Lemon Garlic Shrimp Grilled

This lemon garlic shrimp recipe shines when you want a quick, flavorful dinner that feels fancy but cooks up in no time. The shrimp soak up a bright marinade of lemon juice, garlic, and a pinch of red pepper flakes, giving each bite a refreshing zing and just the right hint of heat. Whether you grill, bake, or pan fry them, the shrimp stay tender and juicy, perfect for pairing with rice, pasta, or a fresh salad. This dish is a winner for busy weeknights and casual get togethers alike.

The combination of zesty lemon and pungent garlic creates a flavor that keeps me coming back. I made this during a hectic week and was amazed at how fast and impressive dinner looked on the table. Now, it’s a goto whenever I want something light yet satisfying.

Ingredients

• Shrimp: one pound uncooked, larger shrimp are best if grilling for ideal texture
• Salt: one teaspoon to boost the shrimp’s natural sweetness
• Pepper: half teaspoon for balancing the citrus and adding gentle heat
• Olive oil: one third cup adds richness and helps marinade cling evenly
• Lemon juice: two tablespoons delivers bright acidity and tenderizes the shrimp
• Garlic: one tablespoon minced provides a bold flavor that pairs perfectly with lemon
• Red pepper flakes: half teaspoon introduces mild spice which you can adjust to taste
• Fresh parsley: one tablespoon finely diced adds freshness and a lovely pop of color

Instructions

Soak the Skewers Optional:

If you plan on grilling with wooden skewers, soak them in water for about ninety minutes to keep them from burning. This step is unnecessary if you use metal skewers or grill shrimp without skewers.

Prepare the Shrimp:

Carefully peel off the shells if still on then rinse the shrimp under cold water. Pat them dry thoroughly to ensure the marinade sticks. Sprinkle salt and pepper over the shrimp to season lightly and evenly.

Make the Marinade:

In a medium bowl combine olive oil, lemon juice, minced garlic, and red pepper flakes. Stir well until all ingredients are fully blended.

Marinate the Shrimp:

Place shrimp in a thick freezer bag or bowl and pour in the marinade. Refrigerate for twenty to thirty minutes. Do not exceed thirty minutes as the lemon’s acid can start breaking down the shrimp’s texture, making them mushy.

Grill the Shrimp:

Preheat your grill to high. Thread shrimp onto soaked skewers if using. Place shrimp on the grill rack and cook for two to three minutes on one side until they turn pink and develop slight caramelization. Flip and cook another two minutes. Keep the grill cover open to prevent overcooking.

Bake the Shrimp:

Preheat oven to four hundred fifty degrees Fahrenheit. Lightly spray a baking sheet with nonstick cooking spray. Arrange shrimp in a single layer and bake for five to seven minutes until they become opaque and pink on the edges.

Pan Fry the Shrimp:

Heat a few tablespoons of olive oil in a large skillet over mediumhigh heat. Add shrimp (without skewers) to the hot pan. Cook about one minute thirty seconds per side tossing occasionally until pink and fully cooked.

My favorite part is the garlic lemon marinade which is both simple and bursting with flavor. Once, at a family gathering, I brought this dish and everyone asked for the recipe it’s always a hit and brings smiles around the table.

Storage Tips

Store any leftover cooked shrimp in an airtight container in the fridge for up to two days. Reheat gently in a pan or microwave to avoid overcooking which turns shrimp rubbery. For longer storage, cooked shrimp freezes nicely for up to three months, thaw overnight in the fridge before reheating.

Ingredient Substitutions

If fresh lemon juice is not available bottled lemon juice works well though fresh always gives a brighter taste. Dried parsley can replace fresh but use about half the amount as the flavor is more concentrated. To reduce heat, leave out red pepper flakes or swap with a pinch of smoked paprika for smokiness without spice.

Serving Suggestions

Serve these lemon garlic shrimp over fluffy rice or toss with angel hair pasta for a quick seafood pasta dish. Pair with a crisp green salad dressed with vinaigrette or roasted vegetables for a complete meal. They also make a fantastic protein topping for tacos or grain bowls adding a fresh, zesty bite.

These lemon garlic shrimp are quick, versatile, and bursting with bright flavor. Serve immediately for best texture.

Common Questions About the Recipe

→ How long should I marinate the shrimp?

Marinate shrimp for 20 to 30 minutes to infuse lemon and garlic flavors while keeping the texture firm and fresh.

→ What size shrimp works best for grilling?

Larger shrimp around 15 count per pound hold up well on the grill, preventing overcooking and shrinking.

→ How long do I cook shrimp on the grill?

Grill shrimp for 2 to 3 minutes on each side until they turn pink and develop a slight char without overcooking.

→ Can I bake the shrimp instead of grilling?

Yes, baking at 450°F on a lightly greased sheet for 5 to 7 minutes yields tender, juicy shrimp with minimal effort.

→ What oil is best for pan frying the shrimp?

Olive oil or vegetable oil heated over medium-high provides a crisp sear without burning.

→ How much shrimp per person is recommended?

Plan for about half a pound of shrimp per person for a filling, balanced serving.