Grilled herb and garlic shrimp is the best last-minute dish that is so versatile. It’s a simple, fresh recipe that is really easy and quick to make.
Whenever I am in a pinch and need a meal fast, I make this grilled herb and garlic shrimp. The fresh ingredients make the shrimp pop and the quick cooking time is unbeatable.
You can marinade for longer but you don’t have to which makes this recipe perfect for a quick lunch or last-minute dinner. And since you can serve this shrimp recipe so many different ways you can remake them over and over without ever feeling like you are eating the same dish.
I always like to keep a bag of raw shrimp in the freezer so this dish is always a reliable last-minute meal. If you are also using frozen shrimp, add a little extra time to let them thaw. I thaw them in a bowl of water.
Lastly, there are multiple cooking methods for this dish which once again makes this a super versatile recipe. You can use an outdoor barbecue or indoor grill for the grilling method or fry them in a pan.
You can definitely bake them in the oven though I only recommend this method if you are also baking other parts of your meal. I don’t think it’s worth it to turn on the whole oven for a few shrimp that can easily take up less energy being pan-fried. I always try to reduce waste, even if it’s wasted energy.
Preparing Grilled Herb and Garlic Shrimp
Ingredients
Garlic: Garlic is a bulb that is edible and is grown in soil. Though the green shoots it sprouts, called garlic scapes, are also edible, we are referring to the actual bulb that the scapes grow from. Garlic bulbs are made up of multiple cloves and depending on the variety you may have anywhere from 4 to 10 cloves, if not more.
Thyme: This herb has an amazing flavour that goes so well with most meats and veggies. It is part of the mint family and is a small bush, with branches that are covered in small leaves. We use a whole sprig or branch per packet so no need to pick off the leaves.
Rosemary: Rosemary is a perennial herb that has stiff long stems with long green, evergreen-like, leaves. It does flower with purple blooms. The leaves are fragrant and are used for cooking and baking. This plant is native to the Mediterranean.
Olive Oil: I use olive oil for this recipe because of its mild flavour. Olive oil is the fat extracted from olives. The least processed is extra virgin olive oil, which I use in this recipe.
Shrimp: Shrimp are shellfish that have long bodies, skinny legs and a shell all around their bodies. They are swimmers and can be found in both fresh and salt water. We use small shrimp for this recipe. If you are using jumbo shrimp or giant prawns you will need to adjust the recipe accordingly. Either use less shrimp or make more marinade.
How to Make Herb and Garlic Shrimp
Start by peeling the garlic. Then wash and chop the herbs.
Next, add the garlic, herbs and all of the remaining ingredients, except the shrimp, to a small bowl and stir.
Add the shrimp to the bowl and mix to coat it. If you have the time, marinate the shrimp for 30 minutes (or longer) in the fridge. If not, move on to the next step.
How to Grill Herb and Garlic Shrimp
If you are using a wooden skewer, soak it in water for at least 15 minutes before cooking.
Put the shrimp on the skewer by poking the skewer through both the tail and head of the shrimp (or just under where the head would be).
Heat up the grill on high, to at least 400°F. Place the skewer on the grill and cook for 2-3 minutes. Once the shrimp starts turning pink, flip the skewer and grill for another 2-3 minutes.
Once it’s pink all the way through, you are ready to serve.
How to Pan-Sear Herb and Garlic Shrimp
Heat up a small pan. Once hot, add the shrimp and all of the marinade to the pan. Cook the shrimp for two to three minutes per side, depending on the size. It should be pink on the pan side before you flip it.
Once it’s pink all the way through, you are ready to serve.
Substitutions
Herbs: You can use other herbs that you have on hand like fresh oregano, sage or mint. You can also use dried herbs instead however I do recommend that you marinade the shrimp for at least 30 minutes when using dried herbs.
Serving Shrimp
When I say it’s good with everything, I mean EVERYTHING! Here are some examples:
- On a salad
- In a wrap
- As a main protein
- In a rice/quinoa bowl
- In tacos
- On their own as a snack with our mango salsa
The possibilities are endless. I’d love to hear how you served these. Let me know in the comments below. If you like this recipe make sure to leave us a five-star rating below by clicking on the stars.
Are you looking for dinner sides? Check out our recipes:
Grilled Herb and Garlic Shrimp Recipe
Equipment
- Skewers (for grilling method)
- Small pan (for pan-fried method)
- Knife and cutting board
Ingredients
Instructions
- If you are not planning on marinating the shrimp and using the grilling method, do steps 6 and 7 before moving on to step 2.
- First, peel the garlic and press it into a small bowl.1 clove garlic
- Wash the herbs and remove the leaves from the stems and chop them. Add them to the bowl with the garlic.1 tsp fresh thyme sprigs, 1 tsp fresh rosemary
- Add the olive oil and salt and stir everything together.2 tbsp olive oil, ¼ tsp salt, 1/8 tsp pepper
- Add the shrimp to the bowl, toss to coat, cover and marinade for at least 15 minutes if you have the time. If you don’t have the time, you can cook them right away.10-12 raw shrimp
Grilling Method:
- If you are using wooden skewers, soak them in water for 15 minutes before grilling.
- When you’re ready to grill, heat up the barbecue on high, to at least 400°F.
- In the meantime, put the shrimp on skewers by poking the skewer through both the tail and head of the shrimp (or just under where the head would be). I used two skewers with 5 shrimp on each.
- Place the skewers on the grill and cook for 2-3 minutes. Once the shrimp starts turning pink, flip the skewer and grill for another 2-3 minutes.
- Once it's pink all the way through, you are ready to serve.
Pan-seared Method:
- Heat up a small pan on medium heat. Once the pan is warm, add the shrimp with all of the marinade to the pan. Cook the shrimp for two to three minutes per side. It should be pink on the pan side before you flip it.
- Once it's pink all the way through, you are ready to serve.
- Serve with your favourite sides, on top of a salad or in a wrap.
