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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
Ingredients
- 1 lb jumbo shrimp, 16 to 20 count per pound
- 2 Tbsp fresh parsley, minced
- 1 large garlic clove, 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
- 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
Nutrition Per Serving
Natasha, my husband, 7-year olds and I loved these shrimp! Loved the marinade so much I will be sure to try it on chicken. Thank you for your generous spirit and the care you take in sharing recipes! It is such a pleasure to cook your recipes and watch my family cleaning their plates!
You’re welcome, Monica! I’m so happy you all enjoyed this recipe. Thank you for sharing that with us!
Looked up what 1/8th cup is and it says 2tbsp. So I need 4tbsp oil?
Hi Roxanne! That’s right!
Thanks! Grilled them and they turned out super good. Husband really liked them.
Turned out delicious! skewered and grilled them instead of seared. So yummy! Thanks Natasha!
You’re welcome Tina! I’m glad to hear the recipe was a great success. Thanks for sharing your fantastic review!
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!
You’re welcome Olga! I’m glad to hear the recipe is such a hit. Thanks for sharing your fantastic review!
totally confused the the picture shows them on a grill the name says grilled but they are cooked in a saute pan.
Lynn, this is the recipe that you probably wanted to see.
Hi Natasha – can you throw the shrimp in the freezer with the marinade for use later?
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.
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!
My pleasure Teresa! I’m so glad you’re enjoying the recipes! 🙂
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
Wow that sounds amazing to have an abundance of seafood and thank you for the awesome review! It’s quite a compliment 🙂
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?
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 :).
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!
I know, right?! I try to buy extra when it goes on sale once in a great while 😉
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 🙂
Thank you for such a nice review Veta, nice touch with paprika :).
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.
Not very long. About 1 1/2 minutes per side. 🙂
My name is natasha and I’m also a shrimp-aholic haha
I’ve also done salmon with dijon, with zucchini mmmmm
Nice to meet you Natasha 😉 It feels like I’m talking to myself. We have something important in common. lol
does it go good with rice? or better pasta?
It goes better with pasta :).
I made this without mustard, It turned out to be DIVINE!!!!! I love it definitely a fav:)
So glad you enjoyed it 🙂
🙂 I will try it with Dijon next time and see how i like it.
It does add a little somethin’ somethin’; I think you’d love it!
Hi Natasha, can you substitute Dijon mustard for yellow mustard?
I think Dijon is better for this recipe( the taste will be completely different with yellow mustard.
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
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! 🙂
Are these from Barefoot Contessa?
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.
I see because I make these all the time and she has the same exact recipe.. just doubled.
I saw her’s also has onions. Do you add the onions? Does it improve the flavor?
Hi! I loooove shrimp! Do you buy fresh shrimp, or are frozen ok to use?
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!!
Really good lookin
They taste even better! This is my favorite way to make shrimp.
Those shirmp look lovely…and such an easy recipe!
Thanks…
Jackie
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