A real Eatsë dinner
Grilled Lemon Garlic Shrimp with Fresh Herbs
Per serving 431 kcal · 31g protein · 26g carbs · 30g fat
Ingredients
- 500 g large shrimp, peeled and deveined
- 4 garlic cloves, minced
- 2 lemons — juice of both, plus wedges to char and serve
- 60 ml (¼ cup) olive oil
- 10 g fresh oregano, chopped
- 20 g fresh parsley, chopped, divided
- 5 g fresh thyme leaves
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Pat the shrimp dry with paper towels and put them in a bowl.
- Add the garlic, olive oil, the juice of both lemons, the oregano, half the parsley, the thyme, salt, and pepper. Toss to coat and let it marinate 15 minutes at room temperature.
- Heat the grill to high, about 400°F (200°C), and oil the grates so nothing sticks.
- Thread the shrimp onto skewers, or drop them into a grill basket. Grill 2 to 3 minutes a side, until they turn opaque and read 145°F (63°C). Lay the lemon halves cut-side down to char while the shrimp cook.
- Move the shrimp to a plate, spoon over whatever marinade is left in the bowl, and scatter the rest of the parsley on top.
- Serve right away with the charred lemons to squeeze over.
That is the whole thing.
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On the plate
This is the dinner you make when it is hot out and you do not want to think hard. The shrimp do the work while they sit in the lemon and garlic, and the grill gives you that little bit of char that makes it taste like more effort than it was.
Straight off the grill it is plenty for two. Pile it over rice and it stretches to feed more, or carries you through lunch the next day. The charred lemon is not a garnish — squeeze it over everything before you eat.
No planning, no hunting, no scrolling past anyone's life story to find the recipe. The week's plan said tonight is grilled shrimp, the recipe was right there, and the rice on the side was a judgment call at the stove.
Leftovers and reheating
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently in a skillet over medium for 2 to 3 minutes, or skip the heat and toss the cold shrimp through a salad.
- Do not freeze cooked shrimp — the texture goes rubbery.