Zesty Herb-Infused Succulent Rosemary Shrimp Recipe

Aromatic herbs dance with seafood in this delightful rosemary shrimp recipe that promises a burst of Mediterranean flavors.

Tender shrimp nestled with rosemary create a mouthwatering combination that elevates any dinner table.

Fresh rosemary sprigs infuse each bite with an earthy, fragrant essence that tantalizes the palate.

The simplicity of this dish belies its complex flavor profile, making it a quick yet impressive meal.

Salt, pepper, and olive oil complement the delicate shrimp and robust herb perfectly.

Herbs picked moments before cooking guarantee maximum freshness and intense aroma.

This recipe transforms an ordinary weeknight dinner into a culinary adventure you won’t want to miss.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: 200 kcal

Servings: 4

Grilled Rosemary Shrimp Begins with These Ingredients

• Olive Oil: Helps distribute flavors and prevents shrimp from sticking to the grill, choose extra virgin for rich taste.
• Lemon Juice and Zest: Tenderizes shrimp and adds bright, citrusy notes, select fresh lemons with vibrant color.
• Garlic: Provides deep, aromatic flavor, use fresh cloves for most intense taste.
• Rosemary: Brings herbal, earthy undertones, select fresh sprigs with deep green color.
• Salt and Pepper: Enhances overall seasoning, use freshly ground black pepper for maximum flavor.

• Shrimp: Select large, fresh shrimp with firm texture and sweet aroma, ensure they're deveined and cleaned.

• Rosemary Sprigs: Can double as natural skewers, adding extra herb essence during cooking.
• Lemon Wedges: Provides fresh, tangy finish and brightens the dish, choose ripe, juicy lemons.

Helpful Tools for Grilling Rosemary Shrimp with Ease

• Medium bowl: Perfect for mixing marinade ingredients and coating shrimp.
• Whisk: Essential for blending olive oil, lemon juice, and seasonings smoothly.
• Grill: Key tool for cooking shrimp with perfect char and smoky flavor.
• Skewers: Rosemary sprigs or metal skewers needed to thread and cook shrimp.
• Tongs: Crucial for safely turning shrimp on the grill without burning.
• Cutting board: Used for zesting lemon and chopping rosemary.
• Knife: Sharp tool for precise herb and lemon preparation.

Bringing Out the Best in Grilled Rosemary Shrimp

• Whip Up the Marinade

Mix olive oil, lemon juice, zest, garlic, and rosemary in a bowl to create a flavor-packed liquid that’ll make your shrimp sing with deliciousness.

• Soak and Prep Rosemary Sprigs

Grab fresh rosemary sprigs and give them a quick water bath to keep them from turning into crispy torches on the grill. Strip most leaves, leaving a cool-looking skewer.

• Bathe the Shrimp

Toss those succulent shrimp into the marinade, ensuring every inch gets coated. Let them chill in the refrigerator for a quick flavor infusion.

• Fire Up the Grill

Crank your grill to medium-high heat and give the grates a light oil massage to prevent sticking.

• Skewer and Sizzle

Thread the marinated shrimp onto rosemary sprigs or traditional skewers. Grill for a quick 2-3 minutes per side until they turn beautifully opaque with gorgeous char marks.

• Serve and Enjoy

Plate those gorgeous grilled shrimp with fresh lemon wedges, ready to transport your taste buds to a beachside paradise.

Tips for Infusing Rosemary Flavor into Shrimp Just Right

• Use fresh rosemary sprigs as natural skewers for an extra aromatic flavor boost that infuses the shrimp with herbaceous notes during grilling.
• Don't over-marinate the shrimp; 20-30 minutes is ideal to prevent the acid from breaking down the delicate protein and making it tough.
• This recipe is naturally gluten-free and keto-friendly, making it perfect for people following low-carb or Mediterranean diet plans.
• Maintain medium-high heat to achieve beautiful char marks without overcooking the shrimp, which can become rubbery if left too long on the grill.
• For indoor cooking, use a grill pan or broiler as substitutes when an outdoor grill isn't available, ensuring similar caramelization and flavor profile.

Serve Grilled Rosemary Shrimp with Light, Fresh Sides

• Seaside Picnic Platter: Arrange grilled shrimp on a rustic wooden board with fresh lemon wedges, sprinkle some extra chopped rosemary, and serve alongside crisp white wine for a Mediterranean-style appetizer experience.
• Zesty Salad Topper: Cool the shrimp slightly and slice them into bite-sized pieces, then scatter over a mixed green salad with cucumber, cherry tomatoes, and a light vinaigrette for a protein-packed lunch.
• Elegant Dinner Companion: Plate the shrimp over a bed of herbed quinoa or fragrant saffron rice, garnish with fresh parsley, and drizzle with extra virgin olive oil for a sophisticated main course that highlights the delicate seafood flavors.
• Quick Appetizer Spread: Serve the shrimp on small skewers with a tangy garlic aioli or tzatziki dip, perfect for cocktail parties or casual gatherings where guests can easily grab and enjoy.

Make Grilled Rosemary Shrimp Last Beyond the First Bite

• Store marinated shrimp in an airtight container at the bottom of the refrigerator, keeping them at 40°F or below to maintain freshness for up to 2 days.
• Consume grilled shrimp within 1-2 days, storing in sealed containers in the coldest part of the refrigerator to prevent bacterial growth and maintain optimal texture.
• For longer storage, place cooled shrimp in freezer-safe bags, removing excess air, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently.
• Always check internal shrimp temperature reaches 145°F when reheating to ensure food safety and prevent potential foodborne illnesses during consumption.

Succulent Rosemary Shrimp Recipe

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4.8 from 40 reviews

• Total Time: 30 minutes
• Yield: 5 1x

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Description

Succulent grilled rosemary shrimp delivers Mediterranean coastal charm with zesty herb-infused flavors. Fragrant rosemary and perfectly charred seafood promise a delightful culinary escape you can savor right at home.

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Ingredients

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• 1.5 lbs (680 g) shrimp, large, peeled and deveined (tails on optional)
• ¼ cup (60 ml) olive oil
• 2 tablespoons (30 ml) fresh lemon juice
• 2 teaspoons (10 ml) lemon zest
• 2 garlic cloves, minced
• 2 tablespoons (30 ml) fresh rosemary, chopped (plus extra whole sprigs for skewers)
• Salt, to taste
• Pepper, to taste
• Lemon wedges, for serving

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Instructions

1. Marinade Creation: Whisk olive oil, lemon juice, zest, garlic, chopped rosemary, salt, and pepper in a medium bowl until thoroughly combined.
2. Shrimp Preparation: Immerse shrimp in marinade, ensuring complete coverage. Refrigerate for 20-30 minutes to absorb flavors and tenderize.
3. Skewer Setup: Prepare rosemary sprigs by removing lower leaves and soaking in water to prevent charring. Alternatively, use standard metal or wooden skewers.
4. Grill Preheating: Warm grill to medium-high heat, lightly brushing grates with oil to prevent sticking. Ensure even temperature distribution.
5. Grilling Process: Carefully arrange marinated shrimp on prepared skewers, placing them diagonally across grill grates. Cook 2-3 minutes per side until shrimp turn opaque with delicate charred edges, indicating perfect doneness.
6. Serving: Transfer grilled shrimp immediately to serving platter, garnishing with fresh lemon wedges to enhance citrus notes and provide optional zesty accent.

Notes

• Soak rosemary sprigs in water for 20 minutes before grilling to stop them from catching fire and ruining your delicious shrimp.
• Don’t over-marinate shrimp beyond 30 minutes, as the acid from lemon can start to “cook” the protein and make it tough and rubbery.
• Keep grill at medium-high heat to ensure shrimp cook quickly without becoming dry or losing their tender texture.
• Serve shrimp immediately after grilling to enjoy maximum flavor and prevent overcooking, maintaining their juicy and succulent quality.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Grilling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 5
• Calories: 150
• Sugar: 0 g
• Sodium: 400 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 2 g
• Fiber: 0 g
• Protein: 22 g
• Cholesterol: 160 mg