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This juicy grilled shrimp gives you summer flavor from your backyard or kitchen with very little fuss. Tender shrimp in a bright lemony marinade turn charred and savory in just minutes on the grill. This is one of those simple recipes that proves the best food does not need to be complicated.
My family always requests this when the weather gets hot and I need something fast after a busy day. I first threw it together before a last-minute cookout and now it is one of our go to recipes.
Ingredients
- Large shrimp: tender and easy to cook on the grill look for ones that are peeled and deveined for easiest prep
- Olive oil: brings out flavor and keeps shrimp juicy use a higher quality for best results
- Fresh garlic: adds punch and aromatic depth mince it fresh right before using
- Lemon juice: brings brightness and balance juice a real lemon not bottled for the freshest result
- Old Bay seasoning: classic seafood spice mix for lots of savory flavor
- Red pepper flakes: add gentle heat choose as much as you like or leave it out for less spice
- Paprika: brings mild smokiness if you can find smoked paprika it really shines in this dish
- Salt: crucial for seasoning any protein make sure it is fine and not coarse or finishing
- Black pepper: sharpness for balance freshly ground is best
- Fresh parsley: optional but makes the plate look inviting and fresh
- Lemon wedges: extra punch of tart juice and a must at the table for serving
Step-by-Step Instructions
- Prepare the Shrimp:
- Rinse your shrimp under cold water and pat them completely dry with paper towels. If you prefer, remove the tails now since they will be easier to eat later. Clean and dry shrimp better absorb the marinade.
- Make the Marinade:
- In a large bowl combine olive oil, minced garlic, fresh lemon juice, Old Bay seasoning, red pepper flakes to your liking, paprika, salt, and freshly ground black pepper. Mix thoroughly so everything is evenly distributed.
- Marinate the Shrimp:
- Add your shrimp to the bowl and toss gently until all shrimp are coated in the marinade. Let the shrimp rest for ten to fifteen minutes but do not let them marinate for more than thirty minutes. Too much acid can start to cook the shrimp.
- Heat the Grill:
- While your shrimp marinates heat a grill or grill pan to medium high heat. Oil the grates or skillet lightly with a neutral oil so the shrimp will not stick.
- Grill the Shrimp:
- Place each shrimp directly onto the hot grill with some space in between. Grill for about two to three minutes per side until the shrimp turn pink and are just opaque. They should curl into a loose C shape when they are done. Do not overcook.
- Rest and Serve:
- Transfer cooked shrimp to a platter and let them rest for a minute so juices settle. Sprinkle with chopped fresh parsley and serve with extra lemon wedges for squeezing.
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The Old Bay and smoked paprika combination is my favorite twist on this classic recipe. One time my kids helped skewer the shrimp and started eating them right off the grill so now it has become our fun summer tradition.
Storage Tips
Leftover shrimp keep best if stored in an airtight container in the fridge. Use them within two days for best flavor and texture. Reheat gently in a skillet just until warmed through to prevent them from getting rubbery. You can also serve the shrimp chilled over salads for an easy lunch the next day.
Ingredient Substitutions
If you do not have Old Bay seasoning try a blend of celery salt paprika and a dash of cayenne. Lime juice works well if you are out of lemons. Smoked paprika gives a lovely savory flavor but sweet paprika or a touch of chipotle powder can be swapped. You can use medium or jumbo shrimp just adjust grilling time as needed.
Serving Suggestions
Tuck these shrimp inside warm tortillas for shrimp tacos with crunchy cabbage and avocado. Add them to skewers with chunks of pineapple or bell pepper for a colorful meal. They are also delicious served over a simple green salad with the extra marinade whisked into a lemony dressing.
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Cultural Context
Shrimp grilling is beloved in coastal American cooking especially along the East Coast where Old Bay seasoning first appeared. This approach is inspired by classic seafood shacks where the focus is always on super fresh seafood cooked fast over flames. Nothing beats the simplicity of grilled shrimp enjoyed outdoors with good friends.
Commonly Asked Questions
- → What size shrimp work best for grilling?
Large or jumbo shrimp (16–20 per pound) are ideal, as they're easy to handle on the grill and resist overcooking.
- → How long should shrimp be marinated?
Marinate for 10–15 minutes; too long in citrus can start to 'cook' the shrimp and affect their texture.
- → How can you tell when shrimp are done?
Shrimp are ready when they've turned pink and opaque, curling into a 'C' shape with slightly charred edges.
- → Can these shrimp be cooked indoors?
Yes, a grill pan or hot skillet also works well for achieving a quick sear and smoky flavor.
- → What sides go well with this dish?
Serve with fresh salads, grilled vegetables, or rice for a balanced and refreshing meal.