BBQ Grilled Shrimp Recipe: Zesty Citrus and Garlic Infusion

This BBQ grilled shrimp recipe delivers bold citrus-garlic flavor with every bite. The high heat of the grill locks in moisture while the marinade creates a perfect char.

I developed this method after years of perfecting seafood on the grill. The zesty infusion transforms simple shrimp into a dish worthy of any cookout.

Ingredients for Bbq Grilled Shrimp

Bold flavors start with fresh seafood and a bright, zesty marinade. Simple but powerful.

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The shrimp quality is non-negotiable here. Wild-caught from a trusted seafood counter is ideal—look for firm texture and slight translucency. Whole Foods and Trader Joe’s consistently carry good options. For the citrus, Meyer lemons add a floral note if you can find them, but regular lemons work perfectly. The honey should be raw and unfiltered for the best depth of flavor.

No honey? Agave nectar or pure maple syrup at the same ratio. Fresh out of lemons? Lime juice works in a pinch, though the flavor profile shifts slightly. For the mustard, whole-grain Dijon adds texture, but smooth is fine. If you prefer a smokier profile, swap smoked paprika for chipotle powder. The cayenne can be omitted if serving those sensitive to heat.

Marinate shrimp for no more than 2 hours—the acid will start to cook them. Leftovers keep 2-3 days in the fridge, though they’re best served immediately. Store marinade separately if prepping ahead—combine with shrimp just before grilling.

Step-by-Step Instructions for BBQ Grilled Shrimp

Master the grill with precision and timing for perfectly charred, flavorful shrimp every time.

Step 1: Prepare the Citrus-Garlic Marinade

In a large bowl, whisk together the 0.25 cup Olive Oil, 0.25 cup Fresh Lemon Juice, 6 cloves minced Garlic Cloves, 2 tbsp Honey, and 1 tbsp Dijon Mustard until fully emulsified. The honey will balance the acidity of the lemon, creating a harmonious base.

Stir in the 1 tbsp Lemon Zest, 1 tsp Kosher Salt, 0.5 tsp Black Pepper, 1 tsp Smoked Paprika, 0.25 tsp Cayenne Pepper, and 0.5 tsp Red Pepper Flakes. The smoked paprika adds a subtle depth, while the cayenne and red pepper flakes provide a gentle heat. Let the marinade sit for 5 minutes to allow the flavors to meld.

Step 2: Marinate the Shrimp Thoroughly

Add the 2 lb Large Shrimp (peeled and deveined, tails on) to the marinade, ensuring each piece is fully coated. Use your hands to gently toss the shrimp, pressing them into the marinade so the flavors penetrate evenly. The tails-on presentation will make for an attractive serving style.

Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor infusion. Avoid marinating longer, as the acid in the lemon juice can begin to “cook” the shrimp, turning the texture mushy. Stir the shrimp once halfway through marinating to redistribute the flavors.

Step 3: Preheat and Clean the Grill

Preheat your grill to medium-high heat (about 400°F). While the grill heats, use a grill brush to clean the grates thoroughly, removing any charred debris from previous uses. This ensures the shrimp won’t stick and will achieve those coveted grill marks.

Oil the grates lightly by dipping a folded paper towel in a bit of the Olive Oil and using tongs to rub it across the hot grates. This step is critical for preventing the shrimp from sticking and tearing when you flip them.

Step 4: Grill the Shrimp to Perfection

Remove the shrimp from the marinade (reserve the marinade for basting if desired) and place them on the preheated grill in a single layer, ensuring they are not touching. Grill for 2-3 minutes per side until the shrimp turn opaque and pink with distinct grill marks.

Watch closely—the shrimp cook quickly and can go from perfectly done to overcooked in seconds. They’re done when they curl into a loose “C” shape and the internal temperature reaches 145°F. Avoid overcrowding the grill, which can lower the temperature and lead to steaming instead of grilling.

Step 5: Garnish and Serve Immediately

Transfer the grilled shrimp to a serving platter and sprinkle with the 0.25 cup chopped Fresh Parsley. The parsley adds a fresh, vibrant contrast to the smoky, citrusy flavors. Serve immediately while hot, as shrimp can become rubbery if they sit too long after cooking.

For an extra touch, drizzle any reserved marinade over the shrimp just before serving, or offer it on the side for dipping. The bold, zesty flavors of this dish pair beautifully with crusty bread or a simple green salad.

Storing and Reheating This Recipe

Refrigerator Storage

Let your shrimp cool to room temperature first, then transfer to an airtight container with a paper towel to absorb excess moisture. They’ll stay fresh at 40°F or below for up to 2 days. I always use glass containers for better flavor retention. ❄️

Freezer Storage

For longer storage, freeze shrimp in a single layer on a tray first, then transfer to a freezer bag. They’ll keep well for 1 month without texture loss. I recommend vacuum-sealed bags to prevent freezer burn.

Stovetop Reheating

Heat a skillet over medium heat with 1 tbsp Olive Oil and warm shrimp for 2-3 minutes per side. Add a splash of water and cover to steam briefly. This method preserves their tenderness better than microwaving.

Microwave Method

Place shrimp on a microwave-safe dish with a damp paper towel. Heat on 50% power for 1-minute intervals until reaching 145°F. Stir between intervals to ensure even heating.

Serving After Storage

Reheated shrimp work great in tacos or salads. I love tossing them with fresh Lemon Juice and Fresh Parsley to revive the original flavors. Always check internal temperature before serving.