Marinated Grilled Shrimp (Printer-friendly)
Zesty lemon-garlic shrimp marinated then grilled for a tender, smoky finish. Ready in about 25 minutes.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined, tails on or off
→ Marinade
02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 tablespoon fresh parsley, finely chopped
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon crushed red pepper flakes, optional
→ For Serving
10 - Lemon wedges
11 - Fresh parsley, optional
# Directions:
01 - In a medium mixing bowl, whisk together olive oil, lemon juice, garlic, parsley, smoked paprika, salt, black pepper, and red pepper flakes until fully combined.
02 - Add shrimp to the bowl and toss thoroughly to coat with marinade. Cover and refrigerate for 15 to 30 minutes; avoid marinating for longer to prevent a mushy texture.
03 - Preheat grill or grill pan to medium-high heat.
04 - Thread marinated shrimp onto skewers for grilling. If using wooden skewers, soak them in water for at least 20 minutes before use.
05 - Place skewered shrimp on the hot grill and cook for 2 to 3 minutes per side or until shrimp are pink and opaque.
06 - Transfer grilled shrimp to a serving platter. Garnish with lemon wedges and additional parsley, if desired, and serve immediately.
# Expert Advice:
01 -
- The marinade takes minutes but delivers layers of zesty, garlicky flavor that taste restaurant-quality with zero fuss.
- Quick to grill and stunning to serve, this shrimp is my secret for making any meal feel special on a whim.
02 -
- If you leave shrimp in the marinade too long, they’ll turn mushy — set a timer if you’re prone to distraction.
- Fresh lemon is essential: bottled juice can make the shrimp taste oddly metallic, so don’t shortcut here.
03 -
- I set out a small bowl of marinade (separate from the raw shrimp batch) for drizzling at the end — it makes the flavors pop.
- A tiny dusting of smoked paprika right before serving adds color and a smoky aroma that feels chef-worthy.