This quick and tasty recipe for Citrus Herb Grilled Shrimp is a simple, yet flavorful meal that's great for entertaining. It can be served as an appetizer or entree and is always a crowd pleaser.
Nothing says summer like grilled seafood. Not only is it light and flavorful, it's also one of the easiest things you can throw together on a day when you don't feel like spending hours in the kitchen (aka all summer long). This recipe for Citrus Herb Grilled Shrimp uses one of my favorite freezer staples - frozen peeled and deveined shrimp. I always keep them on hand because they defrost quickly, cook even more quickly, and always taste like something special.
These shrimp are packed with flavor thanks to a simple marinade made with lemon and lime zest, a bit of garlic, a generous glug of olive oil, and all the fresh herbs you can get your hands on. Use the ones you like, and leave out the ones you don't (I'm looking at you cilantro haters). That's the beauty of this recipe - it's extremely forgiving, and will basically taste great whether you use one herb or all five listed in the recipe.
Shrimp don't take very long to marinate, but because there isn’t any acid in this marinade, you can let them hang out in the fridge for as long as 24 hours. This is great for parties or anytime you want to have a meal prepped ahead of time. It’s always best to leave acids like citrus juice out of seafood marinades because they break down the protein within a matter of minutes, like ceviche. This marinade ensures the shrimp stay tender, juicy, and full of flavor without any weird textural compromises. I like to add a squeeze of fresh lemon and/or lime juice right before serving to give them a pop of brightness.
The wine I received was a bright, crisp, and refreshing white with just a subtle tingle of effervescence. Not all Vinho Verde wines possess this characteristic, but I was pleasantly surprised to find that this one did. It tickles your tongue ever so slightly, making it incredibly food friendly and perfect for sipping on a hot summer day. It’s fruity, but not sweet, is well balanced and pairs effortlessly with all kinds of light summer foods - like these citrus herb grilled shrimp!
Citrus Herb Grilled Shrimp
This quick and tasty recipe for Citrus Herb Grilled Shrimp is a simple, yet flavorful meal that's great for entertaining. It can be served as an appetizer or entree and is always a crowd pleaser.
- Prep Time: 20 minutes plus marinating
- Cook Time: 5 minutes
- Total Time: 25 minutes plus marinating
- Yield: 4-6 servings 1x
- Category: shrimp
- Method: grilled
- Cuisine: seafood
Ingredients
- zest from 1 lime
- zest from 1 lemon
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 large (or 2 smaller) clove garlic, peeled
- 1 cup fresh basil leaves, loosely packed
- 1 cup fresh cilantro leaves, loosely packed
- ½ cup fresh parsley leaves, loosely packed
- ¼ cup roughly chopped fresh chives
- 2 tbsp fresh thyme leaves
- ½ cup extra virgin olive oil
- 2 lbs large shrimp (16/20 count or larger), peeled and deveined
- metal or wooden skewers
- extra herbs for garnish (optional)
- lemon and/or lime wedges for serving
Instructions
- Add the lime zest, lemon zest, salt, pepper, and garlic to the bowl of a food processor. Pulse a few times until the garlic is broken into little bits, then add the basil, cilantro, parsley, chives, and thyme. run the motor for about 5 seconds to get everything moving, then slowly stream in the olive oil until everything is well combined.
- Transfer marinade to a zip-top bag with the shrimp, seal the bag, then squish everything around until the shrimp are all fully coated. Marinate in the refrigerator for at least 1 hour, or up to overnight, turning the bag every so often to make sure the shrimp are marinating evenly.
- When ready to cook, preheat a grill to medium-high heat. If using wooden skewers, be sure to let them soak in warm water for at least 30 minutes prior to cooking so they don’t catch fire. Remove shrimp from the marinade, then place 3-4 of them on each skewer.
- Grill shrimp for about 2-3 minutes on each side, depending on size, or until they’re slightly charred on the outside and pink / opaque throughout. Be careful not to overcook, as the shrimp will turn rubbery and tough. Garish with any leftover herbs and a few lemon and lime wedges. Serve immediately.
Nutrition
- Serving Size:
- Calories: 443
- Sugar: 0.3 g
- Sodium: 586.6 mg
- Fat: 29.3 g
- Carbohydrates: 2.1 g
- Protein: 46.3 g
- Cholesterol: 364.9 mg
Keywords: grilled, easy, shrimp, seafood, dinner, appetizer, entertaining, citrus, lemon, lime, herbs
Karen
Will definitely have to try these wines. Need a light refreshing alternative to the winter reds. By the way, the shrimp recipe will be pared with it. Looks delicious.
Coley
Why thank you Mrs. Gaffney. I will bring over a bottle of Vinho Verde the next time we see you.
Danielle
Another reason to visit the Azores... vinho verde everywhere. They even have a light red in that style that is slightly effervescent. I think it's low alcohol, too, so bottoms up!
Shrimp look luscious. Also digging the pop-up ads you've got going on today.
Coley
Oh that sounds amazing!! I've been obsessed with lambrusco ever since having it in Italy. Light, fizzy, sooo refreshing! Vinho Verde is like the white equivalent.
I'm curious about the pop-ups you speak of! They are usually tailored to your own search history but not always. Can you elaborate?
Kinj Nana
Looks so good can't wait to try it!
Coley
thank you!
Zaria
I have to try this recipe! Your photos are amazing! Everything looks delicious!
Coley
thank you so much!
cherie fossett
Coley: I made these tonight on my grill pan and they were delicious. I normally make adjustments to recipes for my liking, but this was not necessary with this recipe. Will definately make again.
Coley
that's wonderful!! so glad you enjoyed 😀