This grilled herb shrimp requires little effort and yields a moist and juicy shrimp that tastes great the next day – if you have any leftovers.
If you love shrimp, then there is no excuse to not make this Grilled Herb Shrimp. It is super, ridiculously easy, marinates quickly and is so friggin’ delicious you won’t believe how little effort it took to make such a delicious meal.
Did that get your attention?!
This marinade only requires a minimum of an hour to sit together and you still end up with delicious shrimp.
If you are serving it as an appetizer for your July 4th picnic, your guests will not be able to have just one or two, so beware. I suppose the may con about this recipe is that shrimp is expensive.
But, if you have some shrimp hiding in the freezer, I say go for it! This recipe will not disappoint you!
Grilled Herb Shrimp
This delicious marinade requires little effort and yields a moist and juicy shrimp that tastes great the next day - if you have any leftovers! Recipe adapted from Ina Garten, Barefoot Contessa Parties!
Ingredients:
- 3 garlic cloves, minced
- 1 medium onion, diced
- 1/4 cup parsley, American, minced
- 1/4 cup basil, fresh, minced
- 1 tsp mustard powder
- 2 tsp dijon mustard
- 2 tsp kosher salt
- 1/2 tsp black pepper, ground
- 1/4 cup extra virgin olive oil
- 1 lemon, juice & zest, grated
- 1 lb large shrimp (21-25 count)
Directions:
- In a medium-sized bowl combine:
- 3 garlic cloves , minced
- 1 medium onion , diced
- 1/4 cup parsley, American , minced
- 1/4 cup basil, fresh , minced
- 1 tsp mustard powder
- 2 tsp dijon mustard
- 2 tsp kosher salt
- 1/2 tsp black pepper, ground
- 1/4 cup extra virgin olive oil
- 1 lemon , juice & zest, grated
- Add in:
- 1 lb large shrimp (21-25 count)
- Marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
- Soak wooden skewers in water at least 20 minutes prior to grilling to prevent them from burning up on the grill.
- Skewer the shrimp by placing 3 or 4 shrimp on a 12-inch skewer for dinner.
- Slide shrimps onto wooden skewers, leaving room on each end of the skewer to handle without burning yourself.
- Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking.
- Grill the shrimp for only 2 minutes on each side, or until all shrimp are pink in color.
- Remove shrimp from grill and serve.
Notes:
Serving Suggestions: Keep the tails on or off. Serve as an appetizer or for dinner. Pictured above is butterflied shrimp.
Prep Time:
Yield: Serves 4
Cook Time:
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