You’ll absolutely love this Grilled Rosemary Shrimp recipe!
It’s bursting with flavor and tastes incredibly satisfying!
Imagine succulent shrimp marinated in a mixture of aromatic rosemary, zesty lemon juice, garlic, and a touch of olive oil.
When grilled to perfection, the shrimp develop a beautiful char on the outside while remaining juicy and tender on the inside.
It’s a popular dinner choice for backyard barbecues, beach parties, or any occasion where good food and good company come together. Enjoy!
Serving Suggestions for Grilled Rosemary Shrimp
Here are some serving suggestions to complement your grilled rosemary shrimp:
Fresh Salad: Serve the grilled shrimp over a bed of mixed greens tossed with cherry tomatoes, cucumber slices, red onion, and a light vinaigrette dressing.
Grilled Vegetables: Prepare some grilled vegetables alongside the shrimp. Bell peppers, zucchini, eggplant, and asparagus make excellent choices. Drizzle them with a bit of olive oil, salt, and pepper before grilling.
Herb-infused Rice or Quinoa: Serve the shrimp with a side of herb-infused rice or quinoa. Cook your rice or quinoa according to package instructions and stir in some chopped fresh herbs like parsley or basil before serving.
Garlic Bread or Toast: Garlic bread or toast makes a tasty accompaniment to grilled shrimp. Toast slices of French bread or baguette, then rub them with a garlic clove and drizzle with olive oil.
Pasta: Toss the grilled shrimp with cooked pasta and a light sauce. A simple lemon garlic butter sauce or a white wine sauce would work well. Add some freshly grated Parmesan cheese on top for extra flavor.
Couscous Salad: Prepare a couscous salad with diced cucumbers, tomatoes, red onion, feta cheese, and a lemony dressing. Serve the grilled shrimp on top for a refreshing and satisfying meal.
Grilled Corn on the Cob: Grill some corn on the cob alongside the shrimp for a classic summer side dish. Brush the corn with melted butter and sprinkle with salt and chili powder for extra flavor.
Fruit Salsa: Make a fresh fruit salsa with diced mango, pineapple, red bell pepper, red onion, cilantro, lime juice, and a pinch of salt. Serve the grilled shrimp with the fruit salsa for a burst of sweet and tangy flavors.
Choose one or a combination of these serving suggestions to create a delicious and well-rounded meal with your grilled rosemary shrimp. Enjoy!
Cooking Tips
Here are some cooking tips to ensure your grilled rosemary shrimp turn out perfectly:
Preheat the Grill Properly: Make sure your grill is preheated to medium-high heat (about 400°F or 200°C) before you start grilling the shrimp. This ensures even cooking and helps prevent sticking.
Use Skewers or Grill Baskets: Thread the marinated shrimp onto skewers or use a grill basket to prevent them from falling through the grill grates. If you’re using wooden skewers, soak them in water for about 15-20 minutes beforehand to prevent burning.
Don’t Overcook the Shrimp: Shrimp cook quickly, so be careful not to overcook them, as they can become tough and rubbery. Grill the shrimp for about 2-3 minutes per side, or until they are pink, opaque, and have a nice char.
Marinate for Flavor: Allow the shrimp to marinate in the rosemary-infused marinade for at least 30 minutes in the refrigerator. This allows the flavors to penetrate the shrimp and adds extra depth of flavor.
Keep an Eye on the Grill: Stay near the grill while cooking the shrimp to prevent them from burning. Shrimp cook fast, so it’s important to monitor them closely and flip them as needed to ensure even cooking.
Oil the Grill Grates: Before placing the shrimp on the grill, lightly oil the grill grates to prevent sticking. Use a pair of tongs and a folded paper towel dipped in oil to coat the grates.
Fresh Ingredients: Use fresh rosemary, garlic, and lemon juice for the best flavor. Fresh ingredients will enhance the taste of the shrimp and make them more delicious.
Serve Immediately: Grilled shrimp are best when served immediately after cooking. Enjoy them hot off the grill with your favorite sides and accompaniments.
By following these cooking tips, you’ll be able to prepare delicious and flavorful grilled rosemary shrimp that everyone will love. Enjoy your cooking!
Recipe FAQ’s
Can I use dried rosemary instead of fresh?
While fresh rosemary is preferred for its robust flavor, you can substitute dried rosemary if that’s what you have on hand. Just be sure to use less, as dried herbs are more potent than fresh.
How long should I marinate the shrimp?
Aim to marinate the shrimp for at least 30 minutes to allow the flavors to penetrate. However, you can marinate them for up to 2 hours for maximum flavor.
How do I know when the shrimp are done?
Shrimp cook quickly, so keep a close eye on them. They’re done when they turn pink and opaque, usually after 2-3 minutes per side.
Can I grill shrimp without skewers?
Yes, you can grill shrimp directly on the grill grates. Just be sure to oil the grates well to prevent sticking.
Grilled Rosemary Shrimp
Ingredients
- 1 lb 450g large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice about 1 lemon
- 2 cloves garlic minced
- 2 tablespoons fresh rosemary chopped (or 1 tablespoon dried rosemary)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional for a bit of heat
- Lemon wedges for serving
Instructions
- Prepare the Marinade:In a large bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, salt, black pepper, and red pepper flakes (if using).
- Marinate the Shrimp:Add the peeled and deveined shrimp to the bowl with the marinade. Toss the shrimp until they are evenly coated.Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the shrimp to absorb the flavors.
- Preheat the Grill:Preheat your grill to medium-high heat (about 400°F or 200°C). If using wooden skewers, soak them in water for about 15-20 minutes to prevent burning.
- Skewer the Shrimp:Thread the marinated shrimp onto the skewers. You can fit about 4-5 shrimp per skewer, depending on their size.If you’re using rosemary sprigs as skewers, strip the leaves off the bottom part of the sprig, leaving some leaves at the top for decoration and flavor.
- Grill the Shrimp:Place the shrimp skewers on the preheated grill. Grill for about 2-3 minutes per side, or until the shrimp are pink, opaque, and have a nice char. Be careful not to overcook the shrimp, as they can become tough and rubbery.
- Serve:Remove the shrimp from the grill and transfer to a serving platter. Serve immediately with lemon wedges on the side for squeezing over the top.
Notes
- If you don’t have access to a grill, you can cook the shrimp on a grill pan or under the broiler in your oven.
- Pair these grilled rosemary shrimp with a fresh salad, grilled vegetables, or a light pasta dish for a complete meal.