Garlic and Herb Shrimp

My name is Natasha and I am a shrimp-aholic. You must give this 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.

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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. 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 Tbsp olive oil on medium-high heat. 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 🙂

Garlic and Herb Shrimp

5 from 3 votes
Prep Time: 35 minutes
Cook Time: 5 minutes
Total Time: 40 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $10
Servings: 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
  • 1/2 tsp salt
  • 1/8 tsp freshly ground black pepper.
  • 1/8 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 1 1/2 minutes on each side, or until cooked through.

Recipe 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.

 

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • tina K
    May 16, 2018

    Turned out delicious! skewered and grilled them instead of seared. So yummy! Thanks Natasha! Reply

    • Natasha's Kitchen
      May 16, 2018

      You’re welcome Tina! I’m glad to hear the recipe was a great success. Thanks for sharing your fantastic review! Reply

  • Olga
    February 4, 2018

    Thank you, Natasha, for the recipe! Prepared it for dinner yesterday. The shrimps were full of flavor, not rubbery and we have none left ))). Very easy to make and the bonus is the sause which my kids almost drink ))).
    It is going to be our favorite for sure!!!! Thanks! Reply

    • Natasha's Kitchen
      February 4, 2018

      You’re welcome Olga! I’m glad to hear the recipe is such a hit. Thanks for sharing your fantastic review! Reply

  • lynn
    November 8, 2017

    totally confused the the picture shows them on a grill the name says grilled but they are cooked in a saute pan. Reply

  • 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! 🙂 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 🙂 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 😉 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 😉 over all, this recipe is Delicious! Thank you, thank you 🙂 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. 🙂 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 😉 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 🙂 Reply

      • February 23, 2013

        🙂 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

  • Katerina
    June 29, 2012

    Hey Natasha! Ijust had a few questions about this, I’m not a big fan of shrimp but my family is and I’m gonna have them over for som bbq and I was wondering would it be ok to make this ahead of time say the day before and marinate over night and then grill it or would it become soggy or something like that? I just don’t do shrimp so I wouldn’t know. Thanks Reply

    • Natasha
      natashaskitchen
      June 29, 2012

      It won’t become soggy but but the lemon will cook the shrimp and make it rubbery. I hope this recipe changes your mind about shrimp! 🙂 Reply

  • Alla
    March 23, 2012

    Are these from Barefoot Contessa? Reply

    • Natasha
      natashaskitchen
      March 23, 2012

      Alla, I was just flipping through the Barefoot Contessa cookbook recipes and I found a shrimp recipe with dijon; I think I did use it as inspiration. Giada may have also been a source. It’s been a couple years.  Reply

      • Alla
        March 24, 2012

        I see because I make these all the time and she has the same exact recipe.. just doubled. Reply

        • Natasha
          natashaskitchen
          March 24, 2012

          I saw her’s also has onions. Do you add the onions? Does it improve the flavor? Reply

  • Luba
    March 21, 2012

    Hi! I loooove shrimp! Do you buy fresh shrimp, or are frozen ok to use? Reply

    • Natasha
      natashaskitchen
      March 21, 2012

      Make sure they are raw. Fresh or frozen work, bust as long as they are raw. Don’t use pre-cooked shrimp because they will get too juicy and won’t absorb the flavor like raw shrimp would. It’s worth the extra trouble to buy raw shrimp and peel them. I’m a shrimp lover too!! Reply

  • Alenka
    October 6, 2010

    Really good lookin Reply

  • Sprat
    December 26, 2009

    Those shirmp look lovely…and such an easy recipe!

    Thanks…

    Jackie

    http://www.jsprat.wordpress.com Reply

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