Rosemary Lime Grilled Shrimp

Welcome to Djalali Cooks, it’s great to see you today. We are kicking off this week with a great grilled shrimp recipe. This Rosemary Lime Grilled Shrimp is perfect as a main with sides, serve it as a side, maybe top a salad…or serve as an appetizer. And the best part, you don’t have to fire up the grill just for the quick 4-6 minutes these shrimps take to cook. This recipe is quick and easy with a big flavor pay off. Let’s get right to it!

Herby Lime Marinade

The first step is to marinate the shrimp for about half an hour in the fridge. The marinade is really simple. We have lime zest, garlic, lime juice, kosher salt, olive oil and white wine. Whisk the marinade ingredients together in a medium sized bowl.

You want to use big shrimp for this, to make skewering them easier. I have extra jumbo shrimp which are 16/20. You can go with 21/25 or 26/30 size too. The “number/number” reading refers to how many shrimps are in a pound. The larger the numbers the smaller the shrimps because more individual shrimps equal 1 pound.

Add the peeled shrimp to the bowl of marinade. Toss to coat the shrimp in the marinade and refrigerate for 30 minutes.

Rosemary Skewers

As soon as the shrimp is in the marinade prep the rosemary skewers. I have a ton of rosemary growing in my yard, so I am using that. While most of my rosemary has fresh stems, the bottoms of the sprigs have woody ends, which is what you want. To prep, just strip the rosemary leaves off the bottom 3/4 of the rosemary sprig. Leave the top 1/4 or so of the leaves intact.

Mince about 1 tablespoon of the stripped rosemary leaves and add the minced rosemary to the shrimp and marinade. Toss to mix and put marinating shrimp back in the fridge.

After 30 minutes in the marinade, pull the shrimp from the fridge and skewer 3-4 shrimps on each rosemary sprig. Discard the marinade.

Time to Grill!

Instead of firing up the grill for a quick cook on these shrimp skewers, I am going to grill these on the grill side of a griddle pan. This double-sided cast iron Lodge griddle/grill is great because it’s long enough to fit over two burners on the stovetop.

Set the grill pan on the burners and heat over high heat for a few minutes. Flick a few drops of water onto the grill to test how hot it is. The water drops should immediately sizzle and dissipate. When the grill is hot, use a paper towel drizzled with vegetable or grapeseed oil to oil the griddle. Use tongs to place the shrimp skewers on the grill.

Adjust the burners as needed to keep the shrimp from burning. The shrimp should only take about 2-3 minutes per side. Look for opaque shrimp, with grill marks. Another way to tell the shrimp are cooked is that they will create a clear C shape. An O shape indicates overcooked shrimp.

When the shrimp skewers are ready, pull them off the grill with the tongs and place on a sheet tray to serve. Serve with lime wedges. Alternatively, let the shrimp cool enough to touch, pull them off the skewers and serve with lime wedges.

Rosemary Lime Grilled Shrimp

So simple and quick, these Rosemary Lime Grilled Shrimp are great appetizers and are perfect for all kinds of dinner ideas, like topping salads, tacos, avocado toasts, pasta…endless options! In fact, I think these would be a fantastic addition to my Mediterranean Quinoa Salad, or make this shrimp instead of blackened shrimp for Shrimp Tacos with Coleslaw. I do hope you give these a try, they are truly delicious! Take care and be well, xo Kelly

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Rosemary Lime Grilled Shrimp

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Dinner, Main Course, Appetizer – American

By Taste of Home – Serves: 2-4

Prep Time: 10 Minutes, plus 30 Minute Marinate – Cooking Time: 4-6 Minutes – Total Time: ~40 Minutes

Herby lime and white wine marinade creates succulent, flavorful shrimp, grilled on rosemary sprig skewers for a quick appetizer or topper.

Ingredients

• Marinade
• 2 tbsp. Minced Fresh Parsley
• 2 tbsp. Dry White Wine
• 4 Garlic Cloves, minced
• 1 tbsp. Olive Oil
• 1 tsp. Lime Zest
• 1 tbsp. Lime Juice
• 1 tsp. Kosher Salt
• 1/2 tsp. Black Pepper
• Skewers
• 12 Fresh Rosemary Sprigs (4-6 inches)
• 1.5 lbs. Uncooked Shrimp (26/30 per pound), peeled and deveined
• Lime wedges, for serving

Instructions

1

Whisk the marinade ingredients together in a medium sized bowl.

2

Add the peeled shrimp to the bowl of marinade. Toss to coat the shrimp in the marinade and refrigerate for 30 minutes.

3

As soon as the shrimp is in the marinade prep the rosemary skewers.

4

For the skewers: just strip the rosemary leaves off the bottom 3/4 of the rosemary sprig. Leave the top 1/4 or so of the leaves intact.

5

Mince about 1 tablespoon of the stripped rosemary leaves and add the minced rosemary to the shrimp and marinade. Toss to mix and put marinating shrimp back in the fridge.

6

After 30 minutes in the marinade, pull the shrimp from the fridge and skewer 3-4 shrimps on each rosemary sprig. Discard the marinade.

7

Grill the shrimp skewers for 2-3 minutes per side. Look for opaque shrimp, with grill marks.

8

When the shrimp skewers are ready, pull them off the grill with the tongs and place on a sheet tray to serve. Serve with lime wedges. Alternatively, let the shrimp cool enough to touch, pull them off the skewers and serve with lime wedges.

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