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Grilled Shrimp with lemon , garlic and onions in white bowl with parsley
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5 from 8 votes

Grilled Shrimp With Garlic and Lemon

Shrimp is first marinated, threaded and air-dried in the refrigerator ensuring that the shrimp get a head start in browning on the grill. They stay juicy and full of flavor. No more rubbery shrimp! 
Prep Time10 mins
Cook Time5 mins
Refrigerated1 hr
Total Time15 mins
Course: Main Course, seafood
Cuisine: American
Servings: 4 people
Calories: 1180kcal
Author: Marisa Franca @ All Our Way


For 4 Servings

  • 2 ½ pounds large 15 -20 per pound shrimp, peeled and deveined
  • ½ teaspoon baking soda
  • 1 Tablespoon kosher salt plus more to taste
  • 1 teaspoon sugar
  • 4 medium cloves garlic minced, divided
  • ¼ cup extra-virgin olive oil divided
  • 1 teaspoon zest and 4 teaspoons juice from 1 lemon
  • 2 Tablespoons minced fresh Italian parsley leaves
  • Freshly ground black pepper


  • Combine baking soda, salt, and sugar in a medium bowl. Place shrimp in bowl and toss to coat.
    Thread the shrimp onto skewers, alternating heads to tails and pushing the shrimp so that they are nestled snugly together; you should have about 6 shrimp on each skewer.
    Lay skewers on top of a baking dish so that the shrimp are suspended above the bottom of the dish.
    Transfer to refrigerator and allow to rest for 1 hour.
    Meanwhile, combine half of garlic and half of olive oil in a small bowl.
    Combine remaining garlic, olive oil, lemon zest and juice, and parsley leaves in a large bowl. Set aside.
  • When shrimp are ready to grill, brush both sides with garlic/oil mixture.
    Light gas grill and allow to preheat covered for 10 minutes or for charcoal grill until the coals are gray -- cover and allow it to preheat for 5 minutes.
    Be sure the grilling grates are clean and oiled.
  • Place shrimp directly over the heat and cook, turning occasionally, until shrimp are just cooked through and charred, 4 to 5 minutes total.
    Take off the heat.
  • Carefully remove the skewers from the shrimp and transfer to the bowl with garlic/oil/lemon mixture. Toss to coat.
    Season with salt and pepper to taste and serve immediately.


  • If you're using bamboo skewers, be sure to soak them for at least 30 minutes and preferably longer. 


Serving: 4g | Calories: 1180kcal | Carbohydrates: 213g | Protein: 37g | Fat: 17g | Saturated Fat: 2g | Sodium: 1899mg | Potassium: 655mg | Fiber: 9g | Sugar: 8g | Vitamin A: 170IU | Vitamin C: 4.3mg | Calcium: 68mg | Iron: 3.9mg