Grilled Shrimp Marinade Recipe

Four cooked shrimp on a skewer next to a bowl of marinade

5 from 3 votes

This grilled shrimp marinade is savory and garlicky with a touch of zest. The perfect marinade for your next summer BBQ.

Prep Time5

Cook Time6

Marinade Time1

Total Time1 11

Course: Marinade

Cuisine: American

Keyword: Grilled Shrimp Marinade

Servings: servings

Calories: 184kcal

Author: Erica Walker

Ingredients

2 pounds raw shrimp (peeled, deveined, tails on or off)
1/3 cup olive oil (infused olive oils like garlic or lemon olive oil work great)
1/3 cup apple cider vinegar (rice vinegar or white vinegar work well too)
3 tablespoons fresh lemon juice (about 1 small lemon, juiced)
6 cloves garlic (crushed, about 3 tablespoons)
2 teaspoons grill seasoning (we use Kinder's Buttery Steakhouse Rub)
1/2 teaspoon lemon pepper
1/4 teaspoon paprika
kosher salt and black pepper to taste
fresh parsley optional, for garnish

Instructions

Thaw shrimp (if frozen), rinse, and pat dry. Set aside.
In a small bowl or liquid measuring cup, combine remaining ingredients and whisk until well combined.
Place shrimp and marinade in a gallon sized zip-top bag, seal, and move contents around until marinade is evenly distributed. Refrigerate at least 30 minutes and up to 6 hours.

Grilling the Shrimp

Heat grill to 400 degrees (or medium high heat)
It is easiest for flipping purposes to skewer the shrimp before grilling, but you can also place shrimp directly on the grill.
Grill 2-3 minutes on each side or until pink, opaque, and cooked through.
Serve with lemons, melted garlic butter, and/or cocktail sauce.

Video

Notes

Store and Reheat Leftovers: Store leftover shrimp in an airtight container and refrigerate for up to 2-3 days. Reheat shrimp in a skillet on the stove over medium-high heat in a little oil until heated through. Don't reheat shrimp in the microwave. It will ruin the texture and won't taste right.

Nutrition