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  • Grilled Jumbo Shrimp
  • Grilled Jumbo Shrimp

Grilled Jumbo Shrimp

Food | September 02, 2016 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)
  • 16 Minutes
  • 8
  • Easy

Grilled Jumbo Shrimp cooked to perfection, then brushed with a fresh garlic herb sauce. This recipe takes shellfish to a delicious new level.

I’ve really made a point of trying to incorporate fresh herbs into my summer meal plans, and this recipe puts three of my favourites – basil, mint and oregano – to good use. The combination is especially wonderful when used to create a sauce and marinade as I’ve done here with these Grilled Jumbo Shrimp.

Here are a few things I considered while preparing it:

1) SHRIMP – I find them both flavourful and rich-tasting. Try to track down large shrimp if possible: jumbo and tiger shrimp are always my top choices. Don’t forget to devein your shrimp before you begin.

2) HERBS – The recipe calls for a half-cup of each herb, but you may wish to adjust these quantities to taste. I’ve also tried making the sauce just using mint and it’s refreshingly good.

3) MARINADERub the marinade onto the flesh of the shrimp by lifting the split shells a bit. Doing so ensures that every bite is bursting with flavour.

4) GRILLING – Shrimp tend to cook quickly, especially on a hot grill. I usually gauge doneness by colour and firmness. You’ll know your shrimp are done when they take on that pinky-orange hue and are firm when poked.

If you’re looking for something to go with these Grilled Jumbo Shrimp, why not try our Cucumber Salad or Cheesy Corn Side Dish. Both will accompany this recipe nicely.

A very tasty way to prepare Grilled Jumbo Shrimp – perfect for your next seafood lover’s get-together.


One Response to “Grilled Jumbo Shrimp”

  1. […] to plan a meal around it? Enjoy this KALE, CARROT & PARMESAN SALAD with our heavenly GRILLED JUMBO SHRIMP or serve it as the perfect side with our MIXED GRILL. If you want to keep things 100% vegetarian, […]


Ingredients & Amounts

  • 1 pound of jumbo shrimp, deveined
  • ½ cup of fresh basil
  • ½ cup of fresh oregano
  • ½ cup of fresh mint
  • 5 cloves of garlic
  • ½ teaspoon of chili flakes
  • juice of half a lemon
  • ½ teaspoon of kosher salt
  • ¼ cup of extra virgin olive oil


  1. Rinse shrimp and pat dry using a paper towel. Draw a sharp knife along the back of the shrimp, cutting through the shell. Gently open the shrimp and remove the vein. Transfer deveined shrimp into a medium-sized bowl.
  2. Place the remaining ingredients, with the exception of the olive oil, into a food processor fitted with a cutting blade. Pulse until roughly chopped. Slowly add olive oil and pulse until the sauce has a smooth but still slightly chunky consistency.
  3. Pour half the sauce onto the shrimp and rub the marinade into the flesh, gently lifting the shell to disperse the sauce evenly. Cover and refrigerate for one hour.
  4. Preheat your grill to 450°F. Place shrimp onto hot grill and allow to cook for approximately two to three minutes per side. Transfer cooked shrimp to service platter, brush with remaining sauce and garnish with lemon wedges. Serve immediately.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage. Here’s a great compilation of relaxing music, perfect for a dinner party – Encanto del Mar – Ibiza Sexy Summer Music Compilation – Pink Buddha Lounge Café. Visit iTunes if you’d like to add this music to your library.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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