HERB GILLED SHRIMP
I have such a delicious, easy-peasy main dish recipe for you today! It’s light and filled with tons of flavor! The shrimp is marinated in a great herb based concoction filled with other flavor-infusing ingredients. And the best part is that it takes literally minutes… about 3 … to grill! This is my new go-to dinner when I don’t want to cook! I cooked the shrimp in the picture on my stove top iron griddle but they can also be cooked on the grill! Oh, yummy!
I served Herb Grilled Shrimp with Parmesan Flan and an Arugula and Asparagus salad. The Parmesan Flan was another great and easy recipe with such a creamy taste and texture!
Here are a couple of tips to make your shrimp easy to cook and very tasty!
After marinading the shrimp I skewered them and put them on my cast iron griddle!
You can brush a little marinade on the shrimp while they are cooking.
Make sure not to over cook them or they will get tough.
Just think of all the way you could use Herb Grilled Shrimp. Hot or cold they are delicious!
HERB GRILLED SHRIMP
- 1 1/2 pound large fresh unpeeled shrimp
- 1/2 cup good olive oil
- Juice of 2 lemons
- Zest from 1 lemon
- 1/2 tsp good Dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup fresh chopped dill
- 1/4 cup fresh chopped chives
- 1/4 cup fresh chopped parsley
- dash of hot sauce
- Combine all the ingredients in a bowl except for the shrimp. Mix to incorporate.
- Peel and devein shrimp leaving on tails. Put shrimp in the marinade mixture. Marinade for at least 30 minutes and up to 1 hour.
- Skewer 5 to 6 shrimp and put on a hot grill, inside or out. Cook on each side for 1 1/2- 2 minutes. The shrimp will cook fast on a hot grill. Brush the shrimp with the marinade while cooking. Do not overcook.
- Eat hot for cold. Serve with lemon slices and halved grape tomatoes.
On Friday May 22nd I’ll be sharing HOW TO REFRESH YOUR LIVING ROOM WITH THESE INEXPENSIVE TIPS as part of
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Did you use any garlic?
No! It would overpower the herbs!
Thank you for the receip ,I can not wait to try it. I have been looking for one for shrimp.
Have a blessed day
Thanks for another shrimp idea. I love to make a light shrimp meal when dinner time creeps up on us!
I am so glad you mentioned the grill pan…as living in a city we don’t have a BBQ–want to try your whole menu this week. Just pinned it.
These look lovely. I don’t have much luck when I cook shrimp, they turn out rubbery. I must be over cooking them.
Hi Caroline, That is exactly right. They get rubbery if they are overcooked. When they curl up into a ball… they are way overcooked!
Sounds great-can’t wait to try them.
How delicious Yvonne! And that Parmesan Flan, yummmmm. I was wondering recently if you were still eating low-carb, and isn’t this the perfect LC dinner! Beautiful also. xoxoxoxo!!
Love the shrimp. We added this to a roast grape tomato and zucchini pasta dish to round it out. It was wonderful. We ended up roasting the shrimp in the oven. Thanks for sharing!
You mean 1\4 of a tsp of pepper vs. 14 tsp….right?
Yes, Thanks! I’ll make that correction!
Looks very good and easy. Do you have any tips on peeling and deveining the shrimp? Maybe SG has something new up her sleeve for prepping the shrimp? 🙂