Broiled Shrimp: Mediterranean Lemon-Herb Seafood
Select large peeled and deveined shrimp that smell of the sea and feel firm to the touch. Avoid any with a greyish hue or a strong ammonia scent. Pat the shrimp dry with a paper towel before preparing your broiled shrimp. This step removes surface moisture, which allows the olive oil and seasonings to adhere better and ensures a proper char under the heat.
This Mediterranean dish uses a bright marinade of lemon juice, zest, and fresh herbs to create a savoury glaze. You cook the shrimp at 260°C (500°F) on a wire rack to let air circulate, which prevents them from steaming in their own juices. The result is a pink-orange seafood course with a slight char, ready in 17 minutes. Serve them immediately to avoid a rubbery texture.
Broiled Shrimp: Mediterranean Lemon-Herb Seafood
Recipe cardIngredients
Instructions
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Prepare the oven
Pre-heat your oven to broil at 260°C (500°F). Place a wire rack over a foil-lined baking sheet and put it in the oven. This ensures air circulates under the shrimp to prevent them from steaming.
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Mix the marinade
Whisk together the olive oil, minced garlic, lemon juice, lemon zest, parsley, cilantro, sea salt, black pepper, paprika and dried oregano in a small bowl. Stir until the ingredients are well combined.
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Coat the shrimp
Pat the shrimp dry with a paper towel so the oil and flavours adhere better. Toss them gently in the marinade until every piece is coated. Set a small portion of the marinade aside for garnishing.
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Arrange the pieces
Place the shrimp in a single layer on the pre-heated wire rack. Leave a small gap between each piece. This allows for even, rapid cooking across the whole batch.
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Broil the shrimp
Broil the shrimp for 3 minutes on the first side. Flip them with tongs and broil for another 2 minutes. Watch for a pink-orange colour and a gentle curl.
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Finish and serve
Remove the shrimp immediately to prevent them from becoming rubbery. Transfer them to a dish and drizzle with the reserved marinade. Sprinkle with reserved herbs and serve with a lemon wedge.
Shrimp cook in a remarkably short time. Keep a close eye on them and stop the broiler as soon as they turn opaque and curl. If you leave them too long, the texture becomes rubbery and tough.
Fresh Parsley and Cilantro
Use fresh basil or flat leaf parsley if you cannot find cilantro. Basil adds a sweeter, more herbal note to the Mediterranean profile. Do not use dried herbs for the garnish, as they lack the bright colour and fresh flavour needed to balance the charred shrimp.
What to serve with it
Toss the shrimp over a fresh mixed green salad with cucumber and cherry tomatoes. You can also serve them on fluffy steamed rice or couscous, stirring in the lemon‑herb sauce. For a heavier meal, plate the shrimp over linguine tossed in olive oil, garlic and chopped parsley.
Storing and reheating
Leave leftovers no longer than 2 hours at room temperature. Keep them in the fridge for up to 4 days or store in an airtight container in the freezer for 3 months. Thaw the shrimp overnight in the refrigerator before reheating them gently to avoid a rubbery texture.
Nutrition per serving
- Calories
- 135
- Protein
- 24.2 g
- Carbs
- 2.1 g
- Fat
- 5.8 g
- Fiber
- 0.4 g
- Sugar
- 1.1 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What's the best way to broil shrimp?
Use a wire rack on a foil‑lined baking sheet. This allows heat to circulate evenly around the shrimp, which prevents steam from building up and ensures a consistent char across each piece.
Is it best to bake or broil shrimp?
Broil the shrimp. The intense direct heat of the broiler cooks the seafood rapidly and creates a charred finish, whereas baking takes longer and often results in a rubbery texture.
How do I broil shrimp in the oven?
Set your oven to broil at 260°C (500°F). Arrange the shrimp in a single layer on a pre‑heated rack and cook for 3 minutes per side, flipping them with tongs halfway through.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
