Marinated Grilled Shrimp (Printable)
Zesty olive oil and lemon-marinated shrimp, quickly grilled to tender and served with lemon wedges and parsley.
# 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)
# Steps:
01 - In a medium bowl, whisk together olive oil, lemon juice, garlic, parsley, smoked paprika, salt, black pepper, and red pepper flakes until well combined.
02 - Add the shrimp to the marinade and toss to coat evenly. Cover 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.
04 - Thread the marinated shrimp onto skewers for easier handling. If using wooden skewers, soak them in water for at least 20 minutes beforehand to prevent burning.
05 - Grill the shrimp for 2 to 3 minutes per side until they turn pink and become opaque throughout.
06 - Transfer the shrimp to a serving platter, garnish with lemon wedges and fresh parsley, and serve immediately.
# Expert Tips:
01 -
- The marinade comes together in about three minutes with pantry staples you probably already have.
- Shrimp cooks so fast you can literally have dinner on the table before the rice finishes.
02 -
- Leaving shrimp in the marinade longer than thirty minutes will turn them mushy because the lemon juice essentially starts cooking the flesh.
- Dry shrimp thoroughly before marinating, since excess water dilutes the flavor and prevents good char on the grill.
03 -
- A pinch of cumin added to the marinade gives a subtle earthiness that pairs especially well if you are serving the shrimp in tacos.
- Pat shrimp dry with paper towels before they hit the grill, as moisture is the enemy of a good sear.