Grilled Shrimp with Rocket
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just 32 minutes from start to table. The beauty of grilled shrimp with rocket is its simplicity and elegance. Fresh rocket is packed with vitamins and antioxidants that support heart health, making this dish as nutritious as it is delicious. The shrimp takes just minutes on the grill, developing a gorgeous char while staying tender and juicy. Tossed with peppery rocket, cherry tomatoes, and a bright lemon dressing, it feels restaurant quality but requires minimal effort. Trust me, once you make this, you'll be cooking it constantly.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 1183 mlfresh rocket(roughly chopped)
- 6 tbspextra virgin olive oil
- 4garlic cloves(minced)
- 3 tbspfresh lemon juice
- 1 tsplemon zest
- 118 mlpanko breadcrumbs(toasted)
- 78 mlparmesan cheese(finely grated)
- ¾ tspsea salt
- ½ tspblack pepper
- ¼ tspred chili flakes
- 355 mlcherry tomatoes(halved)
Detail level
Instructions
- 1
Pat the shrimp dry with paper towels and place in a bowl. Combine 3 tablespoons of olive oil with minced garlic, lemon zest, salt, pepper, and chili flakes. Toss the shrimp in this marinade and let sit for 10 minutes.
Tip: Don't marinate longer than 15 minutes or the lemon juice will cook the shrimp before grilling.
- 2
Preheat your grill to medium-high heat. Thread the shrimp onto metal skewers, spacing them evenly to ensure even cooking.
Tip: If using wooden skewers, soak them in water for 30 minutes first.
- 3
Grill the shrimp skewers for 2-3 minutes per side until they turn opaque and develop a light char. Transfer to a serving plate.
Tip: Watch carefully to avoid overcooking, which makes shrimp rubbery.
- 4
While the shrimp cooks, whisk together the remaining 3 tablespoons of olive oil with lemon juice in a large bowl.
- 5
Add the fresh rocket and halved cherry tomatoes to the lemon-oil mixture. Season with a pinch of salt and pepper, then toss gently to combine.
- 6
Toast the panko breadcrumbs in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring frequently.
Tip: This adds a delightful crunch and nutty flavor to the dish.
- 7
Arrange the rocket and tomato salad on serving plates. Top with the grilled shrimp skewers and sprinkle the toasted breadcrumbs and grated Parmesan generously over everything.
- 8
Serve immediately while the shrimp is still warm, drizzling any remaining lemon-oil dressing over the top.
Tip: A splash of white wine pairs beautifully with this dish.
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