Lemon and Garlic Grilled Shrimp

Grilled shrimp
Joseph De Leo/Photodisc/Getty Images
  • Total: 12 mins
  • Prep: 5 mins
  • Cook: 7 mins
  • Marinate Time: 4 hrs
  • Yield: 4-6 servings
Nutritional Guidelines (per serving)
291 Calories
11g Fat
11g Carbs
37g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4-6 servings
Amount per serving
Calories 291
% Daily Value*
Total Fat 11g 14%
Saturated Fat 1g 5%
Cholesterol 302mg 101%
Sodium 818mg 36%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 4%
Protein 37g
Calcium 184mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Lemon and garlic grilled shrimp makes a fabulous meal with a rice dish and a simple salad. Thread the shrimp on skewers or grill them in a grilling basket.

The simple marinade of lemon and garlic flavors these shrimp perfectly. Serve with rice and a salad for an effortless meal.


  • 2 pounds jumbo shrimp, cleaned, shells removed, tails left on (instructions below)
  • 1/4 cup vegetable oil
  • 2 to 3 tablespoons fresh lemon juice
  • 1 bunch green onions, with a few inches of green, thinly sliced
  • 1/4 cup chopped parsley
  • 3 cloves garlic, finely minced
  • 1 teaspoon dried leaf basil
  • 1 teaspoon dry mustard
  • 1 teaspoon salt

Steps to Make It

  1. In a nonreactive bowl or plastic food storage bag, combine the oil, lemon juice, sliced green onions, parsley, garlic, basil, mustard, and salt. Blend thoroughly.

  2. Add the cleaned shrimp to the bowl or bag. Cover the bowl or seal the bag and refrigerate for about 1 hour.

  3. Grill the shrimp over hot coals for about 5 to 7 minutes, turning halfway through the cooking time. The shrimp will be opaque and pink when done.

Serves 4 to 6.

How to Clean Shrimp

  • The shells are usually easy to remove by hand. Just pull off the legs, pull the shells apart from the bottom, and slip them off. You may also use shears to cut the shells off. Depending on the recipe, you might want to remove the tail. The tail makes a nice "handle" if you're serving them as an appetizer or grilled. 

  • The vein is the shrimp's digestive tract. It isn't harmful, but it's unattractive and might be gritty. To remove it, cut a shallow slit down the back of the shrimp. Using the tip of the knife, coax the vein out. You should be able to pull it right out. If not, scrape it out with the tip of the knife. 

  • Rinse the cleaned shrimp under cold water. 

  • Discard the shells or use them to make stock. If you don't have enough to bother with, freeze them in a freezer bag and add more whenever you have shrimp.