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Grilled Garlic-Herb Shrimp

4 Servings

35 minutes

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A simple puree of fresh herbs, garlic and olive oil does double duty in this recipe. It first coats the uncooked shrimp as a quick marinade. Then, with a splash of lemon juice stirred in, it's drizzled on as a sauce after cooking. One large bunch or “clamshell” container of tarragon should yield the amount of tarragon leaves needed for this recipe. You can serve the shrimp on the skewers with crusty bread and a vegetable side, or slide them off the skewers and add them to grain or leafy green salads.




Don’t forget to pat the shrimp dry before coating them with the herb puree; too much moisture will prevent it from clinging to them.

35 minutes


  • pounds extra-large shrimp (21/25 per pound), peeled, deveined and patted dry

  • 1

    cup lightly packed fresh basil


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Diana L.

This was easy to make and tasted good. Thank you for the recipe.

Michael Y.

This looks great but I don't have a grill. Is there a way to cook this on the stove?

Lynn C.

Hi Michael -

We haven't tested it, but we think you could do this under the broiler. Set your rack around 6" from the broiler element and arrange the skewered shrimp on a wire rack set inside a rimmed baking sheet. You want to make sure the shrimp don't burn so keep a close eye on them. They should only take a couple of minutes per side, depending on how hot your broiler is and if you have to adjust the rack position so they don't burn. The shrimp should get slightly charred and become opaque when cooked through. Good luck!

The Milk Street Team

Jim A.

Looks great! What do you recommend pairing it with for a healthy, quick dinner?

Lynn C.

Hi Jim -

Any light, summery side dish would work well. Here are some suggestions:

This one is great because it, too, is done on the grill -

This is one of my favorite summer salads since I usually have an abundance of zucchini. You can prep everything ahead (separately) and just toss with the vinaigrette right before serving. Just make sure not to let the zucchini sit for more than 15 minutes. -

This one is great because the beans add a little heft to a lighter meal of grilled shrimp -

Lynn C.

Melissa M.

This was so delicious. I served it with Brazilian Rice and heirloom tomatoes. Perfection