Now that grilling season is back in swing, I’ve been revisiting my favorite recipes and this simple grilled shrimp dish is a perennial favorite (it’s adapted from my cookbook New England Invite!). The fresh citrus and garlic flavors that pair so well with grilled seafood flavors, and just a hint of paprika adds a fragrant peppery note.I find that grilled shrimp is a perfect dish for al fresco entertaining because they cook very fast—in less than ten minutes on the grill – and the shrimp marinate quickly. If you’d like to prep in advance, have your shrimp shelled and cleaned in one bowl, and prepare the marinade in another bowl. Don’t combine them too far in advance or the acidic citrus marinade will break down the shrimp before they get to the grill. Shrimp taste best when grilled quickly at a high, direct heat. I make it a point of not leaving the grill once the shrimp are on and cooking, so grab any cooking tools and serving plates you’ll need before you get them on the hot grill. Get the recipe below:
- 2 pounds raw shrimp (Jumbo size, 20–25 shrimp per pound)
- ¼ cup olive oil
- Juice of ½ lemon
- 2 garlic cloves, minced
- 1½ tablespoons minced fresh parsley
- 1 teaspoon paprika
- 1 teaspoon cracked black pepper
- 2 tablespoons chopped fresh herbs (scallions, chives, parsley) for garnish
- Prepare shrimp: Remove shells, clean, rinse, and pat dry.
- In a bowl, combine olive oil, lemon juice, minced garlic cloves, fresh parsley leaves, and paprika to create the shrimp marinade.
- Toss the shrimp in the marinade and let them rest in the marinade for about 10 -15 minutes.
- Remove the shrimp from the marinade and thread them on skewers (or get your grill basket heating up on the grill if you prefer this method). Season with freshly cracked black pepper.
- Heat your grill to medium-high heat for about 10 minutes, then add the shrimp skewers directly onto the grill grates or into a grill basket.
- The shrimp will cook quickly, about 2–3 minutes per side. Flip the shrimp skewers as soon as you can see the first side turning pink along the edges.
- When the shrimp become opaque and char lines appear, quickly remove them from the grill and let them rest on a plate for 2 minutes.
- Remove shrimp from the skewers and transfer to a platter; toss the shrimp with fresh chopped herbs before serving.
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