Shrimp lovers have to have a look at our Easy Broiled Lemon Garlic Shrimp! Full of flavor this shrimp dish is perfect for any time of year or any occasion! Serve with toasted crusty bread brushed with olive oil as an appetizer or serve on a bed of rice, quinoa, couscous or salad as a main course!
Whenever possible try and buy shrimp, also known as prawns, that are already deveined, shelled and cleaned, so you have a much easier recipe to prepare and eat!
Also, use fresh lemon juice, parsley and garlic if at all possible. Fresh is always better! Your taste buds will definitely thank you! That being said, store bought lemon juice, minced garlic and dried parsley will not disappoint your taste buds at all! I have done it myself on may occasions!
The shells also add a lot of flavor to the shrimp, and they protect it from quickly overcooking.
Use Shrimp Shells for Shrimp or Seafood Stock
If you do choose to peel the shrimp before cooking, you can always save the shells and freeze them to make seafood stock for chowders and stews at another time.
You also have the option to make a quick shrimp stock by simmering the shells in water for about 15 minutes and freezing the broth or stock for another time if you so desire!
Should you Peel Shrimp?
Cooking shrimp with their shells on can also help preserve their flavor and can protect the shrimp from being overcooked.
Eating shrimp will definitely be easier if the shrimp is peeled.
Don’t be intimidated at the thought of peeling and deveining shrimp. It really isn’t as difficult as you would imagine it to be. Regardless, you can always ask for it to be done at time of purchase if buying fresh or when buying frozen shrimp select the shrimp that are already cleaned.
This recipe, and most shrimp recipes, you can choose whether you want to use fresh or frozen shrimp and both are great choices.
Fresh shrimp are easily perishable, so be sure they are very fresh, within a few days of being caught.
Alternatively, purchasing already peeled and deveined frozen jumbo or extra large shrimp is more convenient and can make life so much easier for yourself when preparing any shrimp dish. I find that frozen shrimp are almost as tasty as fresh myself.
How do you Peel Shrimp?
Two ways to Peel Shrimp
Peel Shrimp By hand
Peeling shrimp by hand is simple but can be a little messy. You will be left with a cleaner, more intact shrimp.
Grab the shrimp, holding the tail end of the shrimp with one hand and the opposite end of the shrimp with the other, then bend the shrimp back and forth and side to side to loosen the shrimp and start to split the shell.
Pull off all of the legs.
Grab the tail portion of the shell, pinch the tail where it meets the body of the shrimp and gently pull. The shrimp should pull cleanly out of the tail.
Next, slide and work your thumb underneath the shell where the legs were and lift the shell off the back of the shrimp. The shell will start to crack open and as it cracks you’ll be able to peel it away from the shrimp.
Pull off the shell, and you’re done.
Peel Shrimp With Kitchen Shears
Just use the tip of the kitchen shears to snip through the shell along the outer curve, opposite the legs, peel back the shell from either side of the cut and discard or save shell pieces for making broth or stock.
Stop when you get to the tail if you want to keep it on for cooking otherwise, if you’d like to take it off now, pinch the tail where it meets the body of the shrimp and gently pull. The rest of the shrimp should pull cleanly out of the tail.
Try both methods and see which feels easiest to you. Personally, I like using my fingers. That is the way I was taught over thirty years ago and after the first few you will get the hang of it. That being said, the choice is yours. See which method works best for you!
How do you Devein Shrimp?
After you have removed the shells from your shrimp, you now have to remove the dark “vein” or digestive track from the back of each shrimp, right below the surface.
Sometimes the vein is very noticeable and other times you’ll hardly see it. It all depends on when the shrimp last ate before it was caught.
Hold the shelled shrimp between your thumb and forefinger and cut down the length of its back, about 1/8 to 1/4 inch deep, with the sharpest paring knife you have.
Have a look for the “vein”, which will look like dark colored, elastic, thick thread, and then gently pull out the vein with the tip of your knife and your thumb. If the “vein” breaks just pick up where you left off and continue removing it.
After you devein each shrimp wipe it off your knife on a paper towel or rinse under cold water.
The cut or slice that exposes the “vein” opens up more surface area to soak up more flavor. If you were wondering how to butterfly shrimp all you have to do is ae the cut deeper after you have removed the vein!
Do not worry if you accidentally eat a shrimp with a “vein” still in it. Generally the “veins” won’t hurt you they can just add some grittiness or almost sand like texture to your delicious dish. It just sounds gross but after deveining the first few you won’t be bothered at all!
How do you know when Shrimp have spoiled?
Be sure your shrimp have a fresh, sea or ocean water like smell or no smell at all. If the shrimp smell like anything else, especially an ammonia or bleach like odor which indicates bacteria growth, do not eat them. They have gone bad.
What kind of shrimp do I use?
For this Easy Broiled Lemon Garlic Shrimp recipe, you can use fresh or frozen shrimp, the bigger the better, extra large or jumbo are idea, with or without the tail.
How do you grill shrimp?
Set up your barbecue
Timing can be a little difficult when grilling shrimp. To solve this issue I recommend setting up two areas to do your grilling. One side of your grill will be hot, somewhere around medium to medium high, and the other not as much, somewhere around medium low.
The shrimp are cooked quickly and charred on the hot side and then placed on the cooler side, to finish cooking, in a disposable tinfoil pan, with the Lemon Garlic Butter Sauce simmering away in it.
Crowding Shrimp Onto a Skewer
Pass the skewer through the center of each shrimp. As you add shrimp to the skewer, alternate the directions of the heads and tails for a compact arrangement of about 12 shrimp. The shrimp should be crowded and touching each other.
Thread the shrimp tightly onto skewers, alternating the direction of each shrimp. Your skewers will look like there are too many shrimp on them. Just remember that a tightly packed skewer helps prevent the shrimp from overcooking.
How do you broil shrimp?
To broil shrimp, you will need an oven that has a BROIL function. Instead of baking the shrimp you will be broiling it for just a few minutes in total, on each side. You will need three 14 inch long metal skewers, or the equivalent, a rimmed baking sheet and a rack.
The skewers should be metal to avoid burning. Your shrimp will be so close to the upper oven element that even if soaked in water before use the wood skewers can still burn.
Broiled shrimps are always so moist and juicy! This is one of the easiest shrimp recipes you can make at home. So quick and so easy.
This broiled shrimp with lemon garlic butter sauce results in an amazing appetizer or dinner that would impress patrons at some of the best seafood restaurants in town. I am so excited to show you how to do it and I can’t wait for you to see just how easy it is to do!
Lemon Garlic Butter Sauce
Lemon, garlic and butter are magic ingredients that work beautifully together, especially when serving shrimp.
In large skillet, over medium high heat, combine butter, lemon juice, pepper flakes, garlic, and salt in pan. Stir occasionally, until butter melts, about couple minutes. adding parsley just before serving.
Remove skillet from heat and set aside until ready to add almost cooked shrimp.
Toss your broiled shrimp in the sauce, after broiling, to finish cooking. So easy!
Ingredients in Easy Broiled Lemon Garlic Shrimp
- 3 – 14 inch metal skewers or the equivalent, wooden skewers usually burn
- 21-25 extra large shrimp
- oil
- sugar
- lemon wedges for serving
Lemon Garlic Butter Sauce
- butter
- lemon juice
- crushed red pepper flakes
- garlic
- salt
- parsley
How do you make Easy Broiled Lemon Garlic Shrimp
To fit all of your shrimp under the broiler at once, you’ll need between four and six 10 to 14 inch metal skewers or the equivalent. Anything close will do just fine!
Unfortunately, wooden skewers will likely burn so close to your broiler so I highly recommend using metal skewers.
Adjust oven rack to highest position and heat broiler. Pat shrimp dry with paper towels.
Thread shrimp onto your skewers, one at a time. Each end of each shrimp needs to be punctured by the skewer. Your skewer should look like a bunch of C’s beside each other. Each skewer must easily lie flat on your baking sheet. It is ok for your shrimp to touch.
Brush both sides of shrimp with oil and sprinkle with salt and pepper.
Sprinkle one side of each skewer with sugar.
In large skillet, over medium high heat, combine butter, lemon juice, pepper flakes, garlic, and salt.
Stir occasionally, until butter melts, and ingredients are incorporated, just a few minutes. You will be adding your fresh parsley right before serving. If you are using dried parsley please add it now. Remove skillet from heat and set aside.
Meanwhile, on a rimmed baking sheet, with tinfoil and a rack lightly coated in cooking spray, place your shrimp skewers, sugar side up.
Place baking sheet under broiler and cook shrimp until lightly charred, about 4 minutes.
Using a pair of tongs or just oven mitts, flip each skewer over and broil until second side is pink and slightly translucent, 1 to 2 minutes longer. You want to finish cooking your shrimp in the sauce in your skillet so don’t be concerned if they are not fully cooked at this point.
Remove your shrimp from oven and using an oven mitt, carefully lift each skewer from your wire rack. Using tongs or a large serving fork, slide each shrimp off of each skewer and right into your sauce filled skillet.
Place your skillet over medium high heat and stir until all of your shrimp are coated in sauce. Stir continuously until shrimp are opaque and a bright pink, another 30 seconds to one minute.
To serve, just cut a few wedges of lemon and serve with the shrimp. Squeeze some fresh lemon onto your broiled shrimp, coated in Lemon Garlic Butter Sauce, if you desire.
Regardless, you will end up with incredibly tasty shrimp that is so much better and so much cheaper than restaurants. Enjoy!
Other Delicious Shrimp Recipes To Try
Sweet Sriracha or Sweet Chili Bacon Wrapped Shrimp
Easy Broiled Lemon Garlic Shrimp Video
Broiled Lemon Garlic Shrimp Skewers
Equipment
- metal skewers (3 x 14 inch or equivalent)
- rimmed baking sheet
- rack
Ingredients
- 1 ½ pounds extra-large shrimp, 21/25, peeled and deveined, tails left on
- 1/4 cup olive oil for brushing skewers
- 1 teaspoon sugar
- Lemon wedges for serving
- Lemon Garlic Sauce
- 4 tablespoons unsalted butter cut into 4 pieces
- 4 tablespoons fresh lemon juice from 2 lemons
- 1/2 - 1 teaspoon crushed red pepper flakes
- 2 tablespoons garlic minced
- 1/4 teaspoon table salt
- 1/4 cup minced fresh parsley leaves
Instructions
- To fit all of your shrimp under the broiler at once, you’ll need between four and six 10 to 14 inch metal skewers or the equivalent. Wooden skewers will likely burn so close to your broiler so I highly recommend NOT using them.
- Adjust oven rack to highest position and turn on your broiler.
- Rinse and pat your shrimp dry with paper towels.
- Thread shrimp onto your skewers, one at a time. Each end of each shrimp needs to be punctured by the skewer. Your skewer should look like a bunch of C's beside each other. It is ok for your shrimp to touch.
- Brush both sides of shrimp with oil and sprinkle with salt and pepper.
- Sprinkle ONE side of each skewer with sugar.
- In large skillet, over medium high heat, combine butter, lemon juice, pepper flakes, garlic, and salt.
- Stir occasionally, until butter melts, and ingredients are incorporated, just a few minutes. You will be adding your fresh parsley right before serving. If you are using dried parsley please add it now.
- Remove skillet from heat and set aside.
- Meanwhile, on a rimmed baking sheet, with tinfoil and a rack lightly coated in cooking spray, place your shrimp skewers in a row, SUGAR SIDE UP.
- Place baking sheet under your broiler and cook shrimp until lightly charred, about 4 minutes.
- Using a pair of tongs or just oven mitts, flip each skewer over and broil until second side is pink and slightly translucent, 1 to 2 minutes longer. You want to finish cooking your shrimp in the sauce in your skillet so don't be concerned if they are not fully cooked at this point.
- Remove your shrimp from oven and using an oven mitt, carefully lift each skewer from your wire rack. Using tongs or a large serving fork, slide each shrimp off of each skewer and right into your sauce filled skillet.
- Place your skillet over medium high heat and stir until all of your shrimp are coated in sauce. Stir continuously until shrimp are opaque and a bright pink, another 30 seconds to one minute.
- Your goal is to cook the shrimp until they are pink or in a perfect C shape. If the are straight they are usually undercooked. If they form a ring or O they are overcooked.
- To serve, just cut a few wedges of lemon and serve with the shrimp. Squeeze some fresh lemon onto your broiled shrimp, coated in Lemon Garlic Butter Sauce, if you desire. Regardless, you will end up with incredibly tasty shrimp that is so much better and so much cheaper than restaurants. Enjoy!
So good and easy. I will make this recipe forever. Thank you for sharing it
You are too kind! So glad to hear you enjoyed it! Hopefully you find some other recipes on this site that you enjoy just as much! All the best. Karin
Terrific and so easy.
I could not agree more! Thank you for letting me know. You truly made my day! All the best. Karin
Delicious. Thank you for showing me how to make shrimp. This recipe is great
You are most welcome! Making shrimp is so easy! So glad you enjoyed the flavors as much as we do! Take care and be well. Karin
These shrimp were Amazing. Thank you for sharing it
As always you are most welcome! I am so happy you enjoyed this recipe as much as we do! All the best. Karin