Best 9 Buttery Garlic Garden Herb Grilled Jumbo Shrimp Recipes

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Have you ever had that mouthwatering moment when you bite into a juicy, succulent shrimp, bursting with a symphony of flavors such as buttery garlic, aromatic garden herbs, and the smoky touch of grilling? If you answered yes, then this article is precisely what you need. Get ready to embark on a culinary journey as we reveal the secrets to cooking the ultimate "Buttery Garlic Garden Herb Grilled Jumbo Shrimp." We have meticulously curated different recipe options, each offering a unique twist on this classic dish. Whether you are a seasoned chef or a home cook looking to impress, this article will guide you through the process of making this dish that will tantalize your taste buds and leave your dinner guests asking for more.

Check out the recipes below so you can choose the best recipe for yourself!

OUR BACKYARD GRILLED GARLIC-BUTTER SHRIMP



Our Backyard Grilled Garlic-Butter Shrimp image

Simple flavors... Grilled shrimp, finished in a basic, yet 'oh, so good' garlic and butter sauce. I am not a shells-on gal but they make heck of a difference. Pick them off the serving plate and enjoy! Get a napkin--you'll need it.

Provided by FrackFamily5 CA->CT

Categories     Seafood     Shellfish     Shrimp

Time 2h20m

Yield 6

Number Of Ingredients 7

1 small bunch fresh Italian parsley, stemmed and roughly chopped
2 tablespoons olive oil
1 pound fresh medium shrimp - shells on, rinsed, and patted dry
bamboo skewers
1 tablespoon seasoned salt (such as Lawry's®), or to taste
½ cup salted butter
3 cloves garlic, minced

Steps:

  • Place parsley and olive oil into a resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours. Soak skewers in water during the last 30 minutes or so.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove shrimp from the marinade and thread onto skewers. Season generously with seasoned salt. Place parsley and remaining marinade in a grill-safe pan with butter and garlic.
  • Grill skewers until shrimp are pink and firm, about 3 minutes per side. In the meantime, place the grill pan on the grate; melt and simmer the butter-parsley mixture until butter is just golden-brown, 4 to 5 minutes.
  • Remove shrimp from skewers and drop into the butter-parsley mixture. Toss to coat. Serve immediately.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 1.5 g, Cholesterol 155.7 mg, Fat 20.6 g, Fiber 0.3 g, Protein 12.9 g, SaturatedFat 10.5 g, Sodium 704.2 mg, Sugar 0.1 g

GARLIC & HERB ROASTED SHRIMP



Garlic & Herb Roasted Shrimp image

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1/4 pound (1 stick) unsalted butter
2 tablespoons good olive oil
2 tablespoons minced garlic (6 cloves)
2 teaspoons minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 large lemons
2 pounds (8- to 10-count) shrimp, peeled with the tails on
1 teaspoon coarse sea salt
4 slices country bread, toasted

Steps:

  • Preheat the oven to 400 degrees.
  • Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
  • Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.

GRILLED HERB SHRIMP



Grilled Herb Shrimp image

Provided by Ina Garten

Categories     appetizer

Time 18m

Yield 6 servings

Number Of Ingredients 11

2 pounds large shrimp (16 to 20 per pound), peeled and deveined (see note)
3 cloves garlic, minced
1 medium yellow onion, small-diced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup good olive oil
1 lemon, juiced

Steps:

  • Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
  • Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.

CHEF JOHN'S GRILLED GARLIC AND HERB SHRIMP



Chef John's Grilled Garlic and Herb Shrimp image

This grilled garlic and herb shrimp recipe is very easy, IF you can just walk out into the backyard, and pick a handful of your own fresh, green sprigs. However, these are so amazingly delicious, if you don't have a garden, then do splurge and buy a bunch of all the herbs. And get the extra large shrimp so they can grill longer and get maximum caramelization.

Provided by Chef John

Categories     Seafood     Shellfish     Shrimp

Time 3h

Yield 6

Number Of Ingredients 16

1 ½ teaspoons kosher salt
½ teaspoon lemon zest
3 cloves garlic, thinly sliced
3 tablespoons chopped fresh basil leaves
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh lemon thyme leaves
4 tablespoons olive oil, divided, or as needed
2 pounds extra large shrimp (16-20), peeled and deveined, tail left on
skewers
1 tablespoon olive oil
½ lemon, juiced
½ teaspoon red pepper flakes
1 pinch cayenne pepper
salt and ground black pepper to taste
1 lemon, cut into wedges

Steps:

  • Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes.
  • Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable.
  • Place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter.
  • Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 1.9 g, Cholesterol 230.4 mg, Fat 12.6 g, Fiber 0.7 g, Protein 25.1 g, SaturatedFat 1.9 g, Sodium 772.5 mg, Sugar 0.1 g

GRILLED JUMBO SHRIMP



Grilled Jumbo Shrimp image

At your next barbecue, skip the burgers and toss these zippy marinated shrimp on the grill. Grace Yaskovic, a field editor from Lake Hiawatha, New Jersey, dresses up their great grilled flavor with a hint of orange and dashes of ginger and red pepper.

Provided by Taste of Home

Categories     Dinner

Time 21m

Yield 2 servings.

Number Of Ingredients 10

2 tablespoons soy sauce
1 tablespoon orange juice
1 tablespoon olive oil
1/2 teaspoon sugar
1 garlic clove, minced
Dash crushed red pepper flakes
Dash ground ginger
2/3 pound jumbo shrimp, peeled and deveined
12 cherry tomatoes
Hot cooked rice

Steps:

  • In a small bowl, combine first seven ingredients. Cover and refrigerate 2 tablespoons for basting. Pour remaining marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Alternately thread shrimp and tomatoes onto metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning and basting occasionally with reserved marinade. Serve with rice if desired.

Nutrition Facts : Calories 262 calories, Fat 10g fat (1g saturated fat), Cholesterol 230mg cholesterol, Sodium 838mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges

BUTTERY GARLIC & GARDEN HERB GRILLED JUMBO SHRIMP



Buttery Garlic & Garden Herb Grilled Jumbo Shrimp image

Have napkins ready for this starter course! Peel these bad boys at the table and lick the garlic and herb butter from your fingers! Caribbean rum really adds a wonderful flavor! WINE: Crack open a bottle of Viognier, the dry fruity wine is lovely with the garlic and shrimp.

Provided by NcMysteryShopper

Categories     < 30 Mins

Time 18m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup fresh parsley
1/4 cup fresh basil
3 -4 garlic cloves (minced jarred is fine)
1 shallot
1/2 cup butter
16 large shrimp, in the shell preferably with heads left on (Halved lengthwise, leaving them attached 1 inch below the head and deveined)
salt
fresh ground black pepper
white rum, for sprinkling

Steps:

  • Pulse parsley, basil, garlic and shallots in food processor until finely minced (or mince with knife).
  • Add minced mixture to small sauce pan with butter until butter can be stirred and ingredients combined; medium heat.
  • Light a grill or heat a grill pan.
  • Spread Shrimp open and season with salt & pepper, and brush liberally with the herb butter.
  • Grill over a medium-hot flame, shell side down, until slightly charred, about 1 minute. Turn and grill the other side until lightly browned, about 40 seconds. Flip again and lather with more herb butter, sprinkle with rum and grill until barely cooked through and bubbling, about 1 minute longer.
  • Serve at once.

Nutrition Facts : Calories 234.3, Fat 23.3, SaturatedFat 14.7, Cholesterol 103.9, Sodium 215.9, Carbohydrate 2, Fiber 0.3, Sugar 0.1, Protein 5.3

GRILLED JUMBO SHRIMP WITH GARLIC-HERB BUTTER



Grilled Jumbo Shrimp With Garlic-Herb Butter image

A very simple recipe with just enough seasoning to enhance the flavor of the grilled shrimp without overpowering it. The best way to eat the shrimp is to peel them at the table and dip in extra butter sauce left over from the recipe. I have prepared the recipe with and without the rum - I do not find the rum to add anything special.

Provided by WannaBcook5792

Categories     Very Low Carbs

Time 28m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup unsalted butter
1/4 cup finely chopped parsley (optional)
1/4 cup finely chopped basil (optional)
3 garlic cloves, finely chopped
1 shallot, finely chopped
16 jumbo shrimp, in the shell preferably with heads left on
salt & freshly ground black pepper
white rum, for sprinkling (optional)

Steps:

  • In a small saucepan, combine the butter with the parsley, basil, garlic and shallot and melt over low heat.
  • Light a grill or heat a grill pan.
  • Halve the shrimp lengthwise, leaving them attached 1 inch below the head (if the head is left on). Devein the shrimp and spread them open. Season with salt and pepper, then brush liberally with the herb butter.
  • Grill the shrimp over a medium-hot fire, shell side down, until lightly charred, about 1 minute.
  • Turn and grill the other side until lightly browned, about 40 seconds. Turn the shrimp again. Brush them liberally with more herb butter, sprinkle with rum and grill until barely cooked through and bubbling, about 1 minute longer.
  • Serve at once.

GARLICKY HERBED SHRIMP



Garlicky Herbed Shrimp image

I love shrimp. Love garlic. Love herbs. Cook 'em in butter and what could be better? -Dave Levin, Van Nuys, California

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield about 3 dozen.

Number Of Ingredients 12

2 pounds uncooked jumbo shrimp, peeled and deveined
5 garlic cloves, minced
2 green onions, chopped
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
1/4 teaspoon seasoned salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1/2 cup butter, divided
1/4 cup lemon juice
2 tablespoons minced fresh parsley
1 tablespoon minced fresh tarragon

Steps:

  • In a large bowl, combine the first 8 ingredients; toss to combine. In a large skillet, heat 1/4 cup butter over medium-high heat. Add half of the shrimp mixture; cook and stir until shrimp turn pink, 4-5 minutes. Transfer to a clean bowl., Repeat with remaining butter and shrimp mixture. Return cooked shrimp to pan. Stir in lemon juice; heat through. Stir in herbs.

Nutrition Facts : Calories 46 calories, Fat 3g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 61mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

GRILLED SHRIMP WITH HERB BUTTER



Grilled Shrimp With Herb Butter image

Provided by Pierre Franey

Categories     dinner, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

24 jumbo shrimp, about 2 pounds, shelled and deveined
1/4 teaspoon red pepper flakes
4 tablespoons Dijon mustard
2 tablespoons olive oil, plus extra for brushing
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh thyme or 1 teaspoon dried
Salt and freshly ground pepper to taste
Herb butter (see recipe)

Steps:

  • Preheat outdoor grill or oven broiler to high.
  • In a bowl, combine the shrimp with the red pepper, mustard, olive oil, lemon juice, thyme, salt and pepper, and blend well.
  • Arrange 6 shrimps on each of 4 skewers. Brush the sides with oil.
  • Place the shrimp on the grill or under the broiler about 4 inches from the heat source. Cook for about 2 minutes and turn, continue grilling for about 2 minutes more. Serve with herb butter sauce.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 438 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

  • Choose large and fresh shrimps: The size of the shrimp will determine the cooking time. Make sure the shrimps are deveined and peeled.
  • Prepare the marinade: The marinade is what will give the shrimps their flavor. Make sure to use a good quality olive oil and fresh herbs. You can also add some lemon juice or white wine to the marinade.
  • Marinate the shrimps for at least 30 minutes: The longer you marinate the shrimps, the more flavor they will have. You can marinate them for up to 24 hours.
  • Cook the shrimps over medium heat: Cooking the shrimps over high heat will make them tough. Cook them over medium heat until they are pink and opaque, about 2-3 minutes per side.
  • Serve the shrimps immediately: Grilled shrimps are best served immediately. You can serve them with a dipping sauce, such as cocktail sauce or tartar sauce.

Conclusion:

Buttery garlic garden herb grilled jumbo shrimp is a delicious and easy-to-make dish that is perfect for a summer cookout or party. The shrimps are marinated in a flavorful mixture of butter, garlic, herbs, and lemon juice, then grilled to perfection. Serve them with a dipping sauce of your choice and enjoy!

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