Flavorful Grilled Shrimp Recipe

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8 votes | 9181 views

This is a classic grilled shrimp recipe originally from Craig Clairborne's NYT cookbook, then adapted by Ina Garten, and then finally perfected by me. :-) Seriously, this is a wonderful staple to have in your pantry of recipes. You can serve this over pasta (which we did the other night), as an appetizer with a variety of dipping sauces or salsas, over a salad, etc. You can vary the herbs and type of mustard to give it a slightly different flavor. You can also save 10 minutes of prep time be combining all the ingredients except the shrimp in a blender or food processor and pulsing to finely diced but not quite pasty texture instead of chopping the ingredients separately. If you do so, add a bit extra of everything to make up for what you will lose to the blender. Try this before the weather gets too cold!

Prep time:
Cook time:
Servings: 4


Cost per serving $4.11 view details
  • 5 cloves garlic, minced
  • 1 medium yellow onion, finely diced
  • 1/4 cup fresh italian (flat leaf) parsley, minced
  • 1/2 cup fresh basil, minced
  • 1 tsp powdered mustard
  • 2 tsp Dijon mustard-prepared">mustard or spicy brown mustard-prepared">mustard
  • 2 tsp Kosher salt
  • 3/4 tsp freshly ground black pepper
  • 3 Tbsp good olive oil
  • Juice from 1 lemon
  • 2 pounds large or jumbo shrimp (16-24 per pound), peeled and deveined (with tails left on if serving with dipping sauce)


  1. Combine all ingredients but shrimp in a large bowl. Add the shrimp and toss to thoroughly coat. Cover and marinate for 20-60 minutes, or refrigerate for up to 2 days.
  2. Heat your grill to medium high and oil to prevent sticking. Skewer 5-6 shrimp per skewer (it's ok for the shrimp to touch, but don't crowd them). Grill the shrimp for 1 1/2 minutes on each side, adding any of the remaining marinade from the bottom of the bowl upon turning. (It won't hurt to cook 2 minutes a side if you like your shrimp more charred and well done).
  3. Remove and serve immediately over pasta (we served over an olive-oil/parmesan spaghetti), over rice, or as an appetizer with a dipping sauce.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 321g
Recipe makes 4 servings
Calories 377  
Calories from Fat 127 34%
Total Fat 14.33g 18%
Saturated Fat 2.19g 9%
Trans Fat 0.0g  
Cholesterol 345mg 115%
Sodium 1545mg 64%
Potassium 534mg 15%
Total Carbs 12.98g 3%
Dietary Fiber 0.8g 3%
Sugars 7.87g 5%
Protein 46.99g 75%
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  • Nancy Miyasaki
    This marinade was really flavorful but didn't overpower the natural sweetness of the shrimp. Our whole family really enjoyed it.
    I've cooked/tasted this recipe!
    • This is a variation of a recipe I've cooked. Think this is better and very glad to have it. So easy and sooo good. Thanks, John.
      I've cooked/tasted this recipe!
      1 reply
      • John Spottiswood
        September 11, 2012
        Glad you enjoyed it Mary Ruth. Thanks for the thoughtful review!
      • John, I have searched for this recipe or similar since 1978; however, I recall the shrimp being marinated in a deep bowl covered completely and white "Wine" was added to it. Hope you try the tip...it is well worth it. Think I will try these today.
        This is a variation


        • ShaleeDP
          December 24, 2012
          I like shrimp. I would find different ways to cook them to enjoy it. This is one to add. Thanks for sharing.

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