Marinated Grilled Shrimp (Print Version)
Zesty lemon-garlic shrimp marinated and grilled in minutes for a quick, low-carb seafood option.
# What You'll Need:
→ Seafood
01 - 1 pound 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 bowl, whisk together the olive oil, lemon juice, garlic, parsley, smoked paprika, salt, black pepper, and red pepper flakes until well combined.
02 - Add the shrimp to the bowl and toss to coat evenly. Cover and refrigerate for 15 to 30 minutes. Do not exceed 30 minutes 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.
04 - Thread the marinated shrimp onto skewers for easier handling on the grill.
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 two minutes with pantry staples you probably already have.
- Shrimp cooks so fast that the entire meal can be on the table in under half an hour.
- It works beautifully on its own, over a salad, stuffed into tacos, or piled onto rice.
02 -
- Marinating shrimp longer than 30 minutes in an acidic mix turns it rubbery and unpleasant, so set a timer if you need to.
- Overcooking by even one extra minute is the most common mistake, and perfectly done shrimp should feel springy, not firm.
03 -
- Patting the shrimp completely dry before marinating is the difference between a seared crust and a steamed disappointment.
- A tiny pinch of cumin added to the marinade gives a depth that people will notice but never quite identify, and it has become my signature touch.