Description
Perfectly grilled shrimp with a flavorful garlic, lemon, and herb marinade. These juicy, tender shrimp have a beautiful char and take just 15 minutes from start to finish. Serve as a main course, appetizer, or add to salads, pasta, and tacos. This easy grilled shrimp recipe is naturally healthy, incredibly versatile, and absolutely delicious.
Ingredients
Scale
For the Shrimp:
- 1.5 pounds large shrimp (16–20 count), peeled and deveined, tails on or off
- 3 tablespoons extra virgin olive oil
- 4–5 cloves garlic, minced
- 2 tablespoons fresh lemon juice (about 1 large lemon)
- 1 tablespoon lemon zest
- 1 teaspoon sweet paprika (or smoked paprika)
- 1 teaspoon dried Italian seasoning (or oregano)
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Lemon wedges for serving
Instructions
- Prepare the shrimp: If using frozen shrimp, thaw completely in the refrigerator overnight or under cold running water. Peel and devein the shrimp if needed, leaving tails on for presentation if desired. Pat shrimp completely dry with paper towels—this is crucial for getting good caramelization on the grill. Place dried shrimp in a large mixing bowl.
- Make the marinade: In the same bowl with the shrimp, add the olive oil, minced garlic, lemon juice, lemon zest, paprika, Italian seasoning, salt, black pepper, and red pepper flakes if using. Toss everything together thoroughly, ensuring every shrimp is coated with the marinade. You can marinate for as little as 10 minutes or up to 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor. Don’t marinate longer than 2 hours—the acid in the lemon juice will start to “cook” the shrimp and affect the texture.
- Prepare your grill: Preheat your outdoor grill to medium-high heat (about 400°F). If using a gas grill, preheat for 10-15 minutes with the lid closed. For charcoal grills, wait until the coals are covered with white ash. Clean the grill grates thoroughly with a grill brush and lightly oil them using a paper towel dipped in oil held with tongs—this prevents sticking.
- Skewer the shrimp (optional): Thread the marinated shrimp onto metal or pre-soaked bamboo skewers, piercing through both the tail end and head end so the shrimp forms a “C” shape. Don’t crowd them—leave a little space between each shrimp for even cooking. Alternatively, place shrimp directly on the grill grates perpendicular to the bars, or use a grill basket.
- Grill the shrimp: Place the shrimp or skewers on the preheated grill. Close the lid and grill for 2-3 minutes without moving them—this allows those beautiful grill marks to form. Using tongs, flip the shrimp to the other side and grill for another 2-3 minutes. The shrimp are done when they turn pink and opaque throughout, with slightly charred edges. The flesh should be firm but still tender. Be careful not to overcook—shrimp can go from perfect to rubbery in seconds.
- Check for doneness: Perfectly cooked shrimp will be opaque with a bright pink-coral color and will have formed a loose “C” shape. If they curl into a tight “O” shape, they’re overcooked. The internal temperature should reach 120-145°F.
- Rest and serve: Remove the grilled shrimp from the grill and transfer to a serving platter. Squeeze fresh lemon juice over the top and garnish with chopped fresh parsley. Serve immediately while hot with extra lemon wedges on the side.
Notes
- Shrimp size matters: Larger shrimp are more forgiving and easier to grill without overcooking. If using smaller shrimp, reduce cooking time to 1-2 minutes per side.
- Don’t over-marinate: Shrimp are delicate and the acid in lemon juice will start to “cook” them if marinated too long. Maximum 2 hours.
- Grill temperature: Medium-high heat (400°F) is ideal. Too hot and the outside burns before the inside cooks; too cool and they’ll steam instead of char.
- Watch closely: Shrimp cook incredibly fast. Stay at the grill and don’t multitask—they go from perfect to overcooked in less than a minute.
- Indoor option: Use a grill pan on the stovetop over medium-high heat. The cooking time and method remain the same.
- Make it spicier: Add cayenne pepper, increase red pepper flakes, or brush with hot sauce while grilling.
- Prep Time: 10 minutes
- Cook Time: 05 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: Approximately 6 ounces cooked shrimp (about 8-10 large shrimp)
- Calories: 215
- Sugar: 0g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 285mg