Grilled Shrimp

Grilled Shrimp

Smoky char and a quick marinade turn jumbo shrimp into a fast, juicy weeknight dinner.

Total 45 min Makes 4 servings Calories 215/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal

Allergens

Shellfish

Jumbo shrimp are marinated briefly in olive oil, garlic, and lemon, then skewered and grilled over high heat until lightly charred and just opaque. The quick cook time keeps the shrimp tender and prevents the rubbery texture that comes from overcooking. Serve as a main with rice or salad, or toss into tacos and pasta.

Ingredients

  • 1 1/2 pounds jumbo shrimp, peeled and deveined, tails on
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons fresh parsley, chopped, for garnish
  • 1 lemon, cut into wedges, for serving

Method

  1. In a medium bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, smoked paprika, salt, pepper, and red pepper flakes.

  2. Add the shrimp to the bowl and toss to coat evenly in the marinade. Cover and refrigerate for 15 to 20 minutes.

  3. Preheat a grill or grill pan to medium-high heat, about 450°F, and lightly oil the grates.

  4. Thread the marinated shrimp onto skewers, piercing through both the head and tail ends to keep them from spinning.

  5. Place the skewers on the hot grill and cook for 2 to 3 minutes per side, until the shrimp are opaque, lightly charred, and curled into a C shape.

  6. Transfer the skewers to a platter, sprinkle with chopped parsley, and serve immediately with lemon wedges.

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    Grilled Shrimp

    Jumbo shrimp are marinated briefly in olive oil, garlic, and lemon, then skewered and grilled over high heat until lightly charred and just opaque. The quick cook time keeps the shrimp tender and prevents the rubbery texture that comes from overcooking. Serve as a main with rice or salad, or toss into tacos and pasta.

    45 min 4 servings 215 cal

    Ingredients

    • 1 1/2 pounds jumbo shrimp, peeled and deveined, tails on
    • 3 tablespoons olive oil
    • 3 cloves garlic, minced
    • 1 tablespoon lemon juice
    • 1 teaspoon lemon zest
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1/4 teaspoon red pepper flakes
    • 2 tablespoons fresh parsley, chopped, for garnish
    • 1 lemon, cut into wedges, for serving

    Method

    1. 1

      In a medium bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, smoked paprika, salt, pepper, and red pepper flakes.

    2. 2

      Add the shrimp to the bowl and toss to coat evenly in the marinade. Cover and refrigerate for 15 to 20 minutes.

    3. 3

      Preheat a grill or grill pan to medium-high heat, about 450°F, and lightly oil the grates.

    4. 4

      Thread the marinated shrimp onto skewers, piercing through both the head and tail ends to keep them from spinning.

    5. 5

      Place the skewers on the hot grill and cook for 2 to 3 minutes per side, until the shrimp are opaque, lightly charred, and curled into a C shape.

    6. 6

      Transfer the skewers to a platter, sprinkle with chopped parsley, and serve immediately with lemon wedges.