This Italian Herb Shrimp recipe delivers vibrant, herbaceous flavor in minutes. The garlic and fresh herb marinade creates juicy, succulent shrimp with a glossy pan sauce. It’s a versatile, elegant dish perfect for any night.
Why You’ll Love This Italian Herb Shrimp
- Incredibly fast: Ready in under 20 minutes for a quick, impressive meal.
- Bright and herbaceous: Fresh basil, oregano, and parsley create a vibrant, savory taste.
- Amazingly versatile: Serve over pasta, salad, tacos, or rice.
- Perfect texture: Quick marinade and hot cook ensure tender, never rubbery, shrimp.
Ingredients & Tools
- 450 g large raw shrimp, peeled and deveined
- 3 tbsp extra virgin olive oil
- 4 large cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh basil, finely chopped
- 1 tbsp fresh oregano, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/2 tsp fine sea salt
- 1/4 tsp freshly cracked black pepper
Tools: A large skillet (preferably stainless steel or cast iron), a medium mixing bowl, and a microplane or zester for the lemon.
Notes: Don’t skip the fresh herbs—they make the dish. Dried versions won’t provide the same vibrant punch. Lemon zest adds a subtle, fragrant citrus oil that ties everything together.
Nutrition (per serving)
| Calories: | 215 kcal |
| Protein: | 24 g |
| Fat: | 11 g |
| Carbs: | 3 g |
| Fiber: | 1 g |
Serves: 3-4 | Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Pat your shrimp dry. This is a small but crucial step. Any excess moisture on the shrimp will steam them instead of giving them a nice sear. A quick pat with a paper towel makes all the difference for texture.
- Use the best olive oil you have. Since the oil isn’t just for cooking but is a core part of the sauce, a good-quality extra virgin olive oil will contribute a lovely, fruity depth to the final dish.
- Don’t skip the lemon zest. The zest holds intensely fragrant citrus oils that the juice alone doesn’t provide. It brightens the entire herb profile and cuts through the richness of the oil.
- Mince, don’t press, the garlic. Using a garlic press can make the garlic bitter when it hits the hot pan. Taking a moment to mince it finely with a knife gives you a sweeter, more mellow garlic flavor.
How to Make Italian Herb Shrimp
Step 1: In a medium bowl, combine the olive oil, minced garlic, lemon juice, lemon zest, chopped basil, oregano, parsley, red pepper flakes, salt, and black pepper. Give it a good whisk until everything is beautifully emulsified and fragrant. You’ll notice the aroma is already incredible—that’s how you know you’re on the right track.
Step 2: Add your patted-dry shrimp to the marinade. Use a spoon or your hands to toss them gently, ensuring every single shrimp is thoroughly coated in the herby, garlicky mixture. Let them sit for about 5-10 minutes at room temperature. This brief marinating time allows the flavors to begin penetrating the shrimp without the acid from the lemon juice starting to “cook” them.
Step 3: Place your large skillet over medium-high heat and let it get properly hot. You want a skillet that sizzles confidently when a shrimp touches it. Once hot, carefully add the shrimp in a single layer, pouring in any remaining marinade from the bowl. Be careful, as the oil might splatter a little at first.
Step 4: Cook the shrimp for about 2-3 minutes on the first side, without moving them. This is where you develop that lovely, light sear. You’ll see the edges of the shrimp start to turn pink and opaque. The garlic and herbs in the pan will become incredibly fragrant.
Step 5: Flip each shrimp and cook for another 1-2 minutes on the second side. The shrimp are done when they’ve formed a tight “C” shape and are pink and opaque all the way through. Be careful not to overcook them, as they can go from perfect to rubbery in just a minute.
Step 6: As soon as the shrimp are cooked, remove the skillet from the heat. Give everything one final toss to coat the shrimp in the pan sauce that has formed. The sauce should look glossy and have thickened slightly from the natural juices of the shrimp and the emulsified oil.
Step 7: Transfer the shrimp and all the delicious pan sauce to a serving platter. I like to finish them with an extra sprinkle of fresh parsley and a tiny extra drizzle of olive oil for a restaurant-quality sheen. Serve immediately while they’re hot and juicy.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Freezing not recommended; shrimp may become rubbery upon thawing.
- Reviving: Reheat gently in a skillet with a splash of water or broth over low heat.
Serving Suggestions
Complementary Dishes
- Creamy Polenta — The soft, comforting texture of polenta is the perfect canvas for soaking up the flavorful garlic and herb sauce from the shrimp.
- Angel Hair Pasta — Toss the pasta directly into the skillet with the shrimp and sauce for a quick, cohesive meal where every strand is coated in flavor.
- A Simple Arugula Salad — The peppery bite of arugula dressed with just lemon juice and olive oil provides a fresh, crisp contrast to the rich, savory shrimp.
Drinks
- A Crisp Pinot Grigio — Its bright acidity and citrus notes mirror the lemon in the dish and help cut through the richness of the olive oil beautifully.
- Sparkling Water with Lemon — For a non-alcoholic option, the effervescence cleanses the palate between bites, making each mouthful of shrimp taste just as vibrant as the first.
Something Sweet
- Lemon Sorbet — A scoop of intensely citrusy sorbet continues the lemon theme in a refreshing, palate-cleansing way that feels light after the main course.
- Panna Cotta with a Berry Compote — The smooth, cool creaminess of the panna cotta offers a lovely textural and temperature contrast to the warm, savory shrimp.
Top Mistakes to Avoid
- Over-marinating the shrimp. The lemon juice is acidic, and if left for too long (more than 30 minutes), it will start to break down the delicate protein of the shrimp, giving them a mushy, ceviche-like texture. A quick 10-minute marinade is perfect.
- Crowding the pan. If you dump all the shrimp in and they’re piled on top of each other, they’ll steam instead of sear. You want a single layer so each shrimp gets direct contact with the hot surface for that perfect texture.
- Overcooking the shrimp. I’ve messed this up before too—it’s so easy to do! Shrimp cook incredibly fast. The moment they curl into a tight “C” and are opaque, they’re done. Any longer and they become tough and rubbery.
- Using dried herbs as a 1:1 substitute. Dried herbs are more potent than fresh by volume.
Italian Herb Shrimp
Make this easy Italian Herb Shrimp in just 15 minutes! A fresh herb and garlic marinade creates tender, succulent shrimp perfect for pasta or salads. Get the recipe now!
Ingredients
For the Ingredients
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450 g large raw shrimp (peeled and deveined)
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3 tbsp extra virgin olive oil
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4 large cloves garlic (minced)
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1 tbsp fresh lemon juice
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1 tsp lemon zest
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2 tbsp fresh basil (finely chopped)
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1 tbsp fresh oregano (finely chopped)
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1 tbsp fresh parsley (finely chopped)
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0.5 tsp red pepper flakes
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0.5 tsp fine sea salt
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0.25 tsp freshly cracked black pepper
