Best Marinated Grilled Shrimp (Print-Friendly Format)
Shrimp marinated in citrus, garlic, and herbs, then grilled for a smoky, zesty bite. Ideal for warm-weather dining.
# Required Ingredients:
→ Main Ingredients
01 -
900 g large shrimp, peeled and deveined
→ Marinade
02 -
60 ml extra-virgin olive oil
03 -
60 ml freshly squeezed lemon juice
04 -
3 garlic cloves, minced
05 -
2 tablespoons fresh parsley, finely chopped
06 -
1 teaspoon paprika
07 -
0.5 teaspoon red pepper flakes
08 -
Sea salt, to taste
09 -
Freshly ground black pepper, to taste
→ For Garnish
10 -
Additional fresh parsley, chopped
# How to Make It:
01 -
In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, chopped parsley, paprika, red pepper flakes, salt, and black pepper until emulsified.
02 -
Add shrimp to the marinade, tossing to ensure each piece is evenly coated. Cover and refrigerate for 30 minutes to 1 hour. Do not exceed 1 hour to avoid altering the shrimp’s texture.
03 -
Preheat the grill to medium-high heat (approximately 200–230°C). Clean and oil the grill grates thoroughly to prevent sticking.
04 -
Thread marinated shrimp onto metal or pre-soaked wooden skewers, arranging them flat to promote even grilling. Discard excess marinade.
05 -
Grill shrimp for 2–3 minutes per side, turning once, until opaque and lightly charred. The internal temperature should reach at least 63°C.
06 -
Remove the shrimp from the skewers and transfer to a serving platter. Garnish with additional chopped parsley and serve hot.
# Additional Information:
01 -
For optimal texture, select large shrimp (16–20 count per 450 g) and avoid marinating longer than 1 hour.
02 -
Pre-soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.
03 -
Shrimp are done cooking when they are firm, pink, and slightly curled; overcooking causes a rubbery texture.
04 -
Leftover cooked shrimp can be refrigerated for up to 2 days or marinated shrimp can be frozen up to 1 month before grilling.