Lemon Basil Grilled Shrimp marinated in fresh squeezed lemon juice, garlic, basil, white vinegar and oil are deliciously light and flavorful. Skewer them with your favorite vegetables; then serve over rice or pasta for a complete meal.
As many of you may already know, I don’t eat seafood, but my family loves shellfish. They will generally order it whenever we go out for a meal; however, every now and then I’ll make it for them to eat at home too. This Lemon Basil Grilled Shrimp is one of their favorites and it’s so simple to make.
When purchasing shrimp either fresh or frozen, you’ll have to peel it first before marinating them. That is unless you live in Europe where they serve crustaceans whole (with the head, tail and skin attached). Well at least they did that when we were in Barcelona several years ago.
I’ll never forget the look on my daughters face, who was around 15 at the time, when they served her meal with the head still attached. Lucky for us, the waiter offered to peel them for her; which she was most appreciative!
Lemon Basil Grilled Shrimp marinated in fresh squeezed lemon juice, garlic, basil, white vinegar and oil are deliciously light and flavorful. Skewer them with your favorite vegetables; then serve over rice or pasta for a complete meal.Click To TweetCleaning shrimp is fairly easy, though can get a little messy. Check out this post from Better Homes & Gardens where they explain how to do it here. Once your shrimp are cleaned, put them in a resealable plastic bag while you make the marinade.
To make the marinade, combine the zest and juice of one lemon, minced garlic cloves, chopped fresh basil, white distilled vinegar and extra light olive oil (or other light oil) in a small bowl and whisk until it emulsifies; then add it to the shrimp. Seal the bag and coat all of the shrimp with the marinade; then refrigerate for at least 4 hours up to 24 hours.
When you’re ready to grill the shrimp you can either use a grill basket or alternate the shrimp with your favorite vegetables on a skewer like I did with this recipe. If you’re using wooden skewers, make sure you soak them in water for at least 30 minutes prior to threading so that they don’t burn when you grill them. You can also discard the marinade.
Preheat your grill to 350-450°F; then grill the shrimp for 5-7 minutes, turning halfway through. The outside of the shrimp should turn light pink and the inside will be white. My family really likes these Lemon Basil Grilled Shrimp because they’re so light, yet filling. Serve over rice or pasta with a salad and you have a complete meal. While they ate this, I ate one of my favorite kebab recipes. ~Enjoy!
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Lemon Basil Grilled Shrimp marinated in fresh squeezed lemon juice, garlic, basil, white vinegar and oil are deliciously light and flavorful. Skewer them with your favorite vegetables; then serve over rice or pasta for a complete meal.
- 2 lb. Jumbo 21/25 Shrimp, peeled and deveined
- 1 Lemon, zest and juice
- 2 cloves Garlic, minced
- 1 tbsp. Fresh Basil, chopped
- 1 tbsp. White Vinegar
- 2 tbsp. Extra Light Olive Oil (or other light oil)
Place the cleaned shrimp in a resealable plastic bag while you make the marinade.
Combine the lemon, garlic, basil, and oil in a small bowl and whisk until it emulsifies; then add it to the shrimp. Seal the bag and coat all of the shrimp with the marinade; then refrigerate for at least 4 hours up to 24 hours.
When you're ready to grill the shrimp you can either use a grill basket or alternate the shrimp with your favorite vegetables on a skewer.
Discard the marinade. (If you're using wooden skewers, make sure you soak them in water for at least 30 minutes prior to threading so that they don't burn when you grill them.)Preheat your grill to 350-450°F; then grill the shrimp for 5-7 minutes, turning halfway through. (The outside of the shrimp should turn light pink and the inside will be white.)
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