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Rosemary Shrimp Skewers

Perfect for the grill, these skewers make the most of fresh seafood, vegetables and herbs.

Cooking/Prep Time: 90 minutes
Serves 6

Shrimp, Entree

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  • 1/2 cup olive oil
  • 2 Tbsp. chopped fresh rosemary
  • 1 Tbsp. fresh lemon zest
  • 1 1/2 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 1 1/2 lbs. extra-jumbo fresh Louisiana shrimp, peeled and deveined (tails left on)
  • 18 (8- to 10-inch) sprigs fresh rosemary
  • 2 lemons, cut into wedges
  • 2 medium zucchini, sliced 2” thick


1.) In a small bowl, combine olive oil, rosemary, lemon zest, salt, and pepper, whisking to combine. Add shrimp, tossing to coat. Cover, and refrigerate 1 hour.

2.) Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat. Strip rosemary leaves from stems, leaving 2 to 3 inches with leaves remaining at the ends. 

3.) Skewer shrimp onto rosemary sprigs, alternating with lemon and zucchini slices. Grill skewers for 2 minutes. Flip skewers, and grill until shrimp are pink and firm, about 2 minutes more.