Grilled Shrimp
{"Marinate shrimp only 15–20 minutes; longer in acidic lemon juice can make shrimp mushy.","If using wooden skewers, soak for about 10 minutes to prevent burning; this can be done while the shrimp marinates.","Grill over medium-high heat and cook just until pink and opaque (about 2–3 minutes per side) to avoid toughness.","Flavor ideas from the source: Cajun-style seasoning, honey-garlic (add a little honey), teriyaki (soy sauce, ginger, sesame oil), chimichurri, or spicy lime (use lime juice and chili).","Serving ideas: great for salads, tacos, pasta, or as a main with rice and grilled vegetables.","Storage: Refrigerate leftovers in an airtight container up to 3 days; freeze up to 2 months.","Reheat gently in a skillet over medium heat with a little oil or butter; avoid microwaving to prevent rubbery texture."}
Time: Prep: 15 mins, Cook: 6 mins, Total: 39 mins
Servings: 4
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red pepper flakes (optional)
- 1 teaspoon Italian seasoning
- Wooden or metal skewers
- Fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- In a large bowl, whisk together olive oil, lemon juice, garlic, paprika, salt, pepper, red pepper flakes, and Italian seasoning.
- Add the shrimp to the marinade and toss to coat. Let it marinate for 15–20 minutes.
- Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for 10 minutes to prevent burning.
- Thread the shrimp onto the skewers, ensuring they are evenly spaced.
- Grill the shrimp for 2–3 minutes per side until they turn pink and opaque.
- Remove from the grill and garnish with fresh parsley.
- Serve with lemon wedges and enjoy!