GREEN SHRIMP
I love this recipe because even though the flavors are super vibrant and strong, the shrimp itself is really versatile and can be added to a great number of meals. I love these “green shrimp” in the spring and summer with a squeeze of lemon—the herby marinade makes for a refreshing warm-weather dinner! SERVES 2
PREP TIME: 10 minutes, plus 1 hour to marinate
COOK TIME: 10 minutes
½ cup chopped fresh basil
½ cup chopped fresh parsley
2 garlic cloves, minced
¼ cup extra-virgin olive oil
1½ pounds raw shrimp, shelled and deveined
Salt
Freshly ground black pepper
- In a large bowl, stir to combine the basil, parsley, garlic, and olive oil. Add the shrimp, season with salt and pepper, and mix until the shrimp are covered with the marinade. Marinate in the refrigerator for at least 1 hour.
- Preheat the grill (or a large skillet on the stove) to mediumhigh heat.
- Grill (or sauté) the shrimp until pink, about 3 to 4 minutes on each side, and serve.
VARIATION 1 GREEN SHRIMP SALAD: Add ½ diced tomato, 6 to 8 chopped pepperoncini, and 5 chopped sun-dried tomatoes to the green shrimp. Stir in about ½ cup Homemade Mayo (here), and season with salt and pepper.
VARIATION 2 GREEN CHICKEN: Use this herbaceous marinade on chicken! Marinate 1½ pounds chicken breast or thighs (cut into chunks), and cook for 7 to 10 minutes, until browned and cooked through.
PALEO PAIR: This shrimp is lovely on a salad with fresh greens, diced mango, and a drizzle of the green marinade in the recipe. Just make a fresh batch—never reuse any marinades that have touched raw meat.
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Green shrimp get their name — and their gorgeous color — from a vibrant marinade of basil, parsley, garlic, and olive oil. An hour in that herb bath turns plain shrimp into something fragrant and deeply savory, and a few minutes on the grill finishes them off. It's a minimalist recipe where the quality of the herbs does all the talking.
Pro Tips
- Chop the herbs finely so the marinade clings to the shrimp rather than sliding off into the bowl.
- Marinate at least 1 hour but no more than 3 — the garlic and lemon-style acidity of the herbs can start to soften the shrimp's texture beyond that.
- Thread the shrimp on skewers for easier grilling and turning, especially over grates.
- Save the leftover marinade for tossing with zucchini noodles — but boil it for a full minute first if it has touched raw shrimp.
Frequently Asked Questions
Can I cook these shrimp in a skillet instead of grilling?
Yes — a large skillet over medium-high heat works perfectly. Cook 3 to 4 minutes per side until pink and just firm.
How far ahead can I marinate green shrimp?
Up to 3 hours in the fridge. Beyond that the texture starts to change, so it's best to stay within that window.
What should I serve with green shrimp?
They're great over a green salad, alongside grilled vegetables, or threaded onto skewers with zucchini chunks for a fuller kebab.
Is this recipe Paleo?
Entirely — shrimp, fresh herbs, garlic, and olive oil. It's naturally dairy-free, gluten-free, and Whole30-compatible as written.
Recipe Card
Ingredients
Method
- In a large bowl, stir to combine the basil, parsley, garlic, and olive oil.
- Add the shrimp, season with salt and pepper, and mix until the shrimp are covered with the marinade.
- Marinate in the refrigerator for at least 1 hour.
- Preheat the grill (or a large skillet on the stove) to mediumhigh heat.
- Grill (or sauté) the shrimp until pink, about 3 to 4 minutes on each side, and serve.
