Lemon and Spice Grilled Shrimp

lemon and spice grilled shrimp

Grilled shrimp has become a popular entree in my house. It ends up on all kinds of dishes throughout the week- salads, over a bed of rice, or with a big bowl of pasta. This marinade recipe is a WIN. It’s fast, easy, and only includes pantry staples. You get tenderness from Worcestershire, sweetness from the lemon, and just the right amount of kick from some chili powder and ground black pepper. Let your fresh shrimp marinade for about 30 minutes, thread onto skewers, and grill for 4 minutes per side.

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Remove the shells and devein the shrimp. Set aside. In a small mixing bowl, whisk together Worcestershire sauce, fresh lemon juice, minced garlic, minced onion, chili powder, and black pepper.

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Add shrimp into a large resealable bag and pour in mixed marinade. Toss to coat and refrigerate no longer than 30 minutes. Don’t marinate the shrimp longer than 30 minutes or the lemon juice will start to cook the shrimp.

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Remove shrimp from bag and thread onto skewers. I like to bring the remaining marinade to a boil and serve over rice alongside the shrimp.

lemon and spice grilled shrimp

Grill over medium high heat for about 4-5 minutes per side. Serve immediately.

Lemon and Spice Grilled Shrimp
The best and only grilled shrimp recipe I use! A very easy to throw together marinade.
Servings
4 people
Servings
4 people
Lemon and Spice Grilled Shrimp
The best and only grilled shrimp recipe I use! A very easy to throw together marinade.
Servings
4 people
Servings
4 people
Ingredients
  • 1 pound shrimp large, raw
  • 1/4 cup lemon juice fresh is best
  • 1/4 cup Worcestershire
  • 4 cloves garlic minced
  • 1 tbsp onion powder or minced onion
  • 1 tsp chili powder
  • 1/2 tsp black pepper
Instructions
  1. Remove the shells and devein the shrimp. Set aside. In a small mixing bowl, whisk together Worcestershire sauce, lemon juice, minced garlic, minced onion, chili powder, and black pepper.
  2. Add shrimp into a large resealable bag and pour in mixed marinade. Toss to coat and refrigerate no longer than 30 minutes.
  3. Remove shrimp from bag and thread onto skewers. I like to bring the remaining marinade to a boil and serve over rice alongside the shrimp.
  4. Grill over medium high heat for about 4-5 minutes per side.
Recipe Notes

Don't marinate the shrimp longer than 30 minutes or the lemon juice will start to cook the shrimp.

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