Grilled “Head-On” Wild Gulf Shrimp With Lemon + Thyme

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Serves 2

  • 8 whole head on wild gulf shrimp (8-10 count per lb.)
  • 1 cup olive oil
  • 1/2 T garlic, minced
  • Juice from 1/2 a lemon
  • 1 T lemon zest
  • 1 1/2 T fresh thyme leaves, coarsely chopped (save a sprig for garnish)
  • 1 T Italian parsley, coarsely chopped for garnish
  • Red pepper flakes, pinch
  • Kosher salt and pepper, pinch
  • Dab of butter for sauce, optional


With scissors or a small sharp serrated knife, slice along the back of shrimp tail.

Remove dark vein under cold running water, leaving the shell on. If orange or yellow roe or fat is present, you can remove it if you wish, I usually leave it in (it tastes good)

Combine all ingredients and marinate shrimp for 1-2 hours. Let shrimp come up to room temp.


When ready to grill, let as much marinade as possible drip off of each shrimp and transfer to a plate. If shrimp have too much olive oil on them they will over flame on the grill. While grilling shrimp (about 3 min a side or until just opaque in the center), bring remaining marinade to a boil in a small saucepan. You can add a little butter to sauce if you want. Arrange shrimp on platter and spoon a little of the reduced marinade (sauce) over them. Make sure to get nice pieces of garlic and thyme over all the shrimp. Garnish with parsley, lemon wedges and a sprig of thyme.


Monahan's Seafood

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