beats?!) it. 

This grilled bread stuffing is a modern twist on the classic - deliciously traditional and flavored to perfection, made with grilled bread!

It’s very possible that I may only make grilled bread stuffing from here on out. Wowza. 

This grilled bread stuffing is a modern twist on the classic - deliciously traditional and flavored to perfection, made with grilled bread!

Grilled Bread Stuffing

Grilled Bread Stuffing

This grilled bread stuffing is a modern twist on the classic – deliciously traditional and flavored to perfection, made with grilled bread!

  • 2 tablespoons butter (melted)
  • 1 loaf of italian bread, (sliced into 1-inch slices (1 standard loaf is about 1 pound of bread))
  • 3 tablespoons olive oil
  • ½ loaf sourdough bread, (torn into pieces)
  • 1 stick butter, (melted)
  • 2 cups chopped sweet onion
  • 1 cup chopped celery
  • 4 garlic cloves, (minced)
  • 1 teaspoon salt
  • 1 teaspoon freshly cracked black pepper
  • ½ cup fresh chopped parsley
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 cups chicken or turkey stock
  • 2 large eggs
  1. Preheat your grill to medium-high heat. You want the temperature around 400 to 425 degrees F. Spray or brush a 9×13 inch baking dish (or roasting pan) with the melted butter.
  2. Brush both sides of the italian bread slices with olive oil. Once the grill is hot, place the bread on the grates. Grill on both sides until charred and grill marks appear, about 1 to 2 minutes per side. Let the bread cool completely. Once cool, tear or chop the slices into pieces.
  3. Toss together the sourdough pieces of bread and the grilled pieces of bread in the buttered baking dish.
  4. Heat a large skillet over medium heat and add the butter. Once melted, stir in the onion, celery, garlic, salt and pepper. Cook, stirring occasionally, until the veggies soften, about 5 to 6 minutes.
  5. Pour the entire butter/onion/celery mixture over the bread pieces in the baking dish. Add the fresh herbs on top. Add in 1 cup of stock. Toss everything together.
  6. In a small bowl, whisk together the eggs and remaining stock. Pour it over the bread and mix everything well to combine. I like to mix very well so there are no big spots of egg anywhere.
  7. Place the stuffing in the oven and roast for 60 to 75 minutes. You want the internal temperature of the stuffing to be 160 degrees F when tested with a thermometer. If the edges start to burn too much, you can tent the stuffing with foil.

This grilled bread stuffing is a modern twist on the classic - deliciously traditional and flavored to perfection, made with grilled bread!

Give me all the gravy.

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How to Grill Your Turkey On Thanksgiving!

[This grilled turkey post is sponsored by The Home Depot! I’ve been working all year with their Weber Genesis II E315 grill and I absolutely adore it. It would make a fantastic gift for the holidays! p.s. right now, The Home Depot! is offering free delivery on all grills purchased online and free assembly on all […]

The post How to Grill Your Turkey On Thanksgiving! appeared first on How Sweet Eats.

[This grilled turkey post is sponsored by The Home Depot! I’ve been working all year with their Weber Genesis II E315 grill and I absolutely adore it. It would make a fantastic gift for the holidays! p.s. right now, The Home Depot! is offering free delivery on all grills purchased online and free assembly on all grills purchased in-store!]

I’m about to change your Thanksgiving game with this grilled turkey!

If you’re anything like me and feel that Thanksgiving is 99% about the sides dishes and the pie, and you could possibly take a plate WITHOUT turkey? Well, this is for you. A grilled turkey that tastes incredible, is super moist and loaded with flavor. Buttery, herby goodness.

So you guys know that every year, we roast a turkey and also smoke a turkey. They both turn out incredible and everyone loves having the two options.

YES!

But, this year I’m going the grill route. All year I’ve been working with The Home Depot, using the Weber Genesis II E315 grill and it has changed the game for me. Grilling this turkey was about 50 times easier than using our smoker and now there is no looking back.

Not to mention, it’s a fantastic way to switch up your traditional Thanksgiving dinner. Without going too untraditional.

First, the turkey only took about 3 hours total. The prep is super simple. The ingredients are all things you most likely have on hand. 

Second, it has SO much flavor. Super smoky and delicious. The skin is ridiculously crispy and irresistible, just like it is when you roast it in the oven. And! You can still make gravy with the drippings. You can even make the gravy right on the grill if you’d like!

Here’s a peek at the turkey below when it’s about halfway finished cooking.

I like to stuff the turkey with some onions and lemons and herbs – all of the aromatics for increased flavor. I don’t stuff the bird with stuffing on the grill (though guess what? An incredible grilled stuffing (!!!) recipe is coming up next!), but I do fill the pan with a bit of stock and more aromatics. 

Also! The key is to use a disposable roasting pan and double it up. This prevents your quality roasting pan from discoloring and warping on the grill and it makes clean-up easy on the holiday when you have the most dishes! 

Speaking of, can we talk about why this is the best idea ever for turkey? 

IT FREES UP YOUR OVEN SPACE!

Oh yes. On a day where you have a million dishes going at once, we’ve just eliminated the one that tends to take the most time. This way, you can have space to make sweet potato casserole, green bean casserole, brussels gratin, kale gratin and homemade parker house rolls. Even all at once!

Grilling your turkey is a must at this point.

It seriously blows my mind how effortless this is. I do recommend checking on the bird every 20 to 30 minutes, as well as your grill, to make sure you don’t run out of propane. But if you start with a full tank, you’ll be golden! And you’ll just be dyyying over how incredible the turkey looks and smells and tastes.

In my kitchen gift guide earlier this week, I shared my Weber Genesis II E315 grill. Sure, I know it doesn’t go IN your kitchen, but it has become my outdoor kitchen. If you follow along on instagram, you know that we grill ALL THE THINGS and this grill is perfect. It’s easy to use and makes the process work seamlessly. 

It would make such a fantastic gift for the holiday season! Especially because The Home Depot is offering free delivery for online grill orders and free assembly for in-store grill purchases! Go go go grab the Weber Genesis II E315!

I’m obsessed. 

Now go make all the plans for this beautiful bird to appear on your table.

Best Grilled Turkey Recipe

The Best Grilled Turkey Recipe

This grilled turkey is super easy and tastes incredible! This will be your go-to Thanksgiving turkey recipe once you take a bite.

  • 1 (15 to 18 pound) whole turkey
  • 2 onions, (halved)
  • 2 to 3 lemons, (sliced)
  • 1 bulb of garlic, (top sliced off)
  • 1 large bunch of fresh herbs, (including sage, thyme, rosemary)
  • 8 to 12 tablespoons unsalted butter, (softened (enough to cover the entire bird))
  • kosher salt
  • freshly cracked black pepper
  • dried herbs, (like sage, thyme and rosemary)
  • 2 cups chicken stock, (plus more if needed during cook time.)
  1. The night before grilling your turkey, remove any giblets and the neck and pat the turkey dry with paper towels. Place the turkey in a large baking dish. At this point, I stick it in the fridge overnight, uncovered – away from anything that it could touch. I’ve been doing this for a few years and it makes for amazing crispy turkey skin!
  2. Remove the turkey from the fridge one hour or so before grilling. Before grilling, make sure your propane tank is full and that you have a backup!

  3. Preheat your grill to medium-high heat, about 450 degrees F. I preheat all burners. Prepare a stack of disposable foil roasting pans (about 2 or 3 pans) stacked together.
  4. Place the turkey in a roasting pan, breast-side up. Fill the cavity with 1 halved onion, 1 lemon, the garlic bulb and a bunch of fresh herbs. Tie the legs loosely together with kitchen twine. Tuck the wings under the turkey.
  5. Rub the turkey all over with the softened butter. Sprinkle it with the salt and the pepper. I also like to add a sprinkling of dried herbs, like thyme, sage and rosemary.
  6. Pour 1 to 2 cups chicken stock in the bottom of the roasted pan. Add the other lemon wedges and onions.
  7. Place the roasting pan on the grill and turn the center burner to medium-low. Close the grill. Ideally, you want the temperature to be about 425 to 450 degrees F during cook time, so adjust accordinging with your grill.
  8. Grill the turkey for 2.5 to 3 hours, checking the bird every 30 minutes or so. You want to be sure you don't run out of propane and that the grill is holding it's temperature. You can baste it with the juices in the bottom of the pan, but only keep the grill open for a minute or so at a time.

  9. Halfway through cook time, rotate the roasting pan and add more stock to the bottom of the pan if needed.
  10. After 2.5 hours, check the turkey – you want to cook it until the the temperature taken in the thigh reaches 180 degrees F.
  11. Once the turkey is finished, let it rest for 30 to 60 minutes before slicing.

Ready to make a sandwich now.

The post How to Grill Your Turkey On Thanksgiving! appeared first on How Sweet Eats.

Grilled Autumn Vegetables with Sage Brown Butter Bean Dip.

[This post is sponsored by The Home Depot! I am so so excited to be partnering with them in 2019 to share amazing grilling recipes with you, using the new Weber Genesis II E315 grill!] It may be a little shocking that I’m ringing in fall with grilled autumn vegetables. Or a lot shocking! But I’m […]

The post Grilled Autumn Vegetables with Sage Brown Butter Bean Dip. appeared first on How Sweet Eats.

[This post is sponsored by The Home Depot! I am so so excited to be partnering with them in 2019 to share amazing grilling recipes with you, using the new Weber Genesis II E315 grill!]

It may be a little shocking that I’m ringing in fall with grilled autumn vegetables.

These grilled autumn vegetables make the best side dish or appetizer! Especially when served with the sage brown butter white bean dip. YUM.

Or a lot shocking!

But I’m dying to show you how you can take some of your favorite fall flavors and throw them all together on the GRILL. Yes. That’s right. Grilling it all today.

fall veggies for the grill

Today I’m partnering with The Home Depot again to bring you these BEST grilled autumn vegetables. We’re talking butternut, delicata and acorn squash, along with some eggplant, leftover summer zucchini, sweet potatoes and peppers. Heck, you can even throw a pie pumpkin on there if you’d like! 

I’ve been using the Weber Genesis II E315 grill all year and I cannot even EXPLAIN how much I love this grill. From the moment they sent it to me in February, I’ve been a grilling fiend. I probably grill four times a week on average, and these days, when we have people over, I’m the one doing the grilling and not Eddie!

I’m shocked at what a confident griller it has made me. Because it’s just so, so simple and straightforward. My obsession is real. You’ve probably seen it on instagram.

These grilled autumn vegetables make the best side dish or appetizer! Especially when served with the sage brown butter white bean dip. YUM.

Earlier this year I showed you how to grill a whole fish (it’s so much easier than you think!) along with a steakhouse pizza. This time, we’re going full out veg to create a somewhat comforting dish in this comfort food season.

I’m so used to roasting my squash and root vegetables, but there is zero reason that I can’t be out there grilling it all! So here I am, grilling in the best weather ever. Grab a pumpkin beer and let’s do it.

grilling vegetables

You guys know that roasting and grilling vegetables was the way I learned to love vegetables. I basically trained my brain to enjoy them after years of distaste, and the sweet yet smoky flavor and slight caramelization make ALL the difference. 

I’m telling you. If you can’t get into the veg, toss it on the grill.

Brush those babies with olive oil and give them a good sprinkle of salt and pepper. And maybe a little garlic powder. Annnnd maybe a little sprinkle of freshly grated nutmeg, to up the whole what-is-that, it-tastes-like-fall level. A touch of spice for the season, if you will. 

These grilled autumn vegetables make the best side dish or appetizer! Especially when served with the sage brown butter white bean dip. YUM.

Once the vegetables are done, we’re going to dip them in the ULTIMATE white bean dip. It’s made with brown butter and crispy sage sprinkles and it tastes like fall in a bowl. 

I mean, you will probably want to eat it with a spoon, but would you believe me if  I told you it tastes even better on vegetables? I’m serious.

Or grilled bread, but that’s neither here nor there…

P.S. please stop to admire the bubbly brown butter and crispy sage.

These grilled autumn vegetables make the best side dish or appetizer! Especially when served with the sage brown butter white bean dip. YUM.

This is one of those dishes that I can now eat for dinner – all by itself. Put this plate in front of me and I will go.to.town with that dip. For guests, it’s a great side dish or, honestly, an awesome upgrade to the sad veggie trays that you can grab at the grocery store. However, you can make a really large portion of veggies or even a smaller portion to feed one or two. Because you know I love a customizable dish!

This can definitely sustain us allll season long.

These grilled autumn vegetables make the best side dish or appetizer! Especially when served with the sage brown butter white bean dip. YUM.

Grilled Autumn Vegetables

Grilled Autumn Vegetable Platter with Sage Brown Butter Bean Dip

These grilled autumn vegetables make the best side dish or appetizer! Especially when served with the sage brown butter white bean dip. YUM.

grilled autumn vegetables

  • 1 butternut squash, (sliced and seeds removed)
  • 1 acorn squash, (sliced and seeds removed)
  • 1 delicata squash, (sliced and seeds removed)
  • 1 eggplant, (sliced into rounds)
  • 1 zucchini, (cut into wedges)
  • 1 sweet potato, (cut into wedges)
  • 1 red onion, (quartered)
  • 1 head of cauliflower, (cut into florets)
  • 1 bell pepper or a handful of mini sweet peppers
  • olive oil for brushing, (or olive oil for spray)
  • kosher sea salt
  • freshly cracked black pepper
  • freshly grated nutmeg
  • pepitas for garnish

sage brown butter bean dip

  • 6 tablespoons unsalted butter
  • 10 to 12 sage leaves
  • 2 (15 ounce) cans cannellini beans, (drained and rinsed)
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons ice water

grilled autumn vegetables

  1. As a note, you can obviously choose as many or as few autumn vegetables that you’d like! I also like to keep the rind on my squash, especially while grilling. It helps it to stay together on the grill in the case that you over-grill (oops!) and some of the thinner skins (delicata!) are actually chewy and delicious. If you don’t like the skin, the squash easily pulls away from it when eating!
  2. When chopping and slicing the veggies, I like to make sure the rounds are all about the same thickness and that the wedges are similar in size. This helps everything to grill more easily!
  3. Heat your grill to medium-high heat for 10 to 15 minutes. You want the temperature to be 400 degrees for grilling vegetables – I find that to be the perfect heat for my Weber Genesis II E315 grill.
  4. Brush or drizzle or spray all of your vegetables with the olive oil. Sprinkle them liberally with salt, pepper and a few grates of fresh nutmeg over top.
  5. Once the grill has reached 400 degrees, add your vegetables! Start with the starchier, firmer veggies, like butternut squash and sweet potatoes. Those will need more time on the grill that your peppers and cauliflower. I like to start with veggies that need the longest time, then move on to the ones that require less time.
  6. Here’s a quick guide for what I grilled:
  7. Fall squash and potatoes need 12 to 15 minutes, turning a few times,
  8. Cauliflower and onion need about 8 to 10 minutes, turning a few times.
  9. Eggplant, zucchini wedges and bell/sweet peppers need about 5 to 8 minutes, turning a few times.
  10. Place your vegetables directly on the grill. Grill, flipping as needed, until the vegetables are tender and slightly charred. Remove them from the grill and serve immediately with the bean dip. Garnish with a few pepitas if you wish!

sage brown butter bean dip

  1. Heat a saucepan over medium heat and add the butter. Immediately begin whisking. Stir as it bubbles and drop in the sage leaves. After 2 to 3 minutes or so you should see brown bits appear on the bottom of the pan. Remove the pan from heat immediately and remove the sage leaves with kitchen tongs, placing them on a paper towel. Set the butter aside or a moment.
  2. Place the beans in a food processor and blend until pureed and creamy. Add in the garlic powder, salt and pepper, then continue to blend while streaming in 2 to 3 tablespoons of the brown butter. Stream in the ice water and blend. The dip should be smooth and creamy. Add in the sage leaves, reserving 1 for the top for garnish. Spoon the dip into a bowl. Drizzle with the remaining brown butter right before serving. Top with the reserved sage leaf.

These grilled autumn vegetables make the best side dish or appetizer! Especially when served with the sage brown butter white bean dip. YUM.

Who knew we could eat the rainbow all 365 days?!

The post Grilled Autumn Vegetables with Sage Brown Butter Bean Dip. appeared first on How Sweet Eats.

Greek Grilled Vegetable Bowls

Greek Grilled Vegetable Bowls bring bright colors and Mediterranean flavor to a hearty and healthy bowl of grains and veggies. These vegetarian bowls are great for lunch, dinner, and meal prepping! Greek Grilled Vegetable Bowls These Greek Grilled Vege…

Greek Grilled Vegetable Bowls bring bright colors and Mediterranean flavor to a hearty and healthy bowl of grains and veggies. These vegetarian bowls are great for lunch, dinner, and meal prepping! Greek Grilled Vegetable Bowls These Greek Grilled Vegetable Bowls make a great summer meal and it’s more about assembling your favorite ingredients than cooking!…

The post Greek Grilled Vegetable Bowls appeared first on Two Peas & Their Pod.

Grilled Peaches with Burrata, Honey, & Pistachios

Grilled peaches, burrata, honey, and pistachios are served along side crusty grilled bread to make the ultimate summer appetizer! Perfect Summer Appetizer Just look at this GORGEOUSNESS! Can you even handle it? Grilled Peaches with Burrata, Honey, and …

Grilled peaches, burrata, honey, and pistachios are served along side crusty grilled bread to make the ultimate summer appetizer! Perfect Summer Appetizer Just look at this GORGEOUSNESS! Can you even handle it? Grilled Peaches with Burrata, Honey, and Pistachios served with grilled crusty bread makes the BEST summer appetizer or snack. It is a show…

The post Grilled Peaches with Burrata, Honey, & Pistachios appeared first on Two Peas & Their Pod.