Weekend Cooking: Grilled Citrus and Herb Shrimp
19 Feb 2017

Weekend Cooking: Grilled Citrus and Herb Shrimp

19 Feb 2017

Recently Rudy got more giant shrimp from Daphne, and I wanted to prepare it in a way that will do justice to this rare (and rather pricey) ingredient.  I took this lovely recipe by Emeril and modified it using herbs from Mummy’s garden.  Try it out yourself with your own mix of herbs, but this recipe does not disappoint.

It was also an opportunity for me to try out the awesome new Breville grill we got from last year’s Maybank Treatsfair.  It grilled the shrimp to perfection, and yet was so simple to use.  I can’t wait to try out more recipes on it!

Grilled Citrus and Herb Shrimp


  • 500 grams (about 6) extra jumbo shrimp, heads removed
  • 2 teaspoons coarse salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper, plus more for seasoning
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup freshly squeezed lemon juice (about 1 lemon)
  • 1/4 cup freshly squeezed orange juice (about 1 orange)
  • 2 tablespoons minced garlic
  • 4 tablespoons roughly chopped fresh herbs (I used rosemary, mint, basil and cilantro (daun ketumbar))
  • Cooked couscous for serving, recipe follows (optional)


Use a pair of kitchen shears to cut the backs of the shrimp through the shell, and use a paring knife or skewer to remove the vein.

Season the shrimp with 1 teaspoon of the coarse salt and 1/2 teaspoon of the pepper.

In a mixing bowl, combine the olive oil, lemon juice, orange juice, garlic, chopped herbs, remaining 1 teaspoon of salt, and remaining 1/2 teaspoon of pepper.  Reserve 6 tablespoons of the marinade separately.

Place the shrimp in a large ziplock freezer bag and add the remaining marinade.  Seal the bag, and massage the ingredients together to mix well, and place the bag in a casserole dish and then into the refrigerator.  Allow the shrimp to marinate for up to 1 hour.

Heat up your grill, or a grill pan on your stove over medium-high heat, and remove the shrimp from the marinade.  Shake off the excess marinade and place the shrimp on the grill pan.  Cook the shrimp until they begin to curl and turn pink, about 3 to 4 minutes.  Turn the shrimp over and cook on the second side, another 3 to 4 minutes, until just cooked through.

Transfer the shrimp to a serving platter, and drizzle with the reserved marinade.  Serve on a bed of rice or couscous.

Couscous (Optional)

  • 1 cup dried plain couscous
  • 1/2 cup finely chopped red onion
  • 1 tablespoon chopped fresh cilantro
  • Salt and pepper

To make the couscous, place the couscous in a stainless steel or glass bowl. Bring 1 1/4 cups of water to a boil in a saucepan along with the red onion. Pour the boiling water mixture over the couscous, wrap the bowl in plastic wrap, and set aside undisturbed until the couscous has absorbed the water and is tender, 5 to 6 minutes. Remove the plastic, fluff the couscous with a fork, add the parsley and season with salt and pepper, to taste.

Leave a comment
More Posts

Leave a Reply