Grilled Rosemary Garlic Shrimp Recipe

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 05/16/22
Grilled rosemary shrimp

The Spruce Eats / Julia Hartbeck
Prep: 10 mins
Cook: 8 mins
Marinate Time: 60 mins
Total: 78 mins
Servings: 4 servings
Nutrition Facts (per serving)
200 Calories
11g Fat
19g Carbs
12g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 200
% Daily Value*
Total Fat 11g 15%
Saturated Fat 2g 9%
Cholesterol 84mg 28%
Sodium 913mg 40%
Total Carbohydrate 19g 7%
Dietary Fiber 5g 18%
Total Sugars 4g
Protein 12g
Vitamin C 92mg 459%
Calcium 99mg 8%
Iron 1mg 8%
Potassium 340mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Grilled shrimp is an easy, quick, and tasty dish that is perfect for both a special dinner al fresco or a busy weeknight meal. This recipe calls for marinating the shrimp in a rosemary-garlic mixture for several hours, giving the shellfish great flavor.

Proving that just a few ingredients can make for an impressive and delicious dish, this recipe requires only garlic, olive oil, fresh rosemary, and shrimp. The garlic is mashed with the sea salt to make a paste; minced rosemary leaves and olive oil are mixed in and the shrimp is then coated in the marinade. The shrimp are left to marinate for an hour or two in the refrigerator to absorb the flavors and then grilled for just a few minutes until pink.

You will need 12 skewers to cook the shrimp and can use bamboo or metal; if using wood, soak them for at least half an hour before skewering. The shrimp are then brushed with oil and placed on a clean grill where the grates have been coated with oil. This assures the shrimp will not stick to the grill.

These shrimp are great by themselves as an appetizer with lemon wedges, or served as an addition to any recipe that calls for shrimp, like shrimp with pasta, shrimp and rice, and shrimp tacos.

Ingredients

  • 1/4 cup finely chopped garlic

  • 1 teaspoon sea salt

  • 2 tablespoons minced fresh rosemary leaves, plus sprigs for garnish

  • 3 tablespoons olive oil, plus extra for brushing shrimp

  • 16 jumbo shrimp, about 10 per pound, shelled and deveined with tails left on

  • Lemon wedges, for serving

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make grilled rosemary shrimp

    The Spruce Eats / Julia Hartbeck

  2. Mash the garlic and salt together in a large bowl using a fork. Mix together with the minced rosemary and olive oil.

    Mashed garlic, salt, minced rosemary and olive oil in a bowl

    The Spruce Eats / Julia Hartbeck

  3. Add the shrimp. Cover and place in the refrigerator for 1 to 2 hours.

    A bowl of shrimp in the garlic rosemary marinade

    The Spruce Eats / Julia Hartbeck

  4. Preheat the grill and oil the grates. Place 4 shrimp on each skewer. Brush the shrimp with oil.

    Four skewers of shrimp, brushed with oil

    The Spruce Eats / Julia Hartbeck

  5. Cook the shrimp for 3 to 4 minutes on each side, or until just cooked through (the shrimp appear pink and are firm to the touch when done).

    Shrimp skewers cooking over a charcoal grill

    The Spruce Eats / Julia Hartbeck

  6. Serve with lemon wedges for squeezing.

    A plate of shrimp skewers and lemon wedges

    The Spruce Eats / Julia Hartbeck

Do I need to defrost the shrimp first?

Shrimp is sold fresh, frozen, or previously frozen, with fresh being the hardest to find since they are highly perishable and need to be preserved while in transport from boat or farm to store. If the shrimp you are using is still frozen, it's best to defrost it before marinating so the flesh is soft and able to absorb the flavors. Place in a colander under cold running water until thawed and then peel and devein if needed.