Lemon Chili Grilled Shrimp (Printable Version)
Zesty lemon and chili-marinated shrimp grilled until charred and juicy; serve with lemon wedges.
# Ingredient List:
→ Seafood
01 - 1 pound large raw shrimp, peeled and deveined
→ Marinade
02 - 2 tablespoons olive oil
03 - Juice and zest of 1 large lemon
04 - 2 garlic cloves, minced
05 - 1 to 2 fresh red chilies, finely chopped or 1 teaspoon red chili flakes
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1 tablespoon chopped fresh parsley, plus more for garnish
→ To Serve
11 - Lemon wedges
# How to Make It:
01 - In a mixing bowl, whisk together olive oil, lemon juice and zest, minced garlic, chopped chilies or chili flakes, smoked paprika, ground cumin, salt, black pepper, and fresh parsley until combined.
02 - Add the shrimp to the marinade and toss thoroughly to coat. Cover and refrigerate for 10 to 15 minutes to allow flavors to infuse. Do not marinate for longer to avoid over-curing the shrimp with lemon juice.
03 - Preheat grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for 20 minutes to prevent burning.
04 - Thread the marinated shrimp onto skewers, spacing them evenly.
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, and lightly charred.
06 - Remove shrimp from the grill, sprinkle with additional parsley if desired, and serve immediately with lemon wedges.
# Expert Advice:
01 -
- The marinade comes together with pantry staples and is a flavor bomb that tastes way more complex than it is.
- It&aposs fast enough to throw together as an easy weeknight main or an impromptu party bite that wows every time.
02 -
- Leaving shrimp in the marinade too long can start to "cook" them and make them rubbery—set a timer!
- Trying different types of fresh chili (like fresno or jalapeno) gave totally different layers of flavor, so experiment as you like.
03 -
- Pat shrimp dry before marinating for better caramelization and flavor pickup.
- Zest your lemon before cutting it to juice—it&aposs far less messy.