Grilled Shrimp Garlic Lemon (Printable Version)

Succulent shrimp with smoky spices and a zesty garlic-lemon finish, perfect for any light meal or cookout.

# What You Need:

01 - 1½ lbs large shrimp, peeled and deveined, tails on or off

02 - 3 tbsp olive oil

03 - 3 cloves garlic, minced

04 - 1 tsp smoked paprika

05 - ½ tsp ground black pepper

06 - ½ tsp kosher salt

07 - Zest of 1 lemon

08 - Juice of ½ lemon

09 - 2 tbsp fresh parsley, chopped

10 - Lemon wedges, for serving

01 - In a large bowl, combine olive oil, minced garlic, smoked paprika, black pepper, salt, lemon zest, and lemon juice. Whisk until blended.

02 - Add shrimp to the marinade and toss to coat thoroughly. Let sit at room temperature for 10 to 15 minutes.

03 - Heat a grill or grill pan to medium-high. Lightly oil the grill grates to prevent sticking.

04 - Thread shrimp onto skewers. If using wooden skewers, soak them in water for 20 minutes prior to grilling.

05 - Place shrimp on the grill and cook for 2 to 3 minutes per side until pink, opaque, and lightly charred.

06 - Remove from grill, sprinkle with fresh parsley, and serve immediately with lemon wedges.

01 -

Ready in under 25 minutes from start to finish, perfect for weeknight dinners or last-minute entertaining.
The marinade is so simple you probably have everything in your pantry right now.
That smoky-charred exterior with buttery lemon inside tastes like a fancy restaurant meal you made yourself.

02 -

Shrimp cook fast and go from perfectly tender to rubbery in literally 30 seconds, so watch the clock and trust your timer more than your intuition.
The pink color is your best guide—once the shrimp are fully opaque from head to tail, they're ready to come off, even if you think they need more time.

03 -

Buy your shrimp the day you plan to cook them—fresh shrimp make an enormous difference in texture and sweetness compared to frozen.
If shrimp are frozen, thaw them in the refrigerator overnight rather than at room temperature, which keeps them firmer and less watery.