Marinated Grilled Shrimp (Printable)
Lemon-garlic marinated shrimp grilled until charred and tender — ready in 21 minutes for a light, gluten-free main.
# What You’ll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined, tails on or off
→ Marinade
02 - 3 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 tbsp fresh parsley, finely chopped
06 - 1 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 1/4 tsp crushed red pepper flakes (optional)
→ For Serving
10 - Lemon wedges
11 - Fresh parsley (optional)
# Directions:
01 - In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, chopped parsley, smoked paprika, salt, black pepper, and red pepper flakes until well combined.
02 - Add the peeled and deveined shrimp to the marinade and toss to coat evenly. Cover the bowl and refrigerate for 15 to 30 minutes. Avoid marinating longer to prevent a mushy texture.
03 - Preheat a grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for at least 20 minutes beforehand to prevent burning.
04 - Thread the marinated shrimp onto skewers for easier handling on the grill.
05 - Place the skewers on the hot grill and cook for 2 to 3 minutes per side, turning once, until the shrimp are pink and opaque throughout.
06 - Transfer the grilled shrimp to a serving platter, garnish with lemon wedges and additional fresh parsley, and serve immediately.
# Expert Suggestions:
01 -
- The smoked paprika and lemon combination makes these shrimp taste like they came off a coastal roadside stand.
- Six minutes on the grill means you can have dinner on the table faster than ordering takeout.
02 -
- Do not marinate longer than 30 minutes because the acid in lemon juice will start breaking down the shrimp and turn them mushy.
- A pinch of cumin or a dash of hot sauce stirred into the marinade will take the flavor in a completely different and wonderful direction.
03 -
- Pat the shrimp completely dry with paper towels before marinating so the flavors adhere instead of sliding off on a film of moisture.
- Let your grill get fully preheated for at least ten minutes because the instant sear is what gives you that caramelized exterior while keeping the inside tender.