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Chef John's Grilled Garlic and Herb Shrimp

Chef John's Grilled Garlic and Herb Shrimp

Chef John

"This grilled garlic and herb shrimp recipe is very easy, IF you can just walk out into the backyard, and pick a handful of your own fresh, green sprigs. However, these are so amazingly delicious, if you don't have a garden, then do splurge and buy a bunch of all the herbs. And get the extra large shrimp so they can grill longer and get maximum caramelization."
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3 h servings 223 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 230 mg
  • 77%
  • Sodium:
  • 773 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes.
  2. Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable.
  3. Place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce.
  4. Preheat an outdoor grill for high heat and lightly oil the grate.
  5. Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter.
  6. Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.


  • Chef's Note:
  • Measurements for herbs are approximate. And you can use other herbs from your herb garden such as tarragon or dill. But be careful with rosemary as it can be over-powering.
  • The herb mixture can be made in a food processor or blender, but the taste is not quite as intense.

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Read all reviews 10
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This was the last dish my Dad ever made me. We grilled out on the lake for my birthday, and he cooked up these shrimp with aoili on the side. He was so proud of these, and they were truly fantas...

This was one of the best grilled shrimp recipes I've ever made!! My family loved it and said it was restaurant quality. I made the shrimp pretty close to what was written using fresh herbs from ...

This was very good. I made a few changes. I only used 1 lb shrimp, added cilantro, did not use thyme, increased the lemon juice (full lemon and a little extra). I probably add more garlic nex...

I rarely give any recipe 5 stars but this was REALLY good. I had tried many grilled shrimp recipes but either too blah or one that was so spicy even I who loves spice couldn't handle. Made thi...

Made this for date night and my boyfriend loved it. He now thinks I can cook. Lol

We loved it! I didn't have fresh thyme, so I had to substitute dry. Otherwise, I made the recipe as directed. This will be my go-to recipe for grilled shrimp!

Another great recipe by Chef John. I don't use a lot of salt, so I found this to be too salty for me so I will just reduce the amount of salt the next time. The herb combination was perfect f...

It was great but I added 4 dashes of Louisiana brand Hot sauce and it gave it a little more Jazz!

Sooo good! I made this along with Chef Johns Garlic Steak. Paired with halved grilled onions and cherry tomatoes in the same sauce.

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