Best Marinated Grilled Shrimp

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When it comes to summer grilling, few dishes can match the mouthwatering appeal of marinated grilled shrimp. Plump, juicy, and kissed by flame, these shrimp are infused with the bold flavors of garlic, citrus, herbs, and spices. Each bite is a perfect balance of smoky char and zesty marinade, delivering a seafood experience that feels both light and indulgent.

Ideal as an appetizer, tossed into a salad, or served over a bed of rice or pasta, this recipe is versatile and quick to prepare. Whether you’re planning a backyard barbecue or a weeknight dinner, these marinated grilled shrimp are sure to impress with minimal effort and maximum flavor.

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Ingredients for this Best Marinated Grilled Shrimp

• 1 ½ pounds large shrimp (peeled and deveined, tails on)
• 3 tablespoons olive oil
• 2 tablespoons lemon juice (freshly squeezed)
• 3 cloves garlic (minced)
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• ½ teaspoon crushed red pepper flakes (optional)
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 2 tablespoons chopped fresh parsley (plus more for garnish)

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Step 1: Prepare the Marinade

In a medium bowl, whisk together olive oil, lemon juice, minced garlic, paprika, cumin, red pepper flakes (if using), salt, and black pepper. The mixture should be fragrant and slightly thick—perfect for coating the shrimp evenly.

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Step 2: Marinate the Shrimp

Place the cleaned shrimp in a large zip-top bag or shallow dish. Pour the marinade over the shrimp and toss to coat well. Seal the bag or cover the dish, then refrigerate for at least 30 minutes. For best results, marinate for 1 to 2 hours, but avoid exceeding that time as the acidity of the lemon can start to “cook” the shrimp.

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Step 3: Preheat the Grill

Preheat your grill to medium-high heat (around 375–400°F). Lightly oil the grates to prevent sticking. If using wooden skewers, soak them in water for 20 minutes beforehand to avoid burning.

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Step 4: Skewer the Shrimp

Thread the marinated shrimp onto skewers, piercing once near the tail and once near the head for a secure hold. Discard any remaining marinade.

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Step 5: Grill the Shrimp

Place the skewers on the hot grill and cook for about 2–3 minutes per side, or until the shrimp are pink, opaque, and slightly charred at the edges. Be careful not to overcook, as shrimp become rubbery quickly.

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Step 6: Garnish and Serve

Remove from the grill and sprinkle with chopped fresh parsley. Serve hot, with lemon wedges or your favorite dipping sauce on the side. These grilled shrimp are perfect on their own or as part of a bigger spread.

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Storage Instructions

To store leftover marinated grilled shrimp, allow them to cool completely before transferring to an airtight container. Refrigerate for up to 3 days. For best flavor and texture, reheat gently in a skillet over medium heat or enjoy cold in salads and wraps.

Freezing grilled shrimp is also an option. Place the cooked and cooled shrimp in a single layer on a baking sheet to freeze, then transfer to a zip-top freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating or serving.

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Estimated Nutrition

Per serving (based on 4 servings from the recipe):

• Calories: 180
• Protein: 24g
• Fat: 9g
• Carbohydrates: 2g
• Sugar: 0g
• Fiber: 0g
• Cholesterol: 220mg
• Sodium: 600mg

Note: Nutrition values may vary depending on exact ingredients and portion size.

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Frequently Asked Questions

1. Can I use frozen shrimp?

Yes! Just make sure they are fully thawed and patted dry before marinating.

2. Do I have to use skewers?

No, but skewers make grilling easier. You can also use a grill basket if preferred.

3. Can I cook these shrimp on the stovetop instead?

Absolutely. A grill pan or cast-iron skillet over medium-high heat works well.

4. What type of shrimp is best for this recipe?

Large or jumbo shrimp (21–25 count per pound) are ideal for grilling and hold up well to marinade.

5. How do I know when the shrimp are done?

They’ll turn pink and opaque with a slight char. Overcooking makes them rubbery, so keep a close eye.

6. Is it possible to make this ahead of time?

Yes, you can marinate the shrimp a few hours in advance, but don’t go over 2 hours to avoid mushiness.

7. What can I serve with grilled shrimp?

They pair beautifully with rice, couscous, pasta, grilled vegetables, or in tacos.

8. Can I double the marinade for extra dipping sauce?

If you want to use it as a dipping sauce, make a separate batch and bring it to a boil before serving to ensure safety.

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