From the grill & main dishes · The home kitchen
Shrimp Provincial
Garlic and lemon give grilled shrimp a fresh, direct flavor that works well with rice. The short marinade seasons the seafood without making its texture firm before cooking. Large shrimp are easier to handle on skewers and easier to check, while parsley adds a bright finish at the table. This is a home-style interpretation of the menu idea, with measured ingredients and a method suited to an ordinary kitchen. It is not Beiruty’s proprietary restaurant formula. Read the complete method before starting, measure the ingredients first, and use the texture and temperature cues alongside the clock. The external guide offers another cook’s perspective; its seasoning and presentation may differ from this version.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Shrimp Provincial recipe
- Serves
- 4
- Prep
- 20 min
- Cook
- 20 min
- Rest / chill
- 15 min
- Total
- 55 min
Ingredients
- 700 g large raw shrimp, peeled and deveined
- 3 tbsp olive oil, divided
- 3 garlic cloves, grated
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp chopped parsley
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- 180 g long-grain rice, rinsed
- 360 ml water
- 1/4 tsp fine salt for rice
Method
Mix shrimp with 2 tbsp oil, garlic, lemon juice, zest, salt and pepper. Refrigerate for 15 minutes while preparing the rice.
Bring rice, water, remaining oil and rice salt to a boil. Cover and simmer on low for 15 minutes. Turn off heat and let stand covered for 10 minutes.
Thread shrimp onto metal skewers or soaked wooden skewers. Heat an oiled grill or grill pan to medium-high.
Cook shrimp for approximately 2–3 minutes per side until the flesh is opaque and pearly and the center reaches 145°F/63°C. Discard raw marinade.
Fluff rice, divide among four plates and top with shrimp. Sprinkle with parsley immediately before serving.
Make it your own.
- Choose similarly sized shrimp for even cooking.
- Do not extend the lemon marinade for hours; its acid changes shrimp texture.
- Remove shrimp promptly when cooked to keep them tender.