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
- 1 lb. large raw shrimp
- 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
- 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.
- Mix the marinade ingredients together and pour this into the plastic bag with the cleaned shrimp.
- Remove as much of the air from the bag and seal it up. Put the shrimp and marinade into the refrigerator for 30 minutes.
- Get your grill going. You’ll want a medium hot grill for this.
- 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.
- 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.
Here’s what they looked like just before removing them from the grill. (See what I mean about burning them a bit?)