Grilled Shrimp Marinade

citrus marinated grilled shrimp in skekwers

5 from 1 vote

This marinade for grilled shrimp is packed with so much flavor. It's fresh and made with summer-inspired ingredients, perfect for your summer cookout. It's a relatively quick recipe, great as a main dish or even appetizer

Prep Time10

Cook Time8

Marinating30

Total Time48

Course: Appetizer, Main Course, Marinades

Cuisine: American

Servings: people

Calories: 334kcal

Author: Tania

Equipment

Ingredients

1 pound jumbo shrimp, deveined, tail-on thawed if using frozen
½ cup extra virgin olive oil plus more if needed
Zest of 1 lemon
3 tablespoons freshly squeezed lemon juice
4 cloves garlic, minced
2 tablespoons finely chopped Italian parsley plus more for garnish
1 teaspoon red pepper chili flakes plus more to taste
1 teaspoon Kosher salt
½ teaspoon ground black pepper
1 teaspoon honey
Lemon halves, for garnish optional
Baguette slices and crumbled feta cheese, for serving optional

Instructions

Prep the shrimp: Using kitchen shears, remove the shell but leave the lower part of the tail attached to the shrimp. Rinse and pat dry.
Make the marinade: In a bowl, mix the olive oil, lemon zest, freshly squeezed lemon juice, minced garlic, chopped Italian parsley, red pepper chili flakes, salt, pepper, and honey until well-combined. Transfer to a large resealable bag.
Marinate: Then, add the shrimp into the marinade, ensuring everything is well coated. Seal the bag and refrigerate 30 to 45 minutes. No more than that. Tip: Because this is a citrus marinade, leaving it for too long can cause the shrimp to turn rubbery.
Meanwhile, preheat your grill to medium or medium-high heat.
Assemble and grill: Assemble the shrimp into the skewers. Grill for about 3 minutes per side, until cooked through and have grill marks. Shrimp cooks really fast, don't overcook.
Serve with grilled lemon halves, parsley, and crumbled feta cheese. If desired, brush a few slices of baguette with olive oil and grill on both sides for serving. Enjoy!

Notes

Use jumbo shrimp, deveined and tail-on for best results. Most grocery stores sell already deveined shrimp. You can buy fresh or frozen (thaw before using).
Do NOT use pre-cooked shrimp. Use raw shrimp for this recipe.
Skewers: I’d recommend using stainless steel skewers. If using wooden skewers, soak them in water for about 15-20 minutes before using to prevent them from burning.
Prep ahead: While I wouldn’t recommend marinating overnight, you can make and refrigerate the marinade on its own 1 day in advance.
Store leftovers in the fridge for up to 3 days.

Substitutions and variations:

Lemon: Limes will work too, although the flavor profile may change slightly.
Fresh parsley: I would not recommend using dried herbs here.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition