If you are searching for a vibrant, flavorful dish that delivers a burst of fresh herbs and citrus in every bite, this Grilled Rosemary Shrimp Recipe is an absolute winner. Perfectly marinated shrimp grilled to tender, smoky perfection with fragrant rosemary and a bright hint of lemon, this recipe is a true celebration of simple ingredients coming together in a big way. Whether you’re hosting a summer barbecue or simply craving a quick and elegant meal, these shrimp will impress your taste buds and your guests.
Ingredients You’ll Need
The magic of this dish lies in its simplicity. Each ingredient plays a vital role—from the succulent shrimp to the herby punch of rosemary, the acidity of lemon juice, and the subtle heat from red pepper flakes. Together, they create a balance of flavors and textures that’s both refreshing and deeply satisfying.
- 1 lb large shrimp, peeled and deveined: The star of the dish, providing a juicy, tender seafood base that grills quickly and beautifully.
- 3 tablespoons olive oil: Adds richness and helps the marinade carry flavor deep into the shrimp.
- 2 tablespoons fresh lemon juice: Brings bright, citrusy notes that lift the dish and complement the seafood perfectly.
- 2 cloves garlic, minced: Offers a warm, pungent kick that blends nicely with the herbs.
- 2 tablespoons fresh rosemary, chopped: Imparts a piney, aromatic flavor that pairs wonderfully with grilled shrimp.
- 1 teaspoon salt: Enhances all the other flavors and seasons the shrimp just right.
- 1/2 teaspoon black pepper: Adds mild heat and depth.
- 1/4 teaspoon red pepper flakes (optional): For those who like a touch of spice, it gives a gentle warmth without overpowering the dish.
- Lemon wedges (for serving): The perfect finishing touch to squeeze over the shrimp, adding a fresh brightness.
How to Make Grilled Rosemary Shrimp Recipe
Step 1: Prepare the Marinade
Start by gathering a large bowl and whisk together the olive oil, fresh lemon juice, minced garlic, chopped rosemary, salt, black pepper, and optional red pepper flakes. This marinade is the flavor foundation, infusing each shrimp with herbal and citrus notes that will really sing when grilled.
Step 2: Marinate the Shrimp
Add your peeled and deveined shrimp to the marinade. Toss everything so that the shrimp are perfectly coated in the vibrant mixture. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. This resting time lets the shrimp soak in all the delicious flavors, making each bite full of life.
Step 3: Preheat the Grill
Get your grill fired up to medium-high heat, aiming for about 400°F (200°C). If you’re using wooden skewers, be sure to soak them in water for 15-20 minutes beforehand. This step prevents them from burning and ensures a safe grilling experience.
Step 4: Skewer the Shrimp
Thread the marinated shrimp onto skewers, fitting about 4-5 per skewer depending on their size. For an extra fragrant touch, try using rosemary sprigs as skewers—just strip the leaves from the bottom and leave a few at the top to perfume the shrimp while grilling.
Step 5: Grill the Shrimp
Place your shrimp skewers on the hot grill and cook for roughly 2 to 3 minutes on each side. You’ll know they’re done when the shrimp turn pink, look opaque, and develop those beautiful char marks. Watch carefully so they don’t overcook, because perfectly grilled shrimp are tender and juicy, never rubbery.
Step 6: Serve and Enjoy
Remove the shrimp from the grill, arrange them on a serving platter, and offer lemon wedges on the side. A quick squeeze of fresh lemon juice over the top just before eating brings everything together and adds a little zing.
How to Serve Grilled Rosemary Shrimp Recipe
Garnishes
Fresh herbs like a sprig of rosemary or chopped parsley sprinkled on top make the dish look inviting and add a mild herbal note. Lemon wedges are essentials not just for flavor but also for that vibrant pop of color that brightens your plate.
Side Dishes
Grilled rosemary shrimp pairs beautifully with simple, fresh sides. Think light couscous salad, a crisp green salad, or grilled vegetables like zucchini and bell peppers. If you want something heartier, garlic butter rice or creamy polenta complement the shrimp’s bright flavors wonderfully.
Creative Ways to Present
Consider serving these shrimp atop a bed of mixed greens drizzled with a lemon vinaigrette for a fresh starter. Or thread shrimp and chunks of grilled seasonal vegetables alternately on skewers for fun presentation. You could even toss the shrimp into a flatbread wrap with tzatziki and cucumber slices to make a delicious, handheld meal.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from your Grilled Rosemary Shrimp Recipe, place them in an airtight container and refrigerate. They should keep well for up to 2 days and can be enjoyed cold or reheated gently.
Freezing
While shrimp are best enjoyed fresh, you can freeze cooked shrimp if needed. Lay them out in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. This helps prevent clumping and preserves texture for up to 1 month. Thaw overnight in the fridge when ready to use.
Reheating
To bring leftover grilled rosemary shrimp back to life, warm them gently in a skillet over low heat or briefly in the microwave. Avoid overcooking to keep that tender texture intact. Adding a squeeze of fresh lemon juice after reheating is a great way to brighten the flavors again.
FAQs
Can I use dried rosemary instead of fresh?
Absolutely! If fresh rosemary isn’t available, dried rosemary works well. Use half the amount of dried rosemary since it is more concentrated, and chop it finely to release its flavor.
How long should I marinate the shrimp?
Marinating for at least 30 minutes is key to infusing flavor without starting to cook the shrimp in the acid. You can marinate up to 1 hour for more intensity, but avoid much longer to prevent mushy texture.
What if I don’t have a grill?
No grill? No problem! You can cook the shrimp under the broiler in your oven or on a grill pan indoors. Just make sure to watch them closely to prevent overcooking and achieve some char for that authentic grilled taste.
Can I prepare this recipe for a crowd?
Definitely! This Grilled Rosemary Shrimp Recipe scales up easily. Just multiply the ingredients and use multiple skewers or grill batches in turns. They make fantastic party appetizers or main course additions.
Is this recipe spicy?
The recipe is mildly spicy if you include the red pepper flakes, but the amount can be adjusted or omitted entirely based on your preference. The focus is really on the herbal and citrus flavors with just a subtle kick.
Final Thoughts
When it comes to quick, flavorful grilled dishes, this Grilled Rosemary Shrimp Recipe stands out as a true go-to favorite. The simplicity of the ingredients combined with a straightforward technique means anyone can master it and wow their family or friends. So grab some fresh shrimp, fire up the grill, and enjoy this irresistible taste of summer that will leave everyone asking for seconds.
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Grilled Rosemary Shrimp Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Seafood
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Halal
Description
This Grilled Rosemary Shrimp recipe features succulent shrimp marinated in a flavorful blend of olive oil, lemon juice, garlic, and fresh rosemary, then perfectly grilled to tender, juicy perfection. Quick to prepare and ideal for outdoor cooking, this dish offers a delightful combination of herbaceous, citrusy, and slightly spicy flavors. Serve it with lemon wedges for an added burst of freshness—perfect as an appetizer or main course for seafood lovers.
Ingredients
Shrimp Marinade
- 1 lb (450g) large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
For Serving
- Lemon wedges
Instructions
- Prepare the Marinade: In a large bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, salt, black pepper, and red pepper flakes if using, to create a flavor-packed marinade.
- Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade bowl and toss until each shrimp is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the shrimp to absorb the vibrant flavors.
- Preheat the Grill: Heat your grill to medium-high temperature, around 400°F (200°C). If using wooden skewers, soak them in water for 15-20 minutes beforehand to prevent burning during grilling.
- Skewer the Shrimp: Thread the marinated shrimp onto the skewers, fitting about 4-5 shrimp per skewer depending on their size. Optionally, use rosemary sprigs as skewers by stripping leaves from the bottom, leaving some at the top for aroma and presentation.
- Grill the Shrimp: Place the shrimp skewers on the preheated grill and cook for 2-3 minutes per side until the shrimp turn pink, become opaque, and develop a slight char. Avoid overcooking to prevent toughness.
- Serve: Remove the shrimp from the grill and transfer to a serving platter. Serve immediately with lemon wedges on the side for squeezing over the shrimp to enhance their bright, fresh flavor.
Notes
- Marinating the shrimp for longer than 30 minutes can intensify flavors but avoid exceeding 2 hours to prevent the shrimp from becoming mushy.
- For an indoor option, you can use a grill pan or broiler to cook the shrimp if an outdoor grill is unavailable.
- Red pepper flakes are optional – omit them if you prefer a milder taste.
- Ensure shrimp are peeled and deveined for the best texture and flavor absorption.
- Pair this dish with a crisp white wine or a light salad for a complete meal.
