Lemon Garlic Shrimp Grilled

This lemon garlic shrimp recipe is perfect when you want a quick, flavorful dish that can be grilled, baked, or pan fried in minutes. It works wonderfully as a weeknight meal, paired with rice, pasta, or even a fresh salad, and brings a bright, zesty taste that everyone will enjoy.

The zesty lemon and garlic marinade creates an irresistible flavor that keeps me making this recipe again and again. I remember making it on a busy weeknight and everyone was amazed at how quickly dinner came together with such bold taste.

Ingredients

• Shrimp: one pound uncooked choose larger shrimp if grilling for best grilling results
• Salt: one teaspoon enhances the natural shrimp flavor
• Pepper: half teaspoon adds mild heat and balances the citrus
• Olive oil: one third cup provides richness and helps the marinade cling
• Lemon juice: two tablespoons adds bright acidity and tenderizes the shrimp
• Garlic: one tablespoon minced delivers pungent flavor that complements lemon
• Red pepper flakes: half teaspoon adds a mild spicy kick but can be adjusted to taste
• Fresh parsley: one tablespoon finely diced gives freshness and a pop of color

Step-by-Step Instructions

Soak the Skewers (Optional):

If you plan to grill shrimp on skewers, soak wooden skewers in water for about 90 minutes to prevent burning. This step is optional as metal skewers or grilling without skewers works just fine.

Prepare the Shrimp:

Peel the shrimp shells off carefully if they are still on. Rinse the shrimp under cold water and pat dry thoroughly. Sprinkle salt and pepper evenly over the shrimp to season lightly.

Make the Marinade:

In a medium bowl combine olive oil, lemon juice, minced garlic, and red pepper flakes. Mix well until fully combined.

Marinate the Shrimp:

Place the shrimp in a thick freezer bag or bowl and pour in the marinade. Let it sit in the refrigerator for 20 to 30 minutes. Do not marinate longer than 30 minutes as the acid from the lemon can break down the shrimp and make it mushy.

Grill the Shrimp:

Preheat your grill to high heat. Thread the shrimp onto the soaked skewers if using. Place the shrimp on the grill rack and cook for about 2 to 3 minutes on one side until pink and slightly caramelized. Flip and cook for another 2 minutes. Leave the grill cover open to avoid overcooking.

Bake the Shrimp:

Preheat the oven to 450 degrees Fahrenheit. Lightly spray a baking sheet with nonstick cooking spray. Arrange shrimp in a single layer and bake for 5 to 7 minutes until opaque and pink on the edges.

Pan Fry the Shrimp:

Heat a few tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp (without skewers) to the hot pan. Cook for about 1 minute and 30 seconds per side, tossing occasionally until pink and cooked through.

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My favorite part is the garlic lemon marinade which is easy yet packs a ton of flavor. One time I served this for a family gathering and everyone asked for the recipe—it’s truly a crowd-pleaser.

Storage Tips

Store leftover cooked shrimp in an airtight container in the refrigerator for up to two days. To reheat, warm gently in a pan or microwave to avoid overcooking. For longer storage, cooked shrimp freezes well for up to three months; thaw overnight before reheating.

Ingredient Substitutions

• If you do not have fresh lemon juice, bottled lemon juice works but fresh always gives a brighter flavor
• You can use dried parsley if fresh is unavailable—reduce the amount by about half
• If you prefer milder heat, omit red pepper flakes or replace with a pinch of smoked paprika for smokiness without spice

Serving Suggestions

• Serve lemon garlic shrimp over a bowl of fluffy rice or toss with angel hair pasta for a quick seafood pasta dish
• Complement with a crisp green salad with vinaigrette or roasted vegetables for a complete meal
• These shrimp also make a fantastic protein topping for tacos or grain bowls

Cultural Context

Shrimp cooked with lemon and garlic is a classic Mediterranean flavor combination prized for its simplicity and brightness. This dish reflects the coastal traditions where fresh seafood is prepared quickly to highlight its natural sweetness and paired with staple ingredients like olive oil and fresh herbs.

Recipe FAQs

→ How long should I marinate the shrimp?

Marinate the shrimp for 20–30 minutes to allow the lemon and garlic flavors to infuse without breaking down the texture.

→ What size shrimp works best for grilling?

Larger shrimp, about 15 count per pound, hold up better on the grill and avoid overcooking or shrinking too much.

→ How long do I cook shrimp on the grill?

Grill the shrimp for 2–3 minutes per side until pink and opaque, taking care not to overcook.

→ Can I bake the shrimp instead of grilling?

Yes, bake at 450°F on a lightly greased sheet for 5–7 minutes until cooked through.

→ What is the best oil to use for pan frying shrimp?

Use olive oil or vegetable oil heated over medium-high heat for a nice sear without burning.

→ How much shrimp per person is recommended?

Plan for about half a pound of shrimp per person for a satisfying portion.