Garlic Grilled Shrimp

This Garlic Shrimp is one of those go-to recipes I come back to again and again—simple, flavorful, and packed with protein. It’s perfect for a quick weeknight dinner, but also great for a summer cookout when you want something light, fresh, and satisfying.

What I love most about this recipe is how versatile it is. You can throw it on the grill for that smoky flavor, or make it just as easily in a pan on the stovetop when you need something fast and don’t feel like firing up the grill. Either way, it comes together quickly and tastes like you put in way more effort than you actually did.

Ingredients:

• 2 pounds large shrimp in shell (21 to 25 per pound), peeled, leaving tail and first segment of shell intact (Or you can take it off), and deveined

• 10 large garlic cloves, crushed

• ¼ teaspoon dried hot red pepper flakes (you can leave this out if you don’t like spicy)

• ½ teaspoon fine sea salt

• ⅓ cup extra-virgin olive oil

• 1 tablespoon fresh lemon juice

Directions:

1. In a bowl, combine olive oil, crushed garlic, red pepper flakes, lemon juice, and salt. Whisk together until well combined.

2. Add the prepared shrimp to the bowl and toss to coat evenly. Let marinate for at least 45 minutes.

3. To Grill:

   Grill shrimp for about 3 minutes per side, or until pink and cooked through.

4. Stovetop Option:

   Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2–3 minutes per side, until pink and opaque.

Simple Tip

Don’t overcook the shrimp—this is where most people go wrong. As soon as they turn pink and opaque, they’re done. Overcooking makes them rubbery.