Smoky Grilled Shrimp Skillet with Lemon & Herb

This smoky grilled shrimp skillet is one of those dishes that instantly transports you to a lively backyard cookout. The shrimp are marinated in a bright mix of lemon, garlic, and warm spices, then grilled until they pick up those irresistible charred edges. They’re served sizzling over soft, golden onions that soak up all the drippings, making every bite feel indulgent and full of flavor. Finished with fresh herbs and a squeeze of lemon, it’s a simple yet show‑stopping recipe that works beautifully for weeknight dinners, weekend gatherings, or anyone craving a little flame‑kissed magic at home

 

Ingredients:

For the marinade:

500g large shrimp, peeled and deveined (tails on)
2 tbsp olive oil
1 tbsp lemon juice
1 tsp lemon zest
3 garlic cloves, minced
1 tsp smoked paprika
½ tsp ground cumin
½ tsp chili flakes (optional)
Salt and pepper to taste

For the skillet:

1 medium white onion, thinly sliced into rings
1 tbsp butter or ghee
Lemon wedges (for garnish)
Fresh herbs: chopped parsley or coriander

Instructions:

Marinate the Shrimp:
In a bowl, combine olive oil, lemon juice, zest, garlic, paprika, cumin, chili flakes, salt, and pepper.
Toss the shrimp in the marinade and let sit for 20–30 minutes.

Prepare the Skillet Base:
Heat butter or ghee in a cast iron skillet over medium heat.
Add onion rings and sauté until slightly softened and golden at the edges. Remove from heat and set aside.

Grill the Shrimp:
Preheat a grill or grill pan to high heat.
Grill shrimp for 2–3 minutes per side until golden-brown with visible char marks. Avoid overcooking.

Assemble the Platter:
Layer the sautéed onions on the skillet base.
Arrange grilled shrimp on top.
Garnish with lemon wedges and chopped herbs.

Serve Hot:

Present the skillet sizzling over glowing charcoal or a heated base for dramatic effect.
Pair with flatbread, herbed rice, or a crisp salad.