Easy Lemon Grilled Shrimp

Ingredients

• 45 ml, plus extra for soaking the skewersdry white wine
• 20 mlextra-virgin olive oil
• 15 mlfresh Meyer lemon juice
• 5 mlhoney
• 4 clovesgarlic, grated
• 30 ml, plus extra for garnishchopped parsley
• 454 g (1 lb; about 20 shrimp)extra-large shrimp, shelled and deveined
• to tastekosher salt
• to tastefreshly ground black pepper
• 1.25 ml, plus extra for garnishAleppo pepper
• 30 mlunsalted butter, melted
• 4 slicesMeyer lemon

Instructions

1. 1

   Soak the skewers

   Soak 4 to 6 wooden skewers in wine for 30 minutes.

2. 2

   Mix the marinade

   In a bowl, combine 45 ml wine, 15 ml olive oil, the lemon juice, honey, garlic and parsley.

3. 3

   Marinate the shrimp

   Season the shrimp with kosher salt and pepper, then add them to the bowl and toss to coat. Leave to stand for 15 minutes.

4. 4

   Thread and brush

   Thread the shrimp onto the skewers. Brush them with half the melted butter and sprinkle with Aleppo pepper.

5. 5

   Grill the shrimp

   Cook the shrimp on a lightly greased grill pan over moderate heat, turning and basting with the remaining butter, until just cooked through, 5 to 7 minutes.

6. 6

   Season the lemons

   Meanwhile, brush the lemon slices with the remaining 5 ml olive oil. Sprinkle with some salt and pepper.

7. 7

   Grill the lemons

   Grill the lemon slices for about 2 minutes per side, then serve them with the shrimp.

8. 8

   Finish and serve

   If desired, garnish with fresh parsley and a sprinkle of Aleppo pepper.

What are lemon grilled shrimp?

This is a simple grilled seafood dish with Italian-style flavours: lemon, garlic, parsley, olive oil and white wine. Citrus and herbs are familiar partners for seafood in Italian cooking, while grilling adds a little char without weighing down the shrimp.

Meyer lemon brings a fragrant, gentle citrus note to both the marinade and the grilled slices. Butter basted over the shrimp rounds out the sharpness and helps keep each bite savoury and juicy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 198 calories, 23g protein, 3g carbs, 10g fat.

The shrimp provide most of the protein, while the olive oil and melted butter account for much of the fat. The small amount of carbohydrate comes mainly from the honey and lemon. For a balanced plate, serve a portion with vegetables and a measured helping of rice or potatoes.

The quick marinade

Balance: The wine, lemon juice, honey, oil, garlic and parsley make a short, flavourful coating rather than a thick sauce. Toss the shrimp thoroughly so the marinade reaches all sides.

Timing: Keep the marinating time to 15 minutes as directed. The shrimp are small and cook quickly, so a long soak is unnecessary for this method.

Getting the shrimp ready

Skewers: Soaking the wooden skewers in wine for 30 minutes follows the recipe and helps prepare them for the grill. Thread the shrimp so they sit securely and are easy to turn.

Seasoning: Salt and black pepper go on before the shrimp meet the marinade, while Aleppo pepper is added before grilling and can be sprinkled on again at the end. Adjust the finishing pepper to suit your preference.

How to judge doneness

Cook: Grill over moderate heat for 5 to 7 minutes, turning the skewers and basting with the remaining butter. The recipe's cue is that the shrimp should be just cooked through.

Watch closely: Shrimp cook quickly, and their exact timing can vary with their size and the heat of the pan. Take them off as soon as they are cooked through to avoid a firm, rubbery texture.

Grilling the lemon

Oil: Brush the lemon slices with the reserved teaspoon of olive oil and season them with salt and pepper before grilling. This gives the fruit a light coating for the hot pan.

Timing: Grill the slices for about 2 minutes per side, then serve them alongside the shrimp. Their warm juice makes a bright finishing squeeze at the table.

What to serve with it

Fresh sides: A green salad or simply cooked vegetables pair well with the lemon and parsley flavours. Add bread if you would like something to mop up the buttery juices.

Heartier plate: Serve the skewers with rice, potatoes or pasta to make a more substantial meal. Keep additional seasoning simple so the grilled lemon remains prominent.

Recipe notes & tips

• Use a grill pan that is lightly greased, as specified, so the shrimp are easier to turn.
• Have the melted butter ready before grilling so you can baste the shrimp as they cook.
• Use the reserved wine for soaking the wooden skewers, keeping the 45 ml for the marinade.
• Thread the shrimp evenly so they cook at a similar rate.
• Grill the lemon slices while the shrimp cook, keeping an eye on their two-minute-per-side timing.

Variations

• Use regular lemon: Replace Meyer lemon with ordinary lemon juice and slices for a sharper citrus flavour.
• Adjust the heat: Add more Aleppo pepper at the finish for a more pronounced mild chilli warmth.
• Add herbs: Swap some of the parsley for chopped fresh oregano for another Italian-style note.
• Serve as a salad: Take the cooked shrimp off the skewers and serve them over crisp salad leaves.
• Make it a meal: Add cooked pasta or rice alongside the shrimp to make the plate more filling.

Common mistakes to avoid

• Skipping the soak: Wooden skewers can be less suited to grilling when dry; soak them for the full 30 minutes.
• Over-marinating: The recipe calls for 15 minutes; keep to that time rather than leaving the shrimp in the acidic mixture for much longer.
• Crowding the pan: Shrimp need contact with the hot surface; grill in batches if they will not fit comfortably.
• Cooking too long: Shrimp can turn firm when overcooked; begin checking at 5 minutes and stop once just cooked through.
• Forgetting to turn: Turn and baste during grilling so the shrimp cook evenly and take on the butter.

How to store

Refrigerate leftover shrimp in a covered container and eat within 2 days. Reheat gently in a pan until warmed through, taking care not to cook them for long; the shrimp are best freshly grilled.

Frequently asked questions