If you’re craving a dish that bursts with fresh, vibrant flavors and comes together quickly, this Grilled Rosemary Shrimp Recipe is an absolute must-try. The combination of juicy shrimp marinated in zesty lemon juice, fragrant garlic, and fresh rosemary, then kissed by the smoky heat of the grill, results in a mouthwatering meal that’s perfect for any occasion. Whether you’re hosting a casual backyard barbecue or simply want a delicious dinner packed with flavor, this recipe delivers every time and will quickly become one of your favorites.
Ingredients You’ll Need
Each ingredient in this recipe is thoughtfully chosen to balance flavor, texture, and aroma, making the preparation straightforward yet incredibly rewarding. From the succulent shrimp to the fresh rosemary, every element plays a key role in bringing this dish to life.
- 1 lb large shrimp (peeled and deveined): Using large shrimp ensures a satisfying bite and perfect grilling texture.
- 3 tablespoons olive oil: Adds richness and helps the marinade cling beautifully to the shrimp.
- 2 tablespoons fresh lemon juice: Brightens the dish with a zesty kick and tenderizes the shrimp.
- 2 cloves garlic (minced): Provides a savory backbone and aromatic depth.
- 2 tablespoons fresh rosemary (chopped) or 1 tablespoon dried rosemary: Imparts a piney, herbaceous flavor that pairs perfectly with seafood.
- 1 teaspoon salt: Enhances all the other flavors and balances the lemon’s acidity.
- 1/2 teaspoon black pepper: Adds subtle heat and complexity.
- 1/4 teaspoon red pepper flakes (optional): For those who love a touch of spice to elevate the profile.
- Lemon wedges (for serving): A fresh garnish to squeeze over the shrimp when served.
How to Make Grilled Rosemary Shrimp Recipe
Step 1: Prepare the Marinade
Start by whisking together olive oil, fresh lemon juice, minced garlic, chopped rosemary, salt, black pepper, and optional red pepper flakes in a large bowl. This mixture creates a vibrant, fragrant marinade that will infuse the shrimp with bold flavor.
Step 2: Marinate the Shrimp
Add your peeled and deveined shrimp to the bowl and toss until every piece is fully coated in that flavorful marinade. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. This pause allows the shrimp to soak up the lemony, herb-infused goodness so each bite feels perfectly seasoned.
Step 3: Preheat the Grill
While the shrimp is marinating, preheat your grill to medium-high—around 400 degrees Fahrenheit is ideal. If you’re planning to use wooden skewers, don’t forget to soak them in water for 15-20 minutes to prevent any burning during grilling. This bit of prep makes sure your shrimp cooks evenly and looks picture-perfect.
Step 4: Skewer the Shrimp
Thread the marinated shrimp onto your skewers, fitting about 4 to 5 shrimp per stick depending on their size. For an extra-special touch, try using rosemary sprigs as skewers—strip the leaves from the bottom half so it doesn’t burn but leave some at the top as a pretty and fragrant garnish that complements the shrimp beautifully.
Step 5: Grill the Shrimp
Place your shrimp skewers on the hot grill and cook for 2 to 3 minutes per side. You’ll know they’re done when they turn pink and opaque with a nice char. Be cautious not to overcook, as shrimp can become rubbery if left too long. The goal is juicy, tender shrimp with a slight smoky finish.
Step 6: Serve Immediately
Once off the grill, transfer the shrimp to a serving platter and add lemon wedges on the side. A quick squeeze of fresh lemon juice just before eating brightens and lifts the flavors even more, making every bite a delight.
How to Serve Grilled Rosemary Shrimp Recipe
Garnishes
Simple garnishes like lemon wedges and a sprinkle of freshly chopped rosemary enhance the dish’s natural beauty and flavor. For a colorful touch, consider a handful of chopped parsley or a drizzle of extra virgin olive oil right before serving. These small additions make the presentation pop and add fresh herbal notes.
Side Dishes
Grilled Rosemary Shrimp pairs wonderfully with a variety of sides. Consider a light summer salad with arugula, cherry tomatoes, and a lemon vinaigrette, or serve alongside fluffy couscous or grilled vegetables for a full, balanced meal. The shrimp’s fresh, herbaceous flavor matches well with bright, citrusy, or subtly sweet accompaniments.
Creative Ways to Present
If you want to impress guests, serve the shrimp skewers over a bed of fragrant rice or alongside garlic butter toasted bread. You can also turn this recipe into a vibrant shrimp taco or create a protein-packed salad with mixed greens and avocado. The Grilled Rosemary Shrimp Recipe is versatile enough to fit any style, whether casual or elegant.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the grilled shrimp in an airtight container in the refrigerator for up to two days. Keeping them chilled promptly helps preserve the shrimp’s tender texture and the bright herb flavors.
Freezing
You can freeze cooked shrimp, but it’s best to do so as soon as possible after grilling. Place them in a freezer-safe container or bag, removing excess air, and store for up to two months. To maintain optimal flavor, marinate freshly before grilling rather than freezing pre-marinated shrimp.
Reheating
Reheat leftover shrimp gently to avoid overcooking. Quickly warm them in a skillet over low heat or briefly in the microwave, adding a splash of water or olive oil to keep them moist. Reheating just until warm ensures they stay juicy and delicious.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely before marinating and grilling. Pat them dry to help the marinade stick better and achieve that perfect char.
What can I substitute for fresh rosemary?
If fresh rosemary isn’t available, dried rosemary works well—just use about half the amount since it’s more concentrated. Alternatively, herbs like thyme or oregano can provide a different but delightful herbal note.
How long should I marinate the shrimp?
A good 30 minutes is ideal to allow the flavors to meld without breaking down the shrimp too much. You can marinate up to an hour, but avoid going longer to prevent texture changes.
Can I grill the shrimp without skewers?
Yes! You can place the shrimp directly on a grill basket or use a grill pan. Just be sure to oil the grill grates well to prevent sticking and watch them closely as they cook quickly.
Is this recipe spicy?
The recipe includes red pepper flakes as optional, so the spice level is adjustable. Leave them out for a mild flavor or add more if you like a fiery kick—it’s totally up to your taste buds.
Final Thoughts
This Grilled Rosemary Shrimp Recipe is pure joy on a plate. Its effortless preparation combined with fresh, vibrant flavors makes it perfect for just about any meal occasion. I encourage you to give it a try—whether you’re grilling for family, friends, or just yourself, it’s sure to become a beloved staple that you’ll want to revisit again and again.
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Grilled Rosemary Shrimp Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This Grilled Rosemary Shrimp recipe features succulent large shrimp marinated in a zesty blend of olive oil, lemon juice, garlic, and fresh rosemary. Perfectly grilled to achieve a tender, juicy texture with a hint of char, this dish is quick to prepare and ideal for a flavorful seafood meal served with fresh lemon wedges.
Ingredients
Marinade Ingredients
- 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)
Main Ingredient
- 1 lb (450g) large shrimp, peeled and deveined
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 flavorful marinade base.
- Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade. Toss well to coat all the shrimp evenly. Cover 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, around 400°F (200°C). If using wooden skewers, soak them in water for 15-20 minutes to prevent burning during grilling.
- Skewer the Shrimp: Thread the marinated shrimp onto skewers, fitting about 4-5 shrimp per skewer depending on size. Optionally, use rosemary sprigs as skewers by stripping leaves off the bottom half, leaving some on top for extra aroma and decoration.
- Grill the Shrimp: Place the shrimp skewers on the hot grill. Cook for 2-3 minutes per side, turning once, until shrimp are opaque, pink, and lightly charred. Avoid overcooking to keep shrimp tender.
- Serve: Transfer grilled shrimp to a serving platter immediately. Serve with fresh lemon wedges for squeezing over the shrimp to enhance the citrus flavor.
Notes
- For best results, marinate the shrimp for at least 30 minutes but no longer than 1 hour to avoid toughening the texture.
- Soaking wooden skewers prevents them from burning or charring on the grill.
- If you don’t have a grill, you can also broil the shrimp in the oven for a similar effect.
- Adjust red pepper flakes or omit them for a milder flavor.
- Serve with a side of grilled vegetables or a fresh salad for a complete meal.
