Description
This Lemon Herb Grilled Shrimp recipe features large fresh shrimp marinated in a zesty blend of olive oil, lemon juice, and fresh herbs, then grilled to perfection. It's an easy and flavorful summer dish that's perfect for quick dinners or entertaining guests.
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 wooden skewers (12 inches), soaked in water for at least 30 minutes
Instructions
- Prepare the Skewers: Soak 10 to 11 wooden skewers in water for at least 30 minutes to prevent burning on the grill.
- Make the Marinade: In a large bowl, whisk together the olive oil, lemon zest, lemon juice, chopped parsley, basil, oregano, minced garlic, kosher salt, and black pepper until fully combined.
- Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade, tossing to coat evenly. Cover the bowl with plastic wrap and refrigerate for 15 minutes to allow flavors to meld.
- Preheat the Grill: Heat your grill to medium-high heat, about 375 to 400 degrees Fahrenheit, ensuring it is clean and oiled.
- Skewer the Shrimp: Thread the marinated shrimp onto the soaked wooden skewers, leaving a small space between each shrimp for even cooking.
- Grill the Shrimp: Place the shrimp skewers on the preheated grill and cook for 2 to 3 minutes per side, or until the shrimp turn pink, opaque, and develop slight charred edges.
- Serve: Remove the shrimp from the grill and serve immediately, optionally garnished with extra lemon wedges or herbs.
Notes
- You can skip the skewers if you prefer to cook the shrimp on the stovetop. Simply marinate as instructed and cook the shrimp in a single layer in a large pan over medium-high heat until cooked through.
- Fresh herbs provide the best flavor, but dried herbs can be substituted. Use 1 to 2 teaspoons of each dried herb instead of 2 tablespoons fresh.
- Leftovers should be stored in an airtight container in the refrigerator and consumed within 1 day. They are excellent in salads or added to scrambled eggs for breakfast.
Nutrition
- Serving Size: 1 serving (6 ounces shrimp with marinade)
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 26 g
- Cholesterol: 190 mg
