Fire up the grill! This easy grilled shrimp recipe from Chef Rob Varner lets the marinade do the work, delivering a perfectly seasoned, lightly charred dish you’ll want to make over and over.
Makes 1 pound
Ingredients
For the marinade:
- 2 lemons, juiced and zested
- 2 oranges, juiced and zested
- 2 limes, juiced and zested
- 2 tbsp. olive oil
- 3 tbsp. chili powder
- 1 tbsp. celery salt
- 1 tsp. paprika
For the shrimp:
- 1 lb. fresh shrimp, peeled and deveined but tail left attached
- 1 jalapeño, thinly sliced
- salt and pepper to taste
For garnish:
- ¼ cup chopped cilantro
Instructions
- In a medium-sized bowl, vigorously whisk together the marinade ingredients.
- Place the shrimp and jalapeño in a large resealable plastic bag. Pour the prepared marinade over the shrimp, seal the bag tightly and gently massage to ensure the shrimp are thoroughly coated. Place the bag in a shallow dish to catch any leaks and refrigerate for 30 minutes, making sure not to exceed one hour to prevent the citrus in the marinade from “cooking” the shrimp.
- About 10 minutes before the marination is complete, preheat your grill to a high temperature, ensuring it’s well-oiled to prevent sticking.
- Remove the shrimp from the bag, allowing excess marinade to drip off, and transfer them to a bowl. It’s okay if some slices of jalapeño cling to the shrimp — these can be grilled as well for added flavor.
- Lightly season the shrimp with salt and pepper, then place them on the grill. Cook for 2–3 minutes on each side, or until the shrimp are opaque and have a slight char.
- Transfer the shrimp to a serving plate and garnish with fresh cilantro to taste.
- Serve immediately and savor the vibrant flavors of your perfectly grilled shrimp.