Grilled Shrimp with Garlic and Parmesan

Perfect grilled shrimp that is juicy and just enough charred is an impressive dish to share, and thankfully, it is a snap to make! This easy recipe requires no skewers or special equipment, and it works beautifully on both an outdoor grill or an indoor griddle.

You’ll want to use large shrimp, and make sure they’re well-dried. As soon as they are off the grill, I dunk them in an irresistible sauce with extra virgin olive oil, lemon juice, garlic, herbs, red pepper flakes, and a generous sprinkle of Parmesan cheese. 

Simply delicious garlic parmesan shrimp is a new favorite over here–rivaled by shrimp skewers, but is arguably even easier. Whether you choose to toss it with orzo, creamy polenta, or nutty farro–or just over a salad–it will disappear quicker than it took you to make it! A few important tips make all the difference, so be sure to read on for more. 

What Kind of Shrimp to Use?

When it comes to grilled shrimp, the bigger the better. I use jumbo shrimp (approximately 21 to 25 shrimp per pound), because they’re easier to manage on the grill and don’t dry out as easily as smaller shrimp. No one likes dry, rubbery shrimp! For more helpful tips on how to select, thaw, and prepare shrimp, check out our full guide to buying and cooking shrimp.

The Grilled Shrimp Sauce

The secret to this grilled shrimp recipe is in the sauce, but you only need a few simple ingredients to make it

• Good extra virgin olive oil. For a recipe like this, you can go for a bold medium-intensity olive oil like our Spanish Hojblanca EVOO or something milder and fruity like Arbequina EVOO
• Lemon juice
• Minced fresh garlic
• Herbs: Dried Greek oregano and fresh parsley (I don’t always use the parsley, and if you don’t have it, you can easily omit or substitute with something like cilantro)
• Red pepper flakes
• Parmesan cheese

How to Grill Shrimp

This garlic parmesan shrimp is ready in under 10 minutes! Here’s how you make it:

• Season the shrimp. Pat dry 1 pound jumbo peeled and deveined shrimp. Season with kosher salt, black pepper, and ½ to 1 teaspoon red pepper flakes. Drizzle with extra virgin olive oil and toss. Make sure the shrimp is well-coated with the oil. 
• Make the lemon-garlic sauce. In a large bowl, whisk together 4 cloves minced garlic, 1/2 cup chopped flat-leaf parsley (if using), juice and zest of 1 lemon, 1/4 cup extra virgin olive oil, 1 teaspoon oregano, and red pepper flakes (optional, to taste). Lightly season with kosher salt and black pepper. Set aside for now. 
• Cook the shrimp. Heat a grill or indoor griddle to medium-high heat and lightly oil the grill grates. Grill the shrimp on each side until just pink. Depending on the size of the shrimp, this will take about 5 minutes, total. 
• Toss the shrimp in the sauce, and then add 1/4 cup Parmesan cheese. Toss to coat and serve immediately.  

Tips for the Best Grilled Shrimp

• Use large shrimp, like jumbo shrimp. They are easier to turn and handle on the grill, and won’t fall through the grates. 
• Grill the shrimp until it turns from gray to just pink. This will help make sure it is not overcooked, and is plump and juicy. 
• Toss in the sauce while the shrimp is still hot! For best flavor, toss the shrimp in the sauce and parmesan cheese immediately after you take it off the grill. 

What to Serve with Grilled Shrimp

• With other appetizers, like Greek salad skewers, muhammara, and garlic fried tomatoes. 
• For an easy lunch, use garlic shrimp with parmesan in a pasta salad, like this shrimp and avocado salad.
• When I make this grilled shrimp for dinner, I typically serve it on a bed of grains. I like making a big salad as well for a fresh side, like grilled corn salad, a summer berry salad, or grilled lettuce salad.

Leftovers and Storage

Store leftover grilled shrimp in an airtight container in the refrigerator for up to 3 days. Reheat over medium-low heat in a skillet until warmed through.