Grilled Shrimp
This Grilled Shrimp recipe is the ultimate weeknight dinner — fresh, flavorful, and ready in under 30 minutes. Plump shrimp are marinated in a bright garlic-lemon marinade with olive oil, lemon zest, and parsley, then grilled over high heat until perfectly charred and juicy. No fancy techniques required, just simple ingredients and a hot grill to deliver restaurant-quality results every time.
Equipment
- Grill (gas or charcoal) Or grill pan for stovetop
- Metal skewers Or wooden skewers soaked in water for 30 minutes
- Large mixing bowl For marinating the shrimp
- Whisk or fork To emulsify the marinade
- Tongs For flipping skewers and oiling grates
- Measuring cups and spoons
- Microplane zester or fine grater For lemon zest
Ingredients
- 1.5 lbs large raw shrimp 680g, peeled and deveined, tails on or off
- 4 cloves garlic minced
- 1/4 cup fresh lemon juice about 60ml, from approximately 2 lemons
- 2 tbsp extra virgin olive oil 30ml
- 1 tbsp lemon zest from approximately 1 lemon
- 2 tbsp fresh parsley chopped
- 1 tsp sea salt 5g
- 1/2 tsp black pepper 2g
- 1/2 tsp red pepper flakes optional, for heat
For Serving
- lemon wedges for serving
Instructions
- Peel and devein the shrimp if needed, rinse under cold water, then pat completely dry with paper towels — dry shrimp sear better.
- In a large bowl, whisk together the minced garlic, lemon juice, olive oil, lemon zest, parsley, salt, pepper, and red pepper flakes until combined and slightly emulsified.
- Add the dried shrimp to the marinade, toss to coat, cover, and refrigerate for 15–30 minutes — do not exceed 30 minutes or the lemon acid will begin to cook the shrimp.
- Preheat your grill to medium-high heat (400–450°F / 205–230°C), clean the grates, then oil them by rubbing with a paper towel dipped in vegetable oil held with tongs.
- Thread 4–5 shrimp onto each skewer through both the thick and thin ends so they lie flat, leaving a little space between each shrimp for even cooking.
- Place skewers perpendicular to the grates and grill with the lid closed for 2–3 minutes per side, until shrimp are pink, opaque, and lightly charred, forming a loose C-shape.
- Transfer skewers to a platter, rest for 1–2 minutes, then squeeze fresh lemon wedges over the top, garnish with extra parsley, and serve immediately.
Notes
- Don't over-marinate: Keep marinade time to 15–30 minutes max. The acid in lemon juice will start to chemically "cook" the shrimp beyond that, affecting texture.
- Dry shrimp = better char: Moisture is the enemy of a good sear. Pat the shrimp thoroughly dry before marinating for the best grill marks.
- C-shape test: Shrimp are perfectly cooked when they curl into a loose C. Tight O-shape means overcooked — watch them closely as they cook fast.
- Using frozen shrimp: Thaw overnight in the fridge or under cold running water for 10–15 minutes in a colander. Pat extra dry as frozen shrimp retain more moisture.
- No grill? No problem: Use a grill pan on the stovetop over medium-high heat, or broil in the oven for 2–3 minutes per side. A cast-iron skillet also works great.
- Wooden skewers: Soak in water for at least 30 minutes before use to prevent burning on the grill.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat for 1–2 minutes.
- Make-ahead tip: Marinate the shrimp up to 30 minutes in advance and keep refrigerated until ready to grill — perfect for entertaining.
- Flavor variations: Try Cajun seasoning with butter, an Asian-inspired lime-soy-ginger marinade, or a honey garlic glaze for easy twists on this recipe.
- Serving ideas: Serve over rice, quinoa, or pasta, in tacos with slaw, on top of a Caesar salad, or as an appetizer with garlic aioli or cocktail sauce.
Nutrition
Serving: 1ServingCalories: 185kcalCarbohydrates: 3gProtein: 24gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 215mgSodium: 720mgPotassium: 280mgVitamin A: 8IUVitamin C: 20mgCalcium: 6mgIron: 10mg
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