Grilled Garlic and Herb Shrimp – Plump, juicy shrimp soaked in a punchy marinade of fresh garlic, tangy lemon, rich olive oil, and a blend of Italian herbs, with just a hint of paprika and brown sugar to keep things interesting. This quick grill recipe has been my summer go-to, no matter who’s coming over.
I’ve got to admit, I wasn’t always a shrimp lover. I grew up near the coast, and while most people in my town would dive headfirst into seafood feasts, I was the odd one out, sticking to chicken fingers at every family cookout. But after moving back and trying my hand at grilling, I thought it was high time to try shrimp again – only, I had to make it my way.
It took a few rounds of testing, but this combo of garlic, lemon, and a touch of brown sugar changed my shrimp game forever. The sweetness with the herbs was just… different, in the best way. Even my picky cousin, who’s got a habit of turning his nose up at anything “exotic,” gave me a nod of approval (which is as high praise as I’m going to get). So now, every summer when the grill gets going, you’ll find me whipping this up on repeat, dodging recipe requests and soaking in that garlic-y, herby goodness.
What makes this Grilled Garlic and Herb Shrimp truly special?
This recipe has a little bit of everything that makes a dish unforgettable. There’s a balance between savory and sweet, thanks to that secret sprinkle of brown sugar that caramelizes on the grill.
You get a good char, which makes the shrimp stand out in all the right ways without masking the natural flavors. Plus, it’s fast. The marinade comes together in minutes, and the shrimp only need about five minutes on the grill, which makes it ideal for an easy dinner or even a last-minute appetizer. And it’s versatile enough to serve with just about anything – from a light salad to a plate of buttery pasta.
If you ask me, it’s the kind of recipe you hang onto because it’s that crowd-pleasing and simple.
What You Need To Make This Grilled Garlic and Herb Shrimp Recipe?
The ingredients in this recipe may look straightforward, but each one’s got its part to play. Here’s why these ingredients make all the difference:
- Paprika: It’s not just for color here; a dash of paprika adds a smoky, earthy flavor that perfectly complements the charred edges from grilling.
- Garlic: Freshly minced garlic is the way to go – it’s bold, and when it hits the grill, it releases this amazing aroma that’s basically the best part of cooking shrimp.
- Italian Seasoning: This one’s a blend of oregano, thyme, and rosemary. It’s like bringing a little bit of that rustic, Mediterranean taste right to your plate, without much fuss.
- Lemon Juice: Fresh lemon juice adds a bright, tangy bite and keeps the shrimp juicy as it grills, so you’re not left with dry, sad seafood.
- Olive Oil: A bit of olive oil gives the marinade that smooth texture that not only keeps the shrimp from sticking but also adds a subtle richness.
- Black Pepper: A dash of pepper doesn’t sound like much, but it cuts through the sweetness of the brown sugar and balances the flavors without overpowering them.
- Dried Basil: The dried basil here brings a mild sweetness that makes the shrimp feel summery, which is perfect for grilling season.
- Brown Sugar: This is the game-changer. A touch of brown sugar makes all the difference, giving the shrimp a caramelized edge without turning the dish too sweet. It’s a fine line, but it works!
Steps To Make Grilled Garlic and Herb Shrimp
Grilling shrimp might sound fancy, but trust me, this recipe’s about as easy as it gets. Let’s break it down:
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Prepare the Marinade: First off, grab a mixing bowl and whisk together the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar. I know, it might look like a long list, but once you’ve got everything in there, just whisk it up until the mixture looks evenly blended – that way, you know every shrimp is going to get a bit of everything.
Marinate the Shrimp: Toss the shrimp into the bowl with the marinade, making sure they’re all coated. If you’re in a hurry, you can marinate for less time, but I’d say go for at least 2 hours in the fridge – that gives the flavors a chance to really soak in. The wait might feel long, but trust me, it’s worth it.
Preheat the Grill: About 15 minutes before you’re ready to cook, preheat your grill to medium-high heat. Lightly oil the grates so you don’t end up with shrimp stuck to them (been there, done that). Position the grates about 4 inches from the heat source so they cook evenly without burning.
Grill the Shrimp: Now, the fun part – grilling. Pull the shrimp out of the marinade, give them a light shake to get rid of the excess, and lay them out on the grill. I’d say about 2-3 minutes per side, just until they’re opaque. Flip them once, but don’t overdo it – shrimp cook fast, and nobody wants them rubbery!
Serve: As soon as they’re done, get them off the grill and onto a plate. Shrimp are best enjoyed while they’re hot, so don’t wait around – dig in, maybe with a slice of lemon or your favorite dipping sauce.
Storage Options:
Shrimp is one of those foods that’s best fresh, but if you do have leftovers (rare as that is!), store them in an airtight container in the fridge for up to 2 days. You can also freeze them – just make sure they’re tightly wrapped in a freezer-safe bag. When reheating, skip the microwave to avoid the rubbery texture; instead, use a skillet on low heat with a splash of olive oil, and you’ll keep that tender texture.
Variations and Substitutions:
Bread pudding might sound straightforward, but this slow cooker version lets you get a little creative. Here are some tweaks and swaps that’ll make it your own:
- Bread Types: Classic white or brioche bread works great, but for a nuttier flavor, go with whole grain or challah. And if you’re feeling adventurous, cinnamon raisin bread adds a whole other layer of flavor.
- Milk Alternatives: Try coconut or almond milk if you’re avoiding dairy; it adds creaminess without the extra dairy. For an ultra-rich dessert, use half-and-half.
- Flavor Add-Ins: Vanilla or almond extract works wonders here. A teaspoon will bring out the flavor of the bread pudding without overwhelming it.
- Fruit Mix-Ins: A handful of raisins, dried apricots, or fresh berries will give each bite a little burst of sweetness.
- Nut Options: Chopped pecans, walnuts, or almonds add a subtle crunch, and since they soften a bit in the slow cooker, they’re easy on the bite.
Spice Adjustments: A pinch of pumpkin spice or nutmeg brings a cozy vibe, especially around the holidays.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Grilled Garlic and Herb Shrimp
Ingredients
- 2 teaspoons paprika
- 2 tablespoons fresh garlic minced
- 2 teaspoons Italian seasoning or to taste
- 2 tablespoons fresh lemon juice
- ¼ cup olive oil
- ½ teaspoon ground black pepper
- 2 teaspoons dried basil leaves
- 2 tablespoons packed brown sugar
- 2 pounds large shrimp 21-25 per pound, peeled and deveined
Instructions
Prepare the Marinade:
- In a medium mixing bowl, combine the paprika, minced garlic, Italian seasoning, lemon juice, olive oil, black pepper, basil leaves, and brown sugar. Whisk these ingredients together until fully blended, ensuring a consistent flavor throughout.
Marinate the Shrimp:
- Add the peeled and deveined shrimp to the marinade, stirring gently to ensure each shrimp is thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, allowing the shrimp to absorb the flavors fully. For optimal results, turn the shrimp once midway through the marination process.
Preheat the Grill:
- About 15 minutes before cooking, preheat an outdoor grill to medium-high heat. Lightly oil the grill grate to prevent sticking, and position the grate approximately 4 inches from the heat source.
Grill the Shrimp:
- Remove the shrimp from the marinade, discarding any excess. Place the shrimp on the preheated grill in a single layer. Grill each side for approximately 2-3 minutes, or until the shrimp turns opaque in the center. Avoid overcooking, as this can result in a tough texture.
Serve:
- Once the shrimp are grilled to perfection, transfer them to a serving dish. Serve immediately to enjoy the full flavor and tenderness of the shrimp, pairing with a lemon wedge or dipping sauce if desired.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
