Lemon-Garlic Grilled Shrimp with Regional Herb Salad
Bright and tender grilled shrimp marinated in lemon and garlic, served atop a fresh herb salad inspired by regional garden flavors. This mediterranean-inspired seafood ready in about 31 minutes pairs large shrimp, peeled and deveined, olive oil, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 4 cloves garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup mixed fresh herbs (parsley, mint, basil), chopped
- 1/4 cup red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, combine 3 tbsp olive oil, 2 tbsp fresh lemon juice, 4 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb peeled and deveined large shrimp and toss to coat. Marinate for 20 minutes at room temperature.
- Step 2: Preheat grill or grill pan to medium-high heat (about 400°F). Thread shrimp onto skewers to make grilling easier.
- Step 3: Grill shrimp for 2-3 minutes per side until pink, opaque, and slightly charred on edges. Remove from heat.
- Step 4: In a medium bowl, toss 1 cup chopped mixed fresh herbs (parsley, mint, basil), 1/4 cup thinly sliced red onion, 1/2 cup halved cherry tomatoes, and 1/2 cup diced cucumber with a drizzle of olive oil and a pinch of salt.
- Step 5: Serve grilled shrimp on top of the herb salad, garnishing with an extra squeeze of lemon juice if desired.
Frequently asked questions
How long does Lemon-Garlic Grilled Shrimp with Regional Herb Salad take to make?
Total time is about 31 minutes (25 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Garlic Grilled Shrimp with Regional Herb Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Lemon-Garlic Grilled Shrimp with Regional Herb Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Garlic Grilled Shrimp with Regional Herb Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Garlic Grilled Shrimp with Regional Herb Salad?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
