Grilled Shrimp Garlic Lemon (Printable)

Smoky shrimp grilled and finished with zesty garlic-lemon butter for a flavorful dish.

# Ingredient List:

→ Shrimp

01 - 1.5 lbs large shrimp, peeled and deveined (tails optional)

→ Marinade

02 - 3 tbsp olive oil
03 - 3 cloves garlic, minced
04 - 1 tsp smoked paprika
05 - 0.5 tsp ground black pepper
06 - 0.5 tsp kosher salt
07 - Zest of 1 lemon
08 - Juice of 0.5 lemon

→ Garnish

09 - 2 tbsp fresh parsley, chopped
10 - Lemon wedges, for serving

# Steps:

01 - In a large bowl, whisk together olive oil, garlic, smoked paprika, black pepper, salt, lemon zest, and lemon juice until fully combined.
02 - Add shrimp to the marinade and toss until evenly coated. Let rest at room temperature for 10 to 15 minutes to absorb flavors.
03 - Preheat a grill or grill pan over medium-high heat and lightly oil the grates to prevent sticking.
04 - Thread the shrimp onto skewers. If using wooden skewers, soak them in water for 20 minutes beforehand to prevent burning.
05 - Grill shrimp for 2 to 3 minutes per side until opaque, pink, and slightly charred.
06 - Remove from grill, sprinkle with chopped parsley, and accompany with lemon wedges.

# Expert Advice:

01 -
  • Shrimp cook in minutes, so you actually get to enjoy your evening instead of standing over a hot stove.
  • The garlic-lemon butter creates this perfect balance of smoky and bright that tastes way more impressive than the effort requires.
  • It's naturally gluten-free and works for pescatarian diets, which means everyone at the table gets to eat the same delicious thing.
02 -
  • Don't over-marinate or your shrimp will get mushy—15 minutes is your sweet spot, not an hour.
  • Shrimp go from perfectly cooked to rubbery in about 30 seconds, so timing is everything; they're done the moment they turn pink and opaque all the way through.
03 -
  • Pat your shrimp dry before marinating—any excess moisture will steam them instead of searing them, and you want that char.
  • Don't peek constantly; let them sit undisturbed for a couple minutes so they develop that beautiful crust before you flip them.

Go Back