Grilled Rosemary Shrimp
Enjoy your delicious 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.