This dish features shrimp marinated in fresh lemon juice, garlic, and a touch of red pepper flakes to deliver a bright and flavorful bite. Quick cooking methods include grilling on skewers for a smoky char, baking at high heat for a tender finish, or pan frying for a crisp edge. Each method preserves the shrimp's succulence and highlights the citrusy and garlicky notes. Serve with rice, pasta, or salad for a light, satisfying meal that comes together in under 30 minutes.
This lemon garlic shrimp recipe is perfect when you want a quick, flavorful dish that can be grilled, baked, or pan fried in minutes. It works wonderfully as a weeknight meal, paired with rice, pasta, or even a fresh salad, and brings a bright, zesty taste that everyone will enjoy.
The zesty lemon and garlic marinade creates an irresistible flavor that keeps me making this recipe again and again. I remember making it on a busy weeknight and everyone was amazed at how quickly dinner came together with such bold taste.
Ingredients
- Shrimp: one pound uncooked choose larger shrimp if grilling for best grilling results
- Salt: one teaspoon enhances the natural shrimp flavor
- Pepper: half teaspoon adds mild heat and balances the citrus
- Olive oil: one third cup provides richness and helps the marinade cling
- Lemon juice: two tablespoons adds bright acidity and tenderizes the shrimp
- Garlic: one tablespoon minced delivers pungent flavor that complements lemon
- Red pepper flakes: half teaspoon adds a mild spicy kick but can be adjusted to taste
- Fresh parsley: one tablespoon finely diced gives freshness and a pop of color
Step-by-Step Instructions
- Soak the Skewers (Optional):
- If you plan to grill shrimp on skewers, soak wooden skewers in water for about 90 minutes to prevent burning. This step is optional as metal skewers or grilling without skewers works just fine.
- Prepare the Shrimp:
- Peel the shrimp shells off carefully if they are still on. Rinse the shrimp under cold water and pat dry thoroughly. Sprinkle salt and pepper evenly over the shrimp to season lightly.
- Make the Marinade:
- In a medium bowl combine olive oil, lemon juice, minced garlic, and red pepper flakes. Mix well until fully combined.
- Marinate the Shrimp:
- Place the shrimp in a thick freezer bag or bowl and pour in the marinade. Let it sit in the refrigerator for 20 to 30 minutes. Do not marinate longer than 30 minutes as the acid from the lemon can break down the shrimp and make it mushy.
- Grill the Shrimp:
- Preheat your grill to high heat. Thread the shrimp onto the soaked skewers if using. Place the shrimp on the grill rack and cook for about 2 to 3 minutes on one side until pink and slightly caramelized. Flip and cook for another 2 minutes. Leave the grill cover open to avoid overcooking.
- Bake the Shrimp:
- Preheat the oven to 450 degrees Fahrenheit. Lightly spray a baking sheet with nonstick cooking spray. Arrange shrimp in a single layer and bake for 5 to 7 minutes until opaque and pink on the edges.
- Pan Fry the Shrimp:
- Heat a few tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp (without skewers) to the hot pan. Cook for about 1 minute and 30 seconds per side, tossing occasionally until pink and cooked through.