Grilled Shrimp
Grilled Shrimp is a fast, flavorful dish perfect for summer cookouts, weeknight dinners, or as a quick protein to top salads and pasta. Marinated in garlic, lemon, and herbs, these shrimp are juicy, slightly smoky, and ready in under 15 minutes.
Ingredients
- 1½ lbs large shrimp 16–20 count, peeled and deveined (tails on optional)
- 2 tablespoons olive oil
- 3 cloves garlic minced
- Juice of 1 lemon
- 1 teaspoon lemon zest
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano or fresh herbs like parsley or thyme
- Salt and pepper to taste
- Optional: metal or soaked wooden skewers
Instructions
- Marinate the shrimp: In a large bowl, whisk together olive oil, lemon juice, garlic, paprika, salt, and pepper. Add shrimp and toss to coat. Cover and refrigerate for 15–30 minutes.
- Preheat the grill: Heat grill or grill pan to medium-high heat. Lightly oil the grates.
- Skewer the shrimp (optional): Thread shrimp onto skewers, about 4–5 per skewer, for easy grilling and flipping.
- Grill the shrimp: Grill shrimp for 2–3 minutes per side, or until opaque, pink, and lightly charred. Do not overcook.
- Serve: Remove from heat, sprinkle with fresh parsley, and serve with lemon wedges. Enjoy over rice, salad, or pasta, or as part of a seafood platter.
Notes
- Use jumbo shrimp for best grilling results—they’re less likely to overcook.
- Add a pinch of cayenne or red pepper flakes for heat.
- Great paired with garlic butter, chimichurri, or tzatziki.
- Leftovers make excellent taco or salad toppings.