Grilled Shrimp Recipe Ina Garten: Garlic-Herb Char With Lemon Zest

Getting my first whiff of hickory smoke at a family cookout still makes my mouth water. This shrimp captures that same bold flavor with a simple garlic-herb marinade.

I’ve adapted Ina Garten’s approach for the grill, adding lemon zest for a bright finish. The shrimp cook in minutes, so keep the heat high and your timing sharp.

What you’ll get is tender shrimp with charred edges and an aromatic crust. The garlic and herbs infuse every bite, while the lemon cuts through the richness.

Serve these straight off the grill with crusty bread to soak up the juices. Ready in under 20 minutes.

Ingredients for Grilled Shrimp Recipe Ina Garten

Pantry staples and fresh herbs. That’s all you need for this bold, smoky flavor.

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The shrimp are the star—large or jumbo (16/20 count) hold up best on the grill. Wild-caught from Whole Foods or your local seafood counter if you can swing it. Frozen works too (thaw in cold water first). The herbs? Fresh is non-negotiable—dried won’t give that aromatic crust. I grab my herbs from Trader Joe’s (cheap and always fresh).

No fresh herbs? Dried at one-third the amount (but texture won’t be the same). Out of lemon? Lime zest and juice works in a pinch. The olive oil can be any good extra-virgin—California Olive Ranch is my go-to. If you’re sensitive to heat, skip the red pepper flakes or use a pinch of cayenne instead.

Marinate the shrimp for 30 minutes max—any longer and the acid starts to cook them. Leftovers? 2 days in the fridge (best eaten cold). Not freezing this one—the texture suffers. But honestly, there’s never any left.

Step-by-Step Instructions for Grilled Shrimp with Garlic-Herb Char

Here’s my foolproof method for perfectly charred shrimp with bright, herby flavor every time.

Step 1: Prepare the Garlic-Herb Marinade

In a large bowl, whisk together the 0.5 cup olive oil, 6 cloves minced garlic cloves, 0.5 cup chopped fresh parsley, 2 tbsp chopped fresh rosemary, and 2 tbsp chopped fresh thyme. I like to press the herbs with the back of a spoon to release their oils.

Add the 1 tbsp lemon zest, 2 tbsp lemon juice, 1.5 tsp salt, 0.5 tsp black pepper, 0.25 tsp red pepper flakes, and 1 tbsp Dijon mustard. Whisk until the marinade is well combined and slightly thickened. The mustard helps the marinade cling to the shrimp.

Step 2: Marinate the Shrimp

Add the 1.5 lb large shrimp (peeled, deveined, tails on) to the marinade and toss to coat evenly. I use my hands for this—it ensures every shrimp gets a good coating. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

Don’t marinate longer than 2 hours or the lemon juice will start to “cook” the shrimp, making them tough. While the shrimp marinate, take them out of the fridge for the last 10 minutes to bring them closer to room temperature—this helps them cook more evenly on the grill.

Step 3: Preheat the Grill and Skewer the Shrimp

Preheat your grill to medium-high heat. If using a gas grill, set it to about 400°F. For charcoal, you want hot coals with a light layer of white ash. Clean and oil the grates well to prevent the shrimp from sticking. I rub a paper towel dipped in oil over the grates using tongs.

If using skewers, thread the shrimp onto them now. If using wooden skewers, soak them in water for 30 minutes first to prevent burning. I like to leave the tails on for presentation and because they make the shrimp easier to handle on the grill.

Step 4: Grill the Shrimp to Perfection

Place the shrimp on the grill in a single layer, leaving a little space between each one. Grill for 2-3 minutes per side until the shrimp turn opaque and pink with visible grill marks. The shrimp are done when they curl into a loose “C” shape and the flesh is no longer translucent.

Watch them closely—shrimp cook quickly and can go from perfect to overdone in seconds. If you’re unsure, use an instant-read thermometer: shrimp are done at 120-125°F. Don’t overcrowd the grill, or the shrimp will steam instead of char.

Transfer the grilled shrimp to a serving platter. I like to squeeze a little extra lemon juice over the top right before serving for a bright finish. Serve immediately while hot.

Perfect Pairings for This Recipe

Wine Pairings

A crisp Sauvignon Blanc from New Zealand cuts through the garlic and herb richness beautifully. The citrus notes complement the lemon zest in the marinade. I love Kim Crawford or Oyster Bay for this pairing. 🍷

Beer Options

A light wheat beer like Blue Moon or Hoegaarden works wonderfully. The citrus and spice notes mirror the dish’s flavors. For something lighter, a pilsner with its clean finish cleanses the palate.

Side Dish Ideas

Serve with a simple arugula salad tossed in lemon vinaigrette—4 cups arugula, 2 tbsp olive oil, and 1 tbsp lemon juice. The peppery greens balance the shrimp’s richness. Or try grilled asparagus with a squeeze of lemon. 🥗

Bread Pairings

Crusty ciabatta or a baguette is perfect for soaking up the herby marinade. I warm slices on the grill for 30 seconds to add a smoky touch. Garlic bread works too, but keep it simple to let the shrimp shine.

Frequently Asked Questions