Grilled Mediterranean Shrimp is a super flavorful shrimp recipe that is ready in 15 minutes! This shrimp recipe also can be made into a freezer meal, making it an even easier weeknight dinner.
Shrimp is one of my favorite proteins to cook on a busy weeknight. Why? Well, it’s delicious for one! Also – it cooks so fast! Shrimp cooks in less than 10 minutes and there are endless options for flavoring it. This Grilled Mediterranean Shrimp is so full of flavor and is such a fun summer grilling dinner recipe!
Extra Virgin Olive Oil
Zest of 1 Lemon
Fresh Garlic – I think the more garlic, the better, and this recipe has 4 cloves of garlic in it!
Feta Cheese – this gets sprinkled on at the end and is definitely the cherry on top of this recipe.
I use peeled, deveined and tail-off shrimp in this recipe. Since it’s grilled, I think tail-on shrimp would also be great. the large 20/25 shrimp are best for this recipe as they’re meatier.
To make this Grilled Mediterranean Shrimp a freezer meal, simply add the shrimp along with the marinade ingredients (everything except the feta) into a freezer bag and freeze. When you’re ready to make the shrimp, remove it from the freezer and thaw in the refrigerator overnight. Grill as instructed in the recipe directions.
I love grilling shrimp in a grill basket or on skewers. Skewers are great for the grill marks and a grill basket is great for ease of not having to put the shrimp on the skewers. If you’re using bamboo skewers, be sure to soak them in water for about 20 minutes prior to adding the shrimp to prevent them from burning.
As I mentioned, shrimp cook very quickly! They really only need 2-4 minutes on each side. You will know they are done when they are no longer translucent and they curl up. Be careful not to overcook as they can become tough.
What to serve with Grilled Mediterranean Shrimp?
I grilled some veggies along with the shrimp, including orange bell pepper, asparagus, and zucchini which I simply marinated in olive oil, lemon zest, garlic, salt, and pepper. Other ideas would be a Grilled Zucchini and Corn Orzo Salad or a Panzanella Salad.