Grilled Shrimp
Create juicy, smoky grilled shrimp with a bold garlic and herb marinade. This quick recipe delivers tender, perfectly cooked shrimp with a rich garlic butter finish, ready in minutes and ideal for weeknight dinners or cookouts.
Equipment
- Wooden Skewers
- Small Prep Bowls
- Grill
Ingredients
Shrimp
- 1 pound large shrimp peeled and deveined, or medium shrimp
Marinade
- ⅓ cup olive oil
- 4 cloves garlic minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh basil or ¾ teaspoon dried basil
- 2 teaspoons fresh lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
Garlic Butter
- 1 clove garlic minced
- ¼ cup salted butter melted
- 1 teaspoon chopped fresh parsley
- lemon wedges for serving, optional
Instructions
- Stir the melted butter with the minced garlic and parsley in a small bowl, then set it aside for finishing. The mixture should look glossy and evenly speckled with herbs.
- Whisk the olive oil, garlic, parsley, tomato paste, basil, lemon juice, salt, and black pepper in a glass bowl, then add the shrimp and coat well. Let the shrimp marinate for at least 20 minutes and no more than 1 hour so they absorb flavor without turning mushy from the lemon juice.
- Heat the grill to medium heat, about 375°F. A properly heated grill helps the shrimp char quickly instead of sticking and steaming.
- Thread the shrimp onto skewers and place them on the grill. As they cook, they will shift from translucent gray to opaque pink.
- Flip and cook for 2 to 3 minutes per side, then transfer the shrimp to a serving bowl once they are just opaque. They are done when they form a loose C shape, while a tight O shape means they have gone too far.
- Warm the garlic butter briefly if needed, then drizzle it over the hot shrimp and serve with lemon wedges if desired. The butter should melt right over the shrimp and catch in the bowl for easy spooning.
Notes
Marinating Tip: For the best texture, marinate the shrimp for at least 20 minutes but no longer than 1 hour. The lemon juice can make the shrimp mushy if left for too long.
Grilling Tip: To prevent shrimp from spinning on the skewer when you flip them, thread them onto two parallel skewers instead of one.
Doneness Cue: Shrimp cook very quickly. Take them off the grill as soon as they turn pink, opaque, and curl into a gentle 'C' shape. A tight 'O' shape means they are overcooked.
Storage: Leftover grilled shrimp can be stored in an airtight container in the refrigerator. Enjoy them cold in a salad or reheat them gently in a skillet over low heat.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.