Description
This easy grilled shrimp recipe is perfect for a quick, flavor-packed weeknight dinner. Marinated in a vibrant mix of garlic, lemon, and fresh herbs, the shrimp are perfectly charred on the grill, delivering a juicy and aromatic seafood dish that’s both healthy and delicious.
Ingredients
Scale
Shrimp and Marinade
- 1 pound large shrimp, peeled and deveined (Fresh or properly thawed for best flavor)
- 3 tablespoons extra virgin olive oil (For marinating the shrimp)
- 3 cloves garlic, minced (Adds robust flavor)
- 1 juice lemon (Brings refreshing acidity)
- 1/4 cup fresh parsley, chopped (For fresh herbal notes)
- 1/4 cup fresh cilantro, chopped (For fresh herbal notes)
- 1 teaspoon salt (Season to taste)
- 1/2 teaspoon black pepper (Season to taste)
- 1/2 teaspoon red chili flakes (optional) (For a bit of heat)
Instructions
- Prepare the marinade: In a medium bowl, combine the olive oil, minced garlic, lemon juice, chopped parsley and cilantro, salt, black pepper, and optional red chili flakes. Whisk the ingredients together until well combined, creating a flavorful marinade for the shrimp.
- Marinate the shrimp: Add the peeled and deveined shrimp to the marinade and gently toss to thoroughly coat each shrimp. Cover the bowl and refrigerate for 15 to 30 minutes to allow the flavors to penetrate.
- Preheat the grill: Set your grill to medium-high heat, ensuring it is properly heated before cooking to achieve those perfect grill marks and quick cooking time.
- Grill the shrimp: Thread the marinated shrimp onto skewers to make grilling easier and more even. Place the skewers on the preheated grill, cooking for 2 to 3 minutes on each side until the shrimp turn opaque and develop a nice char.
- Rest and serve: Remove the shrimp skewers from the grill and let them rest for a couple of minutes. This helps the juices redistribute before serving, ensuring tender and juicy shrimp every bite.
Notes
- For best results, use fresh or properly thawed shrimp to maintain texture and flavor.
- If you don’t have fresh herbs, dried parsley and cilantro can be used but reduce the quantity to about 1 tablespoon combined.
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Adjust red chili flakes according to your preferred spice level or omit for a milder dish.
- Serve with a side of grilled vegetables, rice, or a fresh salad for a complete meal.
