Grilled Herb Shrimp is awesome to serve for your special Memorial Day dinner. I used an Ina Garten recipe as a starting point and served the shrimp with a baked potato and fresh corn. It doesn’t get much better than this!
I used the following ingredients to make the Drilled Herb Shrimp: Fresh tail-on shrimp that had been de-headed, peeled and deveined, and the marinade consisting of garlic, onion, fresh parsley, basil, dry mustard, Dijon mustard, Kosher salt, freshly ground pepper, olive oil and fresh lemon juice. I know that’s a lot of ingredients, but what a delicious result!
After I de-headed, peeled and deveined the shrimp, I made the marinade. I added the shrimp to the marinade, covered it with plastic wrap, and put it in the refrigerator for several hours. I also put the wooden skewers into a lidded container of water for a good soak. The reason for this is that the dry skewers tend to burn on the hot coal fire.
After a little over 2 minutes per side, the shrimp were perfectly cooked and incredibly delicious. Yum!
If you’d like to make the Grilled Herb Shrimp part of a Surf n’ Turf meal, why not try Grilled Baby Back Ribs with Bourbon Infused Grilling Sauce or Grilled Honey Mustard Chicken Thighs. The Grilled Herb Shrimp is great with a baked potato and some fish corn, but it also pairs very nicely with a Caesar Salad and some Crispy Smashed Parmesan Potatoes.
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Grilled Herb Shrimp
- 2 pounds large tail-on shrimp (16 to 20 per pound), de-headed, peeled with the tails left on and deveined
- 3 cloves garlic, minced
- 1 medium yellow onion, small-diced
- 1/4 cup minced fresh parsley or 2 teaspoons dried
- 1/4 cup minced fresh basil or 2 teaspoons dried
- 1 teaspoon dry mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup good olive oil
- 1 lemon juiced
- 12- inch wooden skewers
- Combine all ingredients and allow the shrimp to marinate for 1 hour at room temperature, or cover and refrigerate for up to 2 days. Soak the skewers in water for 1 hour or more.
- Drain the skewers. Skewer 3 to 6 shrimp, depending on the size of the shrimp. Heat the grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for about 2 minutes per side. Yield: 6 servings.