Description
Lemon Herb Grilled Shrimp is a simple and flavorful summer dish featuring large shrimp marinated in fresh lemon juice, zest, olive oil, and a blend of aromatic herbs. Perfect for grilling, this recipe delivers juicy, tender shrimp with a bright and herby taste that's easy to prepare and great for gatherings or weeknight dinners.
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
Additional
- 10 to 11 wooden 12-inch skewers (soaked in water for at least 30 minutes)
Instructions
- Prepare Skewers: Soak 10 to 11 wooden 12-inch skewers in water for at least 30 minutes to prevent burning during grilling.
- Make Marinade: In a large bowl, whisk together olive oil, lemon zest, freshly squeezed lemon juice, chopped parsley, basil, oregano, minced garlic, kosher salt, and black pepper until well combined.
- Marinate Shrimp: Add the peeled and deveined shrimp to the marinade bowl. Toss thoroughly to coat all shrimp evenly. Cover with plastic wrap and refrigerate for 15 minutes to let flavors infuse.
- Preheat Grill: Heat your grill to medium-high heat, approximately 375-400°F, preparing it for cooking.
- Skewer Shrimp: Thread the 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 for 2-3 minutes on each side until the shrimp turn pink, opaque, and have slightly charred edges, indicating they are cooked through.
Notes
- You can omit the skewers and cook the shrimp directly on the stovetop in a large pan over medium-high heat, cooking in a single layer for even cooking.
- If fresh herbs are unavailable, substitute with 1 to 2 teaspoons of dried herbs for each fresh herb called for in the recipe.
- Leftover shrimp can be stored in the refrigerator for up to one day. They make an excellent addition to salads or scrambled eggs the following day.
Nutrition
- Serving Size: 6 ounces shrimp with marinade
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 30 g
- Cholesterol: 210 mg
