Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 2–3 cloves garlic, minced
- 2 tablespoons fresh lemon juice (about half a lemon)
- 2 teaspoons Old Bay seasoning
- ½ – 1 teaspoon red pepper flakes (optional, for heat)
- ½ teaspoon smoked or sweet paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Chopped fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
Grilling the Shrimp:
- Preheat the Grill – Heat your grill or grill pan to medium-high heat (about 375-400°F). Lightly oil the grill grates to prevent sticking.
- Arrange the Shrimp – Place the shrimp directly on the grill in a single layer, leaving space between them for even cooking.
- Cook the First Side – Grill for 2 to 3 minutes until the shrimp starts turning pink and opaque.
- Flip and Finish Cooking – Use tongs to flip each shrimp and grill for another 2 to 3 minutes on the other side. The shrimp is done when it forms a “C” shape and is firm to the touch.
- Remove and Rest – Transfer the shrimp to a plate and let them rest for a minute before serving.
Notes
- Do not over-marinate – Unlike chicken or beef, shrimp absorbs flavors quickly. Too much time in an acidic marinade can make the texture mushy.
- Preheat the grill properly – If the grill is not hot enough, the shrimp will stick and not develop a nice char.
- Watch the cooking time – Shrimp cooks very fast. If overcooked, it becomes rubbery. Remove it from the heat as soon as it turns pink and opaque.
- Use skewers for convenience – If you are grilling smaller shrimp, thread them onto skewers to make flipping easier.
- Oil the grill grates – A light coating of oil prevents sticking and helps create those beautiful grill marks.
- Prep Time: 10 minutes
- Cook Time: 5 minutes