Highlight
There's really nothing like bright shrimp drenched in a tangy citrus marinade, grilled up until juicy and smoky. This citrus grilled shrimp is my favorite party main or snack, perfect for sunny days and quick weeknight dinners. It always brings a splash of color to the table and delivers loads of summery flavor with barely any fuss. After my first backyard BBQ success with this, it's been my top pick when friends come over or I need a tasty, healthy meal in no time.
When I served these up for my folks, my dad asked for more before he'd even finished his plate. He was amazed how zippy and packed with garlic the shrimp tasted, and now he requests them every cookout we have together.
Vibrant Ingredients
- Fresh parsley: Chop up flat leaf parsley for that clean, bright taste. It adds color, too.
- Extra parsley (for garnish): Throw on some more fresh leaves when you serve for a pop of green.
- Olive oil: Splash in a good fruity extra virgin kind. This helps every flavor cling to the shrimp.
- Paprika: Grab smoked or sweet Spanish paprika for mild spice and a dash of earthiness.
- Red pepper flakes: Sprinkle in a bit for some warmth. Use more or less if you like.
- Large shrimp: Look for shrimp that are firm and bright—they’ll grill up best.
- Salt and black pepper: Season generously with sea salt and cracked black pepper to bring it all together.
- Fresh lemon juice: Always squeeze your own lemon for brightness that really perks things up.
- Garlic: Use fresh chopped garlic if you can for the biggest, boldest flavor.
Simple How-To Steps
- Plate Them Up:
- Slide the shrimp right off the skewers, pile onto a big dish, and shower with more parsley. Serve them piping hot straight from the grill for maximum flavor.
- Grill Time:
- Put the loaded skewers on the hottest grill spot. Cook about two or three minutes on each side, flipping just once. Keep watch—they go from just right to overdone super quick. As soon as they're pink, curled, and opaque, pull them off.
- Get the Skewers Ready:
- Remove shrimp from the marinade and thread them so they lay flat together on each stick—this helps them cook evenly. Toss out any extra marinade after this.
- Fire up the Grill:
- Heat your grill to medium-high and give the grate a good clean and quick oil. This stops sticking and gives those great grill marks.
- Soak the Shrimp:
- Drop shrimp into the bowl and mix till they’re all covered. Make sure they’re spread out in one layer, then cover and chill in the fridge for 30 minutes up to an hour tops so they don’t get mushy.
- Blend the Marinade:
- Whisk olive oil, lemon juice, garlic, parsley, paprika, pepper flakes, salt, and pepper in a big bowl till it smells herby and tangy.
Highlight
My dad always loved getting everyone around the grill, and making shrimp together meant laughs and sunshine for our whole crew. Now, as soon as someone gets a whiff of this herby marinade, they know it's time for fun and good food as a group.
Keeping Leftovers Fresh
Any cooked shrimp you have left should be packed in a sealed container and chilled. They'll stay tasty for up to two days. Hit them with gentle heat to warm up so they don't turn rubbery.
You could also marinate shrimp, seal them in a freezer-safe bag, and freeze for about a month. Thaw all the way before tossing on the grill for best texture.
Easy Ingredient Swaps
No parsley? Fresh basil or cilantro both work and give a slightly different spin.
You can switch to lime juice for a tangy, tropical flavor if you're out of lemons.
Craving extra garlic? Double it or toss in half a teaspoon of garlic powder with the fresh.
If you want a smokier or more earthy note, swap regular paprika for the smoked kind or use a hint of cumin.
Serving Ideas
Dish up shrimp next to coconut rice or a lemony rice pilaf for a fresh combo.
A big colorful plate with grilled zucchini, asparagus, or bell peppers looks awesome on the table.
Add them to a big bowl of greens and top with citrus dressing, or scoop onto crusty bread with a glass of crisp white wine on the side.
Fun Background
Letting seafood soak in bright citrus and herbs before grilling is a classic move along the Mediterranean and U.S. coasts. These flavors show off the shrimp's sweetness and the fast cook time means we all get to hang out together around the grill for every sunny get-together.
Recipe FAQs
- → What’s the best marinating time before you grill shrimp?
Shrimp taste great with a quick 30 minute to 1 hour soak. Any longer and they can get soft instead of snappy.
- → What heat does the grill need for shrimp?
Heat your grill up to about medium-high. That way, the shrimp cook fast and stay juicy while picking up a smoky edge.
- → How can you tell shrimp are cooked through?
Look for shrimp to curl into a C, turn a solid pinkish color, and lose any see-through spots. This happens in around 2–3 minutes per side or once they hit 145°F (63°C) inside.
- → Are wooden skewers okay for grilling?
Sure, just dunk wooden skewers in water for half an hour before adding shrimp so they don't catch fire on the grill.
- → Which sides go nicely with grilled shrimp?
Try them with zesty salads, grilled seasonal veggies, coconut rice, or a slab of toasty bread. All work great.
- → Can you get any parts set up in advance?
Yep, you can marinate shrimp up to 4 hours before grilling. Leftovers last a couple days in the fridge too.