Grilled Shrimp
from kristineskitchenblog.comThese 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.
Servings: 4 servings
Calories: 207kcal
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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
