Description
A quick and flavorful grilled shrimp recipe marinated in a zesty blend of olive oil, Italian seasoning, and Dijon mustard, then finished with a garlic lemon butter sauce. Perfect for a light, delicious meal ready in just 15 minutes.
Ingredients
Scale
Shrimp Marinade
- 1 pound large shrimp (tails on and deveined)
- 4 tablespoons olive oil
- 1 tablespoon Italian seasoning (store-bought or homemade)
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Garlic Lemon Butter Sauce
- ¼ cup unsalted butter (½ stick)
- 1 clove garlic (minced)
- 2 (2-inch) strips lemon zest
- 1 tablespoon finely chopped fresh parsley
- 1 lemon (cut into wedges, for serving)
Instructions
- Prepare the shrimp marinade: In a large bowl, combine the shrimp with olive oil, Italian seasoning, Dijon mustard, kosher salt, and ground black pepper. Toss everything well to ensure the shrimp are evenly coated with the marinade.
- Grill the shrimp: Heat your grill to a high temperature. Place the marinated shrimp directly onto the hot grill grates. Grill each side for about 1-2 minutes until the shrimp turn opaque and have grill marks. Remove the shrimp from the grill and arrange them on your serving platter.
- Make the garlic lemon butter sauce: In a small saucepan over medium heat, melt the unsalted butter. Add the minced garlic and lemon zest strips. Stir and cook until fragrant, about 1-2 minutes, taking care not to burn the garlic. Remove from heat and stir in the finely chopped fresh parsley.
- Serve: Brush the warm garlic lemon butter sauce generously over the grilled shrimp. Serve immediately with lemon wedges on the side for squeezing.
Notes
- Ensure the grill is preheated to high to achieve good searing marks and prevent sticking.
- Don’t overcook the shrimp—grilling for about 1-2 minutes per side results in tender, juicy shrimp.
- You can use wooden or metal skewers to make grilling easier and to avoid shrimp falling through the grill grates.
- For extra flavor, marinate the shrimp for 15-30 minutes before grilling, but avoid marinating for too long to prevent mushy texture.
- Serve with crusty bread or over a bed of rice or salad for a complete meal.
