This grilled shrimp is one of my go-to recipes when I stare at the freezer and draw a blank. Add veggies if desired, but grill them separately. —Jane Whittaker, Pensacola, Florida
Featured In: Top 10 5-Ingredient Dinners
VERIFIED BY Taste of Home Test Kitchen
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 2 teaspoons dill weed
- 2 garlic cloves, minced
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- In a large bowl, whisk the first six ingredients until blended. Reserve 3 tablespoons marinade for basting. Add shrimp to remaining marinade; toss to coat. Refrigerate, covered, 15 minutes.
- Drain shrimp, discarding any remaining marinade. Thread shrimp onto four or eight metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side, basting with reserved marinade during the last minute of cooking. Yield: 4 servings.
Originally published as Grilled Lemon-Dill Shrimp in Simple & Delicious April/May 2015
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Reviewed Mar. 8, 2015
"Very tasty and complimentary to the shrimp. I broiled our shrimp, because it was below zero outside. I am looking forward to using this recipe this coming summer."