Grilled Shrimp Citrus (Print)
Shrimp soaked with lemon, garlic, and herbs get grilled for a punchy, smoky taste. Awesome for warm days with friends.
# Ingredients:
→ Main Ingredients
01 -
900 g jumbo shrimp, cleaned and shells removed
→ Marinade
02 -
0.5 teaspoon chili flakes
03 -
Fresh black pepper, as you like
04 -
Sea salt for flavor
05 -
1 teaspoon smoked paprika
06 -
2 tablespoons chopped fresh parsley
07 -
3 garlic cloves, minced up
08 -
60 ml fresh lemon juice
09 -
60 ml good olive oil
→ For Garnish
10 -
More fresh parsley, chopped up
# Steps:
01 -
Slide the shrimp off your skewers and set them on a plate. Scatter more parsley on top and dig in while they're hot.
02 -
Let the shrimp cook on each side for 2 to 3 minutes. Flip once. You'll know they're ready when they're white and look a little charred. The inside should hit at least 63°C.
03 -
Stick the shrimp onto your metal or soaked wooden skewers. Line them up nice and flat so they cook evenly. Toss out any leftover marinade.
04 -
Get your grill hot—medium-high, about 200 to 230°C. Scrub the grates clean and brush them with oil so your shrimp don't stick.
05 -
Drop the shrimp into the marinade. Toss 'em so all sides get covered. Pop them in the fridge for at least half an hour, but don’t go over an hour or they’ll get weird in texture.
06 -
Grab a big bowl and mix olive oil, lemon juice, chopped parsley, minced garlic, paprika, chili flakes, salt, and pepper until it's all blended together.
# Notes:
01 -
If you want shrimp that cook up juicy, buy the big kind (16–20 per 450 g) and keep marinating time under an hour.
02 -
Soak those wooden skewers for at least half an hour in water so they don't burn up on the grill.
03 -
When shrimp turn pink, curl just a bit, and feel firm, they're good to go. Leave them too long and they get tough.
04 -
Store leftover grilled shrimp in the fridge for 2 days tops. You can also freeze uncooked, marinated shrimp for up to a month and grill later.