When the sun’s out and the grill’s hot, there’s nothing quite like the aroma of Grilled Rosemary Garlic Shrimp wafting through the backyard. This grilled shrimp recipe is a game-changer for busy weeknights or impromptu BBQs. The garlic rosemary marinade infuses the shrimp with a burst of flavor that’s both savory and refreshing.
Why You’ll Love This Grilled Rosemary Garlic Shrimp
This dish isn’t just about taste; it’s about simplicity and speed. With just a handful of ingredients—garlic, rosemary, olive oil, and shrimp—you can whip up a meal that feels gourmet without the fuss. Whether you’re a seasoned chef or a kitchen newbie, this BBQ shrimp recipe is foolproof and sure to impress.
Ingredients
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60 g finely chopped garlic (1/4 cup)
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5 g sea salt (1 teaspoon)
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6 g minced fresh rosemary leaves (2 tablespoons), plus sprigs for garnish
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45 ml olive oil (3 tablespoons), plus extra for brushing shrimp
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16 jumbo shrimp (approx. 600 g), shelled and deveined with tails left on
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Lemon wedges, for serving
Instructions
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In a mortar and pestle, mash the garlic with sea salt until it forms a smooth paste.
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Transfer the garlic paste to a medium mixing bowl. Add minced rosemary and olive oil. Stir thoroughly to combine.
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Add the cleaned shrimp to the bowl, tossing well to coat them evenly in the marinade.
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Cover the bowl and refrigerate for 1 to 2 hours, allowing the shrimp to absorb the flavors deeply.
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If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
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Thread the marinated shrimp onto the skewers, keeping them snug but not too tight.
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Preheat your grill to medium-high heat (about 200°C / 400°F). Brush the shrimp lightly with additional olive oil to prevent sticking. Also, brush the grill grates with oil.
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Place shrimp skewers on the grill and cook for 2–3 minutes per side, or until the shrimp are pink and opaque throughout. Avoid overcooking to maintain tenderness.
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Remove from the grill, garnish with rosemary sprigs, and serve with fresh lemon wedges on the side for a burst of brightness.
Cooking Tips
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If you don’t have a mortar and pestle, use the back of a spoon and a bowl to mash the garlic and salt.
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For an extra kick, add a pinch of red pepper flakes to the marinade.
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Using metal skewers? No soaking needed!
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To prevent sticking, ensure your grill grates are clean and well-oiled before cooking.
Personal Anecdote
I remember the first time I made this recipe—it was a spontaneous decision during a family gathering. With limited ingredients on hand, I threw together garlic, rosemary, and olive oil, marinated some shrimp, and tossed them on the grill. The result? A dish that disappeared within minutes and left everyone asking for the recipe. Since then, it’s become a staple at our summer cookouts.
What to Serve with Grilled Rosemary Garlic Shrimp
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Grilled Vegetables: Bell peppers, zucchini, and asparagus make excellent companions.
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Fresh Salad: A simple green salad with a lemon vinaigrette complements the shrimp’s flavors.
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Rice or Quinoa: Serve the shrimp over a bed of rice or quinoa for a hearty meal.
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Crusty Bread: Perfect for sopping up any leftover marinade.
How to Store
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Refrigerator: Store leftover shrimp in an airtight container for up to 2 days.
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Freezer: Place in a freezer-safe bag or container and freeze for up to 2 months.
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Reheating: Thaw frozen shrimp in the refrigerator overnight. Reheat gently in a skillet over medium heat until warmed through.
FAQs
Can I use dried rosemary instead of fresh?
Yes, but use half the amount, as dried herbs are more potent.
Can I bake the shrimp instead of grilling?
Absolutely. Preheat your oven to 400°F (200°C) and bake the shrimp on a lined baking sheet for 6–8 minutes, or until pink and opaque.
Can I use frozen shrimp?
Yes, just ensure they’re fully thawed and patted dry before marinating.
Final Thoughts
This Grilled Rosemary Garlic Shrimp recipe is a testament to the magic that happens when simple ingredients come together. Whether you’re hosting a summer BBQ or looking for a quick weeknight dinner, this dish delivers flavor, ease, and a touch of elegance. So fire up that grill and let the good times roll!
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Savor Summer with This Grilled Rosemary Garlic Shrimp Delight
- Total Time: 1 hour 16 minutes
- Yield: Serves 4
- Diet: Gluten Free
Description
Grilled Rosemary Garlic Shrimp is a summer-perfect dish infused with fresh rosemary, garlic, and olive oil. This recipe is quick, flavorful, and ideal for BBQs or weeknight dinners. Jumbo shrimp are marinated and grilled to perfection, delivering a smoky, savory bite that’s both elegant and effortless.
Ingredients
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60 g finely chopped garlic (¼ cup)
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5 g sea salt (1 tsp)
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6 g minced fresh rosemary leaves (2 tbsp), plus sprigs for garnish
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45 ml olive oil (3 tbsp), plus extra for brushing shrimp
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16 jumbo shrimp (approx. 600 g), shelled and deveined, tails on
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Lemon wedges, for serving
Instructions
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Mash garlic and sea salt into a smooth paste using a mortar and pestle.
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In a mixing bowl, combine garlic paste, rosemary, and olive oil. Mix well.
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Add shrimp to the marinade and toss to coat. Cover and refrigerate for 1–2 hours.
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If using wooden skewers, soak them for 30 minutes.
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Thread shrimp onto skewers, leaving a bit of space between each.
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Preheat grill to medium-high (400°F / 200°C). Brush shrimp and grill with olive oil.
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Grill shrimp for 2–3 minutes per side, until pink and opaque.
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Garnish with rosemary sprigs and serve with lemon wedges.
Notes
No mortar and pestle? Use a spoon and bowl.
Add red pepper flakes for heat.
Metal skewers don’t require soaking.
Clean and oil grill grates to avoid sticking.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American