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Grilled shrimp with lemon and herb butter is an absolute summer favorite that comes together in under fifteen minutes and never fails to impress at the table. The bright lemon and fresh herbs bring out the naturally sweet flavor of the shrimp and keep things feeling fresh and vibrant. Whether as the hero of a backyard cookout or a quick weeknight dinner, this dish shines every single time.
I still remember the first time these shrimp hit the grill on a hot July evening. The aroma actually drew my neighbors over for a taste test and now it is the recipe I get requests for every barbecue.
Ingredients
- Large shrimp with shell on: choose shrimp that look moist shiny and smell clean from a good seafood counter
- Olive oil or melted butter: quality olive oil brings fruity notes and good butter gives rich flavor
- Fresh garlic: use firm aromatic cloves for the best depth
- Lemon zest and juice: always use fresh lemons for their brightness zest before juicing for ease
- Fresh parsley or cilantro: bright herbs lift everything opt for leafy greens with no wilting
- Paprika or chili flakes: use a good quality mild chili for gentle heat or smoked paprika for depth
- Salt and black pepper: go with fine sea salt and freshly cracked pepper for the best finish
- Lemon wedges for serving: make sure they are juicy and brightly colored
Step-by-Step Instructions
- Prep the Shrimp:
- Rinse the shrimp under cold water and pat them very dry with paper towels to help them grill evenly and get a good sear. In a large bowl whisk together your olive oil or melted butter with finely minced garlic fragrant lemon zest fresh squeezed lemon juice paprika salt and pepper. Add the shrimp and mix well so every piece is glossy. For deeper flavor let them sit with the marinade for fifteen minutes but they will still taste amazing if you skip this on a busy night.
- Grill the Shrimp:
- Heat your grill or grill pan to medium high until just smoking. Lay the shrimp in a single layer making sure they are not crowded. Grill about three minutes per side turning only once. You are looking for a crisp golden shell and pink juicy centers. Watch closely as shrimp cook fast and overcooked shrimp lose their tenderness.
- Finish and Serve:
- Transfer your shrimp straight onto a warm plate. Brush over any extra melted butter or dregs from the marinade to deliver that last boost of flavor and shine. Sprinkle chopped fresh herbs across and arrange lemon wedges around your platter ready for squeezing.
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My favorite part is the way the shells get crisp and almost caramelized on the grill. As a child my grandmother would let us peel the hot shrimp at the table and that simple joy still reminds me of family gatherings every time I make this dish.
Storage Tips
Store any leftovers covered in the fridge and use within two days. The shrimp do well served cold over a salad or reheated very gently in a pan with a splash of extra lemon juice to revive their brightness. Avoid microwaving so the shrimp do not toughen.
Ingredient Substitutions
If shrimp are unavailable you can swap in scallops or chunks of firm white fish. Flat leaf parsley is classic but cilantro brings a more zesty note if you prefer. Smoked paprika is lovely for earthy depth but a mild pinch of cayenne can step up the heat for spice lovers.
Serving Suggestions
Pile the shrimp onto a platter with a scoop of fluffy rice or next to grilled seasonal vegetables for a satisfying meal. I also love sliding a few shrimp onto skewers over a green salad with crusty sourdough on the side to mop up any herby butter.
Cultural context
Grilling shellfish is a tradition across Mediterranean and coastal cuisines with each culture making the most of citrus herbs and fire for bold clean flavors. This version is inspired by sunny Greek and Spanish seaside feasts where simple recipes create lasting food memories.
Recipe FAQs
- → How do I keep shrimp from sticking to the grill?
Ensure the grill is hot and well-oiled. Coat shrimp in oil or melted butter before grilling for easy release and to enhance charring.
- → Can I use peeled shrimp instead of shell-on?
Yes, peeled shrimp cook a bit faster and absorb more flavor, though shells help keep shrimp juicy and add crisp texture.
- → What herbs work best with shrimp and lemon?
Fresh parsley or cilantro both add brightness. Dill, basil, or chives also pair well depending on your taste preferences.
- → How can I add more heat to this dish?
Increase paprika, add chili flakes, or drizzle chili oil when serving for extra spiciness without overpowering the flavors.
- → What are good sides to serve with grilled shrimp?
Buttery rice, grilled vegetables, and toasted crusty bread all complement the zesty, herby shrimp perfectly.