If you're looking for a quick and flavorful meal, try this easy Garlic Herb Grilled Shrimp recipe! With just a few fresh ingredients like garlic, lemon, and herbs, you'll create a dish that's perfect for any gathering or cozy dinner. Follow simple steps to marinate and grill the shrimp to perfection, impressing everyone at your table.
1 pound large shrimp, peeled and deveined
3 tablespoons extra virgin olive oil
4 cloves garlic, finely minced
1 tablespoon fresh lemon juice
Zest of 1 lemon
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh basil, finely chopped
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional for heat)
Salt and freshly ground pepper to taste
Skewers (if using wooden skewers, soak in water for 30 minutes)
![- 1 pound large shrimp, peeled and deveined - 3 tablespoons extra virgin olive oil - 4 cloves garlic, finely minced - 1 tablespoon fresh lemon juice - Zest of 1 lemon - 1 tablespoon fresh parsley, finely chopped - 1 tablespoon fresh basil, finely chopped - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional for heat) - Salt and freshly ground pepper to taste - Skewers (if using wooden skewers, soak in water for 30 minutes) To make Garlic Herb Grilled Shrimp, you need fresh and simple ingredients. Start with large shrimp, as they cook well on the grill. Olive oil gives flavor and helps the shrimp not stick. Garlic adds a strong taste that pairs well with shrimp. Fresh lemon juice and zest brighten the dish. Herbs like parsley and basil give it a fresh lift. The red pepper flakes are optional, but they add a nice kick. Don’t forget to season with salt and pepper. If you use wooden skewers, soaking them in water helps prevent burning on the grill. You can find the full recipe in the article above. This dish is not only easy but also fun to make. Enjoy grilling! To start, I whisk together a few simple ingredients to make the marinade. In a large bowl, I pour in 3 tablespoons of extra virgin olive oil. Then, I add 4 cloves of finely minced garlic, 1 tablespoon of fresh lemon juice, and the zest of 1 lemon. This mix gives the shrimp a bright flavor. Next, I stir in 1 tablespoon each of fresh parsley and fresh basil, along with 1 teaspoon of dried oregano. For a little kick, I might add 1/2 teaspoon of red pepper flakes. Finally, I season the mix with salt and freshly ground pepper. I whisk everything until it blends well. This marinade is the heart of the dish. Now, it’s time to coat the shrimp. I take 1 pound of large shrimp, already peeled and deveined, and gently toss them in the marinade. I make sure each shrimp gets a nice coat. For the best taste, I let the shrimp sit in the marinade. I suggest marinating for at least 30 minutes, but 2 hours gives better flavor. I place the bowl in the fridge. This waiting time allows the shrimp to soak in all those tasty flavors. When I’m ready to grill, I preheat the grill to medium-high heat. I aim for a temperature of 375°F to 450°F. While the grill heats, I take the marinated shrimp and thread them onto skewers. I usually go for 4-5 shrimp per skewer, spacing them out. This helps them cook evenly. Once the grill is hot, I carefully place the skewers on it. I cook the shrimp for about 2-3 minutes on each side. I watch closely to avoid overcooking. The shrimp should turn pink and opaque when done. After grilling, I remove the skewers and let them rest for a minute. This helps keep the juices in. For extra flavor, I might garnish them with fresh herbs. For the full recipe, check the link! To enhance flavor, play with herbs. Try adding cilantro or dill for a twist. You can also swap lemon juice for lime juice for a fresh taste. Remember, marinating is key. Let the shrimp soak for at least 30 minutes, but up to 2 hours gives the best flavor. Control the grill heat by adjusting the flames. For medium-high heat, aim for about 375°F to 450°F. Avoid overcrowding the grill; this helps shrimp cook evenly. To prevent overcooking, watch closely. Cook for only 2-3 minutes on each side. When shrimp turn pink and opaque, they are done. To plate your shrimp, arrange them on a bed of greens like arugula. Drizzle with olive oil or fresh lemon juice for added flair. Garnish with extra herbs for a fresh look. Serve with lemon wedges to add color and flavor. This makes your dish not just tasty but also visually appealing. {{image_4}} Want to turn up the heat? You can add chili powder or cayenne pepper. These spices bring warmth without losing flavor. You can also try using sriracha in the marinade. This adds a nice kick and a bit of sweetness too. If you want to switch up the marinade, use lime juice instead of lemon. Lime gives a fresh twist. You can also mix in some soy sauce for an umami boost. Grilled shrimp makes a great taco filling. Just chop the shrimp into smaller pieces after grilling. Warm up some corn tortillas for a soft base. Then, fill each tortilla with the shrimp. Top your tacos with fresh avocado, salsa, and cilantro. Shredded cabbage adds crunch. A squeeze of lime juice brightens every bite. Grilled shrimp can make a lovely salad. Add the shrimp to a bed of mixed greens. You can use spinach, arugula, or romaine. For dressing, a light vinaigrette works well. Try mixing olive oil, vinegar, and a touch of honey. This adds sweetness and balances the savory shrimp. You can also add cherry tomatoes and cucumber for a refreshing touch. If you want the full recipe, check it out here: [Full Recipe]. To keep grilled shrimp fresh, place them in an airtight container. Refrigerate them right away. The shrimp will stay good for 2-3 days. Always check for off smells or discoloration before eating. If you notice these signs, it’s best to throw them away. To freeze your grilled shrimp, first let them cool completely. Spread them out in a single layer on a baking sheet. Freeze for about 1-2 hours, until firm. Then, transfer the shrimp to a freezer bag. Remove as much air as possible before sealing. This helps prevent freezer burn. You can keep them frozen for 2-3 months. When you are ready to eat the shrimp, thaw them in the fridge overnight. For quicker thawing, place the bag under cold running water. Avoid using hot water, as it may cook the shrimp. Once thawed, you can reheat them in a pan or enjoy them cold in a salad. For more details, check the Full Recipe. You can marinate shrimp for 30 minutes to 2 hours. This range gives you great flavor. If you go over 2 hours, the shrimp can get mushy. The acid from lemon juice breaks down the shrimp's texture. Aim for a balance of flavor and texture. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place them in the fridge overnight or run them under cold water. After thawing, pat them dry before marinating. Adjust your cooking time slightly. Frozen shrimp may need a minute more on the grill. Garlic herb grilled shrimp goes well with fresh salads. You can serve it with a citrus or a green salad. Rice or quinoa also works great. Try it with roasted vegetables for a hearty meal. Corn on the cob adds a nice touch too. Cooked shrimp turn pink and opaque. They curl into a C-shape when done. If they stay straight, they might be overcooked. Aim for 2-3 minutes on each side. Use a timer to avoid overcooking. For the best results, check them closely while grilling. This blog post shared easy steps for making Garlic Herb Grilled Shrimp. We covered ingredients, marinade preparation, grilling techniques, and tips for presenting your dish. You can even try variations like spicy shrimp tacos or a refreshing shrimp salad. Enjoy experimenting with flavors and impressing others with your cooking. Remember, practice makes perfect, so don’t be afraid to try new ideas. Happy grilling!](https://lazychefmagic.com/wp-content/uploads/2025/05/bc78777d-3f13-43d8-894f-e97faf38bfe9-250x250.webp)