Instructions
1. Marinate the Shrimp:
In a medium bowl, whisk together the olive oil, minced garlic, lemon juice, parsley, basil, oregano, salt, and pepper.
Add the shrimp to the bowl and toss until they are evenly coated in the marinade.
Cover the bowl and refrigerate for 15 to 30 minutes. Tip: Marinating for longer than 1 hour can break down the shrimp’s texture, making them mushy.
2. Prepare the Grill:
While the shrimp marinates, preheat your grill or grill pan to medium-high heat.
Lightly oil the grates with a high-heat oil (like canola or avocado) to prevent sticking.
3. Grill the Shrimp:
If using wooden skewers, soak them in water for at least 10 minutes to prevent burning.
Thread the marinated shrimp onto skewers, if desired. This makes them easier to flip. Alternatively, you can grill them directly on the grates using a grill basket.
Place the shrimp on the hot grill. Cook for 2-3 minutes per side, until the shrimp are opaque, firm to the touch, and have light grill marks.
4. Serve:
Transfer the grilled shrimp to a serving platter. Drizzle with a little extra fresh lemon juice and garnish with additional chopped herbs.
Serve immediately with lemon wedges on the side.
Serving Suggestions
As an Appetizer: Serve on their own or with a creamy dipping sauce like garlic aioli.
As a Main Course: Serve over:
Cilantro-Lime Rice or Quinoa
Pasta with a light olive oil toss
A fresh green salad
Grilled vegetables like asparagus or zucchini
Pro Tips
Pat Dry: Before marinating, pat the shrimp dry with a paper towel to help the marinade adhere better and promote better searing.
Don’t Overcook: Shrimp cook very quickly. They are done as soon as they form a tight “C” shape and turn opaque. Overcooking will make them tough and rubbery.
Fresh is Best: For the brightest flavor, use freshly squeezed lemon juice and fresh herbs whenever possible.
