Description
This Lemon Herb Grilled Shrimp recipe features large fresh shrimp marinated in a zesty blend of lemon, olive oil, garlic, and fresh herbs, then perfectly grilled to juicy, tender perfection. Ideal for a quick and delicious summer meal, this dish offers bright, fresh flavors with minimal effort.
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 inch) wooden skewers, soaked in water for at least 30 minutes
Instructions
- Soak Skewers Soak wooden skewers in water for at least 30 minutes to prevent them from burning while grilling.
- Prepare Marinade In a large bowl, whisk together olive oil, lemon zest, lemon juice, chopped parsley, basil, oregano, minced garlic, kosher salt, and black pepper until well combined.
- Marinate Shrimp Add peeled and deveined shrimp to the marinade and toss thoroughly to coat every piece evenly. Cover the bowl with plastic wrap and refrigerate for 15 minutes to allow flavors to infuse.
- Preheat Grill Preheat your grill to medium-high heat, approximately 375 to 400 degrees Fahrenheit, preparing it for cooking.
- Thread Shrimp Thread marinated shrimp onto the soaked wooden skewers, leaving a small gap between each shrimp to ensure even cooking.
- Grill Shrimp Place the shrimp skewers on the preheated grill. Cook each side for 2 to 3 minutes or until shrimp turn pink, become opaque, and develop slight charring around the edges.
Notes
- Skewers can be skipped if cooking shrimp on the stovetop. Simply marinate as instructed and cook shrimp in a single layer in a large pan over medium-high heat for 2-3 minutes per side.
- If fresh herbs are unavailable, substitute with 1 to 2 teaspoons of dried herbs per each fresh herb called for in the recipe.
- Leftover shrimp can be refrigerated for up to one day and are excellent additions to salads or scrambled eggs for breakfast.
Nutrition
- Serving Size: 6 ounces shrimp with marinade
- Calories: 220 kcal
- Sugar: 0.5 g
- Sodium: 430 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 22 g
- Cholesterol: 190 mg
