• Flavorful Grilled Shrimp

    8 votes
    Flavorful Grilled Shrimp
    Prep: 10 min Cook: 3 min Servings: 4
    by John Spottiswood
    300 recipes
    This is a classic grilled shrimp recipe originally from Craig Clairborne's NYT cookbook, then adapted by Ina Garten, and then finally perfected by me. :-) Seriously, this is a wonderful staple to have in your pantry of recipes. You can serve this over pasta (which we did the other night), as an appetizer with a variety of dipping sauces or salsas, over a salad, etc. You can vary the herbs and type of mustard to give it a slightly different flavor. You can also save 10 minutes of prep time be combining all the ingredients except the shrimp in a blender or food processor and pulsing to finely diced but not quite pasty texture instead of chopping the ingredients separately. If you do so, add a bit extra of everything to make up for what you will lose to the blender. Try this before the weather gets too cold!


    • 5 cloves garlic, minced
    • 1 medium yellow onion, finely diced
    • 1/4 cup fresh italian (flat leaf) parsley, minced
    • 1/2 cup fresh basil, minced
    • 1 tsp powdered mustard
    • 2 tsp Dijon mustard or spicy brown mustard
    • 2 tsp Kosher salt
    • 3/4 tsp freshly ground black pepper
    • 3 Tbsp good olive oil
    • Juice from 1 lemon
    • 2 pounds large or jumbo shrimp (16-24 per pound), peeled and deveined (with tails left on if serving with dipping sauce)


    1. Combine all ingredients but shrimp in a large bowl. Add the shrimp and toss to thoroughly coat. Cover and marinate for 20-60 minutes, or refrigerate for up to 2 days.
    2. Heat your grill to medium high and oil to prevent sticking. Skewer 5-6 shrimp per skewer (it's ok for the shrimp to touch, but don't crowd them). Grill the shrimp for 1 1/2 minutes on each side, adding any of the remaining marinade from the bottom of the bowl upon turning. (It won't hurt to cook 2 minutes a side if you like your shrimp more charred and well done).
    3. Remove and serve immediately over pasta (we served over an olive-oil/parmesan spaghetti), over rice, or as an appetizer with a dipping sauce.

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    • Nancy Miyasaki
      Nancy Miyasaki
      This marinade was really flavorful but didn't overpower the natural sweetness of the shrimp. Our whole family really enjoyed it.
      • mary ruth shuptrine
        This is a variation of a recipe I've cooked. Think this is better and very glad to have it. So easy and sooo good. Thanks, John.
        • John Spottiswood
          John Spottiswood
          Glad you enjoyed it Mary Ruth. Thanks for the thoughtful review!
        • Elaine
          John, I have searched for this recipe or similar since 1978; however, I recall the shrimp being marinated in a deep bowl covered completely and white "Wine" was added to it. Hope you try the is well worth it. Think I will try these today.


          • ShaleeDP
            I like shrimp. I would find different ways to cook them to enjoy it. This is one to add. Thanks for sharing.

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