Lemon Garlic Shrimp Grill (Print Version)

Succulent shrimp marinated in lemon and garlic, grilled, baked, or pan-fried for a quick, vibrant meal.

# What You'll Need:

→ Seafood

01 - 1 pound raw shrimp, peeled and deveined, preferably large (15-20 count per pound)

→ 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 fresh lemon juice
07 - 1 tablespoon minced garlic

→ Garnish

08 - 1 tablespoon finely chopped fresh parsley

# Steps to Follow:

01 - Soak wooden skewers in water for 90 minutes if grilling to prevent burning. Alternatively, use metal skewers or grill without skewers.
02 - Rinse shrimp under cold water and pat dry thoroughly. Evenly season with salt and black pepper.
03 - In a medium bowl, whisk together olive oil, fresh lemon juice, minced garlic, and red pepper flakes until fully incorporated.
04 - Place shrimp and marinade into a zip-top bag or bowl. Refrigerate for 20 to 30 minutes, avoiding longer marination to prevent texture breakdown.
05 - Preheat grill to high heat. Thread shrimp onto skewers if using. Grill 2 to 3 minutes on one side until pink and slightly charred, then flip and cook for 2 minutes more. Keep grill uncovered to avoid overcooking.
06 - Preheat oven to 450°F. Lightly grease a baking sheet. Arrange shrimp in a single layer and bake for 5 to 7 minutes until opaque and pink on edges.
07 - Heat 2 to 3 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp (without skewers). Cook approximately 1 minute 30 seconds per side, tossing occasionally until pink and cooked through.
08 - Transfer cooked shrimp to a plate, garnish with chopped fresh parsley, and serve warm with rice, pasta, or a fresh salad for a light, satisfying meal.

# Additional Notes:

01 - Marinate shrimp for no longer than 30 minutes to prevent mushy texture caused by lemon acid breaking down proteins.
02 - Larger shrimp (15-20 count per pound) are best for grilling to avoid overcooking and shrinking.
03 - Shrimp cooks quickly; monitor closely to maintain tender, juicy texture.
04 - Store cooked shrimp in an airtight container refrigerated up to 2 days or freeze up to 3 months.

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