Gordon Ramsay’s Grilled Shrimp Was the Little Win I Needed This Week

I was chaotic. Straight up. I had people coming over in 30 minutes and absolutely no plan—just a bag of shrimp, a lemon, and my heart racing like I was on Hell’s Kitchen. No sides prepped. No playlist. The grill was still dusty from last summer. But I remembered this Gordon Ramsay Grilled Shrimp recipe and thought: “Okay, Ava. Let’s fake calm and grill like Gordon’s not in your head screaming.”

What Gordon Ramsay Would Do

First off, he’d be yelling at someone for not preheating the grill. Then he’d pound garlic and salt together like it insulted his mother. Gordon loves a sharp, citrusy marinade—garlic, lemon zest, olive oil, some heat. He’d slap that on the shrimp, let it sit just long enough to soak in flavor (but not so long they turn rubbery), and grill them HARD and FAST. Two minutes per side, pink and juicy. No overthinking. Just flavor.

What I Changed (And Why)

I didn’t have metal skewers, so I used wooden ones that I definitely did not soak long enough (they kind of singed—oops). I also tossed in a little chili flake because I needed spice in my life. Used more lemon than the recipe said because I panicked and zested both halves. You know what? No regrets.

Oh, and I grilled them on my janky grill pan inside because I couldn’t figure out how to light the outdoor one. The chaos was real.

How It Turned Out

SO. FREAKING. GOOD. The marinade? Bright and punchy. The garlic and paprika hit just right. The shrimp were tender with a bit of char, and somehow they looked way fancier than they should have for a 15-minute situation. I tossed them on a big plate with lemon wedges and leftover herbs from my fridge and pretended I had a plan the whole time.

Guests walked in as I was plating them like, “WOW, did you make these?” And I lied and said, “yeah, I prepped earlier.” I did not. But they bought it.

So, Was It Worth It?

Absolutely. It turned my near meltdown into a fake-it-til-you-make-it dinner party win. Shrimp saved my social life. Gordon, you chaotic legend, thank you.

Would I make this again? Yes. Next time, I’ll soak the skewers and maybe not run around like I’m defusing a bomb—but still, YES.

How to Make Gordon Ramsay Grilled Shrimp

Bright, bold, juicy shrimp that scream “I have my life together,” even if you don’t.

Smart Tips

• Soak your skewers. Learn from me. Fire and dry wood do not mix well.
• Don’t over-marinate. Shrimp are delicate. 15 minutes is enough!
• Use a grill pan if needed. Indoor grilling is totally fine. Just oil it well.
• Taste the marinade. If it slaps, your shrimp will too.
• Double the batch. These go fast. You’ll want more.

FAQs

Can I use frozen shrimp?
Yep. Thaw them first and pat dry.

Do I really need skewers?
Nope! You can toss them straight on the grill pan too.

Can I bake these instead?
Sure, but you’ll miss the char. Broil them for a couple minutes per side if you’re oven-bound.

Too lemony?
Cut the juice in half. Or go full citrus queen. Your call.