Marinated Grilled Shrimp (Printable version)

Zesty lemon-garlic shrimp marinated and grilled to smoky, juicy perfection, ideal for light summer meals.

# What you need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined (tails on or off)

→ Marinade

02 - 3 tbsp olive oil
03 - 3 tbsp fresh lemon juice
04 - 3 garlic cloves, minced
05 - 1 tsp smoked paprika
06 - 1 tsp dried oregano
07 - 1/2 tsp salt
08 - 1/4 tsp freshly ground black pepper
09 - 1/4 tsp crushed red pepper flakes (optional)
10 - 2 tbsp chopped fresh parsley

# How To:

01 - In a medium bowl, whisk together olive oil, lemon juice, garlic, smoked paprika, oregano, salt, black pepper, red pepper flakes, and parsley until well combined.
02 - Pat shrimp dry with paper towels. Add to the marinade and toss to coat evenly. Cover and refrigerate for 20 minutes to allow flavors to penetrate.
03 - Preheat grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
04 - Remove shrimp from the marinade and thread onto skewers. If using wooden skewers, soak them in water for at least 20 minutes beforehand to prevent burning.
05 - Place skewers on the grill and cook for 2 to 3 minutes per side until shrimp turn pink and opaque with light char marks. Avoid overcooking to maintain tenderness.
06 - Remove from the grill and serve immediately. Garnish with additional fresh parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • The marinade comes together in one bowl with pantry staples you probably already have.
  • From fridge to plate in under 40 minutes, including marinating time.
  • They feel fancy enough for a dinner party but simple enough for a random Tuesday.
02 -
  • Overcooking shrimp by even one minute turns them rubbery, so set a timer and trust it.
  • Twenty minutes of marinating is plenty because the acid in lemon juice starts breaking down the protein fast.
  • Patting shrimp dry before marinating makes a noticeable difference in how well the flavor adheres.
03 -
  • Buy shrimp that smell like the ocean, not like ammonia, because that freshness is something no marinade can fix.
  • Let the grill grates get screaming hot before adding the shrimp, which gives you those beautiful char marks and prevents sticking.

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