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    Home » Recipes » Seafood » Grilled Italian Shrimp

    Published: May 11, 2021 · Modified: May 28, 2021 by Alicia This post may contain affiliate links.

    Grilled Italian Shrimp

    Jump to Recipe Print Recipe
    Grilled Italian Shrimp on skewers on a white table with a glass of white wine

    These Grilled Italian Shrimp are so flavorful and healthy! A quick marinade with garlic, basil, and thyme are combined with tomatoes for a delightful summer meal.

    This post was first published in August 22, 2018 and edited May 11, 2021 to include updated pictures and recipe tips.

    Why You'll Love This Recipe

    This is one of my favorite summer recipes because it's healthy, light and easy.

    • Shrimp is a healthy source of protein that's rich in nutrients like omega-3 fatty acids, zinc and vitamin B12, which boosts immunity and can improve brain health.
    • This recipe fits a number of diets from the Heal Your Headache migraine diet, dairy free, gluten free, paleo, and whole30 (if you omit the honey).
    • It takes about 5 minutes to prepare the marinade in a food processor - no chopping required!
    • The grill makes for easy clean up, but you can also use a grill pan.
    • It's perfect for meal prep for the week or road trips.

    When I say it's perfect for road trips, this is one of my go-to's along with pasta salad any time we drive from Dallas to Phoenix. It pairs great with hummus, cherries, veggie sticks, chips, and sunflower seeds for an easy to pack lunch. It's still delicious, warm or cold, and is great on salads.

    We have plenty of energy the rest of the drive and I don't get a spike in dizziness that I often do from eating unknown fast food.

    I’ve also made this recipe a few times for company because it’s so easy to prepare ahead of time and quick to cook.

    Ingredients and Cooking Utensils

    This recipe for marinated Italian Shrimp uses mostly pantry staple herbs and oils like thyme and olive oil.

    Shrimp - Good quality shrimp is usually wild caught and doesn't contain any preservatives. Fish Fixe is a great company that will ship you quality seafood, like wild gulf shrimp in perfectly sized portions. I recommend purchasing unpeeled and deveined large or jumbo shrimp, unless using them for a salad. They can be tail on or off, that is up to your personal preference.

    Tomato Paste - This really gives a deeper flavor to the marinade, but if you're on a migraine diet and do not tolerate tomatoes well, you can omit it from the recipe.

    Fresh Basil and Parsley - This is a must to do fresh! It adds that brightness to the shrimp marinade.

    Honey - It's such a small amount that it doesn't add a lot of sweetness, but it does balance the acidity of the vinegar and tomatoes.

    Grill or Grill Pan - You can use a gas grill, charcoal grill, or grill pan for this recipe. It's even great baked, although I love the flavor that comes from a little char on the outside.

    Reusable Skewers - This is a must for easy flipping on a gas or charcoal grill.

    Italian shrimp marinade blended in a food processor

    How to Grill Italian Marinated Shrimp

    Begin by blending the marinade ingredients together in a small food processor and then marinating the raw shrimp in the Italian herb sauce for at least 30 minutes to an hour.

    • Preheat the grill to medium high heat.
    • Place the raw, marinated shrimp in a line on soaked wooden skewers or reusable metal ones.
    Raw shrimp being marinated in a tomato based sauce in a glass container
    • Add the shrimp skewer to the hot grill at an angle and cook for 2 minutes - don't move them!
    • Raw shrimp on skewers on gas grill grates
    • Shrimp on skewers on gas grill grates being flipped to cooked on the other side
    • After 2 minutes, flip and grill on the remaining side until cooked through - another 2-3 minutes.
    • Remove the skewers from the grill and place on a baking sheet to cool until you're ready to serve.

    Frequently Asked Questions

    Should I peel shrimp before grilling?

    Yes! If you haven't bought pre-peeled and deveined shrimp you will need to peel and devein them at home. Cut down the back of the shrimp and remove the outer shell. Make a small cut along the long curved edge to reveal the black "vein" and pull that out with a sharp knife. They also make plastic tools to help with this task!

    How do you grill shrimp without them drying out?

    Watch them carefully and only cook for 2-3 minutes per side. You want the grey, translucent parts gone and for the shrimp to be opaque. After that happens, remove them from the grill. This will avoid them getting rubbery.

    What can I serve with grilled shrimp?

    I usually pair this meal with a nice Mediterranean pasta salad, a spring mozzarella salad, or mashed cauliflower.

    Can I grill frozen shrimp?

    No, you would need to defrost these before marinating. You can do this quickly by placing frozen shrimp in a bowl of cool water and changing the water every 15 minutes until completely defrosted.

    Grilled Italian Shrimp on skewers on a white table with a glass of white wine

    Other Summer Shrimp Recipes

    For more seafood recipes that would be great for summer parties like this grilled Italian shrimp, check out these links!

    • Healthy Shrimp Tacos with Cilantro Slaw
    • Shrimp Scampi Without Wine
    • Fish Tostadas (Baja-Style)
    • Scallop Linguine

    If you make any of my recipes, don’t forget to tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And please leave a review below!

    Grilled shrimp skewers on a baking sheet with parsley and basil

    Grilled Italian Shrimp

    Perfect for an easy weeknight meal or for company, this grilled Italian shrimp recipe will become a family favorite! Even chilled, this recipe is wonderful to pack for road trips.
    5 from 5 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Italian
    Diet: Low Calorie, Low Fat, Low Salt
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Marinating Time: 30 minutes
    Total Time: 45 minutes
    Servings: 3 people
    Calories: 293kcal
    Author: Alicia

    Ingredients

    • 2 large garlic cloves, peeled
    • 2 tablespoons fresh basil
    • 1 tablespoon fresh parsley
    • 1.5 teaspoon dried thyme
    • 1 teaspoon honey
    • 1 tablespoon tomato paste
    • 3 tablespoons extra virgin olive oil
    • 1.5 tablespoons distilled white vinegar
    • ½ teaspoon kosher salt
    • 1 pound peeled and deveined jumbo or extra large RAW shrimp, tail on * fresh or frozen and defrosted is fine
    • fresh black pepper to taste
    US Customary - Metric

    Instructions

    • If your shrimp does not come deveined, this is pretty easy to do. Remove the shell (which is usually already cut) and use a small knife to cut along the back side of the shrimp. There will be a slimy dark "line" that becomes exposed. Remove that from the shrimp and rinse. Pat the shrimp dry.
    • Place all the ingredients except shrimp in a food processor and blend it till almost smooth. Pour sauce over the shrimp, toss, and place in the refrigerator to marinate 30min to an hour. If using a grill, thread your shrimp onto skewers.
    • Prepare your grill or grill pan to medium high heat. Place your shrimp on the hot grill or grill pan and cook, not moving for 2 minutes. Flip and cook on the other side another 2-3 minutes, depending on the size of your shrimp. You want them to be opaque with no clear/grayish parts. Serve immediately or cover and chill for up to 2 days. 

    Notes

    • If you're sensitive to tomatoes, simply remove the tomato paste from the marinade. It's not *quite* as good, but still really flavorful and delicious.
    • Make sure the shrimp is completely defrosted before using. You can defrost quickly in a bowl of cold water, changing the water out every 20 minutes until shrimp have defrosted. 
    • I love to pair this with a pasta salad, mozzarella salad, or mashed cauliflower. 

    Nutrition

    Calories: 293kcal | Carbohydrates: 4g | Protein: 31g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 381mg | Sodium: 1606mg | Potassium: 200mg | Fiber: 1g | Sugar: 3g | Vitamin A: 283IU | Vitamin C: 10mg | Calcium: 239mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @thedizzycook or tag #thedizzycook!

    « Dairy Free Quiche with Leeks and Sausage
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    About Alicia

    Alicia is a vestibular migraine advocate and the bestselling author of The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips. Her articles and recipes have been featured by Healthline, Parade, mindbodygreen, Today, Good Morning Texas, the Vestibular Disorders Association, and the American Migraine Foundation. Read More

    Reader Interactions

    Comments

    1. Miranda says

      March 10, 2022 at 7:10 pm

      5 stars
      Made these for dinner tonight. So easy and honestly they had even more flavour than I thought they would have. And as a plus, boyfriend loved them! They are now being added to the regular rotation. I made them with the roasted mashed cauliflower, kind of like a shrimp and grits type supper. Delish!

      Reply
    2. Lori says

      October 23, 2020 at 9:59 pm

      5 stars
      This was super easy to put together (especially when I was feeling awful) and it was SO good. I had this with a side of white rice for an easy filling meal. Thank you for sharing all of these delicious ideas!

      Reply
    3. Angie says

      June 29, 2020 at 10:54 am

      5 stars
      Our new favorite summer meal!! I love them dipped in ranch or on a salad

      Reply
    4. Mary says

      June 29, 2020 at 10:53 am

      5 stars
      Such an easy recipe and super flavorful! We had with your simple potato salad - thank you!

      Reply

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

    About The Dizzy Cook

    Trending Recipes

    • Creamy Boursin Pasta
    • Beef Stew Recipe without Wine
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    • Anti-Inflammatory Smoothie
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    Get New Posts via Email

    Subscribe for new recipes, tips, and discounts.

    Healthy New Year Recipes

    • Stir Fry Without Soy Sauce
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