Lemon & Spice Grilled Shrimp

February 5, 2013
by Curt

It’s been a while since I grilled shrimp, so I decided to create a new marinade for shrimp and give it a try. I don’t know about you, but grilling is definitely my favorite way to eat shrimp.

I’ve boiled it, deep fried it, smoked it, and even made it in a big batch of my shrimp creole, but grilling is still the best for me.

This marinade seems to be the perfect blend of spices and flavors. The lemon mixed with the Worcestershire sauce is absolutely perfect together!

Follow along with the recipe, fire up the grill, and see if you don’t think this is one of the best tasting grilled shrimp recipes you’ve ever tried! This one will definitely have to be made again when I have guests over for dinner!

 
 

Lemon & Spice Grilled Shrimp

Ingredients

  • 1 lb. large raw shrimp
  • Marinade
  • 1/4 cup lemon juice
  • 1/4 cup Worcestershire Sauce
  • 1 Tablespoon minced garlic
  • 1 Tablespoon minced onions
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper

Preparation

  1. Remove the shells and devein the shrimp if not already done. Rinse the shrimp and place them in a sealable plastic bag and set aside.
  2. Mix the marinade ingredients together and pour this into the plastic bag with the cleaned shrimp.
  3. Remove as much of the air from the bag and seal it up. Put the shrimp and marinade into the refrigerator for 30 minutes.
  4. Get your grill going. You’ll want a medium hot grill for this.
  5. You can either skewer the shrimp, or place them directly on the grill. Personally, I skewer them. It's way too much work flipping the shrimp individually, and you're bound to get a few burned that way.
  6. Shrimp cook quickly, so you’re going to want to take them off as soon as they lose their translucent appearance and turn pinkish. This should take about 5 or 6 minutes per side on a medium hot grill. I typically turn them often to keep from burning them.
http://www.smokedngrilled.com/lemon-spice-grilled-shrimp/

Here’s what they looked like just before removing them from the grill. (See what I mean about burning them a bit?)

 

18 Comments

  • Katie says:

    I am soooo ready to get the grill out! As soon as it stops raining….

  • This looks so good!! I’ll be making this when it warms up… hopefully soon!

    • Curt says:

      Thanks. I’ve always loved the Lime Grilled shrimp at Chili’s, and always get it when we go there. I honestly liked this flavor better. Some times great things are planned, and sometimes they’re just accidents! 🙂

  • Gayatri says:

    Looks really nice! 🙂 I am definitely going to try this one.

  • DW says:

    Really didn’t care for it. 2 hours of marinating was way too much. Lemon cooked shrimp before it was time to put it on the grill.

  • Linda says:

    I used this marinade for some shrimp I was cooking for dinner. I ended up having company and had to cook up more shrimp so I just marinated them for 15 minutes in a little olive oil, garlic and lemon and they turned out so much better than this recipe. The lemon in this recipe cooked the shrimp. I even grilled this recipe less time because when putting them on the skewers I could tell they had already started to cook. Maybe the marinade time should be a lot less.

    • Linda says:

      BTW I have tried other recipes of yours and they were delish, Orange Smoked Wings and Smoked Sweet Marinated Salmon!

    • Curt says:

      Hi Linda. Thanks for the feedback. I’ve had a couple others say the same thing, so I’m convinced that I should marinate less time. I do like the marinade, because I love the lemony flavor on seafood. I did notice the same thing about the lemon starting to cook the shrimp, but it seems to turn out fine once cooked.

      I’m changing the marinating time to 30 minutes.

  • tulsi says:

    Is it possible to make this without a grill?

    • Curt says:

      Sure, you can try putting it on a lightly greased pan in the oven at about 350° F. Not sure how long it will take, but I would say only a few minutes.

      Or, you can also put a little oil in a frying pan and cook them on medium turning them frequently until cooked. Again, only a few minutes. You don’t want to over cook shrimp. Once they loose that translucent look, they’re done!

  • Candice says:

    I made these last night! My husband loved them! I made them exactly the way it said to, but actually marinated them for probably almost 2 hours…I’m not a shrimp eater at all, so I wasn’t sure what I was doing. AFTER I marinated them, I read through the comments and got worried that they wouldn’t turn out, but my husband loved them! They came out just fine even with marinating longer than the recipe stated! (:

    • Curt says:

      I’m glad they turned out good for you. I know the first time I made them was with the longer marinade time, and I loved them too. But to be on the safe side, I cut back on the marinade time to make sure it would be good for most!

      Thanks for letting me know Candice!

  • Kristin Serena says:

    any rommendations on a sauce for this?

    • Curt says:

      Well, to be perfectly honest, that’s plain ketchup for the picture. I typically don’t eat sauce with shrimp. But if I were going to, I would make a butter and garlic sauce. Or you could also go with the standard horseradish type shrimp sauce from the store.