Description
Lemon Herb Grilled Shrimp is a flavorful and easy summer recipe featuring large fresh shrimp marinated in a zesty lemon and fresh herb mixture, grilled to perfection with a slight char for a deliciously light main course.
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
Instructions
- Prepare Skewers: Soak 10 to 11 wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Make 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 the peeled and deveined shrimp to the marinade bowl and toss to coat them evenly. Cover the bowl with plastic wrap and refrigerate for 15 minutes to let the flavors meld.
- Preheat Grill: Heat the grill to medium-high temperature, approximately 375 to 400 degrees Fahrenheit, to prepare for cooking the shrimp.
- Skewer Shrimp: Thread the marinated shrimp onto the soaked wooden skewers, leaving a little space between each shrimp to ensure even cooking.
- Grill Shrimp: Place the shrimp skewers on the preheated grill and cook for 2 to 3 minutes on each side, or until the shrimp turn pink, opaque, and have slight char marks along the edges.
Notes
- You can skip using skewers and cook the marinated shrimp in a single layer in a large pan over medium-high heat on the stove if preferred.
- 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 and are excellent added to salads or scrambled eggs for breakfast.
Nutrition
- Serving Size: 6 ounces
- Calories: 240 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 26 g
- Cholesterol: 160 mg
