Lemon Herb Grilled Shrimp (Printable Version)
Juicy grilled shrimp with lemon, garlic, and fresh herbs for a bright Mediterranean main dish.
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Marinade
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 1 tablespoon lemon zest
05 - 2 garlic cloves, minced
06 - 1 tablespoon fresh parsley, finely chopped
07 - 1 tablespoon fresh basil, finely chopped
08 - 1 teaspoon fresh thyme leaves
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper
→ For Grilling
11 - Lemon wedges, for serving
12 - Extra chopped herbs, for garnish
# How to Make It:
01 - In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, parsley, basil, thyme, salt, and black pepper.
02 - Add shrimp to the marinade and toss to coat evenly. Cover and refrigerate for 15 to 30 minutes, avoiding marinating longer than 1 hour to prevent toughness.
03 - Soak wooden skewers in water for at least 20 minutes to prevent burning, if using wooden skewers.
04 - Thread marinated shrimp onto skewers by piercing through both the head and tail ends so they lay flat.
05 - Preheat grill or grill pan to medium-high heat.
06 - Grill shrimp skewers for 2 to 3 minutes per side, until shrimp turn opaque and develop slight char marks.
07 - Transfer shrimp to a platter, garnish with extra chopped herbs, and serve immediately with lemon wedges.
# Expert Advice:
01 -
- Ready in under 25 minutes from fridge to table, no complicated techniques required.
- The bright lemon and fresh herbs taste like summer, even if you're cooking indoors on a grill pan.
- Shrimp cook so fast there's almost no window to mess them up, which takes the stress out of entertaining.
02 -
- Don't marinate for longer than an hour; the acid in the lemon will eventually turn the shrimp mushy and gray, not bright and pink.
- Shrimp go from perfectly cooked to overdone in about 30 seconds, so set a timer and stay close to the grill.
03 -
- Pat the shrimp completely dry before marinating so they pick up the marinade flavors instead of sitting in moisture.
- If your shrimp have tails still attached, leave them on; they're handles for eating and look impressive on the plate.