Lemon Herb Grilled Shrimp

$- 1 lb large shrimp, peeled and deveined - 3 tablespoons olive oil - 2 tablespoons fresh lemon juice - Zest of 1 lemon - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) For this lemon herb grilled shrimp, fresh shrimp is key. I love using large shrimp because they grill nicely. You need to peel and devein them first. This step is simple but important for a clean taste. Next, you will use olive oil to help the shrimp absorb flavors. Fresh lemon juice adds brightness. The zest of one lemon gives a nice citrus kick. Minced garlic adds depth. Dried oregano and thyme bring out herbal notes. Paprika adds a hint of smokiness. Don't forget salt and pepper. These ingredients help enhance all the flavors in this dish. Finally, the fresh parsley and lemon wedges are for garnish and serving. They make the dish pop. This list has everything you need for a tasty meal. Enjoy making it! {{ingredient_image_1}} To start, grab a large bowl. Combine the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, paprika, salt, and pepper. Mix these ingredients well to create a uniform marinade. This step is key. The flavors will meld together and enhance the shrimp. Next, take your peeled and deveined shrimp. Toss them in the marinade, making sure they are fully coated. Cover the bowl and place it in the fridge for 30 minutes. This wait time allows the shrimp to absorb all the delicious flavors. You won’t regret it! When the marinating time is up, it’s time to grill. Preheat your grill or grill pan over medium-high heat. Now, thread the marinated shrimp onto skewers. Aim for about 4-5 shrimp per skewer. If you’re using wooden skewers, make sure to soak them in water for 30 minutes first. This will prevent burning. Once your grill is hot, carefully place the skewers on it. Grill the shrimp for about 2-3 minutes on each side. You want them to turn pink and opaque. Be careful not to overcook. Remove them from the grill and let them rest for a minute. This will lock in the flavors and make them juicy! To grill shrimp just right, watch for their color. They should turn pink and opaque when done. This usually takes around 2-3 minutes on each side. Use medium-high heat for grilling. It cooks the shrimp evenly and gives a nice char. Too low heat can make them rubbery, while too high can burn them. Consider adding fresh herbs like basil or cilantro. These can brighten the dish. You can also spice it up with red pepper flakes or a dash of cumin for warmth. Fresh ingredients make a big difference. Always use fresh lemon juice and fresh garlic. They give your shrimp a vibrant flavor that dried ingredients can't match. Plating is key to making your dish appealing. Serve the grilled shrimp on a large platter. Arrange them in a circle for a nice look. Garnish with chopped parsley and lemon wedges. The green from the parsley and the yellow from the lemon make the dish pop. Plus, it adds a fresh touch when served. Pro Tips Marinate for Maximum Flavor: Allow the shrimp to marinate for at least 30 minutes, but no more than 2 hours, to really let the flavors soak in without compromising the texture. Use Fresh Herbs: Whenever possible, opt for fresh herbs instead of dried to elevate the dish with brighter, more vibrant flavors. Perfect Skewering: When threading the shrimp onto skewers, ensure they are snug but not overcrowded to allow even cooking and easy flipping. Watch the Grill: Grill the shrimp until just pink and opaque; overcooking can lead to rubbery shrimp. Keep a close eye on them! {{image_2}} You can change up the marinade to suit your taste. Here are some ideas: - Citrus-based Marinade: Try using lime juice or orange juice instead of lemon. This adds a sweet and tangy twist to the shrimp. - Spicy Variations: If you love heat, add chili flakes or a splash of hot sauce. This will give your shrimp a nice kick. Serving your lemon herb grilled shrimp can be fun! Here are some great pairings: - Sides: Serve the shrimp with fluffy rice or a fresh salad. Quinoa also works well for a nutritious touch. - Dipping Sauces: A zesty garlic aioli or a tangy cocktail sauce can enhance the flavors. Try a spicy mayo for an extra zing! You don’t have to grill to enjoy lemon herb shrimp. Here’s how to cook them differently: - Oven-Baked Lemon Herb Shrimp: Preheat your oven to 400°F. Place the marinated shrimp on a baking tray. Bake for about 10 minutes. The shrimp will be juicy and flavorful! - Skillet Cooking Options: Use a skillet on medium-high heat. Add a bit of oil and cook the shrimp for 2-3 minutes on each side. This method gives you a nice sear. Perfect for indoor cooking! To keep your grilled shrimp fresh, follow these steps. First, let the shrimp cool down to room temperature. Then, place them in an airtight container. This helps keep moisture in and prevents drying out. You can store the shrimp in the fridge for up to three days. If they sit too long, they may lose their great taste. When you want to enjoy leftover shrimp, use gentle heat. The best way is to reheat them in a skillet. Heat the skillet over medium-low heat. Add the shrimp and stir them for about two minutes. This keeps them juicy. You can also use the microwave. Place the shrimp in a bowl and cover it with a damp paper towel. Heat for 30 seconds, then check. Avoid overcooking; this can make them rubbery. If you want to save shrimp for later, freezing is a great option. First, let the shrimp cool completely. Then, place them in a freezer-safe bag. Remove as much air as you can before sealing. You can freeze them for up to three months. To thaw, place them in the fridge overnight. For a faster method, put the bag in cold water for about 30 minutes. This keeps the shrimp's flavor and texture intact. Marinate the shrimp for at least 30 minutes. This time allows the shrimp to soak up all the flavors. If you have more time, you can marinate for up to 2 hours. Just remember, too long can make the shrimp mushy. Yes, you can use frozen shrimp. Just be sure to thaw them first. Place them in the fridge overnight or run them under cold water for quick thawing. Fresh shrimp may taste better, but frozen shrimp can still be very good. Lemon herb grilled shrimp works well with many sides. Here are some great pairings: - Garlic bread - Caesar salad - Grilled vegetables - Rice or quinoa - Pasta with olive oil Cooked shrimp turn pink and opaque. They curl into a C shape. If they stay a gray color, they need more time. Avoid overcooking, as they can become rubbery. Grilling lemon herb shrimp is simple and rewarding. You learned to create a tasty marinade and grill shrimp to perfection. Tips and tricks can help you enhance flavor and presentation. Explore different marinades and cooking methods to mix it up. Whether you serve it fresh or store leftovers, you can enjoy this dish anytime. With a little practice, you will master grilled shrimp, impressing your friends and family. Enjoy your cooking adventure!$

A delicious and refreshing grilled shrimp dish marinated in lemon and herbs.

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Prep Time 30

Cook Time 15

Total Time 45

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 200 kcal

Ingredients

1 lb large shrimp, peeled and deveined
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 lemon zest
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
to taste salt and pepper
to garnish fresh parsley, chopped
for serving lemon wedges

Instructions

In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, paprika, salt, and pepper. Mix well to create the marinade.
Add the peeled and deveined shrimp to the marinade, tossing to coat evenly. Cover the bowl and refrigerate for 30 minutes to allow the flavors to meld.
Preheat your grill or grill pan over medium-high heat.
Thread the marinated shrimp onto skewers, about 4-5 shrimp per skewer (if using wooden skewers, soak them in water for 30 minutes prior to prevent burning).
Grill the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Be careful not to overcook.
Remove from the grill and let rest for a minute.

Notes

Serve on a platter garnished with fresh parsley and lemon wedges.

Keyword grilled, herb, lemon, shrimp