Lemon Garlic Grilled Shrimp

The simplest recipe for really flavorful and juicy grilled shrimp. The lemon, garlic and fresh herbs are the perfect marinate to season the shrimp with just a few ingredients to give the biggest taste impact. 

Summertime means that the beaches, parks and backyards will be full of folks lounging in the sun and firing up the grill. My favorites are shishkebabs, burgers or grilled chicken.

There are times when I am in a seafood mood and especially want to indulge in something that feels tropical. I don’t know why, but there is nothing that feels more tropical to me than grilled shrimp. On hot, summer days,  it’s nice to have the option of cooking up something so glamorous and tasty that only takes a few minutes of prep and just a few minutes to cook. That’s hard to beat.

If you cook them properly, the shrimp are juicy and plump and full of great flavor. Lemon, garlic and parsley are classic combinations, but they bring such depth and freshness to anything that they’re added to.

What is the Best Shrimp To Use For Grilling?

The best shrimp to use is raw, most of the time it looks gray. The already cooked shrimp will be too dry, since it’s already cooked, so grilling it will make it really tough. Shrimp cooks really fast to begin with, so it’s best to use raw shrimp.

Frozen shrimp is actually the best option, unless you’re buying fresh raw shrimp at a market where they sell it right after catching it. Frozen shrimp is usually frozen immediately when it’s caught, so it is really fresh. Plus, it’s really convenient to have frozen shrimp on hand for a really easy and quick dinner. Frozen shrimp thaws really quickly.

The bigger the shrimp, the more juicy it will be, so look for large or jumbo shrimp. It is less likely to overcook and you can get a sear on the larger shrimp without making it rubbery.

Preparing the Shrimp

Peel the shrimp and devein it, if necessary. Many times, shrimp is already sold deveined, but if it’s not, all you have to do is make a shallow cut along the middle of the back of the shrimp to expose the black “vein”, and lift it out. A paring knife of kitchen scissors work well for this.

Marinating and Skewering the Shrimp

Combine all the ingredients in a bowl, mixing to combine. You can grill the shrimp right away, or do this in advance, which will flavor the shrimp even more.


Thread the shrimp on the skewers and brush them with some more oil on both sides. Brushing the shrimp with oil will help to give them a sear as soon as you place them on the grill, so that you can get those grill marks faster and not overcook the shrimp. If you are marinating the shrimp in advance, wait to brush them with oil right before putting them on the grill.

If you’re using bamboo skewers, soak them for about 10 minutes in water first, that way they won’t burn when you’re grilling. My favorite metal skewers are the 12 inch ones from Norpro.* They aren’t too thick and bulky, but are very sturdy and not flimsy at all. I wanted to have skewers that would be strong enough to hold things like meat without bending but also thin enough to hold delicate things like seafood and vegetables without mangling them. That’s pretty important when you’re grilling small and delicate shrimp.


Grilling the Shrimp

Preheat the grill for about 15 minutes on high heat. Before putting the food on the grill, dip a wad of paper towels in oil, and go over the grill grates with the oil 3-5 times. This will clean the grill grates even more and coat the grates with several layers of oil, which will make them somewhat nonstick, helping to prevent food from sticking to the grates too much.

Place the shrimp on the preheated grill and grill until you have nicely charred grill marks, 4-5 minutes, flip them onto the other side and only grill for another 1-2 minutes. Be very careful not to overcook the shrimp. They will still continue to cook after you take them off the heat.

Serve immediately and squeeze more fresh lemon juice on the shrimp.


What to Serve With Grilled Shrimp

My perfect pairing for grilled shrimp is Rice Pilaf with onions, garlic, white wine and fresh parsley and Tomato and Roasted Corn Salad. Couscous is another great option with Grilled Shrimp as well as the Cauliflower Tomato Salad

Lemon Garlic Grilled Shrimp

The simplest recipe for really flavorful and juicy grilled shrimp. The lemon, garlic and fresh herbs are the perfect marinate to season the shrimp with just a few ingredients to give the biggest taste impact.
Prep Time15 mins
Cook Time7 mins
Total Time22 mins
Course: Appetizer, Main Course
Servings: 4
Author: Olga's Flavor Factory

Ingredients

  • 1 1/2 lbs large or jumbo shrimp peeled and deveined
  • 3 garlic cloves minced
  • 2 Tablespoons lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground black pepper
  • 1-2 Tablespoons fresh parsley minced
  • 1 1/2 Tablespoons of oil plus more for brushing on shrimp right before grilling

Instructions

  • Peel the shrimp and devein it, if necessary. Many times, shrimp is already sold deveined, but if it's not, all you have to do is make a shallow cut along the middle of the back of the shrimp to expose the black "vein", and lift it out. A paring knife of kitchen scissors work well for this.
  • Combine all the ingredients in a bowl, mixing to combine. You can grill the shrimp right away, or do this in advance, which will flavor the shrimp even more.
  • Thread the shrimp on the skewers and brush them with some more oil on both sides. You should have 6-8 kebabs. Brushing the shrimp with oil will help to give them a sear as soon as you place them on the grill, so that you can get those grill marks faster and not overcook the shrimp. If you are marinating the shrimp in advance, wait to brush them with oil right before putting them on the grill. If you're using bamboo skewers, soak them for about 10 minutes in water first, that way they won't burn when you're grilling.
  • Preheat the grill for about 15 minutes on high heat. Before putting the food on the grill, dip a wad of paper towels in oil, and go over the grill grates with the oil 3-5 times. This will clean the grill grates even more and coat the grates with several layers of oil, which will make them somewhat nonstick, helping to prevent food from sticking to the grates too much.
  • Place the shrimp on the preheated grill and grill until you have nicely charred grill marks, 4-5 minutes, flip them onto the other side and only grill for another 1-2 minutes. Be very careful not to overcook the shrimp. They will still continue to cook after you take them off the heat.
  • Serve immediately and squeeze more fresh lemon juice on the shrimp.

 

This is an updated version of the Lemon Garlic Grilled Shrimp recipe that was published originally on July 4, 2012. The recipe is the same with updated pictures. 

*affiliate link – This simply means sometimes I recommend a product or service and if you choose to purchase that product or service from my recommendation, I will get a small referral commission. Of course, this is at no extra cost to you. I really appreciate your support. Thank you!

7 Comments

  • anna

    Happy 4th Olichka Thanks 4 this recipe my hubby loves shrimp! Where would be the best place to buy shripm? i usually buy frozen cooked and they dont taste as same as restraunts!

    • olgak7

      I always buy shrimp frozen and UNcooked. If you buy shrimp that is already cooked they will be rubbery and tasteless when you cook them, since they are already cooked. I have found that its so easy to overcook shrimp, just because they cook so quickly. They literally take only a few minutes to cook through. They’ll be juicy and moist if cooked quickly.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.