Grilled Marinated Shrimp

Fire Up the Flavor: Grilled Marinated Shrimp That Steal Summer’s Spotlight

Hey there, flavor adventurers! Wyatt here, back with a recipe that’s basically summer on a skewer. Picture this: plump, juicy shrimp kissed by flames, dripping with a marinade that’s equal parts zesty, garlicky, and just the right kind of spicy. It’s the kind of dish that turns a Tuesday into a tiki party and makes backyard BBQs legendary. No fancy techniques, no hard-to-find ingredients—just honest, bold flavor that sings. Whether you’re feeding a crowd or just treating yourself after a long day, these Grilled Marinated Shrimp skewers are your golden ticket to deliciousness. They grill up in minutes but taste like you’ve been slaving over the coals all afternoon (we’ll keep that secret between us). So grab your tongs, fire up that grill, and let’s turn up the heat on dinnertime!

Why shrimp? Because they’re the ultimate quick-win protein. One minute they’re chilling in a garlicky bath, the next they’re charred perfection begging for a squeeze of lemon. And that marinade? Oh, it’s a rockstar blend—olive oil for richness, lemon for brightness, hot sauce for a kick, and tomato paste for that sneaky depth that’ll have folks asking, “What’s in this?!” Perfect over rice, piled on salad, or straight off the skewer (no judgment here). Let’s make some magic!

The Shrimp That Saved Supper (and My Pride)

Grilled Marinated Shrimp

Print Recipe

This grilled shrimp recipe is a flavor-packed summer favorite—zesty, garlicky, and kissed with heat. Marinated in a bold blend of olive oil, lemon, herbs, and spice, then flame-grilled to juicy perfection. Whether it’s a backyard BBQ or a quick dinner, these skewers bring the sizzle.

• Author: Wyatt Porter
• Prep Time: 10 mins (plus 30 mins marinating)
• Cook Time: 6 mins
• Total Time: 45 mins
• Yield: 4–6 1x

Ingredients

Scale 1x2x3x

1 cup olive oil

¼ cup fresh parsley, chopped

Juice of 1 lemon

2 tbsp hot pepper sauce

3 garlic cloves, minced

1 tbsp tomato paste

2 tsp dried oregano

1 tsp salt (or to taste)

1 tsp ground black pepper (or to taste)

2 lbs large shrimp, peeled and deveined, tails on

6 skewers (wooden or metal)

Instructions

Make the Marinade: In a bowl, whisk together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and pepper.

Marinate the Shrimp: Add shrimp to the marinade. Cover and refrigerate for at least 30 minutes (up to 2 hours).

Prep the Grill: If using wooden skewers, soak them in water for 30 minutes. Preheat grill to medium-high.

Skewer & Grill: Thread shrimp onto skewers. Grill for 2–3 minutes per side until pink and slightly charred.

Serve Hot: Serve straight off the grill with lemon wedges or over salad, rice, or pasta.

Notes

Big flavor, minimal effort—these grilled shrimp skewers are summer in every bite.

Nutrition

• Calories: 300–350 calories
• Fat: 20g
• Carbohydrates: 5g
• Protein: 30g

Okay, story time. Picture my first big backyard bash as a “serious” home cook. I’d planned this elaborate smoked brisket—16 hours of sweat, hope, and prayer. Fast-forward to party time: the brisket’s drier than a desert cactus. Cue panic! But then I remembered these marinated shrimp skewers I’d whipped up as a backup. I threw them on the grill, and within minutes, that sizzle had everyone crowding around. The smell of garlic and charred lemon filled the air, and next thing I knew, folks were abandoning their brisket plates for seconds (and thirds!) of shrimp. My buddy Dan still jokes, “Wyatt’s ‘Plan B’ shrimp upstaged his ‘Plan A’ brisket!” Lesson learned? Sometimes the simplest dishes steal the show. Now, these skewers are my go-to lifesaver—proof that big flavor doesn’t need big drama.

Your Flavor Arsenal: What You’ll Need

• 1 cup olive oil: Extra-virgin is my ride-or-die for richness. Chef’s tip: If you’re out, avocado oil works great—it’s got a high smoke point!
• ¼ cup fresh parsley, chopped: Brightens everything up. No fresh? Swap in 1 tbsp dried, but fresh is worth the chop.
• Juice of 1 lemon: Non-negotiable zing! Pro move: Zest it first and add it to the marinade for extra punch.
• 2 tbsp hot pepper sauce (like Frank’s or Cholula): Brings gentle heat. Spice wimps: Cut it to 1 tbsp. Heat seekers: Add a pinch of cayenne!
• 3 garlic cloves, minced: The soul of this marinade. Shortcut: 1 tsp garlic powder in a pinch, but fresh is best.
• 1 tbsp tomato paste: Secret weapon for depth and caramelization. Don’t skip it! Ketchup works in emergencies but adds sugar.
• 2 tsp dried oregano: Earthy, Mediterranean vibes. Fresh sub: Use 2 tbsp chopped fresh oregano.
• 1 tsp salt + 1 tsp black pepper: Season generously! Dietary note: Use low-sodium salt if needed.
• 2 lbs large shrimp (peeled, deveined, tails on): Size matters—16/20 count per lb is perfect. Frozen? Thaw overnight in the fridge!
• 6 skewers (wooden or metal): Metal = no soak needed. Wooden? Soak 30 mins to avoid flare-ups!

Let’s Get Grilling: Step-by-Step Magic

1. Make the Marinade: Grab a big bowl (trust me, bigger is better—less splatter!). Whisk together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and pepper. Chef’s hack: Whisk the tomato paste with lemon juice first—it blends smoother! Taste it—should make you smile. Adjust salt or heat if needed.
2. Marinate the Shrimp: Add shrimp to the bowl and toss like you mean it—get every nook coated. Cover and refrigerate 30 mins (or up to 2 hrs). KEY TIP: Don’t over-marinate! Shrimp are delicate; acid “cooks” them. Set a timer!
3. Prep the Grill: If using wood skewers, soak ’em now—submerge in water 30 mins. Fire up the grill to medium-high (400°F). No grill? A grill pan on high heat works! Brush grates with oil to prevent sticking.
4. Skewer & Grill: Thread shrimp onto skewers—4-5 per stick, leaving space for even cooking. Grill 2-3 mins per side. Watch closely: They’re done when pink, opaque, and slightly charred. Biggest mistake? Overcooking! They cook FAST.
5. Serve Hot: Get ’em off the grill pronto—shrimp wait for no one! Squeeze extra lemon on top. Pro move: Garnish with fresh parsley or microgreens for Insta-worthy vibes.

Serving Up the Goodness

Slide these bad boys off the skewers onto a platter or serve ’em stick-style for fun finger food. Pair with lemon wedges for that bright finish. For a full meal, lay them over:
– Fluffy cilantro-lime rice or quinoa
– A vibrant garden salad with avocado
– Buttery pasta or zoodles
– Grilled crusty bread to sop up the marinade!
Bonus: Dunk ’em in remoulade, aioli, or extra hot sauce. Cold beer or crisp rosé mandatory!

Mix It Up: 5 Tasty Twists

Keep it fresh with these riffs:
1. Mediterranean: Swap oregano for 1 tbsp za’atar + add 2 tbsp chopped mint.
2. Tropical: Use lime instead of lemon + add 1 tbsp honey and 1 tsp smoked paprika.
3. Creamy Curry: Replace tomato paste with 2 tbsp coconut milk + 1 tbsp curry powder.
4. Keto/Low-Carb: Serve over cauliflower rice with extra avocado.
5. Spicy Cajun: Skip oregano—add 1 tbsp Cajun seasoning + 1 tsp Worcestershire sauce.

Wyatt’s Whispered Wisdom

This recipe’s evolved from my “oops” brisket night to a summer staple. I’ve learned: tail-on shrimp aren’t just pretty—they’re flavor handles! And that marinade? I once used it on chicken… game-changer. Funny story: My niece called these “lobster candy” (high praise from a 7-year-old!). Pro tip: Make extra marinade without the shrimp—it doubles as a killer salad dressing. Lastly, if it rains? Broil skewers 4 mins per side. No summer ruined!

FAQs: Your Shrimp SOS

Q: Can I use frozen shrimp?
A: Absolutely! Thaw overnight in the fridge (never room temp). Pat them super dry before marinating—water dilutes flavor.

Q: Help—my shrimp stuck to the grill!
A: Two fixes: 1) Oil those grates well while preheating. 2) Ensure the grill is hot enough before adding skewers. If they stick, wait—they’ll release when ready!

Q: How long can I marinate?
A: 30 mins to 2 hours max. Any longer, and the lemon juice “cooks” the shrimp, making them mushy. Set a timer!

Q: Can I bake these instead?
A: Yep! Broil on high 3-4 mins per side, 6″ from heat. Less smoky, but still delish.

Nutritional Nibbles (Per Serving)

Serves 4–6 • Prep: 10 mins (+30 mins marinate) • Cook: 6 mins
Calories: ~325 • Protein: 30g • Fat: 20g • Carbs: 5g
Note: Stats vary based on shrimp size/oil used. Light on carbs, heavy on flavor!

Final Thoughts

Grilled Marinated Shrimp like these prove that the simplest ingredients, when handled with a little love and fire, can absolutely steal the summer spotlight. Whether you’re hosting a backyard bash, whipping up a quick weeknight meal, or just craving something bold and satisfying, this recipe’s got your back. It’s quick, it’s crowd-pleasing, and it delivers that unbeatable combo of juicy, smoky, and zesty every time. So next time you fire up the grill, skip the drama and let these shrimp do the talking—they’re proof that “Plan B” can taste like a five-star plan all along.