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

I had guests coming over in 30 minutes, zero plan, and a fridge that looked like a desert. Just one sad lemon, half a bag of frozen shrimp, and my own anxiety.

I remembered Gordon’s grilled shrimp trick—fast marinade, hard grill, big flavor. But the grill was still dusty, the skewers weren’t soaked, and my kitchen looked like a shrimp massacre by the end. Still? The dish landed. People thought I’d been prepping for hours. I hadn’t. I was spiraling in lemon zest and vibes.

These shrimp saved the night.

Why This Works (And Where Most Go Wrong)

Here’s why Gordon’s grilled shrimp works—and where most home cooks screw it up:

1. Marinating too long – Shrimp are delicate. Acid (like lemon juice) cooks them if left too long, turning them mushy.
2. Skipping the garlic mash – Ramsay doesn’t just mince garlic. He mashes it with salt to turn it into a paste. That’s flavor glue.
3. Not preheating the grill – Cold grill = sad shrimp. You want sizzle on contact. Fast heat = char without rubber.

What makes Gordon’s version different is the speed + punch. He doesn’t add ten things. He adds five things that hit. Every bite is bright, smoky, and juicy.

Ingredients That Actually Matter

• Shrimp (450g) – Large, peeled, deveined. Fresh or thawed, but bone dry before marinating.
• Garlic (1 clove) – Crushed with salt. Not just chopped. This is key.
• Kosher salt (5g) – Used both in the mash and to season the shrimp directly.
• Lemon (zest + 60ml juice) – Go for brightness, not bitterness. Don’t overdo it if your lemons are huge.
• Olive oil (30ml) – Coats the shrimp and helps caramelize on the grill.
• Paprika (1g) – For warmth and color. Smoked if you want drama.
• Oregano (1g) – Dried is fine. Adds backbone.
• Black pepper (0.5g) – Fresh cracked. Always.

How To Make Gordon Ramsay Grilled Shrimp

Start by prepping your shrimp—peeled, deveined, and patted bone dry. If you’re using wooden skewers, soak them in water for at least 20 minutes. I didn’t. They scorched. Don’t be me.

Mash one garlic clove with kosher salt using the flat of your knife or a mortar and pestle. You’re making a paste, not garlic confetti.

In a bowl, mix garlic paste with olive oil, lemon juice, lemon zest, paprika, oregano, and black pepper.

Toss the shrimp in this marinade. Let it sit for 15 minutes max. Flip halfway through. Longer, and the lemon starts breaking down the texture.

Preheat your grill or grill pan. Medium-high heat. Brush the grates or pan with oil.

Grill the shrimp 2 minutes per side. That’s it. They should turn pink, slightly firm, and get a tiny bit of char. If they curl into little commas, you’re perfect.

Plate them hot. Zest some extra lemon over the top if you want to look like you know what you’re doing. I always do. It’s theatre.

What Gordon Ramsay Says About This Dish

“Shrimp don’t need much—just don’t overcook them. Two minutes each side. Done.”

I used to cook shrimp until they were rubber bands. Ramsay’s timing is strict, but spot on. Trust the two-minute rule.

“Garlic paste, not chunks. You want it to melt into the oil.”

This changed everything for me. Garlic in chunks burns. Garlic paste infuses. Huge difference.

“Zest is power. Don’t waste it.”

First time I tried both zest and juice, I thought it was too much. Now I get it—the zest carries aroma, the juice carries acidity. Together? Peak citrus.

What I Got Wrong (And How I Fixed It)

• Used too much lemon – I panicked and zested both halves. It nearly overpowered everything. Use half, taste, adjust.
• Didn’t soak skewers – They scorched and snapped. Now I just keep a few soaking in a tall glass if I know I’m grilling later.
• Forgot to oil the grill pan – The shrimp stuck and tore. Always oil, even nonstick.
• Left shrimp in marinade too long – Got a little mushy. 15 minutes is the line.

Variations That Actually Hold Up

• Add chili flakes or fresh chili – For heat. Great if your crowd likes spice.
• Swap oregano for thyme or basil – Still herbal, still good.
• Use smoked paprika – Takes it to BBQ-land in the best way.
• Citrus swap – Orange or lime can work, but adjust sweetness/acidity balance.

Pro Tips That Change the Game

• No skewers? No problem. Just grill straight on the pan—but don’t crowd it.
• Use a metal skewer if possible. They help cook from the inside too.
• Dry the shrimp after thawing. Moisture ruins the sear.
• Serve on warm plates. Cold plate = fast cool down = sad shrimp.
• Add a drizzle of chili oil at the end. Not traditional, but ridiculously good.

Storage + Leftover Moves

• Fridge – Up to 2 days, sealed container.
• Reheat – Flash in a hot pan for 30–60 seconds or eat cold in a salad.
• Best reuse? Toss with pasta, top a grain bowl, or wrap in flatbread with a garlicky yogurt sauce.

Don’t freeze cooked shrimp—they get mealy. Freeze raw ones instead if you’re stocking up.

FREQUENTLY ASKED QUESTIONS

Q: Can I use frozen shrimp?
A: Absolutely. Thaw and dry completely first.

Q: Do I need skewers?
A: No. Skewers help with flipping and speed, but a flat pan works.

Q: Can I make this in the oven?
A: Broil them close to the element, 2–3 min per side. Not quite the same char, but solid backup plan.

Q: What if I hate lemon?
A: Try lime or orange. Or go garlic-paprika heavy and skip the citrus entirely.

Try More Recipes:

• Gordon Ramsay’s Shrimp and Grits Was the Bowl I Didn’t Know I Needed
• Gordon Ramsay’s Shrimp Risotto Was the Little Luxury I Didn’t Know I Needed
• Gordon Ramsay’s Shrimp Cocktail Was the Meal I Didn’t Know I Needed