Grilled Rosemary Shrimp Skewers Recipes

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LIME-ROSEMARY SHRIMP SKEWERS

I had a big bunch of rosemary, so I turned the stems into skewers for grilling shrimp. Serve with rice or couscous and lime wedges. -Leah Lenz, Los Angeles, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11



Lime-Rosemary Shrimp Skewers image

Steps:

  • In a large bowl, mix the first eight ingredients. For skewers, strip leaves from bottom portion of rosemary sprigs, leaving 1-2 in. of leaves attached at top; reserve 1 tablespoon of the removed leaves. Finely chop reserved leaves; add to parsley mixture. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., Thread shrimp onto rosemary stems; discard remaining marinade. Grill, covered, 2-3 minutes on each side or until shrimp turn pink. If desired, serve with lime wedges.

Nutrition Facts : Calories 103 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 184mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges

2 tablespoons minced fresh parsley
2 tablespoons dry white wine or orange juice
4 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon grated lime zest
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon pepper
12 fresh rosemary sprigs (4-6 inches)
1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
Lime wedges, optional

GRILLED ROSEMARY SHRIMP

Provided by Food Network

Categories     main-dish

Time 3h10m

Number Of Ingredients 5



Grilled Rosemary Shrimp image

Steps:

  • Mix the ingredients together in a bowl. Marinate the shrimp for 2 to 3 hours, refrigerated. Skewer the shrimp on rosemary branches and grill.

12 jumbo shrimp
1 tablespoon chopped fresh rosemary
1 teaspoon minced garlic
1 tablespoon lemon juice
Salt and pepper, to taste

GRILLED ROSEMARY GARLIC SHRIMP

Categories     Garlic     Herb     Shellfish     Appetizer     Marinate     Kid-Friendly     Dinner     Rosemary     Shrimp     Summer     Grill     Grill/Barbecue     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 4

Number Of Ingredients 6



Grilled Rosemary Garlic Shrimp image

Steps:

  • In a large bowl stir together garlic, minced rosemary, and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours or overnight.
  • In a shallow dish soak skewers in water to cover 30 minutes and prepare grill.
  • To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through.
  • Alternatively, brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through.
  • Garnish shrimp with rosemary sprigs and serve with lemon wedges.

1/4 cup finely chopped garlic, mashed to a paste with 1 teaspoon coarse salt
2 tablespoons minced fresh rosemary leaves plus sprigs for garnish
3 tablespoons olive oil plus oil for brushing shrimp
16 jumbo shrimp (about 10 per pound)
four 12-inch bamboo skewers
lemon wedges as an accompaniment

LEMON-ROSEMARY GRILLED SHRIMP

Perfect for a light dinner, this simple and healthy recipe for lemon-rosemary grilled shrimp comes from "The Ciminelli Solution," by Sue Ciminelli.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 7



Lemon-Rosemary Grilled Shrimp image

Steps:

  • In a large bowl, combine shrimp, 1 tablespoon olive oil, garlic, 1 tablespoon rosemary, and half of the lemon zest; season with salt and pepper. Toss to coat.
  • Preheat grill pan over medium-high heat. Place shrimp on pan and cook, turning once, until cooked through, about 1 minute per side. Transfer shrimp to a serving platter and drizzle with remaining olive oil and lemon juice. Sprinkle with remaining teaspoon rosemary and lemon zest; serve immediately.

1 pound large shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil
1 clove garlic, thinly sliced
1 tablespoon plus 1 teaspoon chopped fresh rosemary
Juice and zest from 1 lemon
Coarse sea salt
Freshly ground white pepper

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