This grilled garlic and herb shrimp recipe is very easy, IF you can just walk out into the backyard, and pick a handful of your own fresh, green sprigs. However, these are so amazingly delicious, if you don't have a garden, then do splurge and buy a bunch of all the herbs. And get the extra large shrimp so they can grill longer and get maximum caramelization.

Chef John
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sauce:

Directions

Instructions Checklist
  • Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes.

    Advertisement
  • Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable.

  • Place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce.

  • Preheat an outdoor grill for high heat and lightly oil the grate.

  • Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter.

  • Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.

Chef's Note:

Measurements for herbs are approximate. And you can use other herbs from your herb garden such as tarragon or dill. But be careful with rosemary as it can be over-powering.

The herb mixture can be made in a food processor or blender, but the taste is not quite as intense.

Nutrition Facts

223 calories; 12.6 g total fat; 230 mg cholesterol; 773 mg sodium. 1.9 g carbohydrates; 25.1 g protein; Full Nutrition

Reviews (85)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/12/2016
This was the last dish my Dad ever made me. We grilled out on the lake for my birthday, and he cooked up these shrimp with aoili on the side. He was so proud of these, and they were truly fantastic. It was unforgettable to say the least. Thank you for helping to create such a special food memory involving my Dad. I'll never forget that dish or that day at the lake. Read More
(119)

Most helpful critical review

Rating: 3 stars
05/27/2019
This was okay for us. I put all the marinade in a food processor instead of hand grinding. I had hoped for more with this recipe. Read More
108 Ratings
  • 5 star values: 91
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/11/2016
This was the last dish my Dad ever made me. We grilled out on the lake for my birthday, and he cooked up these shrimp with aoili on the side. He was so proud of these, and they were truly fantastic. It was unforgettable to say the least. Thank you for helping to create such a special food memory involving my Dad. I'll never forget that dish or that day at the lake. Read More
(119)
Rating: 5 stars
07/20/2015
This was one of the best grilled shrimp recipes I've ever made!! My family loved it and said it was restaurant quality. I made the shrimp pretty close to what was written using fresh herbs from our garden. I did not have lemon thyme so I used plain thyme. Delicious. A must make again!! Thank you Chef John!! Read More
(17)
Rating: 5 stars
12/11/2016
Made this for date night and my boyfriend loved it. He now thinks I can cook. Lol Read More
(9)
Advertisement
Rating: 4 stars
06/09/2016
Another great recipe by Chef John. I don't use a lot of salt, so I found this to be too salty for me so I will just reduce the amount of salt the next time. The herb combination was perfect for this grilled shrimp. Read More
(7)
Rating: 5 stars
06/06/2016
It was great but I added 4 dashes of Louisiana brand Hot sauce and it gave it a little more Jazz! Read More
(5)
Rating: 5 stars
06/19/2017
Followed it exactly with great results! Easy to prep ahead to please a crowd with great food in a hurry. Read More
(5)
Advertisement
Rating: 5 stars
05/28/2016
I rarely give any recipe 5 stars but this was REALLY good. I had tried many grilled shrimp recipes but either too blah or one that was so spicy even I who loves spice couldn't handle. Made this with no changes and had a good enough flavor to satisfy me and hubby who doesn't like too spicey. Be sure to put a tad more than sprinkle of cayenne. Restaurant quality. Thanks Chef John. Read More
(5)
Rating: 4 stars
06/06/2016
This was very good. I made a few changes. I only used 1 lb shrimp, added cilantro, did not use thyme, increased the lemon juice (full lemon and a little extra). I probably add more garlic next time I make this -- mmm. Read More
(5)
Rating: 5 stars
07/02/2018
I have made this three times in the last two weeks. We serve the shrimp chilled as an appetizer. Everyone loves it that way. Thanks Chef John you did it again. I m using herbs from my garden. Read More
(5)
Rating: 3 stars
05/27/2019
This was okay for us. I put all the marinade in a food processor instead of hand grinding. I had hoped for more with this recipe. Read More