Marinated Grilled Shrimp

Grilled shrimp make a fast and easy summer dinner. I like to marinate the shrimp for 15-20 minutes. If you leave in the marinade too long, the acid (from the lemon juice) will start to denature the proteins which may be great for ceviche, but isn’t great for grilled shrimp.

What kind of shrimp do you use for grilling?

I like to use large (16/20) shrimp. 16/20 means there are 16-20 shrimp per pound. I live in Kansas which means almost any seafood we get has been previously frozen. This includes the “fresh” shrimp in the fish case at the grocery store. 

Buy your shrimp frozen and then you can thaw them quickly in a bowl of cool water. It only takes 10-15 minutes to thaw shrimp in a bowl of cold water. 

You can buy the shrimp already peeled, or get the “easy peel” shrimp and take the shells off before marinating.

I do not recommend grilling pre-cooked shrimp. They will get overcooked and be tough and rubbery.

What kind of skewers do you use for grilling shrimp?

I am a big fan of stainless steel reusable skewers. You do not have to soak them in water (like you do for bamboo skewers) and they are dishwasher safe and can be used for years. 

Marinated Grilled Shrimp

Yield: 1 Pound

Prep Time: 25 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Grilled Shrimp are a fast and easy dinner for hot summer nights.

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Ingredients

• 1 pound large (16/20) shrimp thawed and peeled.
• 1 Lemon, juiced
• 2 Tablespoons Olive Oil
• 1/2 teaspoon Dried Oregano 
• 1 teaspoon Coarse Sea Salt

Instructions

Marinate the Shrimp

1. In a medium bowl. Mix lemon juice, olive oil, salt, and oregano.
2. Add the peeled shrimp, cover with lid or plastic wrap and refrigerate for 15-20 minutes or up to 1 hour.

Heat the Grill

1. Set burners to high heat.
2. Light grill and let come up to temperature at least 10 minutes.

Prepare the Skewers

1. Place shrimp on skewers. I like to use stainless steel skewers. If you are using bamboo skewers, see note below.
2. Thread each shrimp through the skewer to the right of center, and then run a second skewer through the shrimp to the left of center. I like to do 5-6 shrimp per skewer.

Grill the Shrimp

1. Place the shrimp on the hot grill over high heat. Cover and cook two minutes.
2. Using tongs, flip the skewers and cook another 1-2 minutes until the shrimp are pink and cooked through. (Be careful not to overcook. Shrimp grill really fast.)
3. Remove the shrimp from the grill. Hold the metal skewers with a pot holder or thick towel and use a fork to gently slide the shrimp off the skewers.
4. Serve.
   

Notes

If you are using bamboo skewers, soak them in a pan of water for 1-2 hours before threading on the shrimp. This will help prevent them from burning on the grill.

Remember the stainless steel skewers get HOT on the grill. Be sure to handle with tongs or with a pot holder to prevent burns.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 63Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 529mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

Nutrition information is provided as a courtesy and may not be completely accurate.

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Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.