Lemon Chili Garlic Shrimp (Printable Version)
Zesty lemon, chili and garlic-marinated shrimp grilled until charred; serve with lemon wedges and parsley.
# Ingredient List:
→ Shrimp
01 - 1½ lbs large raw shrimp, peeled and deveined, tails on
→ Marinade
02 - 3 tbsp olive oil
03 - 2 tbsp freshly squeezed lemon juice
04 - 2 tsp lemon zest
05 - 4 garlic cloves, minced
06 - 1 fresh red chili, finely chopped (or ½ tsp chili flakes)
07 - ½ tsp smoked paprika
08 - ½ tsp sea salt
09 - ¼ tsp freshly ground black pepper
→ Garnish
10 - Fresh lemon wedges
11 - Chopped fresh parsley (optional)
# How to Make It:
01 - In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped chili, smoked paprika, sea salt, and black pepper until well combined.
02 - Add the peeled and deveined shrimp to the marinade, tossing to coat evenly. Cover the bowl and refrigerate for at least 20 minutes, or up to 1 hour for deeper flavor penetration.
03 - Preheat an outdoor grill or grill pan over medium-high heat. If using wooden skewers, soak them in water for at least 20 minutes beforehand to prevent burning.
04 - Remove the shrimp from the marinade and thread them onto skewers, distributing evenly. Discard any remaining marinade.
05 - Place the skewers on the hot grill and cook for 2 to 3 minutes per side, turning once, until the shrimp are pink, opaque throughout, and lightly charred on the edges.
06 - Transfer the grilled shrimp to a serving platter, garnish with chopped fresh parsley and lemon wedges, and serve immediately while hot.
# Expert Advice:
01 -
- The marinade takes about three minutes to throw together but tastes like you spent all afternoon on it.
- Shrimp cook so fast you can pull this off on a weeknight without breaking a sweat.
02 -
- Overcooking shrimp is the single biggest mistake you can make so pull them off the grill the moment they curl into a C shape and turn fully opaque.
- Marinating longer than one hour can actually make the texture mushy because the acid starts breaking down the protein too aggressively.
03 -
- Pat the shrimp completely dry with paper towels before adding them to the marinade because excess moisture is the enemy of a good sear.
- Soak wooden skewers for a full twenty minutes and do not skip this step unless you enjoy the smell of burning wood mixed with your dinner.