Grilled Shrimp with Oregano and Lemon

5.0
(3,120)
5 Reviews

The sauce for this shrimp is a simple version of Italy's salmoriglio, typically made with lemon and herbs in a mortar. The sauce is also delicious spooned over grilled swordfish or any other meaty fish.

By
Ethan Stowell
Best New Chef 2008: Ethan Stowell
Ethan Stowell

Ethan Stowell is a Seattle-based chef and restauranteur. The 2008 F&W Best New Chef founded and serves as CEO of Ethan Stowell Restaurants which operates 11 concepts in Washington and New York, including Goldfinch Tavern, How to Cook A Wolf, Ballard Pizza Co., Cortina, Red Cow, and Tavolàta.

Food & Wine's Editorial Guidelines
Updated on February 5, 2023
Grilled Shrimp with Oregano and Lemon. Photo © John Kernick
Photo: © John Kernick
Active Time:
30 mins
Total Time:
1 hr 30 mins
Yield:
8 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1/2 cup salted capers, rinsed, soaked for 1 hour, and drained

  • 1/2 cup oregano leaves

  • 1 garlic clove, minced

  • 3/4 cup extra-virgin olive oil, divided

  • 1 teaspoon finely grated lemon zest

  • 3 tablespoons freshly squeezed lemon juice

  • Freshly ground black pepper

  • 2 1/2 pounds large shrimp, shelled and deveined

  • Kosher salt

  • Crusty bread, for serving

Directions

  1. On a cutting board, finely chop the drained capers with the oregano leaves and garlic. Transfer the mixture to a bowl and stir in 1/2 cup plus 2 tablespoons of the olive oil, along with the lemon zest and lemon juice. Season the sauce with pepper.

  2. Light a grill. In a large bowl, toss the shrimp with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper. Thread the shrimp onto metal skewers and grill over high heat, turning once, until the shrimp are lightly charred and cooked through, about 3 minutes per side. Remove the shrimp from the skewers and transfer them to a platter. Spoon the sauce on top and serve with crusty bread.

Make ahead

The sauce can be refrigerated overnight. Bring it to room temperature before serving.

Suggested pairing

When paired with seafood, zesty California Sauvignon Blanc acts a little like a spritz of lemon, which is especially nice with these fragrant grilled shrimp.

Originally appeared: July 2011

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