These juicy Grilled Garlic Shrimp, with a white wine spritz, are full of flavor and a delicious dinner idea no matter what time of year!
It’s one of those easy recipes that makes a perfect dinner idea for your family but is nice enough to serve to company.
*I was sent at bottle of Redwood Creek Sauvignon Blanc and the recipe to use for these garlic-grilled shrimp on rosemary skewers.
Summer might be coming to an end but that doesn’t mean your grilling needs to!
This barbecue shrimp is one of my favorite easy recipes to serve whenever we’re craving a delicious meal!
- Grilled Garlic Shrimp and White Wine Spritz
- How to grill shrimp
- Grilled shrimp on rosemary skewers
- How to make Grilled Garlic Shrimp
- How long does it take to grill shrimp
- What to Serve with Grilled Shrimp
- Related Recipes
- Printable recipe
- Grilled Garlic Shrimp with Rosemary and White Wine
Grilled Garlic Shrimp and White Wine Spritz
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 and take just a few minutes.
It’s one of my favorite ways to cook them and this recipe is full of all my favorite flavors.
The rosemary and garlic give the shrimp flavor and the spritzes of Sauvignon Blanc you give it throughout the cooking keep it moist and delicious.
How 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 shrimps sneak through the grates.
But I love to grill shrimp on skewers. Typically, I use wood skewers since they are easy to keep on hand. They are sturdy and as long as you soak them before grilling, dinner is super easy.
But you can also use rosemary stalks as skewers.
Grilled 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!
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.
If you’re new to the blog I’m all about easy and always look for shortcuts. I like time-saving hacks that get me out of the kitchen faster.
Using regular old wooden skewers helps me do that. And shoot, sometimes I even skip the skewers altogether and just grill these right on the BBQ. #lazy
The recipe is simple and the finished dish is one of my favorites!
Do not skip the white wine spritz throughout. It’s an even easier way to baste on more flavor.
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
- Redwood Creek Sauvignon Blanc or other white wine in a spray bottle
- aluminum foil, to protect rosemary sprigs if using.
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.
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
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.
You can put the marinade together in the meantime and let the shrimp sit and soak up that yummy flavor, then skewer just before grilling.
If using rosemary stalks, strip the leaves off the bottom half to two-thirds of the rosemary sprigs and finely chop.
You’ll need about ¼ cup for the marinade. Discard the rest of the stalk if not using as skewer.
Marinate the Shrimp
The marinade is what gives these shrimp so much flavor. You’ll want to plan ahead and let the shrimp sit in it for about 30 minutes.
Skewer the shrimp on the skewers so that it passes through both the head and tail of each shrimp.
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 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.
Grill the Shrimp
Brush and oil the grill grate to ensure your grilled shrimp skewers don’t stick.
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 you spritz (use the mist setting) on the skewers throughout the grilling.
How long does it take to grill shrimp
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.
Spray the shrimp with the white wine as they grill.
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.
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.
What to Serve with Grilled Shrimp
Grilled shrimp goes with all kinds of side dishes! Here are a few to try:
- Braised Brussels Sprouts with Bacon would be a great side dish.
- A Kale Salad with Prosecco Vinaigrette is an excellent pairing for grilled shrimp.
- Try these Garlic and Olive Oil Sauteed Green Beans from The Little Kitchen.
- A Couscous Salad like this one from Honest and Truly is always a great side dish idea.
- Easy Dinner Ideas from Pantry Staples
- Super Quick Dinner Recipes that Barely Require Cooking
- Sheet Pan Nachos for a Quick Weeknight Meal
- How delish does this Shrimp and Crab Fra Diavolo by Besos, Alina sound!?
Grilled Garlic Shrimp with Rosemary and White Wine
- 1 bunch rosemary branches should be stiff
- 1-½ 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
- Hot 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 ¼ 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, hot 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.
Pin to save this Grilled Garlic Shrimp for later
Grilled Garlic Shrimp with rosemary and white wine is quick to make and full of flavor your whole family will love.
This post was originally published on July 14, 2010. I’ve since updated the images and recipe to include more detailed information.