Grilled Shrimp with Garlic, Lemon, and Parsley
A succulent and zesty dish, Grilled Shrimp with Garlic, Lemon, and Parsley is a Mediterranean classic that's as simple to make as it is delightful to eat. This recipe captures the essence of the sea with a bright burst of lemon and the aromatic punch of garlic, all brought together by the fresh green of parsley. Perfect for a quick dinner or as a sophisticated appetizer, these grilled shrimp are sure to please any crowd.
Equipment
- Grill
- Mixing bowl
- Measuring spoons and cups
- Skewers
- Grilling tongs
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon, zest of
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- Lemon wedges for serving
Instructions
- Preheat your grill to medium-high heat.
- In a mixing bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, chopped parsley, sea salt, and black pepper. Stir to blend the marinade thoroughly.
- Add the shrimp to the marinade and toss to ensure each shrimp is well-coated. Allow the shrimp to marinate for about 5 minutes.
- Thread the shrimp onto skewers, piercing each shrimp through the tail and head to secure it.
- Place the shrimp skewers on the hot grill. Cook for 2-3 minutes on one side, until the shrimp begin to turn pink and opaque.
- Flip the skewers and grill for an additional 1-2 minutes on the other side.
- Once cooked, remove the shrimp from the grill and serve immediately with extra lemon wedges on the side.
Notes
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
For an extra kick, add a pinch of red pepper flakes to the marinade.
Leftovers can be stored in the refrigerator for up to two days and are delicious served cold over a salad.