If you love a simple quick but flavor packed protein for your easy pasta dishes or maybe a salad – then this recipe for Italian Herb Shrimp is for you. The quick marinade of this shrimp gives you such juicy tender shrimps, you are going to want to make them over and over. These could also be served cold as an appetizer, if you need something quick.
I almost always prefer to serve tail-off, peeled shrimp. The messy hassle of peeling or removing the tails while eating does not appeal to me. That said, if the method you plan to serve these would work better with the tail on, then go ahead and leave it. But I would advise against using Shrimps with the peel on because they will not get as much flavor on them.
Substitutes and Variations:
If you wanted to add a punch of heat, you could add in a bit of crushed red pepper flakes to the seasoning blend. You could opt for fresh herbs, but be sure to chop them up very fine so that you do not end up with big leaves on your shrimp.
Suggestions for Sides:
This shrimp is quite good over a nice plate of Fettuccine Alfredo. You could also fix some broccoli in as well. Alternatively you could add this to a Caesar salad or even a flatbread pizza.
Tools that may make this recipe easier:
A grill pan is a great tool for every home cook. When the weather isn’t conducive to grilling outdoors or if you just don’t have time to get the grill up and running, a grill pan gives you the same effect.
Now Let’s Get Cookin’!
Italian Herb Shrimp
Equipment
Ingredients
- 3 lb Jumbo Shrimp deveined, peeled, tails-off
- ½ cup Olive Oil
- 1 tbsp Garlic Powder
- ½ tbsp Dried Basil
- ½ tbsp Dried Oregano
- ½ tbsp Dried Thyme
- ½ tbsp Dried Parsley
- 1 tsp Onion Powder
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Combine all ingredients in a bowl and toss to coat evenly. Cover and place in refrigerator for at least an hour.
- Using a Grill: Heat grill to highest heat. If grill grates opening are wider than shrimp, use a mesh grill pan or foil to prevent falling through. Add shrimp, one a time to the grill. Once you get them all on the grill, wait two minutes then start flipping each over. Again wait two minutes and remove from heat once opaque.
- Using a Grill Pan: Heat pan to high. You will have to grill the shrimp in batches. Start adding the shrimp one at a time to the pan. Once the pan in full, wait 3 minutes then go back to the start and flip each shrimp. Wait another three minutes and remove from heat once opaque.
- If serving in a hot/warm preparation, keep warm on a platter in cold oven.
- If serving in a cool/cold preparation, you can bring down to room temp on the counter than transfer to a container and place in the refrigerator.
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Love shrimps in any shape or form. Delicious indeed. WOW
This sounds so delicious!
This looks like a dream! Can’t wait to try it out.