Grilled Rosemary Shrimp: The Ultimate Summer Recipe

Grilled Rosemary Shrimp: Prepare to be transported to a sun-drenched Mediterranean coast with every succulent bite! Imagine the intoxicating aroma of rosemary mingling with the smoky char of the grill, all culminating in perfectly cooked, juicy shrimp. This isn’t just a recipe; it’s an experience.

The practice of grilling seafood, particularly shrimp, has ancient roots, dating back to coastal communities who relied on the bounty of the sea for sustenance. Rosemary, a fragrant herb native to the Mediterranean, has long been prized for its culinary and medicinal properties, often used to enhance the flavors of grilled meats and seafood. Combining these two elements creates a dish that is both timeless and incredibly satisfying.

What makes grilled rosemary shrimp so irresistible? It’s the symphony of flavors and textures. The sweetness of the shrimp is beautifully balanced by the earthy, piney notes of rosemary and the subtle smokiness from the grill. The shrimp boasts a delightful snap, giving way to a tender, melt-in-your-mouth interior. Plus, it’s incredibly quick and easy to prepare, making it perfect for a weeknight dinner or a weekend barbecue. Whether you’re a seasoned grill master or a novice cook, this recipe is guaranteed to impress. So, fire up your grill and let’s get cooking!

this Recipe

Ingredients:

• 1.5 pounds large shrimp (21-25 count), peeled and deveined, tails on
• 1/4 cup olive oil, extra virgin
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon lemon zest
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, freshly ground, or to taste
• Wooden skewers, soaked in water for at least 30 minutes (to prevent burning)
• Lemon wedges, for serving
• Fresh rosemary sprigs, for garnish (optional)

Preparing the Rosemary Marinade:

Okay, let’s get started with the heart of this recipe – the rosemary marinade! This is where all the magic happens, infusing the shrimp with that incredible flavor we’re after. Don’t skip this step; it’s crucial for the best results.

1. Combine the Olive Oil and Garlic: In a medium-sized bowl, pour in the 1/4 cup of extra virgin olive oil. Make sure it’s good quality olive oil; it really makes a difference in the final taste. Add the 4 cloves of minced garlic to the bowl. I like to use a garlic press for this, but finely chopping it works just as well.
2. Add the Rosemary and Lemon: Now, add the 2 tablespoons of finely chopped fresh rosemary. Fresh rosemary is key here; dried rosemary just doesn’t have the same vibrant flavor. Next, add the 1 tablespoon of freshly squeezed lemon juice and the 1 teaspoon of lemon zest. The lemon juice brightens up the marinade and helps tenderize the shrimp, while the zest adds a lovely citrusy aroma.
3. Spice it Up (Optional): If you like a little kick, add the 1/2 teaspoon of red pepper flakes. This is totally optional, so feel free to adjust the amount to your liking or leave it out altogether if you prefer a milder flavor.
4. Season with Salt and Pepper: Finally, season the marinade with 1/4 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Remember, you can always adjust the seasoning later, so it’s better to start with less and add more to taste.
5. Whisk it All Together: Use a whisk to thoroughly combine all the ingredients in the bowl. Make sure the garlic and rosemary are evenly distributed throughout the olive oil. The marinade should look and smell amazing at this point!

Marinating the Shrimp:

Now that we have our flavorful marinade ready, it’s time to let the shrimp soak up all that goodness. This step is essential for tender, flavorful shrimp, so don’t rush it!

1. Prepare the Shrimp: Ensure your shrimp are peeled and deveined, with the tails left on. This makes them easier to handle on the grill and adds a nice visual touch. Pat the shrimp dry with paper towels. This helps the marinade adhere better.
2. Combine Shrimp and Marinade: Place the shrimp in a large bowl or a resealable plastic bag. Pour the rosemary marinade over the shrimp, making sure they are all evenly coated.
3. Marinate in the Refrigerator: Cover the bowl or seal the plastic bag and place it in the refrigerator. Let the shrimp marinate for at least 30 minutes, or up to 1 hour. Don’t marinate them for longer than 1 hour, as the lemon juice can start to break down the shrimp and make them mushy.

Preparing the Skewers:

While the shrimp are marinating, let’s get the skewers ready. Soaking them is a simple but important step to prevent them from catching fire on the grill.

1. Soak the Skewers: Make sure your wooden skewers have been soaking in water for at least 30 minutes. This will prevent them from burning on the grill. If you’re using metal skewers, you can skip this step.
2. Thread the Shrimp: Once the shrimp have marinated, remove them from the marinade. Thread the shrimp onto the skewers, piercing them through the thickest part of the body. I usually thread about 4-5 shrimp onto each skewer, depending on their size. Make sure the shrimp are not too tightly packed together, as this can prevent them from cooking evenly.

Grilling the Shrimp:

Alright, it’s grilling time! This is where the magic really happens. Keep a close eye on the shrimp, as they cook quickly and can easily become overcooked.

1. Preheat the Grill: Preheat your grill to medium-high heat (around 375-400°F or 190-205°C). Make sure the grill grates are clean and lightly oiled to prevent the shrimp from sticking.
2. Grill the Shrimp Skewers: Place the shrimp skewers on the preheated grill. Grill for 2-3 minutes per side, or until the shrimp are pink and opaque and slightly charred. Be careful not to overcook them, as they will become tough and rubbery. The internal temperature should reach 145°F (63°C).
3. Monitor the Cooking Process: Keep a close eye on the shrimp while they are grilling. If they start to char too quickly, move them to a cooler part of the grill or reduce the heat slightly.
4. Remove from Grill: Once the shrimp are cooked through, remove the skewers from the grill and place them on a clean plate.

Serving and Garnishing:

The final touch! A little presentation goes a long way. Let’s make these grilled rosemary shrimp look as good as they taste.

1. Serve Immediately: Serve the grilled rosemary shrimp skewers immediately while they are still hot and juicy.
2. Garnish (Optional): Garnish with fresh rosemary sprigs and lemon wedges. The lemon wedges add a burst of freshness and acidity that complements the shrimp perfectly.
3. Serving Suggestions: These grilled rosemary shrimp skewers are delicious served as an appetizer, a light meal, or as part of a larger seafood platter. They pair well with a variety of sides, such as grilled vegetables, rice pilaf, or a simple salad.

Tips for Success:

• Don’t Overcook: The most important tip is to not overcook the shrimp. They cook very quickly, so keep a close eye on them. Overcooked shrimp are tough and rubbery.
• Use Fresh Rosemary: Fresh rosemary is essential for the best flavor. Dried rosemary just doesn’t have the same vibrant taste.
• Soak the Skewers: Soaking the wooden skewers in water prevents them from burning on the grill.
• Adjust the Seasoning: Taste the marinade and adjust the seasoning to your liking. You may want to add more salt, pepper, or red pepper flakes.
• Marinate Properly: Marinating the shrimp for at least 30 minutes allows them to absorb the flavors of the marinade. However, don’t marinate them for longer than 1 hour, as the lemon juice can start to break down the shrimp.

Variations:

• Garlic Butter Shrimp: Add melted butter to the marinade for a richer flavor.
• Spicy Shrimp: Increase the amount of red pepper flakes or add a pinch of cayenne pepper for extra heat.
• Herb Variations: Experiment with different herbs, such as thyme, oregano, or parsley.
• Vegetable Skewers: Add vegetables like bell peppers, onions, or zucchini to the skewers for a complete meal.

Enjoy your delicious Grilled Rosemary Shrimp! I hope you love this recipe as much as I do. It’s perfect for a quick and easy weeknight dinner or a special occasion. Happy grilling!

Conclusion:

This Grilled Rosemary Shrimp recipe isn’t just another shrimp dish; it’s a flavor explosion waiting to happen, and trust me, you absolutely need to experience it! The fragrant rosemary, the subtle garlic, and the smoky char from the grill combine to create a symphony of tastes that will have you craving more. It’s quick, it’s easy, and it’s guaranteed to impress, whether you’re hosting a summer barbecue or just looking for a delicious weeknight meal.

But why is this recipe a must-try? Beyond the incredible flavor, it’s incredibly versatile. You can serve these succulent shrimp as an appetizer, a light lunch, or even as the star of a more elaborate dinner. Imagine them piled high on a bed of creamy polenta, drizzled with a balsamic glaze. Or perhaps tossed into a vibrant pasta salad with fresh vegetables and a lemon vinaigrette. The possibilities are truly endless!

And speaking of possibilities, don’t be afraid to experiment! If you’re feeling adventurous, try adding a pinch of red pepper flakes to the marinade for a little extra heat. Or, for a sweeter twist, incorporate a tablespoon of honey or maple syrup. You could even swap out the rosemary for thyme or oregano, depending on your personal preference. The beauty of this recipe lies in its adaptability. It’s a fantastic base that you can customize to perfectly suit your own taste.

Here are a few serving suggestions to get you started:

* Shrimp Skewers: Thread the marinated shrimp onto skewers with cherry tomatoes, bell peppers, and zucchini for a colorful and flavorful grilled appetizer.
* Shrimp Tacos: Warm up some tortillas and fill them with the grilled shrimp, shredded cabbage, a dollop of sour cream, and a squeeze of lime.
* Shrimp Scampi: Toss the grilled shrimp with cooked linguine, garlic butter sauce, and a sprinkle of Parmesan cheese for a quick and easy scampi.
* Shrimp Salad: Combine the grilled shrimp with mixed greens, avocado, cucumber, and a light vinaigrette for a healthy and refreshing salad.
* Grilled Rosemary Shrimp and Grits: Serve the shrimp over creamy, cheesy grits for a Southern-inspired comfort food dish.

I’m so excited for you to try this recipe! I truly believe it will become a new favorite in your household. It’s the perfect combination of simplicity and sophistication, and it’s sure to impress your family and friends.

So, fire up your grill, gather your ingredients, and get ready to create some culinary magic. And most importantly, don’t forget to share your experience! I’d love to hear how you enjoyed the recipe, what variations you tried, and any tips or tricks you discovered along the way. You can leave a comment below, tag me on social media, or even send me an email. I’m always eager to learn from my readers and see how they’re putting their own spin on my recipes.

Remember, cooking should be fun and enjoyable. Don’t be afraid to experiment, get creative, and most importantly, have a good time! I’m confident that you’ll love this Grilled Rosemary Shrimp as much as I do. Happy grilling!