For the Love of Vegetables

Garlic and Lemon Zest Shrimp

Garlic and Lemon Zest Shrimp

This easy shrimp recipe, with a 15-minute garlic and lemon zest marinade, is an delicious solution for a fast weeknight dinner.

I’m always sure to buy wild shrimp, as they are better for us, and better for the environment. This recipe is in the Tapas category for me, because it is such a quick dish to make, and an easy dish to pair with store-bought foods such as olives, marinated artichoke hearts, cheese, and wine, to make a simple dinner perfect for hot weather. These shrimp can be broiled, grilled, or cooked stove-top, for a dinner ready in under 30 minutes.

5 from 1 vote

Garlic and Lemon Zest Shrimp Recipe

This recipe is a mash-up of souvlaki style Greek marinade from Beth over at Tasty Yummies and Spanish style Garlic Shrimp. This dish is terrific served hot, as well as cold the next day over a salad, or just as a snack. 

Serving Suggestions: Improperly Cooked Parsley-Mint Pesto Pasta, Zucchini Noodle Salad with Garbanzo Beans and Fresh Herbs

Course Appetizer, Salad, Tapas
Cuisine California, Greek, Spanish
Prep Time 23 minutes
Cook Time 7 minutes
Total Time 30 minutes
Servings 4


  • 1 pound raw wild shrimp, cleaned
  • 2 teaspoons dried oregano , or ⅓ cup freshly chopped oregano
  • 3 cloves garlic , chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • ¼ teaspoon or more crushed red pepper flakes , optional
  • 1 Tablespoon fresh lemon zest
  • 1 teaspoon kosher salt
  • cup olive oil
  • Lemon wedges


  1. Preheat broiler to high. Toss shrimp in a bowl with oregano, garlic, smoked and sweet paprika, red pepper flakes, lemon zest, salt, and oil. Mix well so that shrimp are coated with mixture.
  2. Refrigerate for 15 minutes. (This is totally an optional step, but I find a good time to make a salad, pull out the olives, bread and cheese, or pour yourself a glass of wine.)
  3. Pour shrimp and marinade onto a baking sheet or in a cast iron pan. Broil for 7 minutes, or until pink and done inside. Remember the shrimp will continue to cook once out of the oven, so cook them until they JUST turn pink.

  4. Serve immediately, or if there are leftovers, they are terrific the next day, served cold. Finish with a squeeze of lemon and garnish with lemon wedges.

Recipe Notes

These can also be skewered and grilled, or cooked stovetop in a hot skillet.

2 thoughts on “Garlic and Lemon Zest Shrimp”

  • LOVED this dish! It was super easy and fast. I served it with brown rice, broccoli and hollandaise. For lunch the next day, I enjoyed it cold with a greens salad. Hubby loved it too. This is my new go-to shrimp dish.

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