Here’s a simple, flavorful Garlic Grilled Shrimp recipe—juicy, garlicky, and perfect for the grill!
GARLIC GRILLED SHRIMP
Ingredients (Serves 4)
1 lb (450 g) large shrimp, peeled & deveined (tails on optional)
3 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon fresh parsley, chopped
½ teaspoon paprika (optional)
Salt and black pepper, to taste
Lemon wedges, for serving
Instructions
1. Make the Marinade
In a bowl, combine:
olive oil
minced garlic
lemon juice & zest
parsley
paprika
salt & pepper
2. Marinate the Shrimp
Add shrimp to the bowl and toss well.
Cover and marinate 15–30 minutes (don’t exceed 1 hour or shrimp may get mushy).
3. Prepare the Grill
Heat grill to medium-high.
Lightly oil the grates or use skewers to keep shrimp from falling through.
4. Grill the Shrimp
Cook shrimp 2–3 minutes per side, until:
pink
slightly charred
opaque in the center
Be careful not to overcook—they turn rubbery quickly.
5. Serve
Drizzle with extra lemon, sprinkle more parsley, and serve hot.
Tips
Add chili flakes for a spicy kick.
Substitute lime juice for a brighter, tropical flavor.
Skewer with veggies (bell peppers, onions) for kabobs.
OTHER RECIPES
INGREDIENTS
2 lbs. lg. shrimp, unpeeled
1/2 c. butter
1/2 c. olive oil
1/4 c. fresh parsley, snipped
1 tbsp. minced green onion
3 cloves garlic, minced
1 1/2 tbsp. lemon juice
Coarsely ground black pepper
INSTRUCTIONS
Peel shrimp, leaving tails on; devein and butterfly. Combine all ingredients except shrimp in large shallow dish.
Add shrimp, tossing well to coat. Cover and marinate for 1 hour, stirring occasionally. Cook on heavy duty foil on grill with marinade until pink, 6 to 8 minutes, tossing occasionally. Enjoy !
1 lb (450 g) large shrimp, peeled & deveined (tails on optional)
3–4 cloves garlic, finely minced
Zest of 1 lime
Juice of 1–2 limes
3 tbsp olive oil
1 tbsp melted butter (optional for richness)
½ tsp chili flakes or 1 fresh chili, sliced (optional)
½ tsp salt
¼ tsp black pepper
1–2 tbsp chopped cilantro or parsley
Lime wedges for serving
Instructions
1. Make the Garlic–Lime Marinade
In a bowl, combine:
Garlic
Lime zest
Lime juice
Olive oil
Butter (optional)
Chili flakes
Salt + pepper
Mix well and add the shrimp.
Marinate 15–20 minutes max (acid can cook shrimp if too long).
2. Grill the Shrimp
Heat grill to medium-high.
Thread shrimp onto skewers OR use a grill basket.
Grill 2–3 minutes per side until pink, lightly charred, and firm.
Avoid overcooking—they turn rubbery quickly.
3. Finish & Serve
Transfer shrimp to a platter.
Spoon a little fresh marinade (heated briefly in a pan) over the top.
Sprinkle with cilantro or parsley.
Serve with lime wedges.
Perfect with: rice, grilled veggies, tacos, or a fresh green salad.
Variations
Smoky: Add ½ tsp smoked paprika.
Tropical: Add 1 tbsp honey + serve with grilled pineapple.
Extra spicy: Add chipotle, cayenne, or sliced bird’s eye chili.
OTHER RECIPES
INGREDIENTS
1/4 c. fresh lime juice
1/4 c. olive oil
1 tbsp. chopped parsley
1 sm. onion, minced
4 very lg. cloves garlic, minced
1 jalapeno pepper, minced
24 lg. or extra lg. shrimp, peeled and deveined
1/2 lb. andouille or other smoked sausage
INSTRUCTIONS
Whisk together juice and oil. Stir in next 4 ingredients. Marinate shrimp in this mixture for 1 hour. Alternately thread shrimp and andouille on skewers. Do not crowd shrimp. Grill over medium coals until shrimp are opaque, about one minute per side. Serve with warmed marinade on side. Enjoy !
Grilled Shrimp with Garlic (Gambas al Ajillo–style) recipe that keeps the classic Spanish garlic-chili flavor but adapts it for the grill. Juicy, smoky, garlicky, and fast!
🔥 Grilled Shrimp with Garlic (Gambas al Ajillo Style)
Ingredients (4 servings)
1 lb (450 g) large shrimp, peeled & deveined (tails on optional)
5–6 cloves garlic, very finely minced
1–2 fresh red chilies or ½–1 tsp red pepper flakes
½ tsp smoked paprika (optional but excellent)
¼ cup olive oil
1 tbsp lemon juice
1 tbsp chopped parsley
Salt & black pepper
Lemon wedges (for serving)
Instructions
1. Make the Garlic Marinade
In a bowl, mix:
Olive oil
Minced garlic
Chilies or flakes
Smoked paprika
Lemon juice
Salt & pepper
Toss shrimp in the mixture.
Marinate 15–20 minutes only (longer can “cook” the shrimp in lemon).
2. Grill the Shrimp
Preheat grill to medium-high.
Thread shrimp onto skewers or use a grill basket.
Grill 2–3 minutes per side until pink, plump, and lightly charred.
Do NOT overcook—shrimp firms up fast.
3. Serve Gambas-Style
Transfer to a platter and drizzle with any leftover garlic oil from the bowl (not raw—use the warm leftover from grilling or briefly heat it in a pan).
Sprinkle with parsley.
Serve with lemon wedges.
Optional: Serve with toasted bread slices to soak up the garlic oil—just like traditional Gambas al Ajillo.
Tips
Use extra-virgin olive oil for best flavor.
Add a splash of sherry wine to the marinade for true Spanish aroma.
Substitute with prawns for a bigger presentation.
If using wooden skewers, soak them 20 minutes.
OTHER RECIPES
Ingredients
3/4 cup olive oil
3 tablespoons freshly chopped thyme leaves
1 1/2 tablespoons ancho chili powder
6 cloves garlic, coarsely chopped
24 large shrimp, shelled and deveined
Salt and freshly ground black pepper
3 cloves garlic, thinly sliced
Special equipment: wooden skewers soaked in water
Directions
Heat the grill to medium.
Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.
Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.
Increase the heat of the grill to high.
Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.
🦐 Grilled Garlic Shrimp Recipe (Juicy, smoky, and bursting with garlicky flavor!)
Grilled garlic shrimp is one of the easiest and fastest dishes you can make — perfect for weeknight dinners or backyard cookouts. The combination of fresh garlic, lemon juice, and olive oil gives the shrimp a bold, savory flavor while grilling adds that irresistible smoky char.
🕒 Total Time: 15 minutes
🍽️ Serves: 4
🦐 Ingredients
1 ½ lbs large shrimp, peeled and deveined (leave tails on if desired)
3 tbsp olive oil
3 cloves garlic, minced
1 tbsp lemon juice (plus extra wedges for serving)
1 tsp lemon zest
1 tsp salt
½ tsp black pepper
½ tsp paprika(optional for color)
1 tbsp fresh parsley, chopped
Optional:
1 tsp crushed red pepper flakes for a spicy kick
1 tbsp melted butter for brushing before serving
🔥 Instructions
Preheat the Grill:
Heat grill to medium-high (about 400°F / 200°C).
Lightly oil the grates to prevent sticking.
Prepare the Marinade:
In a bowl, whisk together olive oil, garlic, lemon juice, lemon zest, salt, pepper, and paprika.
Marinate the Shrimp:
Add shrimp to the bowl and toss to coat evenly.
Let sit for 10–15 minutes (no longer than 30 minutes or the lemon juice will start to “cook” them).
Thread onto Skewers:
Thread shrimp onto metal or soaked wooden skewers (5–6 per skewer).
Grill the Shrimp:
Place skewers on the grill and cook 2–3 minutes per side, until shrimp turn pink and opaque with a slight char.
Avoid overcooking — shrimp cook very quickly!
Finish and Serve:
Remove from grill and brush with melted butter if desired.
Sprinkle with fresh parsley and serve with lemon wedges.
🍽️ Serving Suggestions
Serve over rice, pasta, or salad.
Pair with grilled vegetables or garlic bread.
Add to tacos, wraps, or bowls for a light summer meal.
💡 Tips for Perfect Grilled Shrimp
✅ Use large or jumbo shrimp for easier grilling.
✅ Don’t marinate too long — the acid will make them mushy.
✅ Use metal skewers or double wooden skewers to prevent spinning.
✅ Try adding a splash of white wine or soy sauce for extra depth.
🌶️ Optional Flavor Variations
Spicy Cajun Garlic Shrimp: Add 1 tsp Cajun seasoning and a dash of hot sauce to the marinade.
Garlic Butter Shrimp: Melt butter with minced garlic and brush over shrimp while grilling.
Lemon-Herb Shrimp: Add fresh rosemary, thyme, or dill to the marinade.
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ANOTHER RECIPE
INGREDIENTS:
* 1 1/2 lb. lg. shrimp * Salt and freshly ground pepper, to taste * 2 tbsp. olive oil * 2 tbsp. lemon juice * 2 tbsp. water * 1 tbsp. garlic, finely minced * 8 tbsp. cold butter * 2 tbsp. chives, snipped
INSTRUCTIONS:
* Butterfly the shrimp by using a sharp knife and starting at the back of the shell. Cut the shrimp partly open. Sprinkle cut portions with salt and pepper and brush with the oil. Turn shrimp cut side down and arrange them in 1 layer. * In small saucepan combine lemon juice, water and garlic. * Cut butter into 12 pieces. Bring liquid to a boil and gradually add butter, stirring with a wire whisk. When all butter is added and melted, remove sauce from heat. Arrange the shrimp, cut side down, on grill over hot coals. Cook about 1 minute on one side and turn, cut side up. Continue to cook another minute. Remove from grill. Add chives to hot butter. Arrange shrimp, cut side up, on serving platter. Spoon sauce over them....hmmm...a great grilled garlic shrimp recipe to try ! Enjoy it ! grilled-garlic-shrimp-recipe
🦐 Grilled Garlic Shrimp Recipe (Juicy, smoky, and bursting with garlicky flavor!)
Grilled garlic shrimp is one of the easiest and fastest dishes you can make — perfect for weeknight dinners or backyard cookouts. The combination of fresh garlic, lemon juice, and olive oil gives the shrimp a bold, savory flavor while grilling adds that irresistible smoky char.
🕒 Total Time: 15 minutes
🍽️ Serves: 4
🦐 Ingredients
1 ½ lbs large shrimp, peeled and deveined (leave tails on if desired)
3 tbsp olive oil
3 cloves garlic, minced
1 tbsp lemon juice (plus extra wedges for serving)
1 tsp lemon zest
1 tsp salt
½ tsp black pepper
½ tsp paprika(optional for color)
1 tbsp fresh parsley, chopped
Optional:
1 tsp crushed red pepper flakes for a spicy kick
1 tbsp melted butter for brushing before serving
🔥 Instructions
Preheat the Grill:
Heat grill to medium-high (about 400°F / 200°C).
Lightly oil the grates to prevent sticking.
Prepare the Marinade:
In a bowl, whisk together olive oil, garlic, lemon juice, lemon zest, salt, pepper, and paprika.
Marinate the Shrimp:
Add shrimp to the bowl and toss to coat evenly.
Let sit for 10–15 minutes (no longer than 30 minutes or the lemon juice will start to “cook” them).
Thread onto Skewers:
Thread shrimp onto metal or soaked wooden skewers (5–6 per skewer).
Grill the Shrimp:
Place skewers on the grill and cook 2–3 minutes per side, until shrimp turn pink and opaque with a slight char.
Avoid overcooking — shrimp cook very quickly!
Finish and Serve:
Remove from grill and brush with melted butter if desired.
Sprinkle with fresh parsley and serve with lemon wedges.
🍽️ Serving Suggestions
Serve over rice, pasta, or salad.
Pair with grilled vegetables or garlic bread.
Add to tacos, wraps, or bowls for a light summer meal.
💡 Tips for Perfect Grilled Shrimp
✅ Use large or jumbo shrimp for easier grilling.
✅ Don’t marinate too long — the acid will make them mushy.
✅ Use metal skewers or double wooden skewers to prevent spinning.
✅ Try adding a splash of white wine or soy sauce for extra depth.
🌶️ Optional Flavor Variations
Spicy Cajun Garlic Shrimp: Add 1 tsp Cajun seasoning and a dash of hot sauce to the marinade.
Garlic Butter Shrimp: Melt butter with minced garlic and brush over shrimp while grilling.
Lemon-Herb Shrimp: Add fresh rosemary, thyme, or dill to the marinade.
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Another Recipe
Ingredients:
2 pounds shrimp, peeled
2 cloves garlic, minced
Salt, to taste
2 tablespoons chives, minced
Dash of Worcestershire sauce
1/2 cup butter
3 lemons, juiced
Pepper, to taste
1/2 cup parsley, minced
Instructions
Saute garlic in butter. Remove from heat; add lemon juice, salt, pepper, Worcestershire, parsley and chives. Stir. Add shrimp. Marinate for 20 minutes. Put shrimp on skewers. Put foil on barbecue and lay shrimp on foil. Grill for 6 to 10 minutes or until done. The grilled garlic shrimp recipe is ready to serve hot.
I have chosen to share a grilling recipe with you. I am motivated to do this because of my affection for all of you. If that were not the case, I would certainly not be inclined to use my grill at this moment. Today, our temperatures are expected to reach approximately 102 degrees. My grill has been strategically positioned in the hottest area of our deck. The thermometer located just outside my kitchen window has registered above 130 degrees. Are you aware of how intense that feels? It resembles the yoga studio where I endure and perspire weekly. Quite HOT!!
This recipe is also remarkably quick and simple. You can prepare it in under 30 minutes. Truly.
You will require 24 large shrimp (prawns), weighing about 1 lb (500g), which should be peeled and deveined.
For the spice rub, you will need:
1 tablespoon sweet paprika
1 tablespoon garlic powder
1 teaspoon kosher salt
1 teaspoon lemon pepper or freshly ground black pepper
My shrimp still had their tails attached. Since I plan to serve my shrimp over pasta, I will remove them. Ensure they have been deveined. I typically need to clean the shrimp a bit. Returning to the spice rub, combine the garlic powder, salt, paprika, and lemon pepper in a small bowl. Stir the spices together. Sprinkle over the shrimp. Toss to coat and set aside.
For the Lemon-Garlic Butter, you will need:
1/2 cup salted butter
Finely grated zest of 1 lemon
Juice of 1 lemon
4 garlic cloves, minced
1/4 teaspoon cayenne pepper, or more to taste
Place the butter in a small saucepan. Add the lemon zest, lemon juice, minced garlic, and cayenne pepper. Heat over medium until the butter has melted. Whisk the ingredients together. Reserve about 1/4 cup for basting. Ensure your grill is very hot. If you are using briquettes, ignite them before you start preparing the recipe. You can grill your shrimp in any manner you prefer, but I am particularly fond of this wire grill basket that I purchased from Williams-Sonoma. I found it at a 50% discount at the end of the grilling season a few years ago. It is fantastic.
You may place your shrimp onto skewers. Ensure that the skewers have been soaked for a minimum of 30 minutes; otherwise, they may catch fire (as I have learned from experience). It is advisable to thread two bamboo skewers through the shrimp. This method prevents the shrimp from spinning around the skewer while being turned.
I am opting for the quick and easy method by grilling them in my grill basket.
Position the shrimp on a very hot grill. They tend to overcook rapidly, so refrain from starting a load of laundry during this time.
They should be ready to turn in just a few minutes or as soon as they begin to turn pink, which can be difficult to assess due to the paprika that has been applied to them. The paprika imparts a beautiful color to the shrimp, which I appreciate.
Once the shrimp have been flipped, brush them with the reserved lemon-garlic butter. Exercise caution, as the butter can cause significant flare-ups on the grill. Remember, you are merely basting the shrimp, not bathing them in the butter.
After basting the shrimp, it is time to remove them from the heat.
Recipe Notes
This recipe yields 4 servings for a main course and 8 servings for an appetizer.
For a main course, combine the shrimp and sauce with cooked pasta, such as capellini.
At this stage, you have several options. You can simply place them on a platter and drizzle the Lemon-Garlic butter over them to serve as an appetizer, or you can mix them with your preferred pasta, which is my intended approach.
I aim to avoid overcooking the shrimp. This process is quick. Place the shrimp in a sauté pan and add the Lemon-Garlic butter.
I am incorporating cooked linguine.
As soon as the pasta is coated with the sauce, remove it from the heat.
Garnish with some chopped fresh parsley. Serve.
INGREDIENTS
1 1/2 lb. lg. shrimp
Salt and freshly ground pepper, to taste
2 tbsp. olive oil
2 tbsp. lemon juice
2 tbsp. water
1 tbsp. garlic, finely minced
8 tbsp. cold butter
2 tbsp. chives, snipped
INSTRUCTIONS
Butterfly the shrimp by using a sharp knife and starting at the back of the shell. Cut the shrimp partly open.
Sprinkle cut portions with salt and pepper and brush with the oil. Turn shrimp cut side down and arrange them in 1 layer.
In small saucepan combine lemon juice, water and garlic. Cut butter into 12 pieces. Bring liquid to a boil and
gradually add butter, stirring with a wire whisk. When all butter is added and melted, remove sauce from heat.
Arrange the shrimp, cut side down, on grill over hot coals. Cook about 1 minute on one side and turn, cut side up.
Continue to cook another minute. Remove from grill. Add chives to hot butter. Arrange shrimp, cut side up, on serving platter. Spoon sauce over them. Serves 4. Cool. Enjoy the GRILLED SHRIMP WITH LEMON AND GARLIC BUTTER recipes .!!
GRILLED SHRIMP WITH LEMON AND GARLIC BUTTER VIDEO:
This is the finest grilled shrimp due to its exceptional taste – it receives rave reviews from everyone!
The marinade incorporates ingredients that you probably already have at home, allowing the shrimp's flavor to truly stand out.
The shrimp turns out incredibly tender and cooks in under 10 minutes!
Ingredients for Grilled Shrimp
Shrimp: This recipe is suitable for both large and medium shrimp. I prefer using larger shrimp for skewering. To save time, opt for peeled and deveined shrimp; I prefer to keep the tails on. Ensure to thaw and drain frozen shrimp before use.
Oil: The foundation of the shrimp marinade is olive oil, but any neutral oil can be utilized.
Garlic: This shrimp dish features a generous amount of garlic – fresh garlic is preferable if available!
Seasoning: A combination of herbs, a splash of lemon juice, and tomato paste enhances the marinade's flavor.
Butter: It is best to use salted butter, or if using unsalted butter, add a pinch of salt.
I typically use parsley, but if you have other fresh herbs such as basil or cilantro, they also complement the garlic butter beautifully.
Brushing marinade over Garlic Grilled Shrimp
How to Grill Garlic Grilled Shrimp
Combine all ingredients in a bowl, toss to coat, and marinate according to the recipe below.
Thread the shrimp onto skewers.
Preheat the grill to medium heat and grill the shrimp skewers for approximately 3 minutes on each side.
Drizzle with garlic butter and serve.
Quick Tip
If you are using wooden skewers, I suggest soaking them to avoid them catching fire on the grill. Place them in a shallow dish (I use a 9×13 dish) and soak them while the shrimp marinates.
If you often prepare skewers, consider investing in stainless steel skewers. While I appreciate the dollar store for many items, I have found that the less expensive skewers tend to rust.
Serving Suggestions
Skewers: Present these skewers atop rice (or Roasted Potatoes) accompanied by a side of grilled vegetables.
Tacos: Utilize shrimp without tails to create shrimp tacos adorned with your favorite toppings.
Salad: Place these skewers over a fresh salad – or even better, a Caesar salad!
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A plate of shrimp etouffee over rice.
Shrimp Etouffee
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plated Shrimp and Grits
Shrimp and Grits
Main Dishes
sheet pan of Shrimp Boil with seasoning
Shrimp Boil
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Notes
Avoid marinating the shrimp for more than 60 minutes. Excessive marination can render the shrimp mushy.
Refrain from overcooking the shrimp – cook only until they turn opaque.
If skewers are unavailable, shrimp can be prepared on a grill mat or in a grill pan.
Store any leftover shrimp in an airtight container in the refrigerator for a maximum of 4 days.
INGREDIENTS
1 lb peeled, deveined shrimp (any size)
olive oil
paprika
garlic salt
Old Bay Seasoning
1 lime
INSTRUCTIONS
Drizzle enough oil over the shrimp to coat. Sprinkle paprika, garlic salt and Old Bay, to taste (I use about 1/2
teaspoon of each for 1 lb of shrimp).
Place on wooden skewers which have been soaked in water for 1 hour.
Put on grill, cooking until shrimp tails turn white. Flip and cook for 1 1/2 to 2 minutes more (depending on size).
Squeeze lime over the cooked shrimp and serve as an appetizer, or add to corn tortillas for shrimp tacos.
