Herb-Marinated Shrimp

May 11, 2013

Herb Marinated Shrimp verticleNo party would be complete without something special to drink in one hand and something delicious to eat in the other. Herb-Marinated Shrimp is delicious, quick and easy to make and ideal for serving to lots of guests.
To devein or not to devein the shrimp? Just remember that the vein that runs down the middle of the shrimp is the digestive track. While it won’t make you sick, it’s not very pleasant to think about, let alone eat. If you don’t want to devein the shrimp yourself, buy them already deveined.
The marinade includes three different herbs and works well in several combinations. Try it with basil, mint, and parsley, or cilantro, mint, and parsley, or come up with one of your own. Toss the ingredients for the marinade into a food processor, coat the shrimp for 20 minutes and bake for less than 10. Using the oven instead of the stove-top lets you easily control the temperature and cook a lot of shrimp to perfection at one time.

Herb Marinated Shrimp

Herb Marinated Shrimp horizontal tops only

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Herb-Marinated Shrimp Recipe

Makes 26-30 shrimp


1 pound of medium-size shrimp or prawns (26-30 count), peeled, tails removed, and deveined

For the marinade:
1/2 cup (4 ounces, 120 ml) extra virgin olive oil
2 cloves garlic, minced (approximately 2 teaspoons)
2 tablespoons minced (.35 ounce, 10 g) fresh cilantro or basil leaves
2 tablespoons minced (.35 ounce, 10 g) fresh mint leaves
2 tablespoons minced (.35 ounce, 10 g) fresh Italian parsley
1 teaspoon fine salt or 2 teaspoons course salt
Zest of 1 lemon
Juice of 1 lemon (approximately 2 ounces, 60 ml)


1  Preheat the oven to 400ºF (205ºC).

2  If you have a digital kitchen scale and small food processor, let the food processor do all the work. Weigh the herbs instead of mincing them. Toss them in whole with whole garlic cloves and salt. Pulse until minced. Blend with the olive oil, lemon juice, and lemon zest. Done.

Note The stems of cilantro and parsley have lots of flavor. Include them in the marinade, but remove them from the final dish if they are thick, making them unpleasant to eat.

3  In a medium-size bowl or plastic storage bag, add the marinate and shrimp and mix until well-coated. Let sit at room temperature for 20 minutes.

4  Remove the shrimp from the marinade and arrange them on a baking sheet in a single layer. Bake 6-8 minutes, or until pink (longer for large shrimp or prawns).

Note It’s better to slightly under cook the shrimp because they will continue to cook after you remove them from the oven. Overcooking shrimp will make them rubbery.

As seen in JNSQ style magazine for iPad.

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