Garlic and Herb Shrimp

My name is Natasha and I am a shrimp-aholic. You must give thisย garlic and herb shrimp recipe a try.

The ingredients are simple, the prep is easy and you saute for less than 5 minutes. Between the garlic, lemon and Dijon, it packs a lot of flavor.

Ingredients for Garlic and Herb Shrimp:

1 lb jumbo shrimp peeled & deveined (16 to 20 count per pound)
2 Tbsp fresh parsley, minced
1 large OR 2 small cloves of garlic, minced
1 tsp Dijon mustard (grey poupon)
1/2 tsp salt
1/8 tsp freshly ground black pepper.
1/8 cup plus 2 Tbsp olive oil
2 Tbsp lemon juice

How to make grilled herb shrimp:

1. Clean the shrimp, remove the shells. Make a slit down the back of the shrimp and clean well. This will also create the “butterfly” effect. Pat shrimp dry with paper towels.

2. Mix together all of the ingredients except the shrimp.

3. Add shrimp and coat well with the mixture.ย Allow the shrimp to marinate for 10 to 15 minutes at room temperature. Don’t marinate them longer or the lemon juice will start to cook the shrimp.

4. In a large saute pan, heat 2 Tbspย olive oil on medium-high heat.ย Add the shrimp and cook about 1 1/2 minutes on each side, or until cooked through.

Notes:

It’s easy to over-cook shrimp and make them rubbery and keep in mind, as long as the skillet is hot, it will keep cooking even if you turn off the stove.

This recipe was inspired by Barefoot Contessa ๐Ÿ™‚

Garlic and Herb Shrimp

5.0 from 2 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Easy
Cost To Make: $10
Serving: 4

Ingredients

  • 1 lb jumbo shrimp (16 to 20 count per pound)
  • 2 Tbsp fresh parsley, minced
  • 1 large OR 2 small cloves of garlic, minced
  • 1 tsp Dijon mustard (grey poupon)
  • ½ tsp salt
  • ⅛ tsp freshly ground black pepper.
  • ⅛ cup plus 2 Tbsp olive oil
  • 2 Tbsp lemon juice

Instructions

  1. Clean the shrimp, remove the shells. Make a slit down the back of the shrimp and clean well. This will also create the "butterfly" effect. Pat shrimp dry with paper towels.
  2. Mix together all of the ingredients except the shrimp.
  3. Add shrimp and coat well with the mixture.
  4. Allow the shrimp to marinate for 10 to 15 minutes at room temperature. Don't marinate them longer or the lemon juice will start to cook the shrimp.
  5. In a large saute pan, heat 2 tablespoons olive oil on medium-high heat.
  6. Add the shrimp and cook about 1½ minutes on each side, or until cooked through.

Notes

It's easy to over-cook shrimp and make them rubbery and keep in mind, as long as the skillet is hot, it will keep cooking even if you turn off the stove.

ย 

Read comments/reviewsAdd comment/review

  • Teresa Nunn
    July 17, 2017

    Hi Natasha – can you throw the shrimp in the freezer with the marinade for use later? Reply

    • Natasha
      natashaskitchen
      July 17, 2017

      Hi Teresa, my only hesitation with that is if you are going to let the shrimp sit and thaw/marinate, the lemon juice will start to cook the shrimp, making them tend to become more rubbery. You might consider cutting the lemon juice in half. I think this shrimp recipe might work better for freezing because it has butter which will solidify on the shrimp and stay solid even as they thaw in the fridge so the lemon juice doesn’t go into the shrimp as readily. Reply

      • Teresa Nunn
        July 17, 2017

        thanks so much for your quick reply and advice. I love your recipes so much. I made your Lime Coconut cake and it turned out fabulous! Reply

        • Natasha's Kitchen
          July 17, 2017

          My pleasure Teresa! I’m so glad you’re enjoying the recipes! ๐Ÿ™‚ Reply

  • Zoe
    March 16, 2016

    This is a super thumbs up recipe! I grow up in the tropics with excellent fresh abundance of seafood, and seldom meet such great repeatable recipe!!! good job Natasha Reply

    • Natasha
      natashaskitchen
      March 16, 2016

      Wow that sounds amazing to have an abundance of seafood and thank you for the awesome review! It’s quite a compliment ๐Ÿ™‚ Reply

  • Tatyana
    May 1, 2015

    Asking so many questions today, sorry . I know u wrote not to marinate these more then 10-15 min. Someone asked if u can marinate overnight, you replied yes. So can I do these the night before? Reply

    • Natasha
      natashaskitchen
      May 1, 2015

      Tatyana, thank you for pointing that out. I adjusted my reply in the comments. Don’t marinated them overnight, because lemon will cook the shrimp and make it rubbery. Hope this helps :). Reply

  • Inna
    April 1, 2014

    I wish i can spot some good sale for shrimps! I am a shrimp-aholic as well, so as my husband! But shrimps are about $10lb. Not fair! Reply

    • Natasha
      natashaskitchen
      April 1, 2014

      I know, right?! I try to buy extra when it goes on sale once in a great while ๐Ÿ˜‰ Reply

  • veta
    January 7, 2014

    Made it today. Yummy. I had sweet and spicy mustard and honey mustard. Couldn’t decide which one to use for the recipe, so I used both lol. Turned out yuuuuuummmmy. Oh, also added some paprika ๐Ÿ˜‰ over all, this recipe is Delicious! Thank you, thank you ๐Ÿ™‚ Reply

    • Natasha
      natashaskitchen
      January 7, 2014

      Thank you for such a nice review Veta, nice touch with paprika :). Reply

  • olga
    December 17, 2013

    Hi natasha, how long do we cook shrimp? I’m not a fan of shrimp, but my hubby is, i want to know more. All your recipes look good. Reply

    • Natasha
      natashaskitchen
      December 17, 2013

      Not very long. About 1 1/2 minutes per side. ๐Ÿ™‚ Reply

  • Natasha
    November 30, 2013

    My name is natasha and I’m also a shrimp-aholic haha
    I’ve also done salmon with dijon, with zucchini mmmmm Reply

    • Natasha
      natashaskitchen
      November 30, 2013

      Nice to meet you Natasha ๐Ÿ˜‰ It feels like I’m talking to myself. We have something important in common. lol Reply

  • nadya
    March 28, 2013

    does it go good with rice? or better pasta? Reply

    • Natasha
      natashaskitchen
      March 28, 2013

      It goes better with pasta :). Reply

  • February 23, 2013

    I made this without mustard, It turned out to be DIVINE!!!!! I love it definitely a fav:) Reply

    • Natasha
      natashaskitchen
      February 23, 2013

      So glad you enjoyed it ๐Ÿ™‚ Reply

      • February 23, 2013

        ๐Ÿ™‚ I will try it with Dijon next time and see how i like it. Reply

        • Natasha
          natashaskitchen
          February 23, 2013

          It does add a little somethin’ somethin’; I think you’d love it! Reply

  • February 23, 2013

    Hi Natasha, can you substitute Dijon mustard for yellow mustard? Reply

    • Natasha
      natashaskitchen
      February 23, 2013

      I think Dijon is better for this recipe( the taste will be completely different with yellow mustard. Reply

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