Grilled Garlic and Herb Shrimp

Chef John’s Grilled Garlic and Herb Shrimp is a flavor-packed, healthy, and easy-to-make dish that’s perfect for summer grilling. Marinated in a fragrant blend of fresh herbs, garlic, lemon, and olive oil, these shrimp develop a smoky, caramelized exterior while remaining juicy and tender inside. This dish is high in protein, low in carbs, and full of fresh, zesty flavors, making it a fantastic light meal or appetizer that pairs well with a variety of sides.

Essential Ingredients

• Kosher salt (1 ½ tsp) – Enhances flavor and helps tenderize the shrimp.
• Lemon zest (½ tsp) – Adds brightness and citrusy aroma.
• Garlic (3 cloves, sliced) – Infuses the marinade with bold, aromatic depth.
• Fresh basil (3 tbsp, chopped) – Provides a sweet, peppery taste.
• Flat-leaf parsley (3 tbsp, chopped) – Adds freshness and mild bitterness.
• Fresh oregano (1 tbsp, chopped) – Lends an earthy, slightly minty flavor.
• Lemon thyme (1 tbsp, chopped) – Enhances the dish with a hint of citrus.
• Olive oil (4 tbsp, divided) – Ensures moisture and rich flavor.
• Extra large shrimp (2 lbs, 16-20 count, peeled and deveined, tail-on) – The star ingredient, perfect for grilling.
• Skewers – Essential for grilling shrimp evenly.

For the Sauce:

• Olive oil (1 tbsp) – Helps emulsify the sauce.
• Lemon juice (½ lemon, juiced) – Adds acidity and freshness.
• Red pepper flakes (½ tsp) – Introduces a slight kick of heat.
• Cayenne pepper (pinch) – Enhances spice levels.
• Salt & black pepper (to taste) – Balances and rounds out flavors.
• Lemon wedges – Perfect for serving and adding extra citrus brightness.

Preparation Steps

Step 1: Prepare the Herb Marinade

1. In a mortar and pestle, combine salt, lemon zest, and garlic. Pound until a paste begins to form.
2. Add chopped basil, parsley, oregano, and lemon thyme. Continue pounding for about 5 minutes until a thick paste forms.
3. Drizzle in 1 tbsp olive oil and grind together until a sauce-like consistency forms. Stir in the remaining 3 tbsp olive oil until fully combined.

Step 2: Marinate the Shrimp

4. Place shrimp in a large bowl and toss with ⅔ of the herb sauce, ensuring they are evenly coated.
5. Transfer the shrimp to a resealable plastic bag and refrigerate for 2-3 hours. Store the remaining ⅓ sauce in the fridge for serving.

Step 3: Grill the Shrimp

6. Preheat the grill to high heat and lightly oil the grates.
7. Thread shrimp onto skewers, piercing twice (through the larger and smaller part of the shrimp) to ensure stability.
8. Grill for 2-3 minutes per side, until the shrimp turn bright pink and opaque with a slight caramelization.

Step 4: Make the Finishing Sauce & Serve

9. Whisk the remaining ⅓ sauce with 1 tbsp olive oil, lemon juice, red pepper flakes, cayenne, salt, and black pepper.
10. Drizzle the sauce over the grilled shrimp and serve immediately with lemon wedges.

Health Benefits

• High in protein – Supports muscle growth and maintenance.
• Rich in omega-3s – Promotes heart and brain health.
• Packed with antioxidants – Fresh herbs and garlic boost immunity and reduce inflammation.
• Low-carb & keto-friendly – Great for those watching their carbohydrate intake.
• Vitamin-rich – Lemon juice, parsley, and shrimp provide essential vitamins and minerals.

Serving Suggestions

• Over a fresh salad – Serve on a bed of arugula or spinach with a light vinaigrette.
• With grilled vegetables – Pair with zucchini, asparagus, or bell peppers.
• In tacos – Serve in warm tortillas with slaw and avocado.
• Alongside rice or quinoa – Makes for a satisfying, well-rounded meal.
• As an appetizer – Perfect for parties with a dipping sauce on the side.

Creative Variations

• Add extra heat – Use more cayenne or a splash of hot sauce.
• Make it creamy – Mix the sauce with Greek yogurt for a tangy dip.
• Use different herbs – Try tarragon, cilantro, or dill for a unique twist.
• Try a citrus blend – Use lime or orange zest in addition to lemon.
• Swap the protein – This marinade works well with chicken, fish, or tofu.

Storage Tips

• Refrigeration: Store leftover shrimp in an airtight container for up to 2 days.
• Freezing: Marinated but uncooked shrimp can be frozen for up to 2 months.
• Reheating: Warm in a pan over medium-low heat to prevent overcooking.
• Avoid microwaving – This can make the shrimp rubbery.

Pro Tips

• Use extra-large shrimp – They hold up better on the grill and develop the best caramelization.
• Don’t over-marinate – More than 3 hours can make the shrimp mushy due to the acidity.
• Skewer properly – Piercing the shrimp twice keeps them from spinning on the grill.
• Use fresh herbs – They make a big difference in flavor; dried herbs won’t have the same impact.
• Grill at high heat – Ensures a quick sear and locks in moisture.

Frequently Asked Questions

Can I use frozen shrimp?

Yes! Just thaw them in the fridge overnight or under cold running water before marinating.

What if I don’t have a grill?

You can cook these shrimp on a stovetop grill pan or bake them at 425°F for 8-10 minutes.

Can I make the marinade in a blender?

Yes, but the texture will be slightly different. A mortar and pestle extract more flavor.

Is this dish spicy?

It has a mild heat, but you can adjust the spice level by adding more or less cayenne and red pepper flakes.

Can I prep this ahead of time?

Yes! The shrimp can be marinated and stored in the fridge for up to 3 hours before grilling.

This Grilled Garlic and Herb Shrimp is an easy, flavorful, and healthy dish that’s perfect for grilling season or a quick weeknight meal. With fresh herbs, zesty lemon, and juicy shrimp, it’s a recipe you’ll want to make again and again

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