Marinated Grilled Shrimp (Print Version)

Juicy lemon-garlic marinated shrimp, quickly grilled for a bright, low-carb seafood main.

# What You Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined, tails on or off

→ Marinade

02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 tablespoon fresh parsley, finely chopped
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon crushed red pepper flakes (optional)

→ For Serving

10 - Lemon wedges
11 - Fresh parsley (optional)

# Directions:

01 - In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, chopped parsley, smoked paprika, salt, black pepper, and red pepper flakes until well combined.
02 - Add the peeled and deveined shrimp to the marinade, tossing to coat evenly. Cover the bowl and refrigerate for 15 to 30 minutes. Do not exceed 30 minutes, as the acid will begin to break down the texture and cause mushiness.
03 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F. If using wooden skewers, soak them in water for at least 20 minutes beforehand to prevent burning.
04 - Remove the shrimp from the marinade, allowing excess to drip off. Thread the shrimp onto skewers, spacing them evenly for uniform cooking.
05 - Place the skewers on the hot grill and cook for 2 to 3 minutes per side, turning once, until the shrimp are pink, opaque, and slightly charred at the edges.
06 - Transfer the grilled shrimp to a serving platter. Garnish with fresh lemon wedges and additional chopped parsley. Serve immediately while hot.

# Expert Tips:

01 -
  • The marinade comes together in about two minutes with pantry staples you probably already have.
  • Shrimp cook so fast you can have dinner on the table before the rice is even done.
  • They are naturally gluten free and dairy free, which makes feeding a crowd surprisingly stress free.
02 -
  • Leaving shrimp in an acidic marinade for more than thirty minutes will turn them mushy and unpleasant.
  • Overcooked shrimp curl into tight little Cs and bounce like rubber, so pull them off the grill the second they are opaque.
03 -
  • Pat the shrimp completely dry before marinating so the oil and seasonings cling to the surface instead of sliding off.
  • Let the grill grates get fully hot before adding the shrimp because a proper sear prevents sticking better than any amount of oil.

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