Shrimp is just about one of the easiest things you can grill because they cook so quickly! And, when you marinate them in flavor, they’re so good! I make these Mediterranean Grilled Shrimp on my Ninja Outdoor Woodfire Grill, but you could make them on any grill. Ready for a delish dinner in about 30 minutes? Dig into these tasty shrimp!
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I love my Ninja Outdoor Woodfire Grill – it’s so quick and easy to cook with and I don’t have to worry about the fuss of using my big propane or charcoal grills. And, this Mediterranean shrimp recipe is perfect on the Ninja because it makes about 5 skewers which fits perfectly on the grill plate.
I’m a big fan of the clean, bright, and herby flavors of Mediterranean cuisine, and I pull out all the stops in these tasty shrimp! There’s lemon, oregano, fresh basil, and more, and boy, are they good!
What You’ll Love About Mediterranean Grilled Shrimp
- Easy: This is a really simple dish to make. Just some chopping, a few minutes to marinade, and then a quick trip on the grill!
- Quick: Let the shrimp marinate while the Ninja grill is preheating, and dinner is ready in under 30 minutes!
- Versatility: Enjoy it as is, or incorporate it into a Greek shrimp recipe bowl or your other favorite shrimp dishes.
Ingredients
- Olive oil
- Fresh garlic cloves – Finely chopped.
- Shrimp – Use big, beautiful shrimp.
- Lemon juice – From a fresh lemon.
- Fresh thyme
- Dried oregano
- Shallots – Finely chopped.
- Fresh parsley – Finely chopped.
- Salt and pepper – I cook with kosher salt.
How to make Mediterranean Grilled Shrimp
- Chop the shallot and mince the garlic, then mix them with olive oil, lemon juice, fresh thyme, oregano, fresh parsley, salt, and pepper.
- Prepare the shrimp by removing the peels and giving them a quick rinse.
- Toss the shrimp with the marinade and allow them to rest for 20-30 minutes.
- Put the shrimp on the skewers.
- Preheat the Ninja Grill to high, then grill the shrimp for 3-4 minutes per side until they turn opaque.
- Serve and enjoy.
Best Shrimp for this dish
When it comes to picking shrimp for this Mediterranean dish, quality matters. For the best results, go for Argentinean or Gulf wild-caught shrimp. Opt for the jumbo size and make sure they are EZ-peel for ease of preparation. These shrimp have a natural sweetness that works beautifully with the herb-filled marinade.
Chef Jenn’s Tips
- Using metal skewers is ideal as they don’t burn. However, if you’re using wooden skewers, soak them in water for at least 30 minutes before threading the shrimp to prevent burning.
- If possible, use fresh herbs for the marinade, as they impart a richer flavor than dried herbs.
- I take the tail ends off my shrimp, but you can leave them on if you prefer.
- Avoid marinating the shrimp for too long, as the acidity from the lemon juice can start to cook the shrimp.
- I would avoid the smoke setting for the shrimp as the smoke would overwhelm the delicate flavor of the shrimp.
Recommended
Make It A Meal
Mediterranean Grilled Shrimp is incredibly versatile. Serve it atop a bed of Mediterranean rice or beside orzo pasta for a fulfilling meal. Alternatively, add it to a fresh Greek salad for a lighter fare. You could also use the grilled shrimp as a protein addition to a classic shrimp bowl, incorporating elements like avocado, olives, and feta cheese.
Storage
Grilled shrimp are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to two days. You can warm them gently in the oven or microwave, but they’re also delicious cold or at room temperature.
Step By Step Process
Mediterranean Grilled Shrimp
Ingredients
- 2 tablespoon olive oil
- 1 shallot finely chopped
- 2 cloves garlic finely chopped
- 2 tablespoon lemon juice from a fresh lemon
- 2 tablespoon chopped parsley
- 2 tablespoon fresh thyme
- teaspoon dried oregano
- 2 lbs shrimp peeled and deveined
- salt and pepper
Instructions
- Chop the shallot and mince the garlic, then mix them with olive oil, lemon juice, fresh thyme, oregano, fresh parsley, salt, and pepper.
- Prepare the shrimp by removing the peels and giving them a quick rinse then pat them dry.
- Toss the shrimp with the marinade and allow them to rest for 20-30 minutes.
- Put the shrimp on the skewers.
- Preheat the Ninja Grill to high, then grill the shrimp for 3-4 minutes per side until they turn opaque and are cooked through.
- Serve and enjoy.
Notes
Chef Jenn’s Tips
- Using metal skewers is ideal as they don’t burn. However, if you’re using wooden skewers, soak them in water for at least 30 minutes before threading the shrimp to prevent burning.
- If possible, use fresh herbs for the marinade, as they impart a richer flavor than dried herbs.
- Avoid marinating the shrimp for too long, as the acidity from the lemon juice can start to cook the shrimp.
- I would avoid the smoke setting for the shrimp as the smoke would overwhelm the delicate flavor of the shrimp.
After several days of brutally cold weather, we had a sunny afternoon yesterday so I went outside and made this recipe and it really brightened up our week. The marinade is fabulous! Will def make again!