This grilled shrimp recipe hits that perfect note between smoky char and juicy, citrusy zing. I mean, who doesn’t love shrimp that’s been kissed by the grill, soaked in a garlicky marinade, and served hot with just enough char to make you feel like a backyard BBQ hero? I first made this on a whim one summer night, thinking it’d just be a side thing. Spoiler: it disappeared before the chicken even hit the plate. That’s the power of good grilled shrimp. You let them soak up those flavors, toss them on a hot grill, and bam—dinner’s done, and everyone thinks you’re a culinary wizard. Perfect for a Grilled Shrimp Dinner, this recipe checks every box—easy, quick, and downright delicious. It’s one of those grilled recipes that you’ll keep in your back pocket forever. From beachy weekends to casual weeknights, it’s one of the best shrimp recipes I’ve had the pleasure of tweaking until it hit the sweet spot. If you’re collecting shrimp recipes for Grilled Recipes Dinner nights, start here.

1) Key Takeaways
2) Easy Best Marinated Grilled Shrimp Recipe
3) Ingredients for Best Marinated Grilled Shrimp
4) How to Make Best Marinated Grilled Shrimp
5) Tips for Making Best Marinated Grilled Shrimp
6) Making Best Marinated Grilled Shrimp Ahead of Time
7) Storing Leftover Grilled Shrimp
8) Try these Main Course recipes next!
9) Best Marinated Grilled Shrimp Recipe
10) Nutrition

1) Key Takeaways

Learn how to marinate shrimp for bold flavor.
Use a quick grill technique for juicy shrimp.
Discover how to store and prep grilled shrimp ahead.
Understand how to avoid rubbery shrimp with simple timing.

2) Easy Best Marinated Grilled Shrimp Recipe

This grilled shrimp recipe is what I reach for when I need something fast but also want to impress. Two birds, one grill. The mix of olive oil, garlic, lemon juice, and parsley gives the shrimp a punchy flavor that reminds me of warm weekends, a little sweat on the brow, and friends gathered around the grill.

I’ve made these for family dinners, neighborhood potlucks, and even on vacation with a portable grill. Every time, someone wants the recipe. It’s the kind of grilled shrimp recipe that seems like it took hours but really only took twenty minutes and some fridge space. The char brings out a natural sweetness in the shrimp that pairs perfectly with the citrus in the marinade.

If you’re hunting for grilled shrimp recipes that don’t disappoint, this one’s a safe bet. You can tweak the hot sauce level or go heavy on the garlic. It holds up no matter how casual or special the night feels. At Lila Cooks (https://www.lilacooks.com), this one stays bookmarked at the top of my summer dinner list.

3) Ingredients for Best Marinated Grilled Shrimp

Large shrimp: Go for the peeled and deveined kind. You’ll thank yourself later when you’re not wrestling with shells over a hot flame. I usually buy fresh if I can, but frozen works too. Just thaw them first.

Olive oil: This helps the marinade cling to the shrimp and keeps them from sticking to the grill. Choose extra virgin if you’ve got it, for richer flavor.

Lemon juice: Bright, sharp, and made for seafood. It cuts through the richness and balances the whole bite. I squeeze mine fresh, but bottled is fine in a pinch.

Fresh parsley: Don’t skip this. The herbs add a green pop that rounds things out. Flat-leaf parsley works best because it’s got more flavor than curly.

Garlic cloves: Minced up fine, the garlic gets cozy with the oil and soaks into the shrimp as they sit. If you like garlic, don’t be shy.

Hot sauce (optional): Just a bit for heat. I use a vinegar-based one like Tabasco. If spice isn’t your thing, you can leave it out.

Salt and black pepper: Shrimp need salt, or they end up tasting flat. I add pepper for bite, especially when grilling.

Skewers: Wood or metal. If you’re using wooden ones, soak them for at least 30 minutes so they don’t catch fire. Yes, I’ve forgotten before. No, it wasn’t pretty.

4) How to Make Best Marinated Grilled Shrimp

Step 1. Whisk the marinade. In a bowl, stir together olive oil, lemon juice, chopped parsley, minced garlic, hot sauce, salt, and pepper until it looks well combined and smells amazing.

Step 2. Add the shrimp. Toss them in the marinade so every piece gets coated. Cover and refrigerate for 20 to 30 minutes. This step is quick but it matters for full flavor.

Step 3. Prep the grill. Turn the heat to medium-high. If you’re using charcoal, you want a steady, even heat with no giant flames.

Step 4. Thread the shrimp. Skewer them snug but not too tight. Give each one a little space so they cook evenly.

Step 5. Grill the shrimp. Place them on the grill and cook for 2 to 3 minutes per side. Look for grill marks and that telltale opaque color. Don’t wander off. Shrimp cook fast and go rubbery even faster.

Step 6. Serve them hot. I like a squeeze of fresh lemon and a sprinkle of flaky salt. Or toss them on a salad, into tacos, or next to grilled corn and rice.

5) Tips for Making Best Marinated Grilled Shrimp

Marinate just enough. Shrimp are delicate. Too long in the acid and they start to “cook” in the marinade. Stick to 30 minutes max unless you want ceviche.

Use the right skewers. If you’re going for metal, awesome. If it’s wood, soak them first. Otherwise, you’ll learn like I did—by setting them on fire. Also, double skewers help keep shrimp from spinning when you flip them.

Watch the grill. Grilled shrimp recipes often go sideways when you walk away. They only need a few minutes. Stay close and flip when they curl and the color changes.

6) Making Best Marinated Grilled Shrimp Ahead of Time

If you’re planning ahead, marinate the shrimp for up to 30 minutes earlier in the day. Just store the shrimp and marinade separately if you need longer than that. Combine them when you’re closer to grilling time.

You can also prep the skewers, mix the marinade, and refrigerate both. When guests show up or your hunger hits, you’re five minutes away from something great. This is why grilled shrimp dinner ideas work so well for busy nights.

Oh, and if you’re grilling lots, cook in batches. Keep the grilled shrimp warm in foil while the next ones hit the fire. It keeps the meal rolling and the flavor strong.

7) Storing Leftover Grilled Shrimp

Got leftovers? Lucky you. Toss them in an airtight container and chill them in the fridge. They’ll hold for up to three days. You can eat them cold over greens or heat them gently in a pan with a splash of broth.

If you’ve got extra skewers, remove the shrimp before storing. That makes reheating easier. A little olive oil drizzle before serving brings them back to life.

I don’t recommend freezing them. Cooked shrimp change texture fast in the freezer and often come out tasting dry. Stick to fresh when possible. If you’re making grilled recipes dinner-style, aim to eat what’s cooked.

8) Try these Main Course recipes next!

9) Best Marinated Grilled Shrimp Recipe