Marinated Grilled Shrimp (Printable)
Large shrimp in a garlic-lemon herb marinade, char-grilled to a smoky, bright finish for light summer meals.
# What You Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined, tails on or off
→ Marinade
02 - 3 tablespoons olive oil
03 - 3 tablespoons fresh lemon juice
04 - 3 garlic cloves, minced
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon crushed red pepper flakes (optional)
10 - 2 tablespoons chopped fresh parsley
# How-To:
01 - In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, dried oregano, salt, black pepper, red pepper flakes, and chopped parsley until well combined.
02 - Pat the shrimp dry with paper towels. Add them to the marinade and toss thoroughly to coat evenly. Cover the bowl and refrigerate for 20 minutes to allow the flavors to penetrate.
03 - Preheat an outdoor grill or grill pan to medium-high heat. Lightly oil the grates to prevent the shrimp from sticking.
04 - Remove the shrimp from the marinade and thread them onto skewers. If using wooden skewers, soak them in water for at least 20 minutes beforehand to prevent burning.
05 - Place the skewers on the hot grill and cook for 2 to 3 minutes per side, turning once, until the shrimp are pink, opaque, and lightly charred. Avoid overcooking to keep them tender.
06 - Remove the shrimp from the grill and serve immediately. Garnish with additional fresh parsley and lemon wedges if desired.
# Expert Tips:
01 -
- The marinade doubles as a finishing sauce if you reserve a spoonful before adding raw shrimp, a trick a fishmonger once whispered to me across his counter.
- These cook in under six minutes, which means you can pull them off while your guests are still opening their second beer.
02 -
- Overcooked shrimp turn rubbery and sad within seconds, so set a timer and resist the urge to leave them on just a little longer.
- Marinating longer than 30 minutes in lemon juice begins to chemically cook the shrimp, giving them a mushy ceviche like texture you probably did not intend.
03 -
- Buy shrimp with the shell on and peel them yourself because the shell protects the meat and you can freeze them for a quick seafood stock later.
- Reserve a tablespoon of marinade before adding raw shrimp and drizzle it over the finished platter for a bright, glossy finish.