Light Lemon Herb Grilled Shrimp (Printable)

Plump shrimp marinated in citrus and herbs, grilled until lightly charred and juicy.

# What you'll need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined, tails on

→ Marinade

02 - 3 tablespoons fresh lemon juice
03 - 2 tablespoons olive oil
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh parsley, chopped
06 - 1 tablespoon fresh basil, chopped
07 - 1 teaspoon fresh thyme leaves
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/2 teaspoon red pepper flakes
11 - Zest of 1 lemon

→ For Serving

12 - Lemon wedges
13 - Fresh chopped herbs for garnish

# Method:

01 - In a medium bowl, whisk together lemon juice, olive oil, minced garlic, parsley, basil, thyme, salt, black pepper, red pepper flakes, and lemon zest until well combined.
02 - Add shrimp to the marinade and toss to coat evenly. Refrigerate for 10 to 15 minutes. Do not exceed this time as the citric acid will begin to cook the shrimp.
03 - If using wooden skewers, soak them in water for at least 15 minutes to prevent charring during grilling.
04 - Heat a grill or grill pan to medium-high heat, approximately 400 degrees Fahrenheit.
05 - Remove marinated shrimp from refrigerator and thread onto prepared skewers, piercing each shrimp twice through the head and tail to ensure secure placement.
06 - Place shrimp skewers on heated grill and cook for 2 to 3 minutes per side until shrimp turn opaque and develop light char marks.
07 - Transfer grilled shrimp skewers to a serving platter and serve immediately with lemon wedges and fresh herb garnish.

# Expert Advice:

01 -
  • Ready in under 25 minutes from fridge to table, which means weeknight dinners suddenly feel fancy and doable.
  • The shrimp stay impossibly juicy because the marinade is just long enough to flavor without turning them rubbery.
  • Works for every diet claim you can think of—gluten-free, low-carb, dairy-free—so nobody has to eat something separate.
02 -
  • Never leave shrimp in acidic marinade longer than 15 minutes or the lemon juice will denature the proteins and turn them mushy and unpleasant—timing matters here more than with almost any other cooking method.
  • Pierce the shrimp twice on each skewer because a single pierce point lets them spin like a rotisserie, leaving one side undercooked while the other chars.
03 -
  • Pat the shrimp dry before skewering because moisture on the surface steams instead of grills, and you won't get that beautiful char you're after.
  • Let the shrimp rest on the platter for just two minutes after grilling so the proteins relax and they stay juicy instead of becoming tough from carryover cooking.
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