Grilled Shrimp In Shells
Juicy grilled shrimp in shells infused with garlic, lemon, and rosemary, perfect for seafood lovers and outdoor gatherings, offering smoky, zesty flavors.
Ingredients
Instructions
- Remove legs from shrimp, but do not peel.
- Cut several lengthwise slits along the inner curve of each shrimp and insert a few small sprigs of rosemary.
- In a large bowl, whisk together garlic, olive oil, and lemon juice.
- Season with salt and pepper to taste.
- Toss shrimp in the marinade, coating well.
- Add more rosemary sprigs and lemon slices.
- Marinate for one to two hours.
- Drain shrimp and place on the grill.
- Grill for 3 minutes on each side or until opaque.
Tips & Substitutions
For a deeper flavor, consider adding a splash of white wine to the marinade. If fresh rosemary isn't available, dried rosemary can be used, but reduce the amount, as it's more potent. Adjust the cooking time based on the size of the shrimp; smaller shrimp may require less grilling time. For a twist, try using lemon zest in the marinade for extra citrus flavor.
Serving Suggestions
Serve the grilled shrimp with a side of garlic butter sauce for dipping, or pair with a refreshing salad like Vegetable-Salmon Pasta Salad for a light meal. Consider complementing the dish with crusty bread to soak up the delicious marinade. These shrimp also make a great appetizer or can be used in a seafood platter alongside other Mediterranean recipes.
Storage & Reheating
Leftover grilled shrimp can be stored in an airtight container in the refrigerator for up to two days. To reheat, place shrimp in a skillet over medium heat for a few minutes until warmed through. Avoid using a microwave, as it can make the shrimp rubbery. They can also be added cold to salads or wraps for a refreshing meal.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Shrimp In Shells contains roughly 334 calories, with 7g protein, 59g carbohydrates, and 12g fat. It is an excellent source of iron (105% of the Daily Value) and potassium (36% of the Daily Value), and a good source of protein and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used, but ensure they are fully thawed before marinating. Pat them dry with a paper towel to remove excess moisture, which helps achieve a better grill. It's best to thaw shrimp in the refrigerator overnight or under cold running water for quicker results.
What can I substitute for olive oil?
If you don't have olive oil, light canola or avocado oil can be used as alternatives. Both oils have a high smoke point and will work well for grilling. However, keep in mind that olive oil adds a distinct flavor that complements the shrimp and marinade beautifully.
How can I tell when the shrimp are done grilling?
Shrimp are cooked when they turn opaque and curl into a 'C' shape. If they form an 'O' shape, they may be overcooked. Cooking for about 3 minutes on each side should be sufficient, but this can vary with size. Always monitor closely to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).