Description
This Grilled Rosemary Shrimp recipe features succulent large shrimp marinated in a flavorful blend of olive oil, fresh lemon juice, garlic, and aromatic rosemary. Grilled to perfection, these shrimp are tender with a slight char, making for a quick and delicious seafood dish ideal for summer cookouts or light dinners.
Ingredients
Scale
Shrimp and 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 a bit of heat)
For Serving
- Lemon wedges
Instructions
- Prepare the Marinade: In a large bowl, whisk together olive oil, fresh lemon juice, minced garlic, chopped rosemary, salt, black pepper, and optional red pepper flakes until well combined to develop a flavorful base for the shrimp.
- Marinate the Shrimp: Add the peeled and deveined shrimp to the bowl with the marinade. Toss thoroughly to coat each shrimp evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the shrimp to absorb the vibrant marinade flavors.
- Preheat the Grill: Heat your grill to medium-high, aiming for around 400°F (200°C). If using wooden skewers, soak them in water for 15-20 minutes beforehand to prevent them from burning during grilling.
- Skewer the Shrimp: Thread 4-5 shrimp per skewer depending on their size. For a fragrant touch, rosemary sprigs can be used as skewers by stripping leaves off the bottom half and leaving some leaves on top for decoration and added aroma.
- Grill the Shrimp: Place the shrimp skewers on the preheated grill. Cook for approximately 2-3 minutes per side, turning once, until the shrimp turn pink, opaque, and develop a slight char. Avoid overcooking to keep the shrimp tender and juicy.
- Serve: Remove shrimp from the grill and transfer to a serving platter. Serve immediately with fresh lemon wedges on the side to squeeze over for a bright finishing touch.
Notes
- Soaking wooden skewers prevents them from burning on the grill.
- Shrimp cooks very quickly; watch carefully to prevent overcooking which can make them tough.
- Marinate shrimp for at least 30 minutes but not more than 2 hours to avoid breaking down the texture.
- Optional red pepper flakes add a little heat but can be omitted for milder flavor.
- If no grill is available, shrimp can also be cooked on a stovetop grill pan or broiled under a broiler for similar results.
