Why You’ll Love these Succulent Citrus-Garlic Grilled Shrimp
When you’re craving something that’ll make your taste buds dance with joy, these Succulent Citrus-Garlic Grilled Shrimp are exactly what you need. The combination of melted butter, olive oil, and zesty lemon juice creates a marinade that penetrates deep into the shrimp, leaving them juicy and flavorful.
What makes these shrimp absolutely irresistible? It’s the perfect balance of garlicky punch and subtle sherry notes. Plus, they cook in just 10 minutes, making them ideal for both weeknight dinners and impressive entertaining.
The jumbo size means no fussing with skewers, though you could certainly use them for smaller shrimp.
What Ingredients are in Succulent Citrus-Garlic Grilled Shrimp?
These Succulent Citrus-Garlic Grilled Shrimp are a seafood lover’s dream come true, bringing together bright flavors that perfectly complement the natural sweetness of shrimp.
The marinade does all the heavy lifting here, infusing the shrimp with a delicate balance of garlic, citrus, and herbs that transforms them into something truly special.
You’ll need just a handful of quality ingredients to create this impressive dish that tastes like it came from a beachside restaurant.
- 2 pounds raw shrimp
- 1 garlic clove, mashed
- 1 teaspoon salt
- 3 tablespoons extra virgin olive oil
- 3 tablespoons melted butter
- 2 tablespoons dry sherry
- 1 tablespoon lemon juice
- 2 tablespoons minced parsley
When shopping for this recipe, try to find the freshest shrimp possible—it really makes a difference in the final flavor.
Jumbo shrimp work wonderfully since they’re easier to grill without skewers, but medium or large shrimp will taste just as delicious (you’ll just need to skewer them).
The dry sherry mightn’t be a staple in everyone’s pantry, but it’s worth picking up for the subtle depth it adds.
Can’t find it? A splash of white wine could work in a pinch, though the flavor profile will shift slightly.
How to Make these Succulent Citrus-Garlic Grilled Shrimp
Making these mouthwatering grilled shrimp starts with proper preparation. First, you’ll need to peel and devein 2 pounds of shrimp—you can choose to leave the heads on for a more dramatic presentation or remove them for easier eating.
The marinade is where the magic happens. In a bowl, mash 1 garlic clove and combine it with 1 teaspoon of salt, 3 tablespoons of extra virgin olive oil, 3 tablespoons of melted butter, 2 tablespoons of dry sherry, 1 tablespoon of lemon juice, and 2 tablespoons of minced parsley. This aromatic mixture will transform ordinary shrimp into something extraordinary.
Patience is key with this recipe. Once your marinade is mixed, add your prepared shrimp and make sure they’re well-coated.
Now comes the hard part—waiting. Let those shrimp bathe in all that garlicky, citrusy goodness for at least 4 hours. Trust me, this marinating time isn’t optional; it’s what allows all those flavors to penetrate deep into the shrimp.
While you’re waiting, you can decide on your grilling method. If you’re using jumbo shrimp as recommended, you can place them directly on the grill. For medium or smaller shrimp, threading them onto skewers will prevent them from slipping through the grates.
When it’s finally grilling time, heat your grill to medium—too hot and the outside will burn before the inside cooks.
Place your marinated shrimp on the grill and cook for about 10 minutes total, turning them halfway through. How do you know they’re done? Perfectly cooked shrimp will turn from translucent gray to an opaque pink with slight char marks.
They should feel firm but still have a slight give when pressed. For absolute precision, use a premium meat thermometer to ensure your shrimp reach the safe internal temperature of 145°F. That beautiful caramelization from the grill combined with the butter and olive oil creates a sublime flavor that’s worth every minute of preparation. If you prefer a different cooking method, a premium deep fryer can also yield deliciously crispy shrimp with this same marinade.
Succulent Citrus-Garlic Grilled Shrimp Substitutions and Variations
Although this citrus-garlic marinade creates perfectly delicious shrimp as written, you’ll be happy to know there’s plenty of room for creative substitutions and variations.
Can’t find sherry? No problem—white wine or even apple cider vinegar will work in a pinch.
For a tropical twist, try swapping lemon juice for lime and adding a splash of coconut milk.
Herb lovers might enjoy throwing in fresh dill or cilantro instead of parsley.
Spice things up with a teaspoon of red pepper flakes or smoked paprika.
The versatility here is what makes this recipe a weeknight wonder.
What to Serve with Succulent Citrus-Garlic Grilled Shrimp
Now that you’ve mastered the perfect citrus-garlic grilled shrimp, let’s talk about what to serve alongside this seafood star.
I’m a big fan of simple, light sides that don’t overshadow the shrimp’s delicate flavor. A classic lemon-butter rice pilaf makes an excellent base, soaking up all those wonderful marinade drippings.
For veggies, grilled asparagus or zucchini picks up smoky notes from the same grill.
Can’t decide between starches? A crisp baguette for dipping is never wrong.
For summer dining, nothing beats a chilled cucumber-tomato salad with feta—the cool, tangy contrast is divine with warm shrimp.
Final Thoughts
When you bite into that first perfectly grilled shrimp, you’ll understand why this citrus-garlic marinade has become my go-to recipe for seafood. The perfect balance of olive oil, lemon, garlic, and sherry creates flavors that simply sing on your palate.
I’m convinced the secret is in the four-hour marinating time—it’s just enough to infuse the shrimp without overwhelming their delicate flavor. Can you think of a better summer dish?
These little treasures cook in minutes, look stunning on the plate, and disappear even faster. Trust me, you’ll want to make extra.
Just like with ripe bananas in banana bread, using fresh shrimp makes all the difference in the final flavor profile of this dish.
If you’re looking for a unique vegetable side to complement these shrimp, try making crispy Brussels sprouts that bake until they’re as addictive as chips.
