Description
This Best Marinated Grilled Shrimp recipe features succulent large shrimp marinated in a zesty blend of olive oil, lemon juice, garlic, and spices, then grilled to perfection for a smoky, charred flavor. It’s a quick, easy, and flavorful dish perfect for any summer barbecue or weeknight dinner.
Ingredients
Scale
Shrimp
- 1 1/2 pounds large shrimp, peeled and deveined
Marinade
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Prepare Marinade: In a bowl, whisk together olive oil, lemon juice, minced garlic, paprika, cumin, crushed red pepper flakes (if using), salt, and black pepper until well combined.
- Marinate Shrimp: Add the peeled and deveined shrimp to the marinade. Toss to coat evenly, then cover and refrigerate for at least 30 minutes, up to 2 hours, to allow flavors to infuse.
- Preheat Grill: Heat your grill to medium-high temperature and oil the grates to prevent sticking.
- Skewer Shrimp: Thread the marinated shrimp onto skewers, ensuring they are secure and spaced slightly apart for even cooking.
- Grill Shrimp: Place the skewers on the grill and cook for 2 to 3 minutes per side, until the shrimp turn pink and opaque with slight char marks.
- Garnish and Serve: Remove shrimp from skewers, garnish with chopped fresh parsley, and serve immediately alongside lemon wedges for squeezing.
Notes
- For best results, use large shrimp to prevent overcooking on the grill.
- If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
- The crushed red pepper flakes are optional; adjust according to your spice preference.
- Serve this grilled shrimp with a fresh salad or over rice for a complete meal.
- Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days.
