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These grilled shrimp skewers use fresh rosemary sprigs in place of regular skewers, one of my favorite ways to use the bush that grows like a weed at my house. The stems are sturdy enough to skewer with, and they give the shrimp a subtle, piney flavor as they grill. Rosemary always brings me back to Provence, my favorite region of France, where it grows wild along the roadsides and scents the whole countryside in summer.
The shrimp marinate in garlic, lemon zest, and fresh herbs, then thread right onto the rosemary sprigs before hitting the grill. It’s a simple dish, but the presentation looks a lot more impressive than the effort it takes, and it fits easily into a Mediterranean Diet way of eating.
Serve drizzled with a bright, garlicky ladolemono, a Greek lemon-olive oil dressing. The whole thing comes together in under an hour, most of it hands-off while the shrimp marinates.
Ingredients
These grilled shrimp skewers come together with mostly pantry staples and fresh herbs, no processed ingredients needed. Full quantities are in the recipe card below.
- Shrimp — large shrimp (25-30 per pound) grill up quickly and hold their shape well on the skewer. Shrimp are a great lean protein source, low in calories but high in protein, which fits well within a Mediterranean Diet way of eating.
- Rosemary sprigs — double duty here, both the skewer and part of the marinade. Rosemary itself is rich in antioxidants and has long been used in Mediterranean cooking for both flavor and its health benefits.
- Garlic — freshly minced or pressed for the sharpest flavor.
- Lemon zest — adds bright citrus flavor without the acidity of lemon juice, which could start to break down the shrimp’s texture.
- Fresh thyme and oregano — round out the herb blend alongside the rosemary.
- Red pepper flakes — just a pinch, for a little background warmth.
- Extra virgin olive oil — carries the marinade and keeps the grill from sticking; olive oil is the primary fat source in the Mediterranean Diet and a good source of heart-healthy monounsaturated fats.
- Salt and pepper — to season.
How to Make Grilled Shrimp Skewers
Here’s a quick overview of how these come together. Full recipe with exact measurements in the recipe card below.
- Strip the leaves from the bottom few inches of each rosemary sprig, leaving the top intact.
- Chop a spoonful of the stripped leaves for the marinade.
- Whisk the garlic, lemon zest, chopped rosemary, thyme, oregano, red pepper flakes, salt, pepper, and olive oil together in a small bowl.
- Add the shrimp to a ziplock bag, pour in the marinade, and rub it around so every shrimp is coated. Refrigerate for 30 minutes.
- Thread the shrimp onto the rosemary stems, about 3 per stem.
- Grill for roughly 2 minutes per side, until the shrimp are pink and opaque.
- Serve warm, drizzled with ladolemono.
Cooking Timeline
🌿 Strip and chop the rosemary, mix the marinade — 10 minutes
🦐 Rub the marinade onto the shrimp and refrigerate — 30 minutes
🔥 Preheat the grill (can overlap with marinating) — 10 minutes
🍢 Thread the shrimp onto the rosemary stems — 5 minutes
🍳 Grill, flipping once — 4 minutes
🍽️ Serve right away, drizzled with ladolemono — immediately
⏱️ Total time: about 50 minutes
Serving Suggestions
These grilled shrimp skewers are versatile enough to serve a few different ways, depending on the occasion.
- As an appetizer. Arrange the skewers on a platter with the leftover rosemary sprigs for garnish and a bowl of ladolemono alongside for drizzling or dipping.
- Over grains with a side salad. Pile them on top of farro, quinoa, or a wild rice blend alongside a simple green salad for a complete Mediterranean Diet meal.
- With grilled or roasted vegetables and a whole grain. Bell peppers, eggplant, and onion, served over farro or another whole grain, rounds this out into a full Mediterranean Diet dinner plate.
- In a salad. Pull the shrimp off the stems and toss over greens with a simple lemon vinaigrette for a quick lunch.
FAQ
Shrimp does contain more dietary cholesterol than most other seafood, but it’s very low in saturated fat, which has a bigger effect on blood cholesterol for most people. Current dietary guidelines no longer set a strict daily limit on cholesterol from food and focus instead on the overall eating pattern, so shrimp fits comfortably into a Mediterranean Diet in normal portions.
Yes, and it’s what I use most often. Thaw in the fridge overnight or in a bowl of cold water for about 15-20 minutes, then pat dry before marinating.
Yes. You want fresh sprigs with sturdy, woody stems. Dried rosemary stems are brittle and will snap when you try to thread the shrimp.
Use a wooden skewer to poke a starter hole through each shrimp first, then slide the rosemary stem through. It makes threading much easier, especially with thinner stems.
Yes. A grill pan or cast-iron skillet on the stovetop works well, or you can broil the skewers a few inches from the heat for about 2 minutes per side.
It’s a Greek lemon-olive oil sauce, and it’s a natural pairing for the rosemary and garlic in this marinade. Get the recipe here.
Advance Prep & Storage
- The rosemary stems can be stripped a day ahead. Keep them wrapped in a damp paper towel in the fridge so they stay pliable.
- The marinade can be mixed and refrigerated up to a day in advance.
- Shrimp can marinate for up to 2 hours; much longer and the texture starts to suffer.
- Leftovers keep in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat, or serve cold over a salad the next day.
- Don’t toss the leaves you strip off the stems. Let them dry on the counter for a few days and save them for future cooking.
Other Recipes to Try
If you enjoy these grilled shrimp skewers, here are a few more from Cuisine With Me you might like:
- Ladolemono — the lemon-olive oil sauce that pairs perfectly with these skewers
- Easy Baked Shrimp — a simple oven option for when you need a super quick meal
- Baked Shrimp in Tomato Sauce — a heartier, saucier shrimp dish for a cozy dinner
Grilled Shrimp Skewers on Rosemary Sprigs
Ingredients
- 1 lb shrimp 25-30 per pound, peeled and deveined
- 9-10 sprigs fresh rosemary with sturdy stems (about 1 sprig per 3 shrimp)
- 1 garlic clove minced or pressed
- 1 tsp lemon zest
- 1 tsp fresh thyme
- 1 tsp fresh oregano
- 1 tsp fresh rosemary chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 pinch red pepper flakes
- 1 tbsp extra virgin olive oil plus more for brushing the grill
Instructions
- Remove the rosemary leaves from the bottom 4 inches or so of each stem. Chop 1 teaspoon of the stripped leaves.
- In a small bowl, mix the garlic, lemon zest, chopped rosemary, thyme, oregano, red pepper flakes, salt, pepper, and olive oil.
- Place the shrimp in a ziplock bag, pour the marinade over top, and rub it all over the shrimp. Seal and refrigerate for 30 minutes.
- Thread the shrimp onto the rosemary stems, 3 shrimp per stem.
- Grill about 2 minutes per side, until pink and opaque.
- Serve warm, drizzled with ladolemono.
Notes
- Don’t toss the rosemary leaves you strip from the stems — let them dry on the counter for a few days and save them for future cooking.
- If your rosemary stems aren’t sturdy, poke a starter hole through each shrimp with a wooden skewer before threading.
One of my go-to’s when I want something that feels special without much effort.