The Best Lemon Garlic Shrimp
A quick, bright, savory shrimp dish that works beautifully on the grill, in the oven, or on the stovetop. Pair it with rice, pasta, or your favorite salad.
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Servings: 2
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Ingredients
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1 lb. shrimp, uncooked
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1 teaspoon salt
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½ teaspoon pepper
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1/3 cup olive oil
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2 Tablespoon lemon juice
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1 Tablespoon garlic, minced
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½ teaspoon red pepper flakes
- 1 Tablespoon parsley, fresh & finely diced
- If you plan to grill using wooden skewers, you can soak them in water for about 1.5 hours beforehand. (Some cooks skip this step without issues.)
- If your shrimp still have shells, remove them carefully. Rinse the shrimp under cold water in a colander, pat them dry, and season with the salt and pepper.
- Mix all remaining marinade ingredients in a medium bowl. Pour the mixture into a sturdy freezer bag and add the shrimp.
- Let the shrimp marinate for 20–30 minutes. Avoid going past 30 minutes—lemon juice can begin to break down the meat and make it mushy.
- Preheat the grill to high. Once hot, arrange the skewered shrimp on the grates. Cook for 2–3 minutes, flip, and cook an additional 2 minutes with the lid open.
- The shrimp are finished when the outsides turn pink and the edges look white and opaque. Take care not to overcook—they become rubbery quickly.
- Remove from the grill and enjoy! If any shells remain, peel before eating.
- Preheat the oven to 450°F. Lightly coat a baking sheet with nonstick spray and bake the shrimp for 5–7 minutes.
- Heat a few tablespoons of olive or vegetable oil in a large pan over medium-high. Add the shrimp (skewers not needed) and cook for about 1 minute plus an additional 30 seconds per side.