Grilled Shrimp with Oregano and Lemon


The sauce for this shrimp is a simple version of Italy's salmoriglio, typically made with lemon and herbs in a mortar. The sauce is also delicious spooned over grilled swordfish or any other meaty fish.

Grilled Shrimp with Oregano and Lemon. Photo © John Kernick
Photo: © John Kernick
Active Time:
30 mins
Total Time:
1 hrs 30 mins
8 servings


  • 1/2 cup salted capers, rinsed, soaked for 1 hour, and drained

  • 1/2 cup oregano leaves

  • 1 garlic clove, minced

  • 3/4 cup extra-virgin olive oil, divided

  • 1 teaspoon finely grated lemon zest

  • 3 tablespoons freshly squeezed lemon juice

  • Freshly ground black pepper

  • 2 1/2 pounds large shrimp, shelled and deveined

  • Kosher salt

  • Crusty bread, for serving


  1. On a cutting board, finely chop the drained capers with the oregano leaves and garlic. Transfer the mixture to a bowl and stir in 1/2 cup plus 2 tablespoons of the olive oil, along with the lemon zest and lemon juice. Season the sauce with pepper.

  2. Light a grill. In a large bowl, toss the shrimp with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper. Thread the shrimp onto metal skewers and grill over high heat, turning once, until the shrimp are lightly charred and cooked through, about 3 minutes per side. Remove the shrimp from the skewers and transfer them to a platter. Spoon the sauce on top and serve with crusty bread.

Make ahead

The sauce can be refrigerated overnight. Bring it to room temperature before serving.

Suggested pairing

When paired with seafood, zesty California Sauvignon Blanc acts a little like a spritz of lemon, which is especially nice with these fragrant grilled shrimp.

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