Garlic Grilled Shrimp
If you’re looking for a quick, flavorful, and crowd-pleasing seafood…
Servings: 4 servings
Ingredients
Ingredients
- ?1 1/2 poundsraw jumbo shrimpthawed peeled and deveined leaving tails on
- ?1/4 cupolive oil
- ?2 tablespoonslemon juice
- ?1/2 teaspoonsalt
- ?1/4 teaspoonground black pepper
- ?2 tablespoonschopped fresh parsley
- ?3 clovesgarlicminced
Instructions
Instructions
- Place 1 ½ pounds raw jumbo shrimp (thawed, peeled and deveined leaving tails on) in a medium bowl. Add ¼ cup olive oil, 2 tablespoons lemon juice, ½ teaspoon salt, ¼ teaspoon ground black pepper, 2 tablespoons chopped fresh parsley, and 3 cloves garlic (minced). Stir until the shrimp are evenly coated.
- Cover the bowl and refrigerate to marinate for 15–20 minutes.
- Remove the shrimp from the marinade and discard any remaining marinade.
- Thread the shrimp onto skewers, fitting about 3–6 shrimp per skewer depending on skewer size.
- Preheat the grill to medium-high heat. Clean and oil the grates to prevent sticking.
- Place the shrimp skewers on the grill and cook 2–3 minutes per side, turning once, until the shrimp are opaque and white/pink and firm to the touch.
- Remove the shrimp from the grill and serve warm.
Equipment
- Bowl
- Skewers
- Grill
Notes
Usesturdy skewers.I like to use stainless steel kabob skewers. They are reusable and easy to wash, and they don’t require any prep before using. You can usebamboo skewersif you like, butmake sure to soak them in water for at least 30 minutes before usingIf you don’t soak them they will light on fire and burn.
Don’t marinate too long.The acid from the lemon juice in this shrimp marinade will start to cook the shrimp if you leave it in there for too long. Plan ahead so that the shrimp only sits in the marinade for 15 to 20 minutes.
Don’t overcook the shrimp.Shrimp really only need a few minutes on a hot grill to cook, and they will continue to cook for a minute after you remove them from the grill as well. Pull them off just as soon as the color of the shrimp changes from translucent to opaque for best results.
Grill the lemon.Juice half of a lemon and add the juice to the marinade, and save the other half to add on to the grill. Warming the lemon will release more juice that you can then squeeze over the shrimp once they’re cooked.
Feel free to add some crushed red pepper to the marinade to kick up the flavor a bit. Or try other herbs like basil or cilantro in place of the parsley.
Don’t marinate too long.The acid from the lemon juice in this shrimp marinade will start to cook the shrimp if you leave it in there for too long. Plan ahead so that the shrimp only sits in the marinade for 15 to 20 minutes.
Don’t overcook the shrimp.Shrimp really only need a few minutes on a hot grill to cook, and they will continue to cook for a minute after you remove them from the grill as well. Pull them off just as soon as the color of the shrimp changes from translucent to opaque for best results.
Grill the lemon.Juice half of a lemon and add the juice to the marinade, and save the other half to add on to the grill. Warming the lemon will release more juice that you can then squeeze over the shrimp once they’re cooked.
Feel free to add some crushed red pepper to the marinade to kick up the flavor a bit. Or try other herbs like basil or cilantro in place of the parsley.