Print Recipe

Rosemary Lime Grilled Shrimp

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
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.