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Julie's Grilled Shrimp

Prep Time:

Cook Time:

3 min on the grill & 6 min in the oven


12 (3 per guest)


Hors d'oeuvre


Julie Collier

25 min plus 2 hrs marinate time

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About the Recipe


My sister Julie cooks like me in that she has a tendency to 'wing it'. She gave me this recipe with the added note that "measurements are approximate based on the amount of shrimp used". That was followed with several hysterical emojis! The 16/20 refers to the size of the shrimp which means that there are between 16 & 20 shrimp per 1 pound bag.


2 bags of frozen (wild caught if possible) 16/20 peeled & deveined shrimp, thawed overnight in the refrigerator

1/3 cup of olive oil or avocado oil (or a combo of the two)

4 tsp of Dijon mustard

5-6 large cloves of garlic minced

1/3 cup of finely chopped flat leaf parsley

1 tsp of kosher salt

1 tsp of lemon pepper

zest from 3 lemons

1 tsp of red pepper flakes

Frying Pan


Step 1: Rinse and pat dry the defrosted shrimp.

Step 2; Make the marinade. Mix the oil(s), mustard, garlic, parsley, salt, lemon pepper, and lemon zest in a bowl.

Step 3: Remove 2 TBSP of the marinate mixture and set aside. This will be used to brush on the shrimp before they go into the oven.

Step 4: Add the shrimp to the remaining marinade, cover and refrigerate for 1 & 1/2 hours.

Step 5: Juice the 3 lemons and add 1 TBSP of fresh juice to the reserved marinade. Freeze the remaining lemon juice in ice cube trays for another use.

Step 6: Remove the shrimp from the refrigerator after 1 & 1/2 hours and let them come to room temp (aproximately 30 minutes)

Step 7: Preheat the grill to medium and the oven to 350 degrees.

Step 8: Remove the shrimp from the marinade and place on the grill for 1 and 1/2 minutes per side.

Step 9: Once grilled, put the shrimp on a sheet pan lined with parchment paper or foil, and brush with the reserved marinade. Bake for 6 minutes.

hand mixer

Buon Appetito!

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