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Basil Shrimp

Basil Shrimp

  • Prep

    25 m
  • Cook

    5 m
  • Ready In

    1 h 30 m
Gail Laulette

Gail Laulette

This was given to me by my friend, Elaine. It is one of the most delicious shrimp recipes for the BBQ I have ever had, and it is so easy. My son would eat the whole recipe if I didn't watch him.

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Nutrition

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  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 244 mg
  • 81%
  • Sodium:
  • 469 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
  2. Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
  3. Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.
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Reviews

Katie Greco
556

Katie Greco

5/16/2008

Reduce the brown mustard, but most of all... Don't marinade for a whole hour! Shrimp (and all seafood for that matter) actually starts to cook when it sits in citrus juice. It doesn't need marinading more than 15-20 minutes!! Otherwise you will end up with tough, chewy shrimp.

WITZKEN
288

WITZKEN

5/13/2008

I am only giving this recipe 4 stars as it is, because the mustard is too strong for my tastes. Reducing the mustard by 1/2 brings it up to 5 stars! For those of us who work all day long, bear in mind that if you try to marinate this all day it will not be as tender. Shrimp are delicate, and the lemon juice "cooks" them if left in the fridge too long. 2 or 3 hours would be the max for large shrimp; stick to the one hour if you have medium shrimp. And don't overgrill them! Just cook them until they turn pink/opaque and curl up. Otherwise they can turn dry and rubbery. This dish has AMAZING flavor, and everyone loves it! BTW, this marinade is also great on salmon.

momma_s
240

momma_s

5/10/2008

This was awesome! With modifications, of course. As others suggested, I reduced mustard (Dijon) to 1 TBS, and 1/2 a lemon or 3 TBS juice. I also used 3 TBS dried basil (remember: fresh to dried herbs is 3 to 1 ratio). I served this with steamed green beans, and "Cheese Herb Bread" from this site dipped in olive oil, parm. cheese and black pepper. A wonderfully filling, yet light meal.

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