Mediterranean Grilled Shrimp recipe

The first time I made these Mediterranean Grilled Shrimp, it was for a spontaneous backyard get-together on a surprisingly warm spring evening. I wanted something quick, flavorful, and universally appealing. The aroma alone, a vibrant medley of garlic, lemon, oregano, and charring shrimp, drew everyone to the grill before I even had a chance to call them. My friends, usually a mix of discerning palates, were absolutely smitten. “What IS this marinade?!” was the common refrain, followed by requests for the recipe. Even my partner, who isn’t always the biggest seafood fan, went back for seconds (and thirds!). The shrimp were succulent, bursting with zesty, herbaceous flavor, and had that irresistible smoky char. It’s since become my go-to for effortless entertaining, a guaranteed crowd-pleaser that tastes like a sun-drenched Mediterranean holiday.

Mediterranean Grilled Shrimp: A Taste of the Sun

This Mediterranean Grilled Shrimp recipe is all about fresh, vibrant flavors and simple, healthy cooking. Tender, juicy shrimp are bathed in a zesty marinade of olive oil, lemon, garlic, and classic Mediterranean herbs, then grilled to smoky perfection. It’s an incredibly versatile dish – perfect as an appetizer, a light main course, or a flavorful addition to salads and pasta. Get ready to transport your taste buds to the shores of the Mediterranean!

Ingredients: The Heart of Mediterranean Flavor

Gather these fresh and flavorful ingredients to create your masterpiece. Quality matters, especially with simple recipes like this!

• For the Shrimp:
  • 1.5 lbs (about 680g) large or jumbo shrimp (16-20 or 21-25 count per pound), peeled and deveined, tails on or off (your preference)
  • Wooden or metal skewers (if using wooden, soak in water for at least 30 minutes prior to grilling)
• For the Mediterranean Marinade:
  • ½ cup (120ml) good quality extra virgin olive oil
  • ¼ cup (60ml) freshly squeezed lemon juice (from about 1-2 lemons)
  • 1 tablespoon lemon zest (from about 1 lemon)
  • 4-5 cloves garlic, minced (about 1.5 tablespoons)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
  • 1 teaspoon chopped fresh thyme (or ½ teaspoon dried thyme)
  • ½ teaspoon smoked paprika (or sweet paprika)
  • ¼ – ½ teaspoon red pepper flakes (adjust to your spice preference)
  • 1 teaspoon sea salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • Optional: 1 tablespoon chopped fresh mint for an extra layer of freshness

Instructions: Grilling Your Shrimp to Perfection

Follow these steps for succulent, flavor-packed grilled shrimp every time.

1. Prepare the Shrimp:
   • If your shrimp are frozen, thaw them completely. The best way is to place them in a colander in the refrigerator overnight. For a quicker thaw, place them in a sealed bag and submerge in cold water for 20-30 minutes, changing the water once.
   • Once thawed, ensure the shrimp are peeled and deveined. You can buy them this way, or do it yourself. To devein, make a shallow incision along the back of the shrimp and remove the dark vein with the tip of your knife or a toothpick.
   • Rinse the shrimp under cold water and pat them thoroughly dry with paper towels. This is crucial for getting a good sear and helping the marinade adhere.
2. Prepare the Marinade:
   • In a medium-sized non-reactive bowl (glass or ceramic is best), combine all the marinade ingredients: extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, chopped fresh parsley, chopped fresh oregano (or dried), chopped fresh thyme (or dried), smoked paprika, red pepper flakes, salt, and black pepper. If using fresh mint, add it here too.
   • Whisk everything together until well combined and emulsified. Taste and adjust seasoning if necessary – you might want a bit more salt, lemon, or spice.
3. Marinate the Shrimp:
   • Add the dried shrimp to the bowl with the marinade.
   • Gently toss the shrimp to ensure each one is evenly coated.
   • Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, but no longer than 1-2 hours. The acidity of the lemon juice will start to “cook” the shrimp (like ceviche) if marinated for too long, which can result in a tougher texture after grilling. 30-45 minutes is often the sweet spot for flavor infusion without compromising texture.
4. Prepare for Grilling:
   • If using wooden skewers, make sure they have been soaking in water for at least 30 minutes to prevent them from burning on the grill.
   • Preheat your grill (gas or charcoal) to medium-high heat (around 375-450°F or 190-230°C). You want it hot enough to get a good sear quickly.
   • Clean the grill grates thoroughly with a grill brush. Then, lightly oil the grates by wiping them with a paper towel dipped in a high smoke point oil (like canola or avocado oil) using tongs. This prevents the shrimp from sticking.
5. Skewer the Shrimp (Optional but Recommended):
   • Remove the shrimp from the marinade, allowing any excess marinade to drip off. Discard the leftover marinade (do not reuse it for basting or sauces due to contact with raw shrimp, unless you boil it thoroughly first).
   • Thread the shrimp onto the skewers. You can pierce them once through the thickest part of the body, or twice (head and tail end) for a flatter presentation that cooks more evenly. Don’t pack them too tightly on the skewers; allow a little space for even cooking. About 4-6 shrimp per skewer is typical, depending on their size.
6. Grill the Shrimp:
   • Place the shrimp skewers (or individual shrimp if not using skewers) directly onto the preheated, oiled grill grates.
   • Grill for approximately 2-4 minutes per side. The exact time will depend on the size of your shrimp and the heat of your grill.
   • Shrimp cook very quickly! They are done when they turn pink and opaque, and curl into a “C” shape. Overcooked shrimp will be tough and rubbery. If they form an “O” shape, they’re likely overdone.
   • Use an instant-read thermometer if unsure; the internal temperature should reach 145°F (63°C).
7. Rest and Serve:
   • Once cooked, immediately remove the shrimp from the grill and transfer them to a clean platter.
   • You can give them a final squeeze of fresh lemon juice or a sprinkle of fresh parsley before serving, if desired.
   • Let them rest for a minute or two before serving hot.

Nutrition Facts (Estimated)

• Servings: This recipe serves approximately 4 people as a main course, or 6-8 as an appetizer.
• Calories per serving (based on 4 main course servings, shrimp and marinade only): Approximately 300-380 calories.

Disclaimer: Nutritional information is an estimate and can vary significantly based on the exact size and type of shrimp, the precise amount of olive oil absorbed, and other specific ingredients used. This estimate primarily accounts for the shrimp and the marinade ingredients.

Preparation Time: From Marinade to Plate

Understanding the timeline helps plan your meal perfectly:

• Active Preparation Time (shrimp prep, marinade making, skewering): 20-30 minutes (depending on whether shrimp are pre-peeled/deveined)
• Marinating Time: 30 minutes to 1 hour (max 2 hours)
• Grill Preheat Time: 10-15 minutes
• Grilling Time: 4-8 minutes

Total Estimated Time (excluding thawing, if applicable): Approximately 1 hour 5 minutes to 1 hour 50 minutes (with 30 min marinating) or 1 hour 35 minutes to 2 hours 20 minutes (with 1 hour marinating).

How to Serve Your Vibrant Mediterranean Grilled Shrimp

These versatile Mediterranean Grilled Shrimp can be the star of the show or a fantastic supporting act. Here are some serving ideas:

• As an Appetizer:
  • Serve them hot off the grill on skewers.
  • Accompany with a zesty tzatziki sauce, a creamy hummus, or a simple lemon-tahini dip.
  • Offer warm pita bread or crusty artisan bread for soaking up any delicious juices.
  • Arrange on a platter with olives, feta cheese, and cherry tomatoes for a Mediterranean mezze experience.
• As a Main Course:
  • Over a bed of fluffy lemon-herb rice or quinoa pilaf.
  • Tossed with orzo pasta, sun-dried tomatoes, Kalamata olives, and feta cheese for a hearty pasta salad.
  • As the protein star in a fresh Greek salad (lettuce, tomatoes, cucumbers, red onions, olives, feta, and a light vinaigrette).
  • Alongside grilled vegetables like zucchini, bell peppers, and eggplant, brushed with a little of the same flavor profile.
  • With a side of roasted asparagus or steamed green beans tossed with lemon and garlic.
• In Other Dishes:
  • For Mediterranean Shrimp Tacos: Serve in warm tortillas with a crunchy slaw, crumbled feta, and a drizzle of tzatziki.
  • In Shrimp Wraps: Combine with lettuce, tomato, cucumber, and a light yogurt sauce in a whole wheat wrap.
  • As a topping for bruschetta, mixed with diced tomatoes, basil, and a touch of balsamic.
• Garnishes:
  • A final squeeze of fresh lemon juice right before serving.
  • A sprinkle of extra chopped fresh parsley, oregano, or mint.
  • A few lemon wedges on the side.

Additional Tips for Sensational Grilled Shrimp

Elevate your shrimp grilling game with these five essential tips:

1. Don’t Over-Marinate: While marinating infuses flavor, the acidic lemon juice can “cook” the shrimp (like in ceviche) if left for too long. This can lead to a slightly tougher, mealy texture once grilled. Stick to 30 minutes to an hour for optimal flavor and texture; two hours is the absolute maximum.
2. Pat Shrimp Dry: Before adding shrimp to the marinade, ensure they are thoroughly patted dry with paper towels. Excess moisture will dilute the marinade and prevent the shrimp from getting a nice sear and char on the grill. Dry shrimp = better flavor adhesion and browning.
3. High Heat, Quick Cook: Shrimp cook incredibly fast. Use medium-high to high heat on your grill. This allows the outside to char slightly and develop smoky flavor while the inside remains tender and juicy. Overcooking is the #1 enemy of good shrimp, leading to a rubbery texture.
4. Skewer Smartly (or Don’t at All):
   • Skewers: If using, double skewers (two parallel skewers per line of shrimp) can make flipping easier and prevent shrimp from spinning. Alternatively, ensure shrimp are pierced securely. Don’t pack them too tightly, or they’ll steam rather than grill.
   • Grill Basket/Pan: For smaller shrimp or if you prefer not to skewer, a grill basket or a perforated grill pan is an excellent alternative to prevent them from falling through the grates.
5. Fresh Herbs Make a Difference: While dried herbs work in a pinch (use about 1/3 the amount of fresh), fresh herbs like parsley, oregano, and thyme bring an unparalleled brightness and aromatic quality to the marinade. If you have them, use them! You can also toss the grilled shrimp with more fresh herbs right before serving for an extra pop of flavor.

Frequently Asked Questions (FAQ) About Mediterranean Grilled Shrimp

Got questions? We’ve got answers to help you master this recipe.

1. Q: What kind of shrimp should I use for grilling?
   • A: Large (21-25 count per pound) or jumbo (16-20 count per pound) shrimp are ideal for grilling. They are substantial enough to withstand the heat without overcooking too quickly and are easier to handle on skewers or directly on the grates. Wild-caught often has better flavor, but good quality farmed shrimp works well too. Always opt for peeled and deveined to save prep time, unless you prefer to do it yourself.
2. Q: Can I use frozen shrimp? How should I thaw them?
   • A: Yes, frozen shrimp are perfectly fine and often very fresh as they are typically frozen shortly after being caught. The best way to thaw them is slowly in the refrigerator overnight. For a quicker method, place the sealed bag of frozen shrimp in a bowl of cold (not warm or hot) water for about 20-30 minutes. Change the water once or twice. Avoid thawing at room temperature or in warm water, as this can promote bacterial growth and affect texture.
3. Q: I don’t have an outdoor grill. Can I cook these shrimp another way?
   • A: Absolutely! While you won’t get the same smoky char, you can achieve delicious results:
     • Grill Pan: Use a cast-iron grill pan on your stovetop over medium-high heat.
     • Broiler: Arrange marinated shrimp in a single layer on a baking sheet and broil for 2-3 minutes per side, watching closely as they cook very fast.
     • Sauté/Pan-Sear: Heat a large skillet over medium-high heat with a little olive oil. Add shrimp in a single layer (work in batches if necessary) and cook for 2-3 minutes per side.
4. Q: How do I know when the shrimp are perfectly cooked?
   • A: Shrimp cook very quickly. Look for these visual cues:
     • Color: They will turn from translucent grey to opaque pink/peachy-white.
     • Shape: They will curl into a “C” shape. If they curl into a tight “O,” they are likely overcooked.
     • Internal Temperature: For perfect accuracy, use an instant-read thermometer. The internal temperature should reach 145°F (63°C).
       It’s better to slightly undercook and let residual heat finish them than to overcook.
5. Q: Can I make the marinade ahead of time?
   • A: Yes, you can prepare the marinade up to 2-3 days in advance. Store it in an airtight container in the refrigerator. Whisk it well before adding the shrimp, as the oil and lemon juice may separate. Remember not to add the shrimp until 30-60 minutes (max 2 hours) before you plan to cook them.

Enjoy these vibrant, flavorful Mediterranean Grilled Shrimp – a simple yet elegant dish that’s sure to impress at any occasion!

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