Description
This Grilled Garlic Jumbo Shrimp recipe features succulent, marinated jumbo shrimp grilled to perfection with a fragrant garlic and smoked paprika marinade. Served with a tangy lemon-Dijon dipping sauce and charred citrus halves, it is a quick, flavorful, and elegant seafood dish perfect for summer BBQs or easy weeknight dinners.
Ingredients
Scale
Shrimp and Marinade
- 1 pound jumbo shrimp (16-20 per pound), thawed and deveined, shells left on
- 1 lemon (halved)
- 1 lime (halved)
- 1/2 cup olive oil
- 1/2 tablespoon smoked paprika
- Dash of herbs de Provence (or Italian seasoning)
- Pinch of saffron (optional)
- 1 tablespoon fresh parsley, chopped
- 4 cloves garlic, minced
- Salt and pepper, to taste
Dipping Sauce
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Zest of 1/2 lemon
- 1/2 teaspoon smoked paprika
- Pinch of garlic powder
- Salt and pepper, to taste
Instructions
- Prepare the shrimp: Thaw and devein the shrimp if needed, leaving the shells on for extra flavor and moisture retention during grilling. Ensure shrimp are clean and ready for marinating.
- Make the marinade: In a bowl, combine olive oil, smoked paprika, herbs de Provence or Italian seasoning, saffron if using, chopped parsley, minced garlic, salt, and pepper. This aromatic marinade will infuse the shrimp with bold flavors.
- Marinate the shrimp: Place half of the marinade into a large Ziploc bag, add the shrimp, and seal the bag. Massage gently to coat evenly. Let the shrimp marinate for 15 minutes to absorb the flavors.
- Prepare the dipping sauce: While the shrimp marinates, mix mayonnaise, Dijon mustard, lemon juice, lemon zest, smoked paprika, garlic powder, salt, and pepper in a bowl until well combined. Transfer to a smaller serving bowl and refrigerate until ready to serve.
- Preheat and grill: Preheat your BBQ or grill to high heat, then reduce to medium-high before cooking. Place shrimp on the grill, cooking for about 4-5 minutes per side until opaque and pink but not overcooked. Baste the shrimp occasionally with the remaining marinade. At the same time, grill the lemon and lime halves cut-side down until nice char marks form, about a few minutes. Use a gas BBQ with the lid closed for even cooking.
- Serve: Remove shrimp and grilled citrus from the grill promptly to avoid overcooking. Serve the jumbo shrimp alongside the prepared dipping sauce and grilled citrus halves for squeezing over the shrimp for added brightness.
Notes
- Leaving the shells on shrimp helps retain moisture and adds flavor during grilling.
- Marinate the shrimp for no longer than 15 minutes to prevent the acidity from breaking down the flesh too much.
- Monitor shrimp closely while grilling to avoid overcooking, which can make them tough.
- Grilled citrus adds an extra smoky tangy note that complements the shrimp beautifully.
- This recipe works best with a gas grill, but a charcoal grill or stovetop grill pan can be used as alternatives.
