Description
This grilled lemon herb shrimp recipe features extra-large shrimp marinated in a zesty citrus and herb sauce, then perfectly grilled for a quick and flavorful weeknight dinner. The marinade combines fresh parsley, garlic, lemon zest, and olive oil, infusing the shrimp with bright, savory notes. Serve with lemon wedges for an added burst of freshness.
Ingredients
Scale
Shrimp and Marinade
- 1 pound extra large shrimp (peeled and deveined)
- 1 bunch flat-leaf Italian parsley (tender stems used)
- 2 cloves garlic (peeled)
- 1 tablespoon lemon zest
- ½ cup extra-virgin olive oil
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt (such as Diamond Crystal)
- ¼ teaspoon black pepper
Garnish
- Lemon wedges (for serving, optional)
Instructions
- Prepare the marinade. In a blender or food processor, combine the parsley, garlic, lemon zest, olive oil, lemon juice, salt, and black pepper. Blend until the ingredients form a smooth herb marinade.
- Marinate the shrimp. Place the peeled and deveined shrimp in a bowl or resealable bag and pour the herb marinade over them. Toss to coat evenly and let marinate for 10 minutes at room temperature to absorb the flavors.
- Preheat the grill. Heat your grill to medium-high heat, approximately 400 degrees Fahrenheit, allowing it to get hot and ready for the shrimp.
- Grill the shrimp. Thread the shrimp onto skewers if desired for easy handling. Place them on the grill and cook for about 2 to 3 minutes on each side, or until the shrimp turn pink and opaque, with slight grill marks.
- Serve. Remove the shrimp from the grill and transfer to a serving plate. Garnish with lemon wedges for squeezing over the shrimp and enjoy immediately.
Notes
- Use extra-large shrimp for the best texture and grilling results.
- Marinate shrimp for only 10 minutes to prevent the acid from cooking the shrimp prematurely.
- Soak wooden skewers in water for 20 minutes prior to grilling to prevent burning.
- This recipe is quick and perfect for a weeknight dinner or a summer barbecue.
- Serve alongside a fresh salad or grilled vegetables for a complete meal.
- Leftover shrimp can be refrigerated in an airtight container for up to 2 days.
Nutrition
- Serving Size: 4 ounces
- Calories: 141 kcal
- Sugar: 1 g
- Sodium: 1074 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 239 mg
