Description
This grilled lemon herb shrimp recipe features extra-large shrimp marinated in a vibrant citrus and herb mixture, then grilled to perfection. The marinade combines fresh parsley, garlic, lemon zest, olive oil, and seasonings to create a flavorful and easy-to-make dish perfect for a quick weeknight dinner or entertaining guests.
Ingredients
Units
Scale
Shrimp and Marinade
- 1 pound extra large shrimp (peeled and deveined)
- 1 bunch flat-leaf Italian parsley (tender stems ok, don’t use the thicker part)
- 2 cloves garlic (peeled)
- 1 tablespoon lemon zest
- 1/2 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt (Diamond Crystal recommended)
- 1/4 teaspoon black pepper
Garnish
- Lemon wedges (if desired, for garnish)
Instructions
- Prepare the Marinade: In a blender or food processor, combine the parsley, garlic, lemon zest, olive oil, lemon juice, kosher salt, and black pepper. Blend until the mixture is well combined and smooth, creating a citrusy herb marinade.
- Marinate the Shrimp: Place the peeled and deveined shrimp in a bowl or resealable plastic bag. Pour the marinade over the shrimp, ensuring they are well coated. Let them marinate in the refrigerator for at least 10 minutes to absorb the flavors.
- Preheat the Grill: Heat your grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
- Skewer the Shrimp: Thread the marinated shrimp onto skewers, leaving a little space between each shrimp to allow even cooking.
- Grill the Shrimp: Place the shrimp skewers on the hot grill. Cook for about 2 to 3 minutes per side until the shrimp turn pink and opaque, with slight char marks. Avoid overcooking to keep them tender.
- Serve: Remove the shrimp from the grill and transfer them to a serving platter. Garnish with fresh lemon wedges to squeeze over the top for extra brightness. Serve immediately while warm.
Notes
- Use fresh parsley for the best flavor, but flat-leaf Italian parsley is preferred over curly parsley for its tender texture and bright taste.
- Be careful not to overcook the shrimp, as they can become rubbery quickly—watch closely during grilling.
- For easier handling, soak wooden skewers in water for 30 minutes before threading shrimp to prevent burning.
- If you don’t have a grill, you can cook the shrimp under a broiler or on a stovetop grill pan.
- The marinade can also be used as a dipping sauce if reserved before adding the raw shrimp.
Nutrition
- Serving Size: 1 serving
- 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
