Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Grilled Shrimp

  • Yield: 4


  • 2 pounds large shrimp, peeled and deveined, with tails attached
  • 1/3 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 4 garlic cloves, crushed
  • 2 bay leaves
  • 1 teaspoon thyme leaves
  • 1 teaspoon ground coriander
  • 1 teaspoon Creole seasoning
  • 1/2 teaspoon freshly ground black pepper


  • Combine all the ingredients in a large bowl and toss well to coat the shrimp evenly. Cover and refrigerate for 1 hour. Grill the shrimp over a hot fire until pink and slightly charred, about 2 1/2 minutes on each side.