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Grilled Shell-On Shrimp with Salsa Verde Dipping Sauce

Scott Phillips

Yield: Yields 3/4 cup salsa verde

Servings: 6 to 8 as an appetizer; 4 as an entrée

Italian salsa verde is a fresh herb sauce that lends a bright, clean note to this dish. The addition of anchovy provides an umami undertone that highlights the grilled flavor of the shrimp.


  • 2 lb. shell-on extra-jumbo (16 to 20 per lb.) shrimp
  • 1/2 cup plus 2 Tbs. extra-virgin olive oil
  • 4 medium garlic cloves, minced
  • Kosher salt and freshly ground black pepper
  • 1 cup packed fresh flat-leaf parsley leaves
  • 1/2 cup packed fresh basil leaves
  • 2 Tbs. drained capers
  • 1-1/2 Tbs. fresh lemon juice
  • 2 oil-packed anchovy fillets

Nutritional Information

  • Calories (kcal) : 280
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 175
  • Sodium (mg): 340
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 24


  • Combine the shrimp, 2 Tbs. of the oil, 3 of the minced garlic cloves, 1/2 tsp. salt, and 1/2 tsp. pepper in a medium bowl. Toss well to coat the shrimp with the marinade. Refrigerate at least 30 minutes and up to 4 hours.
  • Meanwhile, combine the remaining 1/2 cup oil, 1 minced garlic clove, parsley, basil, capers, lemon juice, and anchovy fillets in a blender. Process, shaking the blender if necessary, until smooth, about 1 minute. Season to taste with salt and pepper.
  • Prepare a gas grill or charcoal grill to medium high (400°F to 475°F). (If using charcoal, the coals should be covered with white ash, and you should be able to hold your hand just above the grate for no more than 2 to 3 seconds.)
  • Place the shrimp on the grate, close the lid, and grill until the shrimp are pink and curled, turning once, about 5 minutes. Transfer the shrimp to a serving platter. Serve the shrimp warm or at room temperature with the salsa verde and a bowl for the shells.


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