There’s something wonderfully elegant about serving meat on a stick. In this case, plump and juicy shrimp are the stars of the show.
My preferred method for perfectly cooked shrimp every time is by tossing them in a bit of olive oil, salt and pepper. A quick roast in the oven helps to bring out their natural flavors. However, I wanted to serve something with a little more special for a recent dinner party I hosted.
The marinade was deliciously easy to prepare and created shrimp that was a feast for the eyes. I’m looking forward to the summer season when I will be able to cook them on the grill.
Roasted Herb Shrimp Skewers
Prep Time
Cook Time
Total Time
Author: Culinary Cory
Recipe Type: Appetizers
Serves: 4-6 people
Ingredients
- 1 ½ Tbl. fresh garlic, minced
- 3 Tbl. (1 medium) shallot, minced
- ¼ cup fresh parsley, minced
- ¼ cup fresh basil leaves, minced
- 1 tsp. dry mustard
- 2 tsp. Dijon mustard
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ cup olive oil
- Juice of 1 lemon
- 2 lbs. large uncooked shrimp, peeled and deveined
Instructions
- Toss all of the ingredients together in a large mixing bowl. Cover and allow the shrimp to marinate in the fridge for at least 1 hour. I have left them in the fridge up to 5 hours with no problems.
- Preheat the oven to 400 degrees. Soak 6-8 inch wooden skewers in warm water for 20 minutes. With the tails pointing in the same direction, skewer four shrimp on each rod. Discard the leftover marinade.
- Place the skewers on an elevated rack in a small sheet pan. Roast at 400 degrees for 4-6 minutes until the shrimp are pink, juicy and tender. This recipe makes approximately 12-14 skewers of shrimp.
Author's Note
Adapted from Ina Garten: Barefoot Contessa Parties!
How long would you put these on a gas grill?
They look sooooo good.
PS….thanks for having the option of notification for followup.
The shrimp cook-up pretty quickly on a gas grill. I would cook them for 2 minutes on each side. Any longer and they would get pretty tough and chewy. Love to hear how it goes!
Tried these for dinner last night. They were amazing! I used rosemary sprigs instead of wooden skewers.
That skewered shrimp looks so fresh and good!
I just love this. I made mine not too long ago…I think it’s time to make it again.
Gorgeous photo! I love meat on sticks but I’d be inclined to use coriander with prawns. Just my personal preference.
I’m a big fan of anything on a stick.
Shrimp is the absolute favorite of Kid #1! Add in the stick and — these would be his all-time fave!
Definitely trying this (maybe even today). We are year round kind o’ grilling crazy.
I’m loving shrimp again, so those skewers look FABULOUS!