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Garlic Shrimp on Grill Recipe with White Wine Spritz


This juicy Garlic Shrimp on the grill recipe is full of flavor and a delicious dinner or appetizer idea no matter what time of year! With a quick marinade and a spritz of white wine, it’s one of those easy recipes that makes a perfect dinner or snack for your family but is nice enough to serve to company.

Grilled shrimp on skewers with grilled garlic and fresh herbs.
Let’s make Garlic Shrimp on the grill!

This recipe for Grilled Garlic Shrimp recipe on rosemary skewers was sent to me along with a bottle of Redwood Creek Sauvignon Blanc.

Let’s make this simple grilled shrimp recipe

This BBQ garlic shrimp is one of my favorite easy recipes to serve whenever we’re craving something super flavorful!

Shrimp can be intimidating to cook. But what I’ve come to learn is that with seafood and shellfish, there is usually a little bit of work to do for prep but the cooking part is actually very easy.

Especially when you are using the grill. Grilled shrimp have such an amazing flavor on their own. But this recipe is out of this world!

Related: Flank Steak Appetizer with Blue Cheese and Grilled Onions

Plus, shrimp cook FAST! Which makes it a great protein to serve as an appetizer to share with friends or a fast meal idea.

The rosemary and garlic from the marinade give the shrimp crazy amazing flavor and the spritzes of Sauvignon Blanc you give it throughout the cooking keep it moist and delicious.

While I usually serve this as a family dinner on a Saturday evening, it would work just as well for a larger crowd or dinner party.

Printable pages on top of an image of kitchen gadgets with text next to it.


Grilled garlic shrimp on wood skewers on a plate with rosemary on top.

Scroll down to the printable recipe card to see full measurements and more detailed instructions.

  • rosemary (branches should be stiff)
  • jumbo shrimp, peeled and deveined
  • extra virgin olive oil
  • Coarse salt (kosher or sea salt)
  • freshly ground or cracked black peppercorns
  • Hot pepper flakes
  • garlic
  • Redwood Creek Sauvignon Blanc or other white wine in a spray bottle
  • aluminum foil, to protect rosemary sprigs if using
  • Lemon, optional

Sauvignon Blanc is my white wine of choice for drinking and cooking. It usually has a bright acidic flavor that pairs really well with shellfish.

Do not skip the white wine spritz throughout. It’s an even easier way to baste on more flavor.

If you don’t want to use white wine, you can use a squeeze of lemon instead, as shown in these photos.

I only recently became a fan of red pepper flakes but if you don’t love heat in your dishes, just leave them off.

How to make Grilled Garlic Shrimp

A plate of skewered garlic shrimp with rosemary on top.

1. Soak the skewers

If you are using regular wooden skewers, you’ll want to soak them in water for about an hour prior to them going on the grill.

2. Prepare the shrimp

You’ll want to plan ahead and let the shrimp sit in it for at least 30 minutes.

Strip the leaves off the bottom half to two-thirds of the rosemary sprigs and finely chop. You’ll need about ¼ cup.

Discard the rest of the stalk if not using as skewer.

Skewer the shrimp on the wooden skewers so that it passes through both the head and tail of each shrimp.

Tip: For a more professional look, skewer the shrimp so they are all facing the same direction.

Place the shrimp in a baking dish and lightly brush each side of the shrimp skewers with olive oil.

Sprinkle on salt, pepper, hot pepper flakes, chopped garlic and chopped rosemary.

Place them in the fridge while the grill is coming to temperature.

3. Grill the shrimp

Brush and oil the grill grate to ensure your grilled shrimp skewers don’t stick.

Arrange the kebabs on the grill and grill until the shrimp is browned in spots and cooked through about 2 to 4 minutes per side.

4. Spritz with wine

My favorite part of this recipe is the wine spritzing. I like to use a new spray bottle each time I make this recipe but an old one will work (just clean it out REALLY well first).

Fill the spray bottle with Redwood Creek Savignon Blanc (or other wine if you prefer) and spritz (use the mist setting) the skewers throughout the grilling.

*Be careful for flare ups!

Grilled shrimp on wooden skewers on a plate with rosemary and fresh parsley on top.

And if you happen to spritz a little in your mouth while cooking, well, I won’t judge.

The flavor of the finished dish is yummy. The wine flavor is subtle and since the recipe doesn’t call for very much wine there is still plenty to pour for your drinking pleasure.

Garlic and shrimp go together like me and Sauvignon Blanc so really this is the perfect recipe. Garlic Shrimp on the grill with rosemary and white wine is quick to make and full of flavor your whole family will love.

Looking for another white wine and shrimp recipe? Try these Shrimp Kabobs.

Alternate: Grilled shrimp on rosemary skewers

Rosemary skewered grilled shrimp on a plate.
Since this is an old post I’ve updated the images. This is one of my original images that shows the shrimp on rosemary skewers.

When you skewer the shrimp on rosemary stalks, it adds another layer of flavor.

It can be tricky to get the shrimp to slid onto the stalk, especially if you end up with floppy rosemary.

I find it takes a little bit longer to prepare when using the rosemary stalks but the flavor is amazing!

Look for stalks that are sturdy and have a sharp-ish point on the stalk. If you need to, you can use a knife to emphasis a sharp point. Then just skewer the shrimp on the rosemary as you would a regular wooden skewer.

If the exposed parts of the rosemary start to burn, slide a folded-up piece of foil under them to protect them a little better.

Other ways to grill shrimp

There are so many different ways to grill shrimp. Foil packets are super simple and are an even quicker way to grill just about anything.

You can use a cast iron skillet on top of the grill to ensure that none of the shrimp sneak through the grates.

Frequently Asked Questions

Do you grill shrimp with lid up or down?

Since shrimp cook pretty fast, you can leave the lid up. That way you’ll be able to watch them more closely and not have the temperature increase too quickly with a closed lid.

Will raw shrimp stick to the grill?

Yes, raw shrimp can stick to the grill if you aren’t careful. Here are a few things to do. Make sure you pat your shrimp dry before after cleaning and before seasoning. Make sure you oil the shrimp well (which will help the seasoning adhere better and also keep them from sticking). And lastly, oil the grill grates also.

Is fresh or frozen shrimp better for grilling?

It’s really a personal preference. But if you do decide to use frozen, you should make sure it is fully thawed before grilling for the best results.

What to Serve with Grilled Shrimp

Grilled shrimp goes with all kinds of side dishes! Here are a few to try:

More easy dinner ideas

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a plate of grilled shrimp and garlic with rosemary.

Grilled Garlic Shrimp with Rosemary and White Wine

These juicy Grilled Garlic Shrimp are marinated in rosemary and red pepper flakes for a flavorful dinner idea. Spritzed with white wine throughout cooking, this meal is perfect for family or company.
5 from 1 vote
Print Pin Rate
Course: Appetizers, Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 minutes
Marinading Time: 30 minutes
Total Time: 48 minutes
Calories: 153kcal
Servings: 4 servings


  • 1 bunch rosemary branches should be stiff
  • 1-1/2 pounds jumbo shrimp peeled and deveined
  • 2 to 3 tablespoons extra virgin olive oil
  • Coarse salt kosher or sea salt
  • Freshly ground or cracked black peppercorns
  • Red pepper flakes optional
  • 3 cloves garlic finely chopped
  • 1 cup Redwood Creek Sauvignon Blanc or other white wine in a spray bottle
  • Sheet of aluminum foil folded in thirds


  • Strip the leaves off the bottom half to two-thirds of the rosemary sprigs and finely chop. You’ll need about 1/4 cup.
  • Skewer the shrimp on the rosemary skewers (or use classic bamboo skewers) so that it passes through both the head and tail of each shrimp.
  • Align the shrimp so all face the same way—this looks more professional. Place the shrimp in a baking dish.
  • Lightly brush each shrimp kebab on each side with olive oil.
  • Sprinkle with salt, pepper, red pepper flakes (if using), chopped garlic and chopped rosemary.
  • Let marinate in the refrigerator while you set up your grill and preheat to high.
  • Brush and oil the grill grate.
  • Arrange the kebabs on the grill and grill until the shrimp is browned and cooked through, 2 to 4 minutes per side.
  • Spray the shrimp with wine as they grill (Set the nozzle so the wine comes out in a mist).
  • If the exposed parts of the rosemary start to burn, slide the grill shield or foil under them.
  • Serve immediately.


If using wooden skewers you must soak them in water for at least an hour before using them on the grill.


Serving: 2skewers | Calories: 153kcal | Carbohydrates: 2g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 321mg | Potassium: 73mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 0.2mg
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  1. Thecitycradle says:

    Those look great and a bottle of chilled wine sounds just lovely after chasing those kids around all day:)

  2. yum! I will be trying this recipe very soon!

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