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Gremolata shrimp on a white platter with herbs, sitting on a brown wooden board.
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5 from 6 votes

Grilled lemon herb shrimp

Grilled lemon herb shrimp skewers marinated in a citrusy herb sauce make an easy and delicious weeknight dinner.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Seafood
Cuisine: American
Servings: 4 servings
Calories: 141kcal
Author: Cheryl Bennett

Ingredients

  • 1 pound extra large shrimp peeled and deveined
  • Lemon wedges if desired, for garnish

Gremolata Sauce

  • 1 bunch flat-leaf Italian parsley tender stems ok, don’t use the thicker part
  • 2 cloves garlic peeled
  • 1 tablespoon lemon zest
  • ½ cup extra-virgin olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon kosher salt I use Diamond Crystal
  • ¼ teaspoon black pepper

Instructions

Make gremolata

  • Blend all of the ingredients until smooth. You can use a food processor, a small blender (like a smooth blender cup), or an immersion blender. When the sauce is smooth, divide in half, and set aside.

Make lemon herb shrimp

  • Pour half of the sauce over the shrimp and toss to coat. Cover and refrigerate for 30 minutes.
  • Heat grill to medium high heat (475°F - 500°F / 240°C - 260°C), skewer shrimp and grill for 2 minutes per side. *Do not overcook shrimp, they will get chewy.
  • Set skewers aside to cool slightly.
  • Remove shrimp from skewers, if desired, and serve with the reserved gremolata for dipping and extra lemon, if desired.

Notes

  • If using wooden skewers, soak before using. Wooden skewers can burn easily on the grill and possibly break when you are removing them.
  • Gremolata can be made about a week in advance. Store in an airtight container in the refrigerator. You can freeze leftover gremolata to use in meals whenever you need a flavor booster. If you have old ice cube trays, these are perfect for portioning out small amounts of sauce.
  • Use leftover gremolata in soups, in homemade vinaigrettes, on grilled chicken, steak, fish or vegetables. It pairs well with nearly everything and it's a quick and easy way to give things a boost of extra flavor without much effort.
  • Curly parsley is NOT the same as flat-leaf Italian parsley, but, if all you can find at your store is curly, go ahead with it. It won’t have the same oomph, as curly parsley doesn’t have as much flavor. It also traps a bit more dirt in it’s leaves, so make sure to wash it well.

Nutrition

Serving: 1g | Calories: 141kcal | Carbohydrates: 4g | Protein: 26g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 239mg | Sodium: 1074mg | Fiber: 1g | Sugar: 1g