Grilled Herb Shrimp Recipe

This marinated Grilled Herb Shrimp is a barbecue favorite as well as being incredibly fast! Marinating the shrimp in fresh herbs and mustard makes them go zesty and aromatic, which along with the char from the grill adds a smoky, savory finish to these skewers that is so perfect for a summer gathering.

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Grilled Herb Shrimp Recipe Ingredients

• The Shrimp:
  • 2 pounds large shrimp (16-20 count), peeled and deveined (tails on)
• The Herb Marinade:
  • 3 cloves garlic, minced
  • 1 medium yellow onion, small-diced
  • 1/4 cup minced fresh parsley
  • 1/4 cup minced fresh basil
  • 1 teaspoon dry mustard
  • 2 teaspoons Dijon mustard
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup good olive oil
  • Juice of 1 lemon

How To Make Grilled Herb Shrimp Recipe

1. Make the marinade: In a large bowl, whisk together the minced garlic, diced onion, fresh parsley, basil, dry mustard, Dijon mustard, salt, pepper, olive oil, and lemon juice.
2. Marinate: Add the peeled shrimp to the bowl and toss well to coat. Let them stand at room temperature for 1 hour to absorb the flavors rapidly. (Alternatively, cover and refrigerate for up to 2 days for a deeper flavor profile).
3. Skewer: Thread the shrimp onto skewers. If using 12-inch skewers, fit 3 to 4 large shrimp on each. (Tip: Pierce through the tail and the head section so they lie flat and don’t spin).
4. Prep the grill: Preheat a charcoal or gas grill to high heat. Brush the grates generously with oil to prevent sticking.
5. Grill: Place the skewers on the hot grill. Cook for just 1 1/2 minutes per side. The shrimp are done when they turn pink, opaque, and firm, with light char marks. Do not overcook!
6. Serve: Remove from the grill immediately and serve hot.

Recipe Tips!

• Skewer Soak: If using bamboo skewers, soak them in water for at least 30 minutes before threading! This prevents the wood from catching fire and burning up your shrimp.
• Tail On: Leaving the tails on isn’t just for looks; it gives you a “handle” to pick them up with! It also adds a little extra shrimp flavor to the meat near the tail.
• Double Mustard: Using both dry mustard and Dijon creates a layer of heat and tang that penetrates the shrimp better than lemon alone. It acts as a tenderizer too.
• Don’t Overcook: Shrimp go from “perfect” to “rubber” in seconds. As soon as they curl into a C-shape and turn pink, get them off the heat. If they curl into a tight O, they are overcooked.

What To Serve With Grilled Herb Shrimp Recipe?

This Grilled Herb Shrimp Recipe is the ultimate surf-style main! A fluffy Lemon Rice Pilaf or a cold Orzo Salad helps soak up the herbaceous juices. For a tropical twist, serve with a Mango Salsa and warm tortillas for shrimp tacos! A chilled glass of Pinot Grigio or a lime-spiked lager is the perfect refresher alongside the smoky, salty shrimp.

How To Store Grilled Herb Shrimp Recipe

• Refrigerate: Remove shrimp from skewers and store in an airtight container for up to 2 days. Cold grilled shrimp is delicious!
• Reheat: Reheat very gently in a pan with a little butter just until warm. Microwaving will make them tough instantly.
• Freeze: Freezing cooked shrimp can make them rubbery. It is better to freeze the raw shrimp in the marinade and grill them fresh later.

Grilled Herb Shrimp Recipe Nutrition Facts

• Calories: 220 kcal
• Fat: 12g
• Carbohydrates: 4g
• Protein: 25g

Nutrition information is estimated per serving (approx. 6-8 shrimp).

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