Description
This Grilled Rosemary Shrimp recipe features juicy, marinated large shrimp infused with fresh rosemary, garlic, lemon juice, and a hint of red pepper flakes. Perfectly grilled to a tender, slightly charred finish, these shrimp skewers make a quick, flavorful appetizer or main dish ideal for summer cookouts or weeknight dinners.
Ingredients
Scale
For the 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)
- Lemon wedges, for serving
- Optional: Wooden or rosemary sprig skewers
Instructions
- Prepare the Marinade: In a large bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, salt, black pepper, and red pepper flakes if using, forming a flavorful marinade base.
- Marinate the Shrimp: Add peeled and deveined shrimp to the marinade. Toss to coat them evenly, then cover the bowl with plastic wrap and refrigerate for at least 30 minutes to infuse flavors thoroughly.
- Preheat the Grill: Set your grill to medium-high heat (around 400°F or 200°C). If using wooden skewers, soak them in water for 15 to 20 minutes beforehand to prevent burning during grilling.
- Skewer the Shrimp: Thread 4-5 marinated shrimp onto each skewer, depending on shrimp size. If using rosemary sprigs as skewers, strip leaves from the bottom portion, leaving some at the top for added aroma and decoration.
- Grill the Shrimp: Place shrimp skewers on the preheated grill. Cook for 2 to 3 minutes per side until shrimp turn pink, opaque, and develop a slight char. Avoid overcooking to maintain tender texture.
- Serve: Remove skewers from grill and transfer shrimp to a serving platter. Serve immediately with fresh lemon wedges for squeezing over the top.
Notes
- Marinating the shrimp for at least 30 minutes enhances flavor and tenderness.
- Do not overcook the shrimp to prevent toughness; shrimp cook very quickly on the grill.
- Soaking wooden skewers prevents them from burning while grilling.
- Rosemary sprigs as skewers add extra aroma but make sure to remove leaves from the parts inserted into the shrimp.
- Serve with fresh lemon wedges for a bright, tangy finish.
- Can be served as an appetizer or paired with a side salad or grilled vegetables for a main course.
