Grilled Shrimp
from kristineskitchenblog.com
These grilled shrimp are packed with flavor and so quick and easy to make! They're seasoned with a delicious marinade made with garlic and lemon. Serve them with rice and veggies, on pasta, in tacos, or add them to a salad.
Prep Time10 minutes mins
Cook Time5 minutes mins
Marinate20 minutes mins
Total Time35 minutes mins
Servings: 4 servings
Calories: 207kcal
- ¼ cup olive oil
- ¼ cup chopped fresh parsley
- 1 teaspoon lemon zest
- 4 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes optional, use ¼ teaspoon for less spice
- 1 pound large shrimp peeled and deveined, tails on
In a medium bowl, combine the olive oil, parsley, lemon zest, garlic, salt, pepper and red pepper flakes (if using). Whisk to combine.
Add the shrimp to the bowl and coat with the marinade. Place in the refrigerator to marinate for at least 20 minutes, and up to 2 hours.
Heat a grill or grill pan to medium-high heat. If desired, thread the shrimp onto skewers, or they can be cooked directly on the grill grates (discard the used marinade).
Grill shrimp for 2-3 minutes per side, until they are opaque and pink.
- If using skewers, I recommend using flat skewers to prevent the shrimp from rotating when you flip them. If using wood skewers, soak them in warm water for 20 minutes before using.
- If the shrimp are frozen, thaw them before using in this recipe. To thaw, place shrimp in a colander set over a bowl and thaw for 24 hours in the refrigerator. Or, to thaw shrimp quickly, place the frozen shrimp in a bowl of cold water for 10-15 minutes, until thawed. Pat dry with paper towels and then add to the marinade.
Calories: 207kcal | Carbohydrates: 3g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 143mg | Sodium: 940mg | Potassium: 168mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 595IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 1mg
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