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Grilled Shrimp

Grilled shrimp are marinated with lemon, garlic, and paprika, then cooked quickly over medium-high heat. The shrimp come off the grill opaque and lightly charred, with a bright citrus finish.
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Prep Time 10 minutes
Cook Time 6 minutes
soaking and marinating 45 minutes
Total Time 1 hour 1 minute
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb shrimp large (21 to 25 per pound), peeled and deveined, tails on
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 cloves garlic minced
  • 0.5 tsp paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tsp vegetable oil

Equipment

  • 1 gas or charcoal grill

Method
 

  1. If using wooden skewers, soak 4 skewers in water for 30 minutes.
  2. Thread the shrimp onto the skewers, leaving a little space between each shrimp.
  3. In a medium bowl, stir together the olive oil, lemon juice, garlic, paprika, salt, and black pepper.
  4. Add the shrimp and toss to coat; marinate for 15 minutes.
  5. Heat a gas or charcoal grill to medium-high, about 400°F to 450°F.
  6. Clean the grill grates and lightly oil them with the vegetable oil.
  7. Grill the shrimp for 2 to 3 minutes per side, until opaque and lightly charred and the thickest shrimp reach 145°F.
  8. Serve hot.

Notes

For even cooking, leave a little space between the shrimp on the skewers. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended for best texture. Lime juice can replace the lemon juice.