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Lemon Herb Grilled Shrimp Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 25 reviews
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Description

Lemon Herb Grilled Shrimp is a simple and flavorful summer recipe featuring large fresh shrimp marinated with lemon, garlic, and fresh herbs, then grilled to juicy perfection. Perfect for an easy main course bursting with bright, fresh flavors.

Ingredients

Scale

Shrimp and Marinade

  • 24 ounces large fresh shrimp peeled and deveined (31–35 count)
  • ½ cup olive oil
  • 1 teaspoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh oregano
  • 4 cloves garlic minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 10 to 11 (12″) wooden skewers, soaked in water for at least 30 minutes

Instructions

  1. Prepare skewers, soak 10 to 11 (12″) wooden skewers in water for at least 30 minutes to prevent burning during grilling.
  2. Make marinade, in a large bowl, whisk together olive oil, lemon zest, lemon juice, parsley, basil, oregano, minced garlic, kosher salt, and black pepper until combined.
  3. Marinate shrimp, add the peeled and deveined shrimp to the marinade and toss well to coat evenly. Cover with plastic wrap and refrigerate for 15 minutes to absorb flavors.
  4. Preheat grill, set the grill to medium-high heat, about 375-400°F, to prepare for cooking the shrimp.
  5. Thread shrimp onto skewers, remove the shrimp from the marinade and thread them onto the soaked wooden skewers, leaving a little space between each for even cooking.
  6. Grill shrimp, place the shrimp skewers on the preheated grill and cook for 2-3 minutes per side until shrimp turn pink, are opaque, and have slight char marks.

Notes

  • You can cook the shrimp on the stove in a large pan over medium-high heat if you skip the skewers, cooking in a single layer until opaque and pink.
  • If fresh herbs aren’t available, substitute with 1 to 2 teaspoons of dried parsley, basil, and oregano for each tablespoon of fresh herbs.
  • Leftover grilled shrimp keep well in the refrigerator for up to one day and can be added to salads or scrambled eggs for a tasty next-day meal.

Find it online: https://linadinner.com/lemon-herb-grilled-shrimp-recipe/