Grilled Rosemary Garlic Shrimp
Elevate your next grilling session with these irresistible Grilled Rosemary Garlic Shrimp skewers, bursting with bold, fresh flavors. Tender, juicy shrimp are marinated in a zesty blend of aromatic rosemary, rich garlic, tangy lemon juice, and a touch of smoky olive oil, perfectly balanced with a hint of spice from optional red pepper flakes. Quick to prepare and cook in under 30 minutes, this recipe is a go-to for effortless summer entertaining or weeknight dinners. The shrimp grill to perfection, turning succulent and lightly charred for a mouthwatering finish. Serve these skewers as a crowd-pleasing appetizer or pair them with a crisp salad, fluffy rice, or grilled veggies for a full, flavorful meal. Perfect for seafood lovers, this easy yet elegant shrimp recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 1 pound Large shrimp (peeled and deveined, tails on)
- 2 tablespoons Fresh rosemary leaves (finely chopped)
- 4 cloves Garlic (minced)
- 0.25 cup Extra virgin olive oil
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Red pepper flakes (optional, for heat)
- 6 pieces Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning on the grill.
Rinse the shrimp under cold water and pat them dry with paper towels. Place them in a large mixing bowl.
In a small bowl, combine the chopped rosemary, minced garlic, olive oil, lemon juice, salt, pepper, and red pepper flakes (if using). Whisk together to create the marinade.
Pour the marinade over the shrimp, ensuring they are evenly coated. Cover and refrigerate for 15-30 minutes to allow the flavors to infuse.
Preheat your grill to medium-high heat (about 375°F to 400°F). Lightly oil the grates to prevent sticking.
Thread the marinated shrimp onto the skewers, piercing each shrimp twice to keep them secure. Avoid overcrowding the skewers for even cooking.
Place the shrimp skewers on the grill and cook for 3-4 minutes per side, or until the shrimp turn pink and opaque. Be careful not to overcook, as shrimp can become rubbery if left on the grill too long.
Remove the shrimp skewers from the grill and transfer them to a serving plate. Garnish with additional chopped rosemary or a drizzle of lemon juice, if desired.
Serve immediately as an appetizer or pair with a side salad, rice, or grilled vegetables for a complete meal.
Nutrition Facts
Calories |
959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 3223 mg | 140% | |
| Total Carbohydrate | 8.4 g | 3% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.0 g | ||
| Protein | 109.8 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1257 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
