Grilled Shrimp
Plump, juicy shrimp kissed by the grill with a hint of smokiness. These quick-cooking beauties are marinated in garlic, lemon, and herbs, then charred to perfection in minutes. Perfect for summer barbecues or a speedy weeknight dinner.
For 4 servings
- prep
Soak the wooden skewers.
If using wooden skewers, submerge them in water for at least 15 minutes. This prevents them from burning on the grill.
- mix · ~2 min
Make the marinade.
1.In a large bowl, whisk together olive oil, minced garlic, lemon juice, smoked paprika, black pepper, salt, and red chili flakes.2.Stir until well combined and emulsified. - prep · ~15 min
Marinate the shrimp.
1.Add the peeled and deveined shrimp to the bowl with the marinade.2.Toss gently until every shrimp is evenly coated.3.Let them sit for 10-15 minutes at room temperature. Do not over-marinate or the lemon juice will start to cook the shrimp.TIPMarinate for no more than 20 minutes. The acid in the lemon juice will begin to break down the delicate shrimp, making them mushy. - prep · ~5 min
Thread the shrimp onto skewers.
Thread 4-5 shrimp onto each skewer, piercing each shrimp near the tail and head so they form a 'C' shape. Leave a small gap between shrimp to ensure even cooking.
TIPDouble-skewer for easier flipping. Use two parallel skewers per batch — this stops the shrimp from spinning when you turn them. - grill · ~5 min
Grill the shrimp skewers.
1.Preheat the grill to medium-high heat (375-400°F) and oil the grates well.2.Place skewers on the hot grill and cook for 2-3 minutes on the first side until grill marks appear and shrimp release easily.3.Flip using tongs and cook for another 1-2 minutes on the second side until the shrimp are opaque, pink, and curled into a loose 'C' shape.TIPShrimp cook fast and turn from perfectly done to rubbery in seconds. The moment they lose their translucency and turn opaque pink, pull them off. - serve
Garnish and serve immediately.
Transfer grilled skewers to a serving platter. Sprinkle with fresh chopped parsley and serve with lemon slices on the side. Squeeze fresh lemon juice over the top just before eating.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp dry before marinating to help the marinade cling better.
- 2Use two parallel skewers per batch to prevent shrimp from spinning when flipping.
- 3Oil the grill grates well before cooking to prevent sticking.
- 4Cook shrimp only until opaque and pink; they turn rubbery in seconds if overdone.
- 5Do not marinate longer than 20 minutes; lemon acid will break down shrimp texture.
- 6Serve immediately off the grill for the best juicy, smoky flavor.
Adapt it for your goals.
Spicy
Add 1/2 teaspoon of cayenne pepper or a finely chopped fresh jalapeño to the marinade for an extra kick of heat.
herb swapHerb swap
Replace parsley with fresh cilantro or basil, and add 1 teaspoon of dried oregano to the marinade for a Mediterranean twist.
citrusCitrus
Swap lemon juice for fresh lime juice and add lime zest to the marinade for a brighter, tangier flavor.
garlic butter basteGarlic butter baste
After grilling, brush the shrimp with melted garlic butter for a richer, indulgent finish.
Why this is on our healthy list.
Lean Protein Source
Shrimp are low in fat and calories while providing a high-quality complete protein that supports muscle maintenance and repair.
Rich in Selenium
Shrimp are an excellent natural source of selenium, a mineral that plays a key role in antioxidant defense and thyroid function.
Low in Carbs
This dish is naturally low in carbohydrates, making it suitable for low-carb and keto-friendly eating patterns.
Heart-Healthy Fats
Olive oil contributes monounsaturated fats, which are associated with reduced inflammation and better heart health.
Frequently asked questions
Yes, just thaw them completely in the refrigerator or under cold running water, then pat dry before marinating to avoid watery shrimp.
