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Italian Dressing Marinated Grilled Shrimp

Author: Julie Wallace and Alana Chernila (The Homemade Pantry)


  • ¾ cup olive oil
  • ¼ cup white wine vinegar
  • ¼ cup fresh lemon juice
  • 4 tsp dried parsley
  • 4 garlic cloves, finely minced
  • 2 tsp dried basil
  • 1 tsp crushed red pepper flakes
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • Black pepper, to taste
  • 1 lb. shrimp, peeled and deveined - size doesn’t matter too much here, just make sure they are large enough to not slip through your grill grates
  • 1 whole lemon halved


  • Combine all ingredients except the shrimp and whole lemon in a 2-cup jar and screw the lid on tightly. Shake for 10 seconds. Let the dressing sit 15 minutes to rehydrate the dried herbs.
  • Place the shrimp in a large bowl. Pour enough dressing to cover but not drown them - you’ll use about a third of it. This part of the recipe is not exacting in any way. Stir to combine and let sit no more than 15 minutes.
  • Meanwhile, preheat your grill or grill pan to high; let it get really hot. Grill the shrimp until just cooked through, flipping once. Timing will vary depending on the size of your shrimp, but shrimp never take long to cook. You’re looking for the centers (where the vein was) to be opaque and they will curl a bit and turn pink. Also, they will feel very firm when you press them with tongs.
  • While you’re grilling the shrimp, place the lemon halves cut side down onto the grill and get them nice and charred.
  • Remove the shrimp to a platter and squeeze the charred lemon halves over. Serve immediately.


Italian Dressing is sourced from The Homemade Pantry by Alana Chernila. I love this book!! This is not a sponsored post, no one paid me to say that. It’s just the most awesome book. The idea to marinate and grill shrimp in Italian dressing came to me from my husband, who had this dish growing up. It’s an easy go-to for us now. Important tip: do not let the shrimp sit in the dressing longer than 15 minutes, otherwise the acid will start to “cook” the shrimp and they’ll overcook on the grill. You know how long your grill or grill pan takes to preheat, so plan accordingly. You’ll definitely have extra salad dressing, which you can always use as… salad dressing! It’s delicious over greens as well.