Grilled Lemon Garlic Shrimp with Fresh Herbs
Per serving 431 kcal · 31g protein · 26g carbs · 30g fat
Ingredients
- 500g large shrimp, peeled and deveined
- 4 garlic cloves, minced
- 2 lemons (juice of both, plus wedges to char and serve)
- 60ml (¼ cup) olive oil
- 10g fresh oregano, chopped
- 20g fresh parsley, chopped, divided
- 5g fresh thyme leaves
- 1 tsp salt
- ½ 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 2–3 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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This is the dinner you make when it is hot out and you do not want to think hard. Shrimp soak in lemon, garlic, and a tangle of fresh herbs for fifteen minutes, then hit a hot grill for a few minutes a side. Char the lemons while you are at it and squeeze them over the top at the table.
Start to finish, about twenty minutes for two big servings. Good straight off the grill, or piled over rice if you want to stretch it.
Leftovers
- Store in an airtight container in the fridge for up to 2 days.
- Reheat gently in a skillet over medium for 2–3 minutes, or skip the heat and toss the cold shrimp through a salad.
- Do not freeze cooked shrimp — the texture goes rubbery.
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