Name: Best Marinated Grilled Shrimp Recipe
Ingredients: 2 lbs Large Shrimp, Peeled and Deveined: The star of the show, of course, is the shrimp itself. Opt for large shrimp as they are substantial enough to hold up well on the grill and offer a satisfying bite. Peeled and deveined shrimp are essential for convenience and ease of eating. You can choose to leave the tails on for a more visually appealing presentation and for easier handling while grilling, but ensure they are deveined. Fresh shrimp are always preferable if available, offering the best texture and flavor. However, frozen shrimp, properly thawed, can also work perfectly well. When selecting frozen shrimp, look for those that are individually quick frozen (IQF) as they tend to retain better quality compared to block-frozen shrimp. Consider the source of your shrimp as well. Sustainably sourced shrimp are not only better for the environment but often offer superior taste and quality. Variations in shrimp size can affect cooking time, so adjust grilling time accordingly. If using smaller shrimp, they will cook faster. For this recipe, large shrimp (around 21-25 count per pound) are ideal for grilling and absorbing the marinade effectively.; 1/4 cup Olive Oil: Olive oil forms the base of our marinade, acting as a carrier for all the delicious flavors and helping to keep the shrimp moist and succulent during grilling. Extra virgin olive oil, with its rich flavor and fruity notes, is highly recommended for this recipe. Its robust taste complements the other ingredients beautifully and adds a layer of depth to the marinade. If you prefer a lighter flavor, you can use regular olive oil or even another neutral oil like avocado oil. The oil also helps to prevent the shrimp from sticking to the grill grates, ensuring they cook evenly and develop those beautiful grill marks. Beyond flavor and preventing sticking, olive oil also contributes to the marinade’s ability to penetrate the shrimp. It helps to break down the surface of the shrimp slightly, allowing the other flavors to infuse more deeply. Don’t skimp on the olive oil; it’s a key component for both flavor and texture.; 1/4 cup Lemon Juice: Lemon juice is the bright, zesty heart of our marinade. It provides acidity that not only tenderizes the shrimp slightly but also brightens all the other flavors, creating a vibrant and refreshing taste. Freshly squeezed lemon juice is absolutely essential for this recipe. Bottled lemon juice often lacks the same brightness and fresh flavor. The acidity in lemon juice also plays a crucial role in ‘cooking’ the shrimp slightly in the marinade, even before they hit the grill. This helps to firm up the texture and ensures they don’t become mushy when cooked. You can experiment with other citrus juices like lime juice for a slightly different flavor profile, but lemon juice is the classic and arguably the best choice for grilled shrimp. The amount of lemon juice is perfectly balanced in this recipe to provide a noticeable tang without overpowering the other flavors.; 3 Cloves Garlic, Minced: Garlic is the aromatic backbone of the marinade, adding a pungent and savory depth that complements the citrus and seafood perfectly. Fresh garlic cloves, minced finely, are crucial for the best flavor. Garlic powder simply cannot replicate the fresh, pungent aroma and taste of freshly minced garlic. Minced garlic releases its oils and flavors more readily into the marinade compared to sliced or whole cloves. The three cloves specified in the recipe provide a good balance of garlic flavor without being overwhelming. If you are a garlic enthusiast, you can certainly add an extra clove, but be mindful not to overpower the other flavors. Garlic also has some natural antibacterial properties, which can contribute to food safety, especially when marinating seafood.; 2 Tablespoons Chopped Fresh Parsley: Fresh parsley adds a vibrant herbaceous note and a touch of freshness to the marinade. Its slightly peppery and clean flavor cuts through the richness of the olive oil and complements the lemon and garlic beautifully. Fresh parsley is a must for this recipe. Dried parsley lacks the bright, fresh flavor and vibrant green color of fresh parsley. Flat-leaf parsley (also known as Italian parsley) is generally preferred for its stronger flavor compared to curly parsley. Chop the parsley finely to release its flavor fully into the marinade. Parsley not only adds flavor but also a visually appealing element to the finished dish, especially when used as a garnish.; 1 Teaspoon Paprika: Paprika introduces a subtle smoky sweetness and a beautiful reddish hue to the marinade and grilled shrimp. Smoked paprika is highly recommended for this recipe as it enhances the grilled flavor and adds an extra layer of smoky depth that is incredibly delicious. Sweet paprika can also be used if you prefer a milder flavor. The paprika adds a complexity to the flavor profile that goes beyond just simple citrus and garlic. It adds warmth and depth, making the marinade more nuanced and interesting. Paprika also contributes to the visual appeal of the dish, giving the shrimp a lovely reddish-orange color when grilled.; 1/2 Teaspoon Red Pepper Flakes: Red pepper flakes provide a gentle hint of heat that balances the richness of the marinade and adds a playful kick to the dish. The amount of red pepper flakes specified is relatively mild, providing just a subtle warmth. If you prefer a spicier dish, you can certainly increase the amount of red pepper flakes to your liking. Start with 1/2 teaspoon and taste the marinade before adding more. For those who are very sensitive to spice, you can reduce the amount or even omit the red pepper flakes altogether, but they do add a lovely dimension of flavor to the marinade. The subtle heat from the red pepper flakes enhances the other flavors and prevents the marinade from being overly sweet or one-dimensional.; Salt and Pepper to Taste: Salt and pepper are the fundamental seasonings that enhance and balance all the flavors in the marinade. Use kosher salt or sea salt for the best flavor. Freshly ground black pepper is also highly recommended for its superior aroma and taste compared to pre-ground pepper. Season the marinade generously with salt and pepper, tasting as you go. Remember that the salt will not only season the marinade but also penetrate the shrimp, so adequate seasoning is crucial for a flavorful final dish. The amount of salt and pepper will depend on your personal preference, but start with about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and adjust from there. Proper seasoning is the key to bringing all the flavors of the marinade together and ensuring the grilled shrimp are perfectly balanced and delicious.

Ingredients

Scale

2 lbs Large Shrimp, Peeled and Deveined: The star of the show, of course, is the shrimp itself. Opt for large shrimp as they are substantial enough to hold up well on the grill and offer a satisfying bite. Peeled and deveined shrimp are essential for convenience and ease of eating. You can choose to leave the tails on for a more visually appealing presentation and for easier handling while grilling, but ensure they are deveined. Fresh shrimp are always preferable if available, offering the best texture and flavor. However, frozen shrimp, properly thawed, can also work perfectly well. When selecting frozen shrimp, look for those that are individually quick frozen (IQF) as they tend to retain better quality compared to block-frozen shrimp. Consider the source of your shrimp as well. Sustainably sourced shrimp are not only better for the environment but often offer superior taste and quality. Variations in shrimp size can affect cooking time, so adjust grilling time accordingly. If using smaller shrimp, they will cook faster. For this recipe, large shrimp (around 21–25 count per pound) are ideal for grilling and absorbing the marinade effectively.

1/4 cup Olive Oil: Olive oil forms the base of our marinade, acting as a carrier for all the delicious flavors and helping to keep the shrimp moist and succulent during grilling. Extra virgin olive oil, with its rich flavor and fruity notes, is highly recommended for this recipe. Its robust taste complements the other ingredients beautifully and adds a layer of depth to the marinade. If you prefer a lighter flavor, you can use regular olive oil or even another neutral oil like avocado oil. The oil also helps to prevent the shrimp from sticking to the grill grates, ensuring they cook evenly and develop those beautiful grill marks. Beyond flavor and preventing sticking, olive oil also contributes to the marinade’s ability to penetrate the shrimp. It helps to break down the surface of the shrimp slightly, allowing the other flavors to infuse more deeply. Don’t skimp on the olive oil; it’s a key component for both flavor and texture.

1/4 cup Lemon Juice: Lemon juice is the bright, zesty heart of our marinade. It provides acidity that not only tenderizes the shrimp slightly but also brightens all the other flavors, creating a vibrant and refreshing taste. Freshly squeezed lemon juice is absolutely essential for this recipe. Bottled lemon juice often lacks the same brightness and fresh flavor. The acidity in lemon juice also plays a crucial role in ‘cooking’ the shrimp slightly in the marinade, even before they hit the grill. This helps to firm up the texture and ensures they don’t become mushy when cooked. You can experiment with other citrus juices like lime juice for a slightly different flavor profile, but lemon juice is the classic and arguably the best choice for grilled shrimp. The amount of lemon juice is perfectly balanced in this recipe to provide a noticeable tang without overpowering the other flavors.

3 Cloves Garlic, Minced: Garlic is the aromatic backbone of the marinade, adding a pungent and savory depth that complements the citrus and seafood perfectly. Fresh garlic cloves, minced finely, are crucial for the best flavor. Garlic powder simply cannot replicate the fresh, pungent aroma and taste of freshly minced garlic. Minced garlic releases its oils and flavors more readily into the marinade compared to sliced or whole cloves. The three cloves specified in the recipe provide a good balance of garlic flavor without being overwhelming. If you are a garlic enthusiast, you can certainly add an extra clove, but be mindful not to overpower the other flavors. Garlic also has some natural antibacterial properties, which can contribute to food safety, especially when marinating seafood.

2 Tablespoons Chopped Fresh Parsley: Fresh parsley adds a vibrant herbaceous note and a touch of freshness to the marinade. Its slightly peppery and clean flavor cuts through the richness of the olive oil and complements the lemon and garlic beautifully. Fresh parsley is a must for this recipe. Dried parsley lacks the bright, fresh flavor and vibrant green color of fresh parsley. Flat-leaf parsley (also known as Italian parsley) is generally preferred for its stronger flavor compared to curly parsley. Chop the parsley finely to release its flavor fully into the marinade. Parsley not only adds flavor but also a visually appealing element to the finished dish, especially when used as a garnish.

1 Teaspoon Paprika: Paprika introduces a subtle smoky sweetness and a beautiful reddish hue to the marinade and grilled shrimp. Smoked paprika is highly recommended for this recipe as it enhances the grilled flavor and adds an extra layer of smoky depth that is incredibly delicious. Sweet paprika can also be used if you prefer a milder flavor. The paprika adds a complexity to the flavor profile that goes beyond just simple citrus and garlic. It adds warmth and depth, making the marinade more nuanced and interesting. Paprika also contributes to the visual appeal of the dish, giving the shrimp a lovely reddish-orange color when grilled.

1/2 Teaspoon Red Pepper Flakes: Red pepper flakes provide a gentle hint of heat that balances the richness of the marinade and adds a playful kick to the dish. The amount of red pepper flakes specified is relatively mild, providing just a subtle warmth. If you prefer a spicier dish, you can certainly increase the amount of red pepper flakes to your liking. Start with 1/2 teaspoon and taste the marinade before adding more. For those who are very sensitive to spice, you can reduce the amount or even omit the red pepper flakes altogether, but they do add a lovely dimension of flavor to the marinade. The subtle heat from the red pepper flakes enhances the other flavors and prevents the marinade from being overly sweet or one-dimensional.

Salt and Pepper to Taste: Salt and pepper are the fundamental seasonings that enhance and balance all the flavors in the marinade. Use kosher salt or sea salt for the best flavor. Freshly ground black pepper is also highly recommended for its superior aroma and taste compared to pre-ground pepper. Season the marinade generously with salt and pepper, tasting as you go. Remember that the salt will not only season the marinade but also penetrate the shrimp, so adequate seasoning is crucial for a flavorful final dish. The amount of salt and pepper will depend on your personal preference, but start with about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and adjust from there. Proper seasoning is the key to bringing all the flavors of the marinade together and ensuring the grilled shrimp are perfectly balanced and delicious.

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Instructions

Make the Marinade: The Flavor Foundation: In a large bowl, embark on creating your flavor masterpiece. Whisk together the olive oil, lemon juice, minced garlic, fresh parsley, paprika, red pepper flakes, salt, and pepper. Whisking is key here – it emulsifies the oil and lemon juice, creating a more cohesive marinade that will better coat the shrimp. Take a moment to appreciate the aroma as you combine these fresh ingredients. This marinade is a symphony of scents, hinting at the deliciousness to come. Ensure all the ingredients are well combined and evenly distributed in the olive oil and lemon juice base. Taste the marinade at this stage and adjust the salt, pepper, or red pepper flakes to your preference. Remember, the marinade should be flavorful enough to stand on its own, as it will infuse the shrimp with its essence. A well-balanced marinade is the secret to exceptional grilled shrimp.

Marinate the Shrimp: Infusing with Flavor: Now, gently add the peeled and deveined shrimp to the marinade. Toss them lovingly to ensure each shrimp is completely and evenly coated in the flavorful mixture. Use your hands or tongs to gently massage the marinade into the shrimp, ensuring every nook and cranny is covered. Cover the bowl tightly with plastic wrap or a lid. This is crucial to prevent the marinade from drying out and to keep the refrigerator smells out. Refrigerate for 30 minutes to 1 hour. While 30 minutes is the minimum, allowing the shrimp to marinate for up to an hour will result in even more flavorful shrimp. However, do not marinate for longer than an hour, especially with lemon juice, as the acidity can start to break down the shrimp protein and make them mushy. The marinating time is all about striking the perfect balance – enough time for flavor infusion, but not so long that the texture is compromised. During the marinating process, the flavors will penetrate the shrimp, and the lemon juice will gently tenderize them, preparing them for the grill.

Prepare the Grill: Heat is Key: Preheat your grill to medium-high heat. This is the ideal temperature for grilling shrimp – hot enough to sear them quickly and create those beautiful grill marks, but not so hot that they burn before cooking through. For a gas grill, this typically means setting the burners to medium-high. For a charcoal grill, wait until the coals are glowing red and covered with a light layer of ash. Clean your grill grates thoroughly before preheating. This will prevent the shrimp from sticking and ensure those beautiful grill marks. Lightly oil the grill grates with olive oil or cooking spray. This extra step is crucial to prevent sticking and ensure easy removal of the shrimp once cooked. Properly preheating and preparing your grill is essential for achieving perfectly grilled shrimp.

Thread the Shrimp: Ready for the Grill: Thread the marinated shrimp onto skewers, discarding any excess marinade. Skewering the shrimp makes them easier to handle on the grill and prevents them from falling through the grates. You can use metal skewers or wooden skewers. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning on the grill. Thread the shrimp close together on the skewers for even cooking and to prevent them from drying out. There are various ways to skewer shrimp – you can thread them straight, or curve them into a “C” shape for a more elegant presentation. Discarding the excess marinade before grilling helps prevent flare-ups on the grill and ensures the shrimp sear properly. However, don’t discard all of it! You can reserve a little marinade to brush over the shrimp while grilling for extra flavor and moisture.

Grill the Shrimp: Quick and Careful Cooking: Place the shrimp skewers directly on the preheated grill grates. Grill for 2-3 minutes on each side, or until they turn pink and opaque and have beautiful grill marks. Shrimp cook very quickly, so keep a close eye on them and don’t overcook them. Overcooked shrimp become rubbery and tough. The key is to grill them just until they are cooked through, which is indicated by their color changing from translucent to opaque pink. Turn the skewers carefully using tongs or a spatula to ensure even cooking on both sides. Listen for the sizzle as the shrimp hit the hot grill grates – that’s the sound of deliciousness in the making! If you reserved some marinade, you can brush it over the shrimp during the last minute of grilling for extra flavor and moisture. Grilling time will vary slightly depending on the size of your shrimp and the heat of your grill, so adjust accordingly. The goal is perfectly cooked, juicy, and flavorful grilled shrimp – not overcooked, dry, and rubbery shrimp.

Serve: Immediate Gratification: Remove the grilled shrimp skewers from the grill immediately and serve hot. Garnish with additional fresh parsley if desired for a pop of color and freshness. Serve immediately for the best taste and texture. Grilled shrimp are best enjoyed hot off the grill when they are at their juiciest and most flavorful. You can serve the shrimp directly on the skewers or slide them off onto a platter or serving dish. The aroma of freshly grilled shrimp is irresistible, so be prepared for your guests to devour them quickly!

Nutrition

Serving Size: One Normal Portion
Calories: 250-300
Sugar: Less than 1 gram
Sodium: 300-400 mg
Fat: 10-15 grams
Saturated Fat: 2-3 grams
Carbohydrates: 2-3 grams
Fiber: Less than 1 gram
Protein: 30-35 grams
Cholesterol: 200-250 mg