Marinated Grilled Shrimp: A Flavorful Summer Delight
Grilled shrimp is a summer staple for a reason: it’s quick, easy, and incredibly delicious. But to elevate your grilled shrimp from good to *amazing*, marinating is key. This recipe provides a simple yet flavorful marinade that will infuse your shrimp with a vibrant taste, making them perfect for appetizers, salads, tacos, or a main course. Get ready to enjoy succulent, juicy, and perfectly grilled shrimp that will impress your family and friends.
## Why Marinate Shrimp?
Marinating shrimp isn’t just about adding flavor; it’s about tenderizing them as well. The acids in the marinade, such as lemon juice or vinegar, gently break down the proteins in the shrimp, resulting in a more tender and juicy texture. A good marinade also helps the shrimp retain moisture during grilling, preventing them from drying out.
## The Perfect Shrimp Marinade
This marinade strikes a balance between tangy, savory, and slightly sweet flavors. It’s versatile and can be adjusted to your preference. Feel free to experiment with different herbs, spices, and citrus fruits to create your own signature marinade.
**Ingredients:**
* 1 pound large shrimp, peeled and deveined (tails on or off, your choice)
* 1/4 cup olive oil
* 1/4 cup lemon juice (freshly squeezed is best)
* 2 cloves garlic, minced
* 1 tablespoon chopped fresh parsley
* 1 tablespoon chopped fresh cilantro
* 1 teaspoon smoked paprika
* 1/2 teaspoon dried oregano
* 1/4 teaspoon red pepper flakes (optional, for a little heat)
* Salt and freshly ground black pepper to taste
**Equipment:**
* Medium-sized bowl
* Whisk or fork
* Ziplock bag or airtight container
* Grill or grill pan
* Skewers (optional, if using)
## Step-by-Step Instructions
**1. Prepare the Shrimp:**
* If using frozen shrimp, thaw them completely under cold running water. Pat them dry with paper towels. This is crucial for achieving a good sear and preventing the shrimp from steaming on the grill.
* Peel and devein the shrimp. To devein, use a small knife to make a shallow slit along the back of the shrimp and remove the dark vein. If you prefer, you can leave the tails on for a more visually appealing presentation, but make sure to remove the sharp tip of the tail to prevent poking.
**2. Make the Marinade:**
* In a medium-sized bowl, whisk together the olive oil, lemon juice, minced garlic, parsley, cilantro, smoked paprika, oregano, and red pepper flakes (if using). Ensure all ingredients are well combined.
* Season the marinade with salt and freshly ground black pepper to taste. Remember that the salt will also help to season the shrimp, so don’t be shy with it, but be careful not to overdo it.
**3. Marinate the Shrimp:**
* Place the shrimp in a Ziplock bag or an airtight container. Pour the marinade over the shrimp, ensuring they are evenly coated. Gently massage the marinade into the shrimp.
* Seal the bag or container and refrigerate for at least 30 minutes, or up to 2 hours. Longer marinating times can make the shrimp mushy due to the acidity of the lemon juice. Thirty minutes is generally enough time for the shrimp to absorb the flavors of the marinade.
**4. Prepare the Grill:**
* Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Clean the grill grates thoroughly with a wire brush to prevent the shrimp from sticking.
* If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning. This is an important step, especially if you’re grilling for a longer period.
**5. Grill the Shrimp:**
* If using skewers, thread the shrimp onto them, leaving a small space between each shrimp. This will ensure even cooking.
* Lightly brush the grill grates with olive oil to further prevent sticking.
* Place the shrimp on the preheated grill. Grill for 2-3 minutes per side, or until the shrimp are pink and opaque and have a slight char. Be careful not to overcook the shrimp, as they can become tough and rubbery very quickly. They are done when they curl into a C shape.
* If any flames flare up, move the shrimp to a cooler part of the grill or reduce the heat slightly.
**6. Serve:**
* Remove the grilled shrimp from the grill and serve immediately. Squeeze a little extra lemon juice over the shrimp before serving, if desired.
* Garnish with fresh parsley or cilantro.
## Serving Suggestions
Marinated grilled shrimp is incredibly versatile and can be served in a variety of ways:
* **Appetizer:** Serve the shrimp with a dipping sauce like cocktail sauce, aioli, or a spicy mango salsa.
* **Salad:** Add the shrimp to a mixed green salad with avocado, tomatoes, and a light vinaigrette.
* **Tacos:** Use the shrimp as a filling for tacos with shredded cabbage, pico de gallo, and a creamy cilantro-lime sauce.
* **Pasta:** Toss the shrimp with cooked pasta, pesto, and cherry tomatoes.
* **Rice Bowl:** Serve the shrimp over rice with roasted vegetables and a drizzle of sriracha mayo.
* **Main Course:** Serve the shrimp with grilled vegetables and a side of quinoa or couscous.
## Tips for Grilling Perfect Shrimp
* **Don’t overcook:** Shrimp cook very quickly, so keep a close eye on them and remove them from the grill as soon as they turn pink and opaque.
* **Use high heat:** Grilling shrimp over high heat will give them a nice sear and prevent them from sticking to the grill.
* **Pat the shrimp dry:** Before marinating, pat the shrimp dry with paper towels to remove excess moisture. This will help them to brown better on the grill.
* **Don’t overcrowd the grill:** Cook the shrimp in batches if necessary to avoid overcrowding the grill. This will ensure that they cook evenly.
* **Use skewers:** Skewers make it easier to flip and handle the shrimp on the grill. They also prevent the shrimp from falling through the grates.
* **Clean your grill:** Make sure the grill is clean and well-oiled before placing the shrimp on it. This will help to prevent sticking.
## Variations
* **Spicy:** Add more red pepper flakes to the marinade or use a pinch of cayenne pepper.
* **Garlic Butter:** After grilling, toss the shrimp in a mixture of melted butter, minced garlic, and parsley.
* **Honey-Lime:** Replace the lemon juice with lime juice and add a tablespoon of honey to the marinade.
* **Teriyaki:** Use a teriyaki marinade instead of the lemon-herb marinade.
* **Coconut Curry:** Marinate the shrimp in a mixture of coconut milk, curry powder, ginger, and garlic.
* **Italian:** Add Italian seasoning, sun-dried tomatoes, and a splash of balsamic vinegar to the marinade.
## Make it a Meal
Pair your marinated grilled shrimp with these delicious side dishes for a complete and satisfying meal:
* **Grilled Corn on the Cob:** Brush the corn with butter and grill until tender and slightly charred.
* **Grilled Asparagus:** Toss the asparagus with olive oil, salt, and pepper and grill until tender-crisp.
* **Grilled Pineapple:** Grill pineapple slices until caramelized and slightly softened.
* **Quinoa Salad:** Combine cooked quinoa with chopped vegetables, herbs, and a light vinaigrette.
* **Watermelon Feta Salad:** A refreshing combination of watermelon, feta cheese, mint, and a balsamic glaze.
## Storage Instructions
* **Cooked Shrimp:** Store leftover grilled shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
* **Raw Shrimp Marinating:** It is not recommended to keep raw shrimp marinating for over 2 hours because the acid in the marinade will affect the shrimp texture. It’s best to cook right after marinating.
* **Uncooked Marinated Shrimp:** Uncooked marinated shrimp can be stored in the refrigerator for up to 24 hours. After that, the shrimp may start to break down and become mushy.
## Nutritional Information (per serving, approximate)
* Calories: 200
* Protein: 25g
* Fat: 10g
* Carbohydrates: 5g
*Note: Nutritional information may vary depending on the specific ingredients used.*
## Conclusion
This marinated grilled shrimp recipe is a guaranteed crowd-pleaser. With its simple ingredients, easy instructions, and customizable flavors, it’s the perfect dish for any occasion. So fire up the grill and get ready to enjoy the taste of summer!
## Recipe Card
**Marinated Grilled Shrimp**
A quick and easy recipe for flavorful grilled shrimp, perfect for appetizers, salads, or a main course.
**Prep time:** 15 minutes
**Marinate time:** 30 minutes – 2 hours
**Cook time:** 5-6 minutes
**Total time:** 50 minutes
**Ingredients:**
* 1 pound large shrimp, peeled and deveined
* 1/4 cup olive oil
* 1/4 cup lemon juice
* 2 cloves garlic, minced
* 1 tablespoon chopped fresh parsley
* 1 tablespoon chopped fresh cilantro
* 1 teaspoon smoked paprika
* 1/2 teaspoon dried oregano
* 1/4 teaspoon red pepper flakes (optional)
* Salt and pepper to taste
**Instructions:**
1. In a bowl, whisk together olive oil, lemon juice, garlic, parsley, cilantro, smoked paprika, oregano, red pepper flakes (if using), salt, and pepper.
2. Place shrimp in a Ziplock bag and pour marinade over them. Marinate in the refrigerator for 30 minutes to 2 hours.
3. Preheat grill to medium-high heat.
4. Thread shrimp onto skewers (optional).
5. Grill for 2-3 minutes per side, or until pink and opaque.
6. Serve immediately.
**Enjoy!**
## FAQs
**Q: Can I use frozen shrimp?**
A: Yes, just make sure to thaw them completely before marinating.
**Q: Can I marinate the shrimp overnight?**
A: It’s not recommended, as the acid in the marinade can make the shrimp mushy. Limit marinating time to 2 hours.
**Q: What if I don’t have a grill?**
A: You can cook the shrimp in a grill pan on the stovetop or bake them in the oven at 400°F (200°C) for about 8-10 minutes.
**Q: What can I serve with grilled shrimp?**
A: Grilled shrimp is delicious with rice, pasta, salads, tacos, or as an appetizer with dipping sauce.
**Q: Can I use other types of citrus juice?**
A: Yes, lime juice or orange juice can be used as a substitute for lemon juice.
**Q: I don’t like cilantro. Can I leave it out?**
A: Absolutely! You can omit the cilantro or substitute it with another herb like basil or dill.
**Q: Can I add other spices to the marinade?**
A: Yes, feel free to experiment with different spices like cumin, chili powder, or ginger.