Lemon Herb Grilled Shrimp Delight

$To make Lemon Herb Grilled Shrimp, gather these items: - 1 pound large shrimp, peeled and deveined - 3 tablespoons extra virgin olive oil - 2 tablespoons freshly squeezed lemon juice - Zest of 1 large lemon - 3 cloves garlic, finely minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and freshly cracked black pepper to taste - Fresh parsley, finely chopped (for garnish) - Lemon wedges, for serving When cooking, you may need to convert measurements. Here are some quick tips: - 1 tablespoon equals 3 teaspoons. - 1 ounce equals about 2 tablespoons. - 1 cup equals 8 fluid ounces. - Keep a conversion chart handy for easy reference. If you don't have an ingredient, try these swaps: - Use lime juice instead of lemon juice for a different flavor. - If you lack fresh herbs, dried herbs work well too. - For oil, you can use avocado oil or canola oil. - Smoked paprika can be replaced with regular paprika or cayenne for heat. These tips help you create a tasty dish with what you have at home. Enjoy your cooking! {{ingredient_image_2}} To start, take a medium mixing bowl. Add 3 tablespoons of extra virgin olive oil. Squeeze 2 tablespoons of fresh lemon juice into the bowl. Next, add the zest of 1 large lemon for extra flavor. Then, finely mince 3 cloves of garlic, and toss them in. Now, sprinkle in 1 teaspoon each of dried oregano and dried thyme. Add 1 teaspoon of smoked paprika for a smoky touch. Finally, season with salt and freshly cracked black pepper to taste. Whisk everything together until it blends well. This marinade brings bright, fresh flavors to the shrimp. Now, it’s time to add the shrimp. Take 1 pound of large shrimp that are peeled and deveined. Place them in the bowl with the marinade. Make sure each shrimp is coated evenly. Cover the bowl with plastic wrap. Refrigerate the shrimp for at least 30 minutes. This allows the shrimp to soak up all the tasty flavors. Don't rush this step; it makes a big difference in taste. While the shrimp marinates, preheat your grill to medium-high heat. If you use wooden skewers, soak them in water for 30 minutes. This will stop them from burning on the grill. After marinating, carefully thread the shrimp onto the skewers. Aim for about 4-5 shrimp per skewer. Discard any leftover marinade to keep things safe. When the grill is hot, place the skewers on it. Cook for about 2-3 minutes on each side. Watch closely as the shrimp turn pink and opaque. Don’t overcook them, or they will get rubbery. Once done, remove the skewers from the grill. Let them rest for a minute. Finally, sprinkle fresh parsley on top and serve with lemon wedges for a zesty finish! To get great grilled shrimp, start with fresh shrimp. Large shrimp work best for this recipe. Make sure they are peeled and deveined. Marinate the shrimp for at least 30 minutes. This helps the flavors soak in. Use a medium-high heat on your grill. This gives a nice char and keeps the shrimp juicy. Watch the shrimp closely as they cook. They only need 2-3 minutes on each side. When they turn pink and opaque, they are done. One common mistake is overcooking the shrimp. They can turn tough and rubbery if cooked too long. Another mistake is skipping the marinade. The marinade adds flavor and helps tenderize the shrimp. Also, avoid using high heat right away. Shrimp cook quickly, and too much heat can burn them. Lastly, don't crowd the grill. Give each shrimp space for even cooking. For this recipe, you need a few simple tools: - A mixing bowl for the marinade - A whisk to blend the marinade well - Wooden or metal skewers for grilling - A grill or grill pan for cooking If using wooden skewers, soak them in water first. This keeps them from burning. A good pair of tongs helps you flip the shrimp easily. A meat thermometer can ensure they are cooked just right. With these tools, grilling shrimp becomes easy and fun! Pro Tips Marinating Time: Allowing the shrimp to marinate for at least 30 minutes helps to infuse them with flavor, but you can extend it to 2 hours for a more intense taste. Skewer Safety: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning, ensuring your shrimp cook perfectly. Grilling Temperature: Preheat your grill to medium-high heat to achieve a nice sear on the shrimp. If it's too hot, the shrimp may cook too quickly and become rubbery. Garnishing: Don't skip the fresh parsley garnish! It adds a pop of color and a fresh flavor that complements the lemon and herbs beautifully. {{image_4}} If you like heat, add some spice to your grilled shrimp. To create spicy lemon herb grilled shrimp, mix in some cayenne pepper or red pepper flakes. Start with 1/2 teaspoon and adjust to your taste. This kick enhances the lemon and herb mix. The result is a shrimp dish that sizzles with flavor and warmth. Pair it with a cooling dip, like yogurt sauce, to balance the heat. Make a fun twist by turning your grilled shrimp into tacos. Use small corn or flour tortillas. After grilling, place the shrimp in the tortillas. Top with fresh cabbage, diced tomatoes, and a squeeze of lime. You can also add avocado for creaminess. This makes a quick and tasty meal that’s perfect for sharing with friends or family. A grilled lemon herb shrimp salad is light and fresh. Start with a bed of mixed greens, like arugula and spinach. Add your grilled shrimp on top. Toss in sliced cucumbers, cherry tomatoes, and red onion for crunch. Drizzle with olive oil and more lemon juice for dressing. This dish is healthy and packed with nutrients. It’s perfect for a summer day or a light dinner. After you enjoy your Lemon Herb Grilled Shrimp, you might have some left. To keep it fresh, place the shrimp in an airtight container. Make sure it is cool before sealing. Store it in the fridge for up to three days. If you plan to keep it longer, consider freezing. To reheat the shrimp, use the stovetop or oven. Avoid the microwave, as it can make shrimp rubbery. Heat a pan on low and add a splash of olive oil. Cook for a few minutes until warm. For the oven, set it to 350°F and bake for about 5-10 minutes. This keeps the shrimp tasty and moist. If you want to freeze your grilled shrimp, let it cool completely first. Place it in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. When ready to eat, thaw in the fridge overnight before reheating. This method helps maintain the flavor and texture. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in the fridge overnight or run them under cold water for a quick thaw. This way, you keep the texture nice. When thawed, follow the recipe steps like normal. You can mix in other herbs like basil, dill, or cilantro. Each herb brings a different flavor. Feel free to experiment! Using fresh herbs can also add a bright taste. Just chop them finely for the best results. Shrimp cook quickly and change color as they cook. Look for a pink hue and opaque texture. When they curl into a "C" shape, they are done. This usually takes 2-3 minutes per side on the grill. Avoid cooking too long, as shrimp can turn tough and chewy. In this post, we covered the essential ingredients for grilled shrimp, from measurements to swaps. I shared step-by-step instructions for perfect marinating and grilling. We discussed tips to avoid common mistakes and recommended tools to make cooking easy. Variations, like spicy lemon herb options, add fun twists. Finally, we included storage tips to keep leftovers fresh. Grilling shrimp can be simple and delicious. With practice, you’ll impress everyone at your next meal!$

Lemon Herb Grilled Shrimp Delight

A refreshing and flavorful grilled shrimp dish with lemon and herbs.

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Prep Time 15

Cook Time 10

Total Time 45

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 200 kcal

Ingredients

1 pound large shrimp, peeled and deveined
3 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 large lemon zest
3 cloves garlic, finely minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
to taste salt and freshly cracked black pepper
for garnish fresh parsley, finely chopped
for serving lemon wedges

Instructions

In a medium mixing bowl, combine the olive oil, freshly squeezed lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, smoked paprika, salt, and freshly cracked black pepper. Whisk the mixture until well blended to create a flavorful marinade.
Add the peeled and deveined shrimp to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the shrimp to absorb the vibrant flavors.
While the shrimp is marinating, preheat your grill to medium-high heat. If you’re using wooden skewers, submerged them in water for 30 minutes to prevent burning during grilling.
After marinating, carefully thread the shrimp onto the skewers, placing about 4-5 shrimp per skewer. Be mindful to discard any leftover marinade as it has come into contact with raw seafood.
Once your grill is hot, place the skewers on the grill and cook for approximately 2-3 minutes on each side. Watch closely as the shrimp transform to a lovely pink and opaque state, being careful not to overcook them as they can become rubbery.
When cooked, remove the skewers from the grill and allow them to rest for a minute. Sprinkle with freshly chopped parsley for a burst of color and freshness. Serve immediately with lemon wedges on the side for an extra zest!

Notes

Ensure shrimp are not overcooked to maintain tenderness.

Keyword grilled, herbs, lemon, shrimp