Garlic and Herb Shrimp Skewers

We went camping at the Oregon coast for Mother’s Day and all that sea air made me have a serious craving for seafood.  I had shrimp in the freezer so I decided to make some garlic and herb shrimp skewers that I found on Culinary Cory.  I marinated them for 2 hours and grilled them up in a grill pan because it was quicker and easier for me.  They turned out excellent!  The shrimp had great flavor, they were super tender, and delicious!  My daughter liked them a lot and my son LOVED them… he ended up eating 4 skewers!  My husband and I both agreed they were tasty.  Thanks for the terrific recipe Cory.

Combine the garlic, shallot, parsley, basil, dried mustard, Dijon mustard, sea salt and freshly cracked pepper, taste, olive oil, and lemon juice together in a large zip lock bag. Seal and shake well to combine. Add the shrimp and shake to evenly coat. Seal and place into the refrigerator for 2 hours.

Soak the skewers in water for a few minutes. Spear the shrimp with the tail pointing in the same direction, four shrimp per skewer.

Heat a large grill pan over medium high heat. Coat the pan with cooking spray. Add the skewers once the pan is HOT. Cook for 2-3 minutes then flip for 1-2 minutes. Remove from the skillet and place on the serving dish. Repeat the cooking process with the rest of the skewers. Serve with extra lemon juice on the side if desired. Serve immediately. Enjoy.

Print
Print
Save
Save

Garlic and Herb Shrimp Skewers

Yield: 4

Prep Time: 10 min. + 2 hour marinating

Cook Time: 5 min.

Total Time: 15 minutes

Ingredients:

1 lb uncooked shrimp, peeled & deviened
5 cloves of garlic, minced
1 tbsp shallot, minced
2 tbsp fresh parsley, minced
2 tbs fresh basil leaves, minced
1/2 tsp dry mustard
1 tsp Dijon mustard
Sea salt and freshly cracked pepper, to taste
2 tbsp olive oil
Juice of 1/2 lemon

Directions:

Combine the garlic, shallot, parsley, basil, dry mustard, Dijon mustard, sea salt and freshly cracked pepper, taste, olive oil, and lemon juice together in a large zip lock bag. Seal and shake well to combine. Add the shrimp and shake to evenly coat. Seal and place into the refrigerator for 2 hours.

Soak the skewers in water for a few minutes. Spear the shrimp with the tail pointing in the same direction, four shrimp per skewer.

Heat a large grill pan over medium high heat. Coat the pan with cooking spray. Add the skewers once the pan is HOT. Cook for 2-3 minutes then flip for 1-2 minutes. Remove from the skillet and place on the serving dish. Repeat the cooking process with the rest of the skewers. Serve with extra lemon juice on the side if desired. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net
Original recipe by Culinary Cory

  Pin It

22 Responses to “Garlic and Herb Shrimp Skewers”

  1. 1

    Stylin_U — May 14, 2012 @ 8:17 pm

    I’m drooling on my keyboard lol
    Also, Yeah I’m 1st!

    [Reply]

  2. 2

    Kris — May 14, 2012 @ 9:14 pm

    I love grilled shrimp! Hope you had a great Mothers Day!!!
    XO Kris

    [Reply]

  3. 3

    Chung-Ah | Damn Delicious — May 14, 2012 @ 11:05 pm

    This looks so juicy and flavorful! I absolutely cannot wait to fire up the grill and make these in the summer!

    [Reply]

  4. 4

    Kim in MD — May 15, 2012 @ 3:47 am

    Camping at the Oregon coast…what a lovely way to spend Mother’s Day! These shrimp skewers look delicious. If only I weren’t allergic to shrimp! :-(

    [Reply]

  5. 5

    Jenn's Food Journey — May 15, 2012 @ 5:32 am

    Hope you had a wonderful Mother’s Day, Pam! The shrimp looks incredibly good!

    [Reply]

  6. 6

    Lynn — May 15, 2012 @ 8:21 am

    Another recipe that I am going to try – SOON!! They will be on the bbq this Victoria Day weekend.

    [Reply]

  7. 7

    love2dine — May 15, 2012 @ 8:40 am

    This looks absolutely delicious!

    [Reply]

  8. 8

    Carmen Rosa — May 15, 2012 @ 9:20 am

    Oh, my God!!!!! I love all recipes with shrim and this looks delicious !!!!!

    [Reply]

  9. 9

    Mary — May 15, 2012 @ 10:42 am

    These look so fantastic, Pam. My mouth is actually watering!

    [Reply]

  10. 10

    Marjie — May 15, 2012 @ 11:50 am

    They look just splendid! I always have a craving for shrimp! Glad you had a nice Mother’s Day weekend.

    [Reply]

  11. 11

    gloria — May 15, 2012 @ 11:55 am

    For me these are heavenly Pam!! look amazing!

    [Reply]

  12. 12

    Culinary Cory — May 15, 2012 @ 4:28 pm

    Your photos look amazing! I’m so glad to hear your family loved the shrimp. Thanks for trying my recipe!

    [Reply]

  13. 13

    Jennifer — May 15, 2012 @ 4:32 pm

    Yummy! I love shrimp.

    [Reply]

  14. 14

    Joanne — May 15, 2012 @ 5:16 pm

    Sounds like a fun mother’s day! (if you’re into camping…)

    I totally need to convince my dad to make these the next time I’m over. A welcome break from having to smell his bbq chicken on a stick made with high fructose corn syrup-infused bbq sauce.

    [Reply]

  15. 15

    Blond Duck — May 15, 2012 @ 5:36 pm

    I’m trying this with tilapia!

    [Reply]

  16. 16

    patsy — May 15, 2012 @ 6:41 pm

    This looks like something we would really enjoy, and shrimp cook so quickly for a nice weeknight meal. Will have to try this one soon!

    [Reply]

  17. 17

    melissa@IWasBornToCook — May 15, 2012 @ 6:53 pm

    Perfect for the summer…love it!

    [Reply]

  18. 18

    Words Of Deliciousness — May 15, 2012 @ 7:37 pm

    Your shrimp looks fantastic. I wish I had some now.

    [Reply]

  19. 19

    Angie@Angie's Recipes — May 16, 2012 @ 1:55 am

    These shrimp skewers look DROOLWORTHY!

    [Reply]

  20. 20

    Chris — May 20, 2012 @ 5:54 am

    Fantastic, Pam! That marinade is spot on for shrimp.

    Four skewers? Are you sure your son isn’t part redfish or catfish?

    [Reply]

  21. 21

    john — May 23, 2012 @ 3:10 am

    Cooking Shrimp is always Quick , beside its looks amazing , I shall try it

    [Reply]

  22. 22

    » 2013 Superbowl Tips & Recipes Amy White Fitness — January 31, 2013 @ 9:53 am

    [...] Garlic Lemon Shrimp Skewers [...]

Leave a Comment