Grilled Shrimp on Rosemary “Skewers”

Recipe Image

This recipe makes 10 servings
Recipe Nutrition Info Comments 0
Chef's View
Rosemary skewers are easy to make and very pretty when set out on a serving platter. Look for herb branches with thick, woody stems — these will hold up through the grilling process. Use extra lemon wedges as a garnish, if you like.


  • 1 medium lemon
    zested and juiced (use 1 teaspoon finely grated zest and 1 tablespoon juice)
  • 3 tablespoon oil, olive, extra-virgin
  • 2 clove(s) garlic
  • 1/4 teaspoon peppercorns, black
    freshly ground
  • 3 tablespoon rosemary, fresh
  • 30 large shrimp, peeled and deveined
    peeled and deveined
  • 10 sprig(s) rosemary
    at least 8 inches long with thick, woody stems
  • salt
    to taste


  • 1

    MAKE-AHEAD: Shrimp can be marinated 1 hour in advance or overnight in the refrigerator in a resealable plastic bag.

  • 2

    Whisk together oil, garlic, lemon juice, zest, pepper, and chopped rosemary in a medium bowl. Add shrimp and toss to coat; cover and refrigerate for at least 1 hour or overnight.

  • 3

    Wrap 3 marinated shrimp around each rosemary-sprig, leaving at least 1/4 inch between shrimp for even cooking. Season lightly with salt.

  • 4

    Heat a grill or grill pan to medium-high. Grill shrimp, brushing with any leftover marinade, until cooked through, 3 to 4 minutes per side. Discard any remaining marinade. Transfer shrimp on skewers onto a serving platter and serve warm or at room temperature.

Nutritional Information Amount Per Serving
  • Calories60
  • Total Fat4.5g
  • Saturated Fat0.5g
  • Sodium30mg
  • Carbohydrates1g
  • Dietary Fiber0g
  • Protein4g
  • Cholesterol-
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