Grilled Shrimp with Watercress
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under half an hour. Succulent grilled shrimp paired with peppery watercress creates such a vibrant, elegant dish that tastes like you spent hours in the kitchen. What I love most is that watercress is packed with vitamins and antioxidants, making this meal as nourishing as it is delicious. The shrimp cook in just minutes, so you'll have dinner on the table faster than you'd expect. Fresh lemon juice and garlic bring brightness to every bite, while a simple dressing ties everything together beautifully. It's impressive enough for guests yet simple enough for a casual family meal.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 946 mlfresh watercress(loosely packed)
- 5 tablespoonsolive oil
- 3 tablespoonsfresh lemon juice
- 4garlic cloves(minced)
- 1 tablespoonred wine vinegar
- 1 tablespoonfresh thyme(chopped)
- 2shallots(thinly sliced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoonlemon zest
- ¼ teaspooncrushed red pepper flakes
Detail level
Instructions
- 1
Combine 3 tablespoons of olive oil, lemon juice, minced garlic, thyme, sea salt, black pepper, and red pepper flakes in a bowl to create the marinade.
Tip: Prepare the marinade while your grill is preheating for better flavor development.
- 2
Add the shrimp to the marinade and gently toss to coat evenly. Let sit for 15-20 minutes at room temperature.
Tip: Don't marinate for too long as the acid will begin to cook the shrimp.
- 3
Heat a grill pan or outdoor grill to medium-high heat. Lightly oil the grates to prevent sticking.
Tip: Test grill temperature by holding your hand 4 inches above the surface; you should feel heat after 2-3 seconds.
- 4
Thread shrimp onto metal skewers or place directly on the grill. Cook for 2-3 minutes per side until they turn pink and opaque throughout.
Tip: Shrimp cook quickly, so watch carefully to avoid overcooking which makes them tough.
- 5
While shrimp cook, heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat. Add sliced shallots and cook for 3-4 minutes until golden and crispy, stirring occasionally.
Tip: Lower heat if shallots brown too quickly; they should be caramelized, not burnt.
- 6
Whisk together 2 tablespoons olive oil, red wine vinegar, and lemon zest in a small bowl to create the dressing for the watercress.
Tip: Season the dressing with a pinch of salt and pepper to taste.
- 7
Place fresh watercress in a large serving bowl and drizzle with the lemon vinaigrette. Toss gently to combine.
Tip: Dress the watercress just before serving to keep it fresh and crisp.
- 8
Arrange the dressed watercress on individual plates and top with grilled shrimp. Garnish with crispy shallots and lemon zest.
Tip: Serve immediately while the shrimp is still warm and the watercress is at its freshest.
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