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- 1 pound large shrimp, peeled and deveined - 4 tablespoons extra virgin olive oil - 3 tablespoons freshly squeezed lemon juice - 4 cloves garlic, minced - 2 tablespoons fresh parsley, finely chopped - 1 tablespoon fresh basil, finely chopped - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste - Lemon wedges, for serving The ingredients for this Lemon Garlic Herb Grilled Shrimp recipe are simple yet powerful. Each item plays a key role in creating a dish full of flavor. The shrimp must be large, peeled, and deveined to ensure they cook evenly and absorb the marinade. Extra virgin olive oil adds richness and depth. Fresh lemon juice gives a bright, zesty flavor that balances the shrimp's natural sweetness. Garlic, minced finely, infuses the shrimp with its bold taste, making each bite delightful. Herbs and spices elevate this dish. Fresh parsley and basil add a burst of color and freshness. Dried oregano and smoked paprika bring warmth and a hint of earthiness that rounds out the flavors. Finally, always season with salt and black pepper. These basic ingredients enhance every flavor. Serve the shrimp with lemon wedges to squeeze over, adding a final touch of brightness. This recipe is not only full of flavor but also allows you to play with the ingredients. For more creative ways to prepare this dish, check the Full Recipe. - Combine olive oil, lemon juice, garlic, and herbs. - Whisk until well blended. To start, grab a medium mixing bowl. Pour in 4 tablespoons of olive oil and 3 tablespoons of lemon juice. Next, add 4 cloves of minced garlic. Then, toss in 2 tablespoons of finely chopped parsley, 1 tablespoon of finely chopped basil, 1 teaspoon of dried oregano, and 1 teaspoon of smoked paprika. Don’t forget a pinch of salt and black pepper. Whisk this mixture until it looks and smells great. This marinade will infuse your shrimp with zesty goodness. - Coat the shrimp in the marinade. - Refrigerate for 30 minutes. Now, take 1 pound of peeled and deveined shrimp and add it to the bowl with your marinade. Gently stir to coat each shrimp evenly. Cover the bowl with plastic wrap. Place it in the fridge for 30 minutes. This wait allows the shrimp to soak up all those rich flavors. - Preheat the grill to medium-high heat. - Skewer marinated shrimp and grill for 2-3 minutes per side. While your shrimp marinates, preheat your grill to medium-high heat. If you use wooden skewers, soak them in water for 30 minutes. This helps prevent burning. Once the shrimp finish marinating, skewer about 4-5 shrimp on each skewer. Make sure they fit snugly but not too tight. Place the skewers on the hot grill. Grill for 2-3 minutes on each side until they turn bright pink and opaque. Avoid overcooking, as they can lose their tenderness. Enjoy your Lemon Garlic Herb Grilled Shrimp straight from the grill! For the full recipe, check the details above. When you select shrimp, freshness matters. Fresh shrimp should smell like the sea, not fishy. Look for shrimp with a firm texture and shiny shells. If you choose frozen shrimp, check the packaging date. Opt for shrimp that are flash-frozen for best quality. Shrimp with the shell on often have better flavor. Let your shrimp soak in the marinade for at least 30 minutes. This gives time for the lemon and garlic flavor to seep in. If you want a bolder taste, try marinating for up to an hour. Adjusting flavors is easy; add more garlic for a punch or more lemon for brightness. You can also mix in a bit of hot sauce for a spicy kick. To avoid overcooking shrimp, keep an eye on the clock. Grill shrimp for 2-3 minutes on each side. They change color from gray to bright pink. Remove them from the grill right when they turn opaque. Overcooked shrimp can become tough. Use a medium-high heat for best results; this keeps the shrimp juicy and tender. For the full recipe, check out the Zesty Lemon Garlic Herb Grilled Shrimp . {{image_4}} You can change the flavor of your lemon garlic herb grilled shrimp by adding different spices. Try cayenne for heat or cumin for warmth. These spices bring a nice twist to the dish. You can also switch up the herbs. Instead of parsley, use thyme or cilantro for a fresh touch. Each herb adds its own flavor, making your dish unique. Pair your grilled shrimp with tasty side dishes. Rice or a fresh salad works great. You can also use quinoa for a healthy option. For a fun presentation, serve the shrimp on skewers with colorful veggies. Grilled bell peppers or zucchini add color and flavor. This makes the dish look great on the table. If you want a vegan option, you can use tofu or mushrooms instead of shrimp. Both soak up flavors well and will satisfy your guests. For those who need gluten-free meals, this recipe is already gluten-free. Just make sure your marinade ingredients do not contain gluten. Enjoy this dish, no matter your dietary needs! To keep your grilled shrimp fresh, place them in an airtight container. Make sure to let them cool down first. Refrigerate the cooked shrimp within two hours of cooking. This helps prevent bacteria growth. Grilled shrimp can stay good in the fridge for up to three days. If you want to save grilled shrimp for later, freezing is a great option. First, let the shrimp cool completely. Then, place them in a freezer-safe bag. Remove as much air as you can before sealing. This helps prevent freezer burn. You can freeze grilled shrimp for up to three months. When you’re ready to eat, thaw the shrimp in the fridge overnight. For quick reheating, you can place frozen shrimp directly in a hot pan. Cook them on medium heat until they are warm. Leftover grilled shrimp can be fun to reuse. You can add them to salads for a protein boost. They also work well in tacos or pasta dishes. For a quick meal, toss them into stir-fried veggies. When reheating, try to do it gently. Use a pan on low heat to warm the shrimp. This keeps them juicy and tasty. Avoid microwaving, as it can make them rubbery. Enjoy your delicious leftovers in new ways! Grill shrimp for about 2-3 minutes on each side. The shrimp should turn bright pink and opaque when done. Overcooking makes shrimp tough, so keep an eye on them. Yes, you can use different types of shrimp. Large shrimp work best, but medium or small shrimp are fine too. Just adjust the cooking time since smaller shrimp will cook faster. You can also try different species like tiger shrimp or red shrimp for unique flavors. Grilled shrimp pairs well with many side dishes. Here are some great options: - Garlic bread - Grilled vegetables, like zucchini and bell peppers - Rice or quinoa salad - Fresh green salad with a light vinaigrette These dishes enhance the flavors of the shrimp and make for a balanced meal. You can tell shrimp are cooked by their color and texture. They should turn from gray to bright pink. Also, look for a slight curl in the shrimp. When they are opaque and firm to the touch, they are ready to eat. Enjoy your savory lemon garlic herb grilled shrimp! For the full recipe, check out the detailed instructions above. Grilling shrimp can be both easy and delicious. We covered key ingredients like shrimp, olive oil, and herbs. I shared steps for marinating and grilling to ensure great flavor. Remember to choose quality shrimp and avoid overcooking. Try variations with spices or herbs to keep it fresh. Lastly, don’t forget about storing leftovers creatively. Enjoy your grill adventure while making flavorful dishes that impress!

Lemon Garlic Herb Grilled Shrimp

Elevate your summer BBQ with this zesty lemon garlic herb grilled shrimp recipe! Perfectly marinated and grilled to perfection, these shrimp are bursting with flavor and are super easy to make. Ideal for gatherings or a light dinner, this dish will impress everyone at your table. Get ready to tantalize your taste buds with this delightful seafood treat. Click through to discover the full recipe and tips for serving!
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Ingredients
  

1 pound large shrimp, peeled and deveined

4 tablespoons extra virgin olive oil

3 tablespoons freshly squeezed lemon juice

4 cloves garlic, minced

2 tablespoons fresh parsley, finely chopped

1 tablespoon fresh basil, finely chopped

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

Lemon wedges, for serving

Instructions
 

In a medium mixing bowl, combine the olive oil, lemon juice, minced garlic, chopped parsley, chopped basil, dried oregano, smoked paprika, and a generous pinch of salt and black pepper. Whisk until all ingredients are well blended and a fragrant marinade forms.

    Carefully add the peeled and deveined shrimp to the marinade, stirring gently to ensure each shrimp is thoroughly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for 30 minutes, allowing the flavors to infuse into the shrimp.

      While the shrimp is marinating, preheat your grill to medium-high heat. If you’re using wooden skewers, remember to soak them in water for at least 30 minutes beforehand to prevent them from catching fire on the grill.

        Once marinated, take the shrimp out of the refrigerator. Skewer the shrimp onto the pre-soaked skewers, placing approximately 4-5 shrimp on each skewer, ensuring they fit snugly without overcrowding.

          Place the shrimp skewers on the preheated grill. Cook for about 2-3 minutes on each side, or until the shrimp turn bright pink and opaque, indicating they are perfectly cooked. Make sure not to overcook them, as they can become tough.

            Once cooked, carefully remove the skewers from the grill and allow them to rest for about a minute. This helps the juices settle back into the shrimp for maximum flavor.

              Serve the grilled shrimp hot, accompanied by lemon wedges on the side for an added zesty kick that brightens each delicious bite.

                Prep Time: 10 mins | Total Time: 40 mins | Servings: 4

                  Presentation Tips: For an elegant touch, serve the shrimp skewers on a platter garnished with fresh herbs and additional lemon wedges. For a pop of color, consider adding some grilled vegetables such as bell peppers or zucchini alongside the shrimp.