Easy Grilled Shrimp

Big shrimp treated right need almost nothing else to shine. The marinade here is a Mediterranean classic: olive oil, lemon juice, fresh garlic, dried oregano, and a hit of hot sauce, with tomato paste sneaking in to add a savory backbone and help the marinade cling instead of slide off. Two hours at room temperature is the sweet spot. Long enough for the shrimp to take on the lemon and garlic, short enough that the acid doesn’t start cooking them ceviche-style. Then it’s a quick run under the broiler, just three minutes a side. Shrimp go from translucent gray to pink and opaque in the time it takes to set the table. Serve them piled over rice, tucked into pita with garlicky yogurt, or threaded onto skewers with lemon wedges and oregano sprigs for the grill.

Pro Tips

• Use 16/20 or larger shrimp. Smaller shrimp overcook in the time it takes the marinade to flavor them.
• Pat the shrimp dry before marinating. Surface water dilutes the marinade and prevents proper browning under the broiler.
• Don’t marinate longer than 2 hours. The lemon juice’s acid will start to break down the shrimp protein and turn the texture rubbery.
• Watch the broiler closely. The high oil content can flame up quickly. Pull the pan halfway through to baste, then return for the last minute.
• Reserve a few tablespoons of unused marinade before adding the shrimp to drizzle over the cooked dish.

Variations

• Skewer with cherry tomatoes, zucchini, or red onion wedges and grill outdoors.
• Add a tablespoon of smoked paprika for a Spanish-leaning twist.
• Toss with cooked linguine and the warm marinade for a 15-minute pasta dinner.