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Herb-Marinated Grilled Shrimp

Herb Marinated Grilled Shrimp has been a staple at every family gathering of my adult life. We serve it warm, cold, alone or tossed with pasta. It’s delicious any way you enjoy it. The longer you marinate it, the more flavorful the shrimp will be.

The mixture seems more like a thick paste than a marinade. I find putting the shrimp and all into a Ziploc bag and squeezing the air out works best.

 

Herb Marinated Grilled Shrimp
Herb-Marinated Grilled Shrimp

Ingredients

  • 3 garlic cloves, minced
  • 1 medium yellow onion, small-diced
  • 1/4 cup minced fresh parsley
  • 1/4 cup minced fresh basil
  • 1 teaspoon dry mustard
  • 2 teaspoons Dijon mustard
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup good olive oil
  • Juice of 1 lemon
  • 2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on)

Instructions

Herb marinated grilled shrimp mixture

  • Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice.
  • Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
  • Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. (This recipe may also be adapted by broiling the shrimp.)
  • Skewer the shrimp. I use 4 shrimp on a 10-inch skewer.
  • Grill or broil (on a foil-lined baking sheet if broiling) shrimp for 1-1/2 minutes on each side.
Heinen's logo in black
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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