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.


  • 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



Whisk the marinade ingredients together in a medium sized bowl.


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


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


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.


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.


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


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.