Grilled Garlic and Herb Shrimp

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(375)

This is an easy recipe to prep for grilled shrimp using a marinade made with fresh garlic, lemon juice, olive oil, Italian herb seasoning, brown sugar, and paprika. Every time I make it I have people begging me for the recipe.

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Prep Time:
10 mins
Cook Time:
5 mins
Additional Time:
2 hrs
Total Time:
2 hrs 15 mins
Servings:
4

Zesty, succulent shrimp is simple to make from the comfort of home. Try this mouthwatering grilled shrimp recipe made with brown sugar, basil, and a host of Italian seasonings for an irresistible seafood experience.

How to Make Grilled Shrimp

Serving up sizzling, perfectly seasoned shrimp couldn't be easier. You'll find the full recipe below with step-by-step instructions, but here's what you can expect when you make this top-rated recipe:

Begin by whisking all of the ingredients (except the shrimp) in a large bowl until thoroughly combined. Toss in shrimp and stir to coat evenly. Refrigerate the shrimp for at least two hours, turning once during the marinade for maximum absorption.

Preheat an outdoor grill and lightly oil the grate. Remove shrimp from the marinade and cook them on the grill for five to six minutes, or until they're opaque in the center.

What to Serve With Grilled Shrimp

Grilling season calls for easy, vibrant side dishes. Try a grilled corn salad or nutty rice pilaf to complement the subtly sweet, smoky flavor of the shrimp. French mashed potatoes would also make a delicious pairing.

How to Store Grilled Shrimp

Cooked shrimp can be refrigerated and enjoyed for three to four days. Place shrimp in an airtight container or wrap them tightly in plastic for best results.

To freeze leftover shrimp, wrap them in heavy-duty aluminum foil or plastic before storage. Grilled shrimp will last up to three months in the freezer.

Allrecipes Community Tips and Praise

"Easy and delicious," says Tom. "Perfect as written. If desired you could swap out the Italian seasoning for Cajun seasoning and have a different flavor profile."

"The general consensus of this recipe: 'please make this again", says reviewer Gabrielle. The only thing I changed was reducing the brown sugar to 1 Tbsp. Still had a nice sweetness."

"Delish!" raves Jrc1251. "Will be a summer regular."

Editorial contributions by Rai Mincey

Ingredients

  • 2 teaspoons ground paprika

  • 2 tablespoons fresh minced garlic

  • 2 teaspoons Italian seasoning, or to taste

  • 2 tablespoons fresh lemon juice

  • ¼ cup olive oil

  • ½ teaspoon ground black pepper

  • 2 teaspoons dried basil leaves

  • 2 tablespoons brown sugar, packed

  • 2 pounds large shrimp (21-25 per pound), peeled and deveined

Directions

  1. Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.

  2. Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.

  3. Remove shrimp from marinade, drain excess, and discard marinade.

  4. Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

    looking at grilled garlic and herb shrimp on skewers
    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

336 Calories
16g Fat
10g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 336
% Daily Value *
Total Fat 16g 20%
Saturated Fat 2g 12%
Cholesterol 346mg 115%
Sodium 401mg 17%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 4%
Total Sugars 7g
Protein 38g
Vitamin C 10mg 50%
Calcium 109mg 8%
Iron 7mg 37%
Potassium 417mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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