This Grilled Shrimp recipe is a back-pocket ace that utilizes pantry friendly ingredients to create restaurant quality shrimp in minutes The shrimp is spice rubbed with smoked paprika, onion powder, garlic powder, dried oregano, dried basil, cayenne pepper, salt and pepper then dunked in Lemon Parsley Butter – gah, so good! It’s then grilled to golden perfection so it’s crispy on the outside, juicy on the inside and exploding with flavor all over. This simple grilled shrimp recipe can also be cooked on the stove or in the oven (all instructions included) and it can be served with practically anything! Serve it plain as an appetizer or with potato, salad, fruit salad and cornbread for the perfect summer meal.
Servings 4 -6 servings
Shrimp & Marinade
- 2 pounds large shrimp (21-25 ct) peeled, deveined patted dry
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2 teaspoons smoked paprika
- 1 1/2 tsp EACH onion powder, garlic powder, dried oregano, dried basil
- 1 tsp EACH salt, pepper
- 1-4-1/2 teaspoon cayenne pepper
Lemon Parsley Butter (optional)
- 4 tablespoons melted unsalted butter
- 1 1/2 tablespoons finely chopped parsley
- 1 1/2 tablespoon lemon juice
Soak wooden skewers for at least 30 minutes if using. Meanwhile, make Lemon Parsley Butter by melting butter in a small bowl. Mix in lemon juice and parsley. Add additional lemon juice if desired. Reheat in the microwave 10 seconds or so just prior to serving (watch closely so the butter doesn’t explode!).
Whisk the marinade ingredients together in a large bowl. Add the shrimp and stir until evenly coated. Marinate for 15 - 30 minutes at room temperature (no more!).
Heat grill over medium-high heat (400 degrees F). Clean grates and grease with oil. Meanwhile, thread the shrimp onto skewers.
Evenly space skewers on the hot grill and cook for 2 minutes per side or until shrimp are golden. Remove from grill to a plate.
To serve, dip shrimp in Lemon Parsley Butter or remove shrimp form the skewers, drizzle on the butter and toss to combine. Serve with additional fresh lemon wedges.
Don't miss the "how to make" recipe video at the top of the post!
HOW TO COOK SHRIMP IN THE OVEN
- Preheat oven to 400 degrees F.
- Line a baking sheet with foil and spray with cooking spray.
- Line shrimp in a single layer so it isn’t touching.
- Roast for 6 to 8 minutes or opaque.
HOW TO COOK SHRIMP ON THE STOVE
- Heat one tablespoon olive oil over medium high heat in a large cast iron skillet.
- Working in batches, add shrimp in a single layer and cook approximately 3 minutes per side, or just until opaque and cooked through.
HOW TO STORE AND REHEAT
- Storage: Shrimp should be stored in an airtight container in the refrigerator. When properly stored, it is good for up to three days.
- Microwave: Microwave for 30 seconds, then continue to heat at 20 second intervals until warmed through.
- Stove: For larger portions, reheat gently on the stove just until warmed through. The key is to warm the shrimp and not cook the shrimp any further.
TIPS AND TRICKS
- Shrimp 101. See the post for how to choose shrimp, devein shrimp, shell shrimp, etc.
- Purchase prepared shrimp. Use shrimp that is already shelled and deveined which saves you TONS of prep time.
- Use large shrimp. Using large shrimp is an insurance policy for juicy shrimp. It is slightly more forgiving when overcooked than smaller shrimp.
- Pat shrimp dry. Pat the shrimp dry with paper towels before marinating so the marinade can evenly cling to the shrimp and you can achieve that coveted char.
- Don’t over-marinate shrimp. Don’t marinate the shrimp longer than 30 minutes or it won’t be as juicy.
- Don’t over-cook shrimp. Cook shrimp just until opaque for the juiciest shrimp- don’t be tempted to cook them a second longer!
- Scale recipe. If you’re cooking just for two or for small eaters, this grilled shrimp recipe is easy to cut in half. The grilling instructions remain the same.
- Recipe variations. See post for TONS of ways to serve grilled shrimp from in pasta to salads to on pizza and potatoes!