Sponsored Post: We’re celebrating Vinho Verde wines this season. These Portuguese bottles are young, fresh, vibrant, and affordable. It’s the perfect wine for all your favorite summer recipes, beach trips, and vacations. It truly is like no other wine in the world.
This quick and easy recipe for Citrus and Herb Grilled Shrimp is an insanely delicious flavor-packed summer meal that is perfect with a glass of Vinho Verde wine.
Nothing says summer like grilled seafood. Not only is it light and flavorful, it’s also one of the easiest things you can throw together on a day when you don’t feel like spending hours in the kitchen (aka all summer long). This recipe for Citrus Herb Grilled Shrimp uses one of my favorite freezer staples – frozen peeled and deveined shrimp. I always keep them on hand because they defrost quickly, cook even more quickly, and always taste like something special.
These shrimp are packed with flavor thanks to a simple marinade made with lemon and lime zest, a bit of garlic, a generous glug of olive oil, and all the fresh herbs you can get your hands on. Use the ones you like, and leave out the ones you don’t (I’m looking at you cilantro haters). That’s the beauty of this recipe – it’s extremely forgiving, and will basically taste great whether you use one herb or all five listed in the recipe. 
Shrimp do not take very long to marinate, but because there isn’t any acid in this marinade, you can let them hang out in the fridge for as long as 24 hours. This is great for parties or anytime you want to have a meal prepped ahead of time. It’s always best to leave acids like citrus juice out of seafood marinades because they break down the protein within a matter of minutes, like ceviche. This marinade ensures the shrimp stay tender, juicy, and full of flavor without any weird textural compromises. I like to add a squeeze of fresh lemon and/or lime juice right before serving to give them a pop of brightness.
I’m pairing this dish with a lovely Vinho Verde wine. Vinho Verde is the largest wine region in Portugal, encompassing over 8% of the country’s land surface. For this post, I was generously sent two bottles and was completely smitten after taking just one sip. I’ve been growing tired of the few whites and rosés that have been rotating through my repertoire, and tasting this unique wine was a breath of fresh air.
he wine I received was a bright, crisp, and refreshing white with just a subtle tingle of effervescence. Not all Vinho Verde wines possess this characteristic, but I was pleasantly surprised to find that this one did. It tickles your tongue ever so slightly, making it incredibly food friendly and perfect for sipping on a hot summer day. It’s fruity, but not sweet, is well balanced and pairs effortlessly with all kinds of light summer foods – like these citrus herb grilled shrimp!
I’ve become slightly obsessed with Vinho Verde wines ever since this experience, having purchased and tasted at least four different bottles in the past few weeks. Each one differed slightly in flavor and mouthfeel, but they were all easy drinking, food friendly, affordable, and absolutely delicious. I’ve never experienced such a high quality of wine at such a reasonable price outside of Europe. Even the highest quality Vinho Verde’s won’t set you back more than $10 a bottle.
I’m thrilled that summer is here, and even more so that I have an entire new catalog of crisp, easy-drinking white wines to enjoy all season long. Ask about Vinho Verde wines the next time you’re at your local liquor store, or purchase one online and give it a try.
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Citrus and Herb Grilled Shrimp with Vinho Verde Wine
- Total Time: 21 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore, Gluten-Free
Description
Succulent grilled shrimp marinated in a bright citrus herb blend. Perfect for a weeknight dinner or summer barbecue.
Ingredients
- 1 lime zest
- 1 lemon zest
- 1 tsp kosher salt
- 0.5 tsp freshly ground black pepper
- 1 large clove garlic
- 1 cups (237 ml) fresh basil leaves
- 1 cups (237 ml) fresh cilantro leaves
- 0.5 cups (118 ml) fresh parsley leaves
- 0.25 cups (59 ml) roughly chopped fresh chives
- 2 tbsp fresh thyme leaves
- 0.5 cups (118 ml) extra virgin olive oil
- 2 lbs (907 g) large shrimp
- metal or wooden skewers
- extra herbs for garnish
- lemon and/or lime wedges for serving
Instructions
- Add the lime zest, lemon zest, salt, pepper, and garlic to the bowl of a food processor. Pulse a few times until the garlic is broken into little bits, then add the basil, cilantro, parsley, chives, and thyme. Run the motor for about 5 seconds, then slowly stream in the olive oil until everything is well combined.
- Transfer the marinade to a zip-top bag with the shrimp, seal the bag, and squish everything around until the shrimp are fully coated. Marinate in the refrigerator for at least 1 hour, or up to overnight, turning the bag occasionally.
- Preheat a grill to medium-high heat (approximately 400°F (204°C)).
- If using wooden skewers, soak them in warm water for at least 30 minutes prior to cooking.
- Remove shrimp from the marinade and place 3-4 shrimp on each skewer.
- Grill shrimp for 2-3 minutes per side, or until slightly charred on the outside and pink/opaque throughout.
- Garnish with leftover herbs and lemon and lime wedges.
Notes
- For even cooking, ensure shrimp are relatively uniform in size. Larger shrimp may require slightly longer grilling time.
- To prevent overcooking, use a meat thermometer to check internal temperature; shrimp should reach 145°F (63°C).
- Leftover marinade should be discarded; do not reuse after marinating raw shrimp.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6-8 shrimp
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 12
- Carbohydrates: 5
- Fiber: 1
- Protein: 25
- Cholesterol: 150
Frequently Asked Questions
How long should I marinate the shrimp for this recipe?
You can marinate the shrimp for as little as 15 minutes, but since there isn’t any acid in the marinade, they can also sit in the fridge for up to 24 hours.
What herbs work best in the Citrus and Herb Grilled Shrimp recipe?
You can use any fresh herbs you prefer, but the recipe suggests using a mix of those listed, like parsley, dill, or basil, while leaving out cilantro if you don’t like it.
Can I use fresh shrimp instead of frozen for this recipe?
Yes, you can use fresh shrimp instead of frozen, but make sure they are peeled and deveined, and adjust the cooking time as fresh shrimp may cook slightly faster.
