Description

These Grilled Shrimp with Rosemary are packed with fresh, savory flavor and take just minutes to cook. The shrimp are marinated in olive oil, garlic, lemon, and rosemary, then grilled until juicy and slightly charred. It’s an easy, elegant dish that works great as an appetizer, main course, or party platter.

Ingredients

1 1/2 lbs large shrimp, peeled and deveined (tails on or off)
2 tbsp olive oil
1 tbsp fresh rosemary, finely chopped
2 garlic cloves, minced
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
Optional: extra rosemary sprigs for garnish or skewering
Lemon wedges, for serving

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Instructions

Make the marinade: In a large bowl, combine olive oil, rosemary, garlic, lemon juice, salt, and pepper.

Marinate the shrimp: Add shrimp to the bowl and toss to coat. Cover and marinate in the fridge for 15–30 minutes.

Preheat grill: Heat your grill to medium-high heat (about 400°F). If using wooden skewers, soak them in water for 20 minutes to prevent burning.

Skewer and grill: Thread shrimp onto skewers (or use rosemary sprigs as skewers for extra flavor). Grill for 2–3 minutes per side, until shrimp are pink, opaque, and lightly charred.

Serve: Remove from grill and serve immediately with lemon wedges and a sprinkle of fresh rosemary, if desired.

Notes

Rosemary sprigs can be used as natural skewers—strip the leaves and sharpen one end.

For extra flavor, brush shrimp with leftover marinade just before removing from the grill.

Serve over rice, salad, or pasta, or enjoy as a light appetizer.