This Zesty Grilled Shrimp recipe is a straightforward, flavor-packed recipe perfect for any BBQ. Inspired by Weber’s Big Book of Grilling, we marinate jumbo shrimp in a mix of extra-virgin olive oil, fresh lemon juice, chopped Italian parsley, minced garlic, and dried oregano. A touch of lemon zest adds brightness, and a combination of kosher salt, black pepper, and crushed red pepper flakes brings out the shrimp’s natural flavor. After grilling, we give the shrimp a light dusting of fine breadcrumbs for a bit of extra texture. It’s a simple but versatile dish that works well as an appetizer, or an entree on a bed of linguini, zoodles, or paired with a side salad.
Zesty Grilled ShrimpCourse: Starters, Appetizer, MainCuisine: AmericanDifficulty: Easy
24 Jumbo Shrimp (fresh, uncooked, peeled and deveined, about 1 1/4 lb)
¼ c Extra Virgin Olive Oil
2 tablespoons Fresh Lemon Juice
1 splash of Worstershire Sauce
1 teaspoon Lemon Zest (grated)
2 teaspoons Dried Oregano
1 ½ teaspoons Garlic (minced)
½ teaspoon Kosher Salt
¼ teaspoon Black Pepper (freshly ground)
¼ teaspoon Red Pepper Flakes (crushed)
2 tablespoons fresh Italian Parsley (finely chopped)
1 tablespoon Fine Dried Breadcrumbs
- In a medium bowl whisk together the marinade ingredients.
- Place the shrimp in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate for 30 minutes to 1 hour.
- Remove the shrimp from the bag and discard the marinade. Thread the shrimp onto skewers, either one per skewer as an hors d’oeuvre or five per skewer as an appetizer. Sprinkle the breadcrumbs evenly over the shrimp.
- Grill over Direct Medium heat until just opaque in the center and firm to the touch, 4 to 6 minutes, turning the skewers once halfway through grilling time. Serve warm.