Grilled Lemon-Bay Shrimp

Grilled Lemon-Bay Shrimp Recipe
Photo: Becky Luigart-Stayner
The simplicity of this dish belies its incredible taste. Bay leaves and lemon wedges infuse peppered shrimp with woodsy and citrus flavors. If your grocery doesn't carry fresh bay leaves, substitute good-quality dried bay leaves (such as Spice Island) soaked overnight in water. Leave the tails on the shrimp for a prettier presentation.


4 servings (serving size: 2 skewers)

Recipe from

Cooking Light

Nutritional Information

Calories 217
Caloriesfromfat 27 %
Fat 6.4 g
Satfat 1 g
Monofat 2.9 g
Polyfat 1.4 g
Protein 34.8 g
Carbohydrate 3.1 g
Fiber 0.3 g
Cholesterol 259 mg
Iron 4.3 mg
Sodium 545 mg
Calcium 94 mg


2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
32 large shrimp, peeled and deveined (about 1 1/2 pounds)
32 fresh bay leaves
4 large lemons, each cut into 8 wedges
Cooking spray


Prepare grill.

Combine first 6 ingredients in a large bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 10 minutes.

Place bay leaves and lemon wedges in a large bowl. Coat with cooking spray; toss to coat.

Thread 4 lemon wedges, 4 shrimp, and 4 bay leaves alternately onto each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done.

August 2004
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