Equipment
Ingredients
Seafood
- 900 g jumbo shrimp, peeled and deveined
Marinade & Finish
- 80 ml extra virgin olive oil, liquid
- 4 garlic, minced
- 2 lemon, whole
- 3 g red pepper flakes
- 6 g kosher salt
- 2 g black pepper, freshly cracked
- 15 g flat-leaf parsley, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 390 kcal
- Protein
- 46 g
- Carbohydrates
- 6 g
- Fat
- 21 g
- Fiber
- 2 g
- Sugar
- 1 g
- Sodium
- 854 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 15 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 362 mg
- Potassium
- 708 mg
- Calcium
- 170 mg
- Iron
- 1.9 mg
- Magnesium
- 87 mg
- Phosphorus
- 498 mg
- Zinc
- 3.1 mg
- Vitamin A
- 32 mcg
- Vitamin C
- 29 mg
- Vitamin E
- 3.2 mg
- Vitamin K
- 75 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.2 mg
- Folate
- 11 mcg
- Water
- 219 g
Sources: USDA FoodData Central
Method
Pat the peeled and deveined shrimp thoroughly dry with paper towels. Removing surface moisture is crucial for achieving a good sear and preventing the marinade from sliding off.
In a large mixing bowl, combine the olive oil, minced garlic, red pepper flakes, salt, black pepper, the zest of two lemons, and the juice of one lemon (reserve the second lemon for grilling). Whisk to emulsify.
Add the shrimp to the bowl and toss to coat evenly. Let stand at room temperature for 15 to 20 minutes. Do not exceed 30 minutes, as the lemon juice will begin to cure the shrimp (ceviche effect), altering the texture.
While the shrimp marinates, preheat your grill to medium-high heat (approx. 200°C/400°F). If using bamboo skewers, soak them in water now to prevent burning.
Thread the shrimp onto skewers, piercing through the tail and the thickest part of the body to prevent spinning. Place skewers on the hot grill. Grill for 2-3 minutes per side until pink, opaque, and slightly charred. The internal temperature should reach 63°C/145°F.
Remove shrimp from the grill immediately to prevent rubberiness. Garnish with chopped parsley and serve alongside grilled lemon slices.
Chef's Notes
- If using wooden skewers, soaking them for 30 minutes is non-negotiable to prevent them from disintegrating over the fire.
- For the best flavor, use fresh garlic rather than jarred; the high heat brings out a sweetness in fresh garlic that jarred versions lack.
- Grilling lemon halves cut-side down for 2-3 minutes caramelizes the sugars and makes the juice sweeter and more complex for squeezing over the finished dish.
- Leave the tails on the shrimp; the shells contain chitin which adds subtle flavor during cooking and acts as a convenient handle for eating.
Storage
Refrigerator: 2 days — Store in an airtight container. Texture may become slightly firmer upon reheating.
Reheating: Gently sauté in a pan over low heat with a splash of water or oil just until warm, or eat cold over salads.
Troubleshooting
Shrimp texture is rubbery and tough
Cause: Overcooking
Fix: Cannot be fixed
Prevention: Remove shrimp from heat the moment they turn opaque and form a 'C' shape. If they curl into a tight 'O', they are overcooked.
Shrimp stuck to the grill grates
Cause: Grill was not clean or not hot enough, or shrimp weren't oiled enough
Fix: Use a thin metal spatula to gently work them free from the bottom up
Prevention: Clean grates thoroughly, oil them lightly before adding shrimp, and ensure high heat before cooking.
Cultural Context
Grilled seafood seasoned with olive oil, lemon, and garlic is a cornerstone of coastal Mediterranean cuisine, particularly in Greece and Southern Italy. This style of preparation emphasizes the freshness of the catch (ingredients are rarely masked by heavy sauces) and the communal, alfresco dining culture of the region.
