Grilled Shrimp

Ingredients

• 680 g (1½ lb)large prawns, peeled and deveined
• 4garlic cloves, minced
• 60 ml (¼ cup)olive oil
• 60 ml (¼ cup)freshly squeezed lemon juice
• 15 g (¼ cup)fresh parsley, chopped
• 1 teaspoonsmoked paprika
• ½ teaspoononion powder
• ½ teaspoonred pepper flakes (optional)
• to tastesalt and black pepper
• as neededwooden or metal skewers

Instructions

1. 1

   Soak the skewers

   If using wooden skewers, soak them in water for at least 30 minutes before grilling so they are less likely to burn.

2. 2

   Mix the marinade

   In a medium mixing bowl, combine the minced garlic, olive oil, lemon juice, chopped parsley, smoked paprika, onion powder, red pepper flakes if using, salt and black pepper. Mix well.

3. 3

   Marinate the prawns

   Add the prawns and turn them so they are coated all over. Cover the bowl with cling film and refrigerate for 20–30 minutes.

4. 4

   Heat and thread

   Preheat the grill to medium-high. While it heats, thread the marinated prawns onto the skewers, leaving a little space between each one.

5. 5

   Grill the prawns

   Grill the skewers for 2–3 minutes on each side, until the prawns are pink and cooked through.

6. 6

   Rest before serving

   Take the skewers off the grill and leave the prawns to rest for a minute or two before serving.

What is grilled shrimp?

Grilled shrimp is a straightforward seafood dish: prawns are seasoned, threaded onto skewers and cooked quickly over direct heat. Grilling prawns is common in coastal cuisines around the world, so there is no single origin for the preparation.

This version pairs lemon and parsley with garlic and smoked paprika for a bright, savoury marinade. Skewers make the prawns easier to turn and serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 88 calories, 0g protein, 2g carbs, 9g fat.

The olive oil contributes most of the fat, while the prawns provide most of the protein and a small amount of carbohydrate comes from the marinade ingredients. Serve a skewer with plenty of vegetables and a suitable grain or potato side to make a more balanced plate.

Why this marinade works

Citrus and herbs: Lemon juice brings acidity, while parsley adds a fresh note. Garlic and onion powder round out the seasoning.

Smoky heat: Smoked paprika gives the prawns a deeper, grill-friendly flavour. Red pepper flakes are optional, so you can leave them out or adjust them to taste.

Marinating without overdoing it

Timing: The method calls for 20–30 minutes in the refrigerator, enough time for the coating to cling to the prawns. Because the marinade contains lemon juice, avoid extending the marinating time beyond the stated range.

Coating: Turn the prawns through the marinade before covering the bowl. This helps distribute the garlic, herbs and seasoning across the batch.

Getting the grill ready

Wooden skewers: Soak them in water for at least 30 minutes before grilling to help prevent burning. Metal skewers can be used without soaking.

Spacing: Leave a small gap between prawns when threading them. This gives heat room to circulate and makes the skewers easier to handle.

How to judge doneness

Cook time: Grill for 2–3 minutes per side over medium-high heat. Prawns cook quickly, so stay close to the grill rather than relying only on the timer.

Visual cue: Look for prawns that have turned pink and are cooked through. Remove them from the heat once they reach that point to avoid overcooking.

What to serve alongside

Fresh sides: A green salad or grilled vegetables complement the lemon and parsley without competing with the prawns. Add bread if you would like something to catch the marinade.

Heartier plate: Serve with rice, potatoes or another grain for a more substantial meal. A squeeze of lemon at the table can brighten the finished dish.

Recipe notes & tips

• Pat the prawns dry before adding them to the marinade if they are very wet.
• Keep the prawns chilled while they marinate.
• Use two skewers per row of prawns if they tend to spin when you turn them.
• Preheat the grill before threading the prawns so they are ready to cook as soon as the grill is hot.
• Arrange the prawns in a single layer on the grill for even cooking.

Variations

• More citrus: Add extra lemon at the table for a sharper finish.
• Herb swap: Use chopped coriander instead of parsley for a different herbal note.
• Milder seasoning: Leave out the red pepper flakes.
• Extra smoky: Increase the smoked paprika slightly to bring its flavour forward.
• Vegetable skewers: Grill separate vegetable skewers alongside the prawns for an easy side.

Common mistakes to avoid

• Skipping the soak: Wooden skewers can burn; soak them for at least 30 minutes first.
• Crowding the skewer: Prawns packed tightly together cook less evenly; leave small gaps.
• Long marinating: Too much time in lemon juice can affect the prawns' texture; stick to 20–30 minutes.
• Guessing by time alone: Prawn sizes and grills vary; check that they are pink and cooked through.
• Overcooking: Prawns can turn tough if left on the grill too long; remove them as soon as they are cooked.

How to store

Refrigerate leftover prawns in a covered container and eat within 2 days. Reheat gently in a pan or briefly on the grill until hot, taking care not to cook them for long enough to become tough.

Frequently asked questions