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1 1/2 lbs jumbo shrimp, peeled and deveined
1 tbsp canola oil
kosher salt and freshly cracked black pepper

For the marinade:
juice from 4 lemons
1 tsp granulated garlic
1 tsp onion powder
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/4 tsp red pepper flakes
1 tsp freshly cracked black pepper
1 tsp kosher salt

Combine all ingredients for the marinade into large resealable plastic bag. Seal then shake to mix the ingredients. Place peeled and deveined shrimp into the bag with the marinade. Re-seal the bag, removing as much air as possible (try to emulate a vacuum seal). Marinate the shrimp, refrigerated, for about 20 minutes. (Do not marinate the shrimp more than 30 minutes or the texture of the shrimp will be compromised and turn mealy!)

While the shrimp are marinating, prepare a grill to medium-high to high heat.

Remove the shrimp from the marinade and drizzle with canola oil, lightly season with kosher salt and freshly cracked black pepper, then toss to evenly coat. Place directly onto the preheated grill. Grill shrimp about 2 minutes per side (4 minutes total), or until no longer translucent and just cooked through. Remove from heat and serve immediately.

Makes 8 Servings.

Lemon Herb Marinated Grilled Shrimp
garlic and onion powder
basil and thyme
kosher salt

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