Lemon-oregano grilled shrimp

Lemon-Oregano Grilled Shrimp

Total Time
15 min
10 min
5 min
Some of the shrimp marinade is set aside to mix in after its cooked. It gives a flavor boost, and brightens up the finished dish. If you have a little extra time, let the shrimp sit in the marinade at room temperature for 10 to 20 minutes to give it more time to penetrate the shrimp. If you can, try cooking the shrimp outdoors. Think of the grill as an invisible ingredient, adding layers of flavor with no extra calories, fat, or sodium. While the shrimp is grilling, make use of those coals and add a handful of asparagus or long slices of zucchini to cook alongside.


Cooking spray

4 spray(s)

Olive oil

2 Tbsp

Lemon zest

1 tsp

Fresh lemon juice

1½ Tbsp

Kosher salt

½ tsp

Black pepper

½ tsp

Fresh oregano

1 Tbsp, finely chopped


1 large clove(s), grated

Uncooked shrimp

1 pound(s), large, peeled and deveined


  1. Coat grill rack or grill pan with nonstick spray. Preheat outdoor grill or grill pan to medium-high. In medium bowl, stir oil, lemon zest and juice, salt, and black pepper. Stir in oregano and garlic. Transfer 2 tsp lemon-oregano oil to small bowl. Add shrimp to remaining oil in bowl and toss until coated. Thread shrimp onto skewers (or use grill basket).
  2. Grill shrimp until just cooked through, about 2 minutes on each side. Transfer shrimp to platter. Drizzle shrimp with reserved 2 tsp lemon-oregano oil.
  3. Serving size: about 4 oz shrimp