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Juicy grilled shrimp on skewers cooking on a hot grill with golden char marks and garlic herb marinade

Grilled Shrimp

Juicy large shrimp marinated in olive oil, fresh parsley, lemon zest, and garlic then grilled to smoky perfection in under 35 minutes.
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Prep Time 10 minutes
Cook Time 5 minutes
Marinate Time 20 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 207
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup olive oil extra virgin recommended
  • 1/4 cup fresh parsley chopped
  • 1 tsp lemon zest freshly zested
  • 4 garlic cloves minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp crushed red pepper flakes optional, use 1/4 tsp for less heat
  • 1 lb large shrimp peeled and deveined, tails on

Equipment

  • Grill or grill pan
  • Medium mixing bowl
  • Whisk
  • Metal or wooden skewers
  • Tongs

Method
 

  1. In a medium bowl, whisk together the olive oil, chopped fresh parsley, lemon zest, minced garlic, salt, black pepper, and red pepper flakes if using. The marinade should look glossy and smell fragrant.
  2. Add the shrimp to the bowl and toss well to coat evenly. Cover and refrigerate for at least 20 minutes and up to 2 hours. Do not marinate longer than 2 hours.
  3. Heat your grill or grill pan to medium-high heat. If using wooden skewers, soak them in warm water for 20 minutes first. Thread the marinated shrimp onto skewers if using. Discard the used marinade.
  4. Grill the shrimp for 2 to 3 minutes per side until pink and opaque throughout. A loose C shape means done. A tight O shape means overcooked. Do not overcook.
  5. Remove from the grill and serve immediately with rice, grilled vegetables, pasta, in tacos, or on a salad.

Notes

If using wooden skewers, soak them in warm water for 20 minutes before threading to prevent burning. Flat metal skewers are preferred to prevent shrimp from rotating when flipped. To thaw frozen shrimp quickly, place in a bowl of cold water for 10 to 15 minutes then pat completely dry before marinating. Leftovers keep in the fridge for up to 3 days and are great cold in salads, wraps, or grain bowls.