Garlic Grilled Shrimp
This Garlic Grilled Shrimp recipe features juicy, tender shrimp marinated in a zesty garlic and lemon mixture, then grilled to perfection for a quick, flavorful, and healthy seafood dish perfect for any occasion.
Servings: 4 servings
Ingredients
- 1 ½ pounds raw jumbo shrimp thawed, peeled, and deveined, leaving tails on
- ¼ cup olive oil
- 2 tablespoons lemon juice freshly squeezed works best
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
- 3 cloves garlic minced
Instructions
Prepare the Shrimp
- Start by making sure your shrimp are properly thawed if frozen. Peel and devein them, leaving the tails on for easy handling and an attractive presentation. Rinse them under cold water and pat dry with paper towels.
Make the Marinade
- In a medium bowl, whisk together the olive oil, lemon juice, salt, black pepper, minced garlic, and chopped parsley. This simple marinade infuses the shrimp with bright and savory flavors.
Marinate the Shrimp
- Add the shrimp to the marinade and toss until all are evenly coated. Cover the bowl with plastic wrap or transfer everything to a resealable plastic bag. Refrigerate and let the shrimp marinate for 15 to 30 minutes. Avoid marinating longer than 30 minutes, as the acid in the lemon juice can start to "cook" the shrimp and change their texture.
Preheat the Grill
- Preheat your grill to medium-high heat, about 375-400°F (190-204°C). If you’re using a grill pan indoors, heat it over medium-high heat and lightly oil the surface to prevent sticking.
Skewer the Shrimp
- Thread the shrimp onto skewers, piercing once near the tail and once near the head to keep them secure. If using wooden skewers, soak them in water for at least 20 minutes beforehand to prevent burning.
Grill the Shrimp
- Place the shrimp skewers on the grill and cook for 2-3 minutes per side, or until the shrimp turn pink and opaque with nice grill marks. Be careful not to overcook, as shrimp become rubbery when cooked too long.
Serve and Enjoy
- Remove the shrimp from the grill and transfer to a serving platter. Garnish with extra chopped parsley and a squeeze of fresh lemon if desired. Serve immediately for the best flavor and texture.
Equipment
- Grill
- Medium Bowl
- Skewers
- Grill Pan
Notes
Use jumbo shrimp for the best texture and presentation, but medium or large shrimp will also work well. Don’t skip the parsley as it adds a fresh, herbal note. If you don’t have a grill, you can cook the shrimp on a grill pan or broil them in the oven. Always preheat your grill or pan to ensure even cooking and a nice sear. Watch the shrimp closely while grilling to avoid rubbery texture. For easy cleanup, line your grill grates or pan with aluminum foil and poke small holes for smoke to escape. Pair with light sides like quinoa salad, grilled vegetables, or fresh green salad. Variations include adding red pepper flakes for spice, swapping herbs, tossing in garlic butter after grilling, or using lime juice instead of lemon juice.