Lemony Grilled Shrimp Recipe

Delicious grilled shrimp with a hint of lemon!

Snagged some of the large Wild Argentine Shrimp from Zaycon recently and it has been fun trying out a bunch of different shrimp recipes! We love shrimp! From what I’ve tried so far though, this is definitely one of my favorite shrimp recipes. Grilled to perfection and just a hint of fresh lemon flavor.

I made a different grilled shrimp recipe with a marinade and a fancy sauce and it was good, but we all ended up liking the shrimp by itself the best. This simple recipe lets the grilled shrimp itself shine and it is easier to make! I will definitely be making it again.

My favorite measuring spoons!

The marinade really is simple and easy – just lemon juice and zest, parsley, olive oil, minced garlic, salt, and red pepper flakes. The red pepper flakes don’t make it overly spicy, but they do add some nice dimension to the flavor.

Butterflying the shrimp with a paring knife allows more of the seasoning and marinade to get in there. Honestly, these shrimp are still excellent without any butterflying. Don’t let the shrimp marinate for longer than 15 minutes or they will become rubbery.

It works well to skewer the shrimp through the head and tail ends. (I love these metal skewers!) The Zaycon Wild Argentine Shrimp are a pretty good size – they are 21-30 raw shrimp per pound. If you want to use a smaller or larger shrimp though, just adjust the cooking time accordingly.

This recipe is slightly adapted from America’s Test Kitchen Healthy Family Cookbook.

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Lemony Grilled Shrimp Recipe

This is definitely one of my favorite shrimp recipes. Grilled to perfection and just a hint of fresh lemon flavor.

5 / 5 ( 3 Reviews )

Print Rate

Prep Time: 10 minutes minutes

Cook Time: 6 minutes minutes

Total Time: 16 minutes minutes

Serves: 4

Adjust Servings: 4

US CustomaryMetric

Ingredients

• 1 ½ pounds extra-large shrimp 21-25 per lb, peeled and deveined

Marinade

• 1 teaspoon lemon zest
• ¼ cup fresh lemon juice about 2 lemons
• ¼ cup minced fresh parsley
• 2 tablespoons olive oil
• 6 garlic cloves minced
• ½ teaspoon salt
• ⅛ teaspoon red pepper flakes

Instructions

• Combine all marinade ingredients in a medium bowl. Measure out 2 tablespoons of it to reserve for serving.
• Use a paring knife to make a shallow cut down the outside curve of the shrimp (butterfly it). Pat the shrimp dry with paper towels. Add shrimp to the medium bowl with marinade and toss to coat. Cover and refrigerate for 15 minutes (do not marinate for any longer).
• Remove shrimp from marinade and thread onto skewers. Preheat the grill to high heat. Cook the shrimp on one side until lightly charred, 3 to 4 minutes. Turn off all burners, cover and cook on the other side until no longer translucent, 1 to 2 minutes. Remove shrimp from the skewers, toss with the reserved marinade, and serve.

Nutrition

Calories: 194kcal | Carbohydrates: 4g | Protein: 24g | Fat: 9g | Sodium: 1258mg | Fiber: 1g | Sugar: 1g