Lemon Garlic Shrimp (Print Format)
Tender shrimp with lemon and garlic, ready grilled, baked, or pan fried in minutes.
# Ingredients:
→ Seafood
01 -
1 lb shrimp, uncooked
→ Seasonings
02 -
1 teaspoon salt
03 -
½ teaspoon black pepper
04 -
½ teaspoon red pepper flakes
→ Marinade
05 -
⅓ cup olive oil
06 -
2 tablespoons lemon juice
07 -
1 tablespoon garlic, minced
08 -
1 tablespoon fresh parsley, finely diced
# Steps:
01 -
If shrimp shells remain, peel them off carefully. Rinse shrimp under cold water, drain well, and pat dry with paper towels. Season with salt and pepper.
02 -
In a medium bowl, mix olive oil, lemon juice, minced garlic, red pepper flakes, and fresh parsley. Transfer marinade and shrimp to a resealable bag. Marinate for 20-30 minutes; do not exceed 30 minutes to avoid mushy texture.
03 -
If grilling on skewers, soak wooden skewers in water for 90 minutes prior to use to prevent burning, although this step is optional based on preference.
04 -
Preheat grill to high heat. Thread shrimp onto skewers if using. Grill shrimp for 2-3 minutes per side with grill lid open until shrimp are pink with opaque edges. Avoid overcooking to maintain tenderness.
05 -
Preheat oven to 450°F. Lightly spray a baking sheet with nonstick cooking spray. Arrange shrimp in a single layer and bake for 5-7 minutes until pink and opaque.
06 -
Heat 2-3 tablespoons olive or vegetable oil in a large pan over medium-high heat. Add shrimp without skewers. Cook for about 1 minute and 30 seconds per side, tossing occasionally, until shrimp turn pink and opaque.
07 -
Remove shrimp from heat and serve immediately with desired sides such as rice, pasta, or salad.
# Tips:
01 -
Do not marinate shrimp with citrus-based marinade longer than 30 minutes to prevent mushy texture.
02 -
Larger shrimp with a count around 15 per pound are preferable for grilling.
03 -
Use approximately ½ pound shrimp per person as a serving guideline.