Lemon Garlic Shrimp
This Lemon Garlic Shrimp Recipe is so easy and flavorful. It can be baked, grilled, or pan fried in a matter of minutes! Serve it with rice, pasta, or a healthy salad!
Soak your skewers in water (for about 1.5 hours) prior to grilling if desired. There is debate as to if this is actually necessary or not. (I don’t usually have time and it's been fine!)
If the shell is still on the shrimp, carefully peel it away. Place the shrimp in a colander and rinse under cold water. Pat dry with paper towels and sprinkle with salt and pepper.
In a medium bowl, combine the remaining marinade ingredients. Carefully pour it into a thick freezer bag, then add the shrimp.
Marinade the shrimp for 20-30 minutes minutes. *Do not marinade longer than 30 minutes, as the acid from the lemon will begin to break down the shrimp after this time, which can leave them mushy.
Heat the grill to high. Once heated, carefully place the skewers on the grill rack and cook them for about 3 minutes, then flip, and cook for another 3-4 minutes. Leave the cover open as they cook.
When done, the exterior will be a pinkish color and the outside edges should be white and opaque. Overcooking will cause the shrimp to become tough, so try not to get distracted. : )
Remove from the grill and serve, carefully peeling away the shell prior to eating!
How to Bake Lemon Garlic Shrimp
To bake these shrimp, preheat the oven to 450°.
Spray a baking sheet lightly with nonstick cooking spray and bake for 5-7 minutes.
How to Pan Fry Shrimp
For a frying pan method, add some oil in a few tablespoons of olive or vegetable oil to large pan over medium-high heat.
Once heated, add the shrimp (without the skewers is easier), and cook for 4-5 minutes, tossing occasionally.
Calories: 274kcal, Carbohydrates: 3g, Protein: 46g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 571mg, Sodium: 2935mg, Potassium: 181mg, Vitamin A: 315IU, Vitamin C: 19mg, Calcium: 336mg, Iron: 5mg