Grilled rosemary shrimp is an easy dinner recipe to make, and it is packed with flavor! Large marinated shrimp, seasoned with fresh rosemary and grilled, then served over rice pilaf or riced cauliflower. (This post was originally published on May 13th, 2013. I’ve updated some of the photos)
I think that a chef “hears” the notes of fresh herbs in the same way that a musician hears the notes of music. And just as a musician creates either a simple etude or a complex symphony, a chef can create a simple one-note dish or a crescendo of flavors. Certain herbs and spices overlap cuisines. For example, cilantro is equally at home in Mexico as it is in China, cardamom travels from Scandinavia to India, and mint makes both Greek and Thai food sing. (This post contains affiliate links)
I’ve been using this simple marinade for years. Who knew 30 years ago that it would one day be considered Whole30 compliant as well. Keeping the ingredients simple is key, with just rosemary, lemon juice, olive oil, garlic and seasoning, this couldn’t be easier.
The acid of the lemon balances nicely with the strong resiny rosemary. I use this marinade on chicken, beef and lamb. Shrimp requires just a fraction of time to marinate, making a perfect, quick mid-week meal. While the shrimp is marinating, I start the Rice Pilaf, for the family, while I have a Whole30 compliant side dish. The best part? I can have dinner on the table in under 45 minutes.
Give this grilled rosemary shrimp recipe a try!
Some of the items used in this post are available here for your convenience at no additional cost to you.
This simple marinade is Whole30 compliant and takes just 30 minutes from start to finish. Serve it with rice pilaf or a Whole30 compliant side dish.
Whisk all ingredients together in a bowl. Add shrimp and stir until shrimp is coated with marinade. Set aside, about 20-30 minutes.
Discard marinade. Grill or broil shrimp over medium heat, about 2-3 minutes per side or until just done and pink.
More delicious shrimp recipes to try: