A close up of garlic and herb shrimp on a plate

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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.

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 12 votes
Author: Natasha of NatashasKitchen.com
A close up of garlic and herb shrimp on a plate
Plump juicy shrimp in the best marinade! Make sure to cook these shrimp right after combining with the marinade or the citrus can start to cook the shrimp.
Prep Time: 35 minutes
Cook Time: 5 minutes
Total Time: 40 minutes

Ingredients 

Servings: 4 people

Instructions

  • 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.
  • Mix together all of the ingredients except the shrimp.
  • Add shrimp and coat well with the mixture. Cook within 10 minutes of combining or the lemon juice will start to cook the shrimp.
  • In a large saute pan, heat 2 tablespoons 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.

Nutrition Per Serving

178kcal Calories1g Carbs23g Protein8g Fat1g Saturated Fat286mg Cholesterol1187mg Sodium102mg Potassium1g Fiber1g Sugar168IU Vitamin A10mg Vitamin C167mg Calcium3mg Iron
Nutrition Facts
Garlic and Herb Shrimp
Amount per Serving
Calories
178
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
286
mg
95
%
Sodium
 
1187
mg
52
%
Potassium
 
102
mg
3
%
Carbohydrates
 
1
g
0
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
23
g
46
%
Vitamin A
 
168
IU
3
%
Vitamin C
 
10
mg
12
%
Calcium
 
167
mg
17
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: garlic and herb shrimp
Skill Level: Easy
Cost to Make: $
Calories: 178
Natasha's Kitchen Cookbook

 

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Comments

  • Danielle
    November 25, 2023

    Amazing, thank you. I used whole grain djion and it turned out greatI added the shrimp and its remnents to my Tomato and Brie bake with noodles. It was a complete meal. It’s a keeper.

    Reply

    • NatashasKitchen.com
      November 25, 2023

      Sounds wonderful, Danielle!

      Reply

  • Lisa
    March 24, 2023

    I made this exactly as the recipe stated and it was wonderful!! I would not change a thing! 5 stars and a thank you from me for another lenten option!

    Reply

    • Natashas Kitchen
      March 24, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Lisa!

      Reply

  • Huong S
    February 25, 2023

    I made this for dinner tonight and served it with brown rice noodles. My husband raved and thanked me for such a delicious dinner. I followed the recipes exactly but doubled since I had 2 lbs of shrimp. We love your recipes! Keep up the awesome job!

    Reply

    • NatashasKitchen.com
      February 25, 2023

      I’m so glad you love them. Thank you so much for sharing.

      Reply

  • Dawn Vart
    January 14, 2023

    Hi Natasha, love this recipe!! But can I use raw cleaned frozen shrimps?

    Reply

    • NatashasKitchen.com
      January 14, 2023

      Hi Dawn! Yes, I used raw shrimp in this recipe, frozen or fresh both will work. I don’t recommend pre-cooked shrimp.

      Reply

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