Italian Grilled Shrimp Recipe with Salmoriglio Sauce

Italian grilled shrimp is made with Salmoriglio sauce, garlic, lemon and olive oil. The juicy lightly charred shrimp are served with fresh herbs. It’s one of the quickest dinners on the site because the shrimp cook in just a few minutes. Whether you’re making it for a weeknight meal or firing up the backyard BBQ, it works great every time.

Salmoriglio is a Sicilian sauce. It’s made with lemon juice, olive oil, garlic, and oregano. It isn’t cooked all the ingredients are whisked together. That’s why it tastes fresh and bright. When spooned over hot shrimp freshly off the grill, it brings the flavors of the southern Italian coast to the table.

Recipe At a Glance

Detail	Info
Prep Time	15 minutes
Cook Time	5 minutes
Total Time	20 minutes
Servings	4
Calories	334 kcal per serving
Course	Main Course, Appetizer

Why You’ll Love This Italian Grilled Shrimp Recipe

Easy and straightforward Italian grilled shrimp recipe. The shrimp are quickly and hotly grilled on skewers. They’re finished with fresh Salmoriglio sauce just before serving.

There are several reasons to remake it:

• It takes just 20 minutes to make. so it’s one of the fastest dinners on the site.
• It only takes a few minutes to mix the Salmoriglio. In the end, it adds a bright, herby finish to the shrimp.
• Shrimp size determines the timing. The chart below will help you set it, so you no longer have to guess.
• Depending on how you portion it. you can serve it as a main course or an appetizer.
• Reusable sauce. You can use this with grilled shrimp, chicken, or swordfish any day of the week. This sauce recipe is reusable across all of them.

Ingredients You’ll Need for Italian Grilled Shrimp

Making shrimp requires only a few ingredients. A bright lemon herb Salmoriglio sauce pairs perfectly with them. Extra large 16/20-count shrimp don’t dry out quickly when grilled. Because they’re big enough and easy to thread onto skewers.

For the Grilled Shrimp

• 1 1/2 pounds extra-large shrimp (16/20 count), peeled and deveined, tails on
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, finely minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes, optional

Leave the shrimp tails on. This helps the shrimp stay firmly on the skewer and makes them easier to pick up when serving. If you’re using wooden skewers, soak them in water for at least 20 minutes before grilling so they won’t scorch.

For the Salmoriglio Sauce

Shrimp is finished with Salmoriglio. It’s a bright Sicilian lemon and herb sauce made with extra virgin olive oil, fresh lemon, garlic and herbs. It adds a fresh, tangy finish that works especially well with smoky grilled seafood.

Use our Authentic Salmoriglio Sauce Recipe for the entire sauce. It includes the correct measurements, preparation steps, and easy alternatives.

For Serving

• Lemon wedges
• Fresh parsley
• Extra Salmoriglio sauce for drizzling

Ingredient tip: If possible, use fresh lemon juice and fresh herbs for the sauce. Their fresh flavor makes a wonderful contrast with the taste of smoke charred shrimp.

What Kind of Shrimp Should You Use?

Fresh vs. frozen. Thawed shrimp at home will probably taste better, because most “fresh” shrimp has been frozen and thawed for display. If you want to thaw it on the same day, you can leave it in the fridge overnight, or run cold tap water over it for 15 minutes.

Best size for grilling. Extra-large (16/20) or large (21/25) shrimp are the best. They sear properly without overcooking in seconds. They’re also easy to skewer. So you’ll have a bit more time to pull them off at just the right moment. Small shrimp will go from raw to rubbery in under a minute.

Shell-on vs. peeled. Using shell-on (with shells) shrimp retains more moisture and flavor. It’s also harder to eat off a skewer than the peeled variety. Peeled shrimp (with the tails on) blends well with marinades and is easier to eat. This recipe uses peeled shrimp with the tails on for grip and presentation.

Deveined. If possible, buy deveined shrimp. Most fish counters will do it for free.

How to Make Italian Grilled Shrimp with Salmoriglio Sauce

It takes very little time to make these Italian grilled shrimp. However, a few small details can completely change the outcome. Dry the shrimp well then keep the grill hot and cook until opaque. This helps prevent sticking and overcooking. The shrimp are briefly marinated then grilled and finished with fresh Salmoriglio sauce for a bright lemon-herb flavor.

Step 1: Pat the Shrimp Dry

If you don’t already have peeled and deveined shrimp then you can start by peeling and deveining them. Leave the tails on. Then pat them dry thoroughly with paper towels.

If the shrimp are wet, they may steam instead of developing light char on the grill. Dry shrimp also absorb the marinade more evenly.

Step 2: Marinate the Shrimp

Place the shrimp in a bowl. Add olive oil, garlic, lemon juice, lemon zest, oregano, parsley, salt, black pepper and red pepper flakes if you like. Toss well to coat.

Refrigerate for 15 to 20 minutes. Don’t leave it in for more than 30 minutes. The lemon juice is acidic enough that like ceviche. Tt starts to “cook” the shrimp. If you leave it in too long, the shrimp will turn soft instead of tender.

Step 3: Prepare the Salmoriglio Sauce

Meanwhile, prepare a batch of our Authentic Salmoriglio Sauce. Whisk the sauce and let it sit until the grill is hot. So that all the flavors blend well.

Step 4: Heat and Oil the Grill

Heat grill to medium-high heat. Maintaining a temperature between 400°F – 450°F. Once hot, scrape the grates clean.

Fold a paper towel. Lightly coat it with high-heat cooking oil. Then use long tongs to wipe the oil onto the grates. This creates a lightly oiled cooking surface. As a result, the shrimp won’t stick to the grates and you’ll be able to flip them easily.

Step 5: Thread the Shrimp onto Skewers

Thread 5 to 6 shrimp onto each skewer. Pierce two holes in each shrimp. One in the thickest part and another near the tail.

This will help keep the shrimp from spinning and will keep them flat when you turn them. If you’re using wooden skewers, soak them in water for at least 20 minutes before use.

You can also cook the shrimp directly on the grates. However, skewering them makes it a bit easier to flip several at once.

Step 6: Grill the Shrimp

Place the shrimp on the hot side of the grill. Cook the first side for about 2 to 3 minutes.

Check the underside for light grill marks and for the shrimp to become opaque. When it’s time to flip the shrimp they should release easily from the grill grate.

Do not move the shrimp once cooking has begun. Leaving them in the same spot allows the light char marks to develop more fully.

Step 7: Flip and Finish Cooking

Flip the skewers once and grill for another 2 to 3 minutes. Or cook until the shrimp turn opaque throughout and bend into a loose “C” shape.

Cooking time can vary depending on the size of the shrimp and the grill’s heat. So rather than relying solely on the clock. It’s best to judge doneness by the shrimp’s appearance and feel.

Don’t cook the shrimp until they curl tightly into an “O” shape. That usually means they’re overcooked and can end up tough or rubbery.

Step 8: Finish with Salmoriglio and Serve

Place the grilled shrimp immediately on a serving plate. Pour fresh Salmoriglio sauce over the hot shrimp or spread it on with a spoon.

If you like, drizzle on more sauce. Then serve with lemon wedges and fresh parsley. Serve the shrimp immediately while they’re juicy and full of smoky grilled flavor.

A quick tip: Set aside some Salmoriglio sauce for dipping or for drizzling on the table. Fresh lemon and herbs pair wonderfully with smoky, charred shrimp.

How Do You Know When Shrimp Are Done?

It doesn’t take long for Italian Grilled Shrimp to go from undercooked to overcooked. So it’s best not to rely solely on the timer. Watch the shrimp’s visible cues as well.

• Color. Raw shrimp is gray and translucent. When the shrimp is fully cooked, it turns pink and opaque all the way through, including the thick part near the tail.
• Shape. When shrimp are cooked properly they loosen up and take on a C-shape. If they curl into a tight O-shape then you’ll know they’re overcooked.
• Texture. When you press a cooked shrimp, it will feel firm with a slight give. However, it won’t be hard or springy.

If you’re not sure, cut into the thickest shrimp on the skewer. There shouldn’t be any gray or translucent parts in the middle. It should be completely opaque.

How Long to Grill Shrimp (by Size)

Here, grilling time is determined by shrimp size not thickness. The larger the shrimp, the longer it takes. The difference between shrimp of different sizes is measured in seconds, not minutes.

Shrimp Size (count per pound)	Total Grill Time	Time Per Side
26/30 (medium-large)	3 to 4 minutes	1.5 to 2 minutes
21/25 (large)	4 to 5 minutes	2 to 2.5 minutes
16/20 (extra-large)	5 to 6 minutes	2.5 to 3 minutes

These are just some rough times to get started. The actual time depends on the grill’s temperature that how closely the shrimp are packed on the skewer. Whether the grill lid is open or closed, shifting by a minute or so in either direction.

Tips and Common Mistakes to Avoid

• Pat the shrimp dry. Wet shrimp steams instead of searing.
• Don’t over-marinate. 15 to 20 minutes is the ideal time. After 30 minutes, the lemon juice starts to “cook” the shrimp.
• Fully preheat the grill. A cool grill won’t sear the shrimp and it’ll stick to the grates.
• Don’t overcrowd the grill or skewer. Crowded shrimp steams instead of searing.
• Sauce after grilling, not before. Salmoriglio tastes brightest added fresh.
• Use skewers for smaller shrimp. Easier to flip and they won’t fall through the grates.
• Buy shrimp close in size. Mixed sizes on one skewer finish at different times.
• Watch the shape, not just the clock. A tight O curl means it’s already overcooked.

Serving It as an Appetizer or a Main

As an appetizer, thread 2 to 3 shrimp per skewer and serve them on a platter with extra sauce for dipping. Good for a party or a passed appetizer at a barbecue.

As a main, plan on 5 to 6 shrimp per person, plated over rice, orzo, or alongside grilled vegetables. A pound and a half of shrimp comfortably serves 4.

Italian Grilled Shrimp Recipe Variations

A few Italian grilled shrimp recipes worth trying once you’ve got the basics down:

• Garlic Butter Grilled Shrimp
  Toss the shrimp with melted garlic butter right after grilling, before adding the Salmoriglio.
• Spicy Italian Grilled Shrimp
  Add extra red pepper flakes or chopped Calabrian chili to the marinade for heat.
• Lemon Herb Grilled Shrimp
  Increase the lemon zest, parsley, and oregano for a more herb-forward version.
• Italian Grilled Shrimp Skewers
  Thread the shrimp with zucchini, bell peppers, or cherry tomatoes for a one-skewer meal.
• Grilled Shrimp with Salmoriglio
  Skip the marinade and season with just salt and pepper, so the Salmoriglio carries all the flavor.

What to Serve with Italian Grilled Shrimp

This shrimp is light on its own. So it’s easy to build a full Italian style spread around it. Here are a few directions to take it.

• Pasta. Lemon pasta, garlic-and-olive-oil pasta, or a simple spaghetti aglio e olio all pair well with the flavor of shrimp.
• Vegetables. Grilled zucchini, roasted asparagus or a mix of Italian grilled vegetables round out the plate.
• Salads. An Italian chopped salad, a simple arugula salad or a tomato even cucumber salad keep the meal light.
• Bread. Crusty Italian bread, garlic bread and ciabatta are useful for mopping up extra sauce.

If you’re feeding a bigger table, the shrimp also makes a great starter before a larger main. Try it ahead of Grilled Swordfish Steak with Salmoriglio Sauce or Italian Grilled Chicken with Salmoriglio Sauce for a spread built entirely around the same Salmoriglio sauce, so you only have to make it once.

What I Learned Testing This Italian Grilled Shrimp Recipe

I made this for the first time when I wanted something quick but special. The grill was on. There was Salmoriglio on the counter. My sister kept asking “When are we going to eat?” The shrimp were gone in no time. Before I could even sit down. She’d already ordered another round.

That first batch taught me a lesson about marinades. I had left the shrimp in the lemon mixture for about 45 minutes. It was very tasty, but it wasn’t as firm or juicy as the next batch. That batch had been marinated for about 20 minutes. So now I marinate for a shorter time.

I’ve stopped timing my cooking. At first, I grilled the shrimp all the way through. That made them not tender but tougher and chewier. Now I watch their shape. As soon as they turn opaque and bend into a loose C-shape, I take them off the grill.

The biggest change was adding Salmoriglio right after grilling. The smoky shrimp with fresh lemon, garlic, and herbs is one of my favorite grill recipes.

Nutrition Information

Per serving (serves 4).

Nutrient	Amount
Calories	334 kcal
Protein	34g
Total Fat	22g
Saturated Fat	3g
Carbohydrates	3g
Fiber	0g
Sugar	0g
Cholesterol	274mg
Sodium	620mg
Potassium	450mg

Nutrition is an estimate based on raw shrimp weight, the marinade as written, and 2 tablespoons of Salmoriglio sauce per serving. Actual values will shift with exact shrimp size, salt brand, and how much sauce you use.

Sources:

• Shrimp, raw: USDA FoodData Central, FDC ID 175179
• Olive oil, garlic, lemon juice, oregano, parsley, black pepper (marinade): USDA FoodData Central
• Salmoriglio sauce: calculated directly from your published Authentic Salmoriglio Sauce Recipe nutrition table

Make-Ahead, Storage, and Reheating

The marinade: You can mix the marinade a day in advance and keep it in the fridge. Don’t marinate the shrimp for more than 30 minutes. Add the shrimp to the marinade just before grilling.

The Salmoriglio sauce: You can make the Salmoriglio sauce 2 days in advance and store it in an airtight container in the fridge. Bring it to room temperature before serving. Because cold olive oil becomes thick and cloudy.

Grilling ahead: It’s not a good idea to prepare food for the grill in advance. Shrimp tastes best right off the grill. Reheating it later makes the shrimp tough.

Storing leftovers: Store leftover grilled shrimp in an airtight container in the refrigerator for up to two days. If possible, keep the sauce in a separate container.

Reheating: Reheat the shrimp in a covered pan over low heat. Or chill it and serve in a salad or pasta. Do not heat it in the microwave as the shrimp will cook too quickly and turn rubbery.

FAQs about Italian Grilled Shrimp

Final Thoughts

This Italian Grilled Shrimp Recipe with Salmoriglio Sauce is very quick to make on the grill. The ingredients are relatively few, but the flavor is fantastic. The two most important things are not to let the marinade sit too long and to remove the shrimp from the grill the moment they begin to curl loosely.

If you make this recipe, leave a comment and let me know how it turned out. For more from the same Salmoriglio sauce, try the Italian Grilled Chicken Recipe or Grilled Swordfish Steak with Salmoriglio Sauce.