shrimps_marinade

Shrimp Marinade

Recipe by ellem8675309

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Shrimp Marinade

SERVES:

Ingredients Nutrition

• 1 -2 lb raw shrimp, peeled and deveined
• 4 tablespoons soy sauce
• 2 lemons, juice of
• 6 garlic cloves, minced
• 2 tablespoons olive oil
• 1 ⁄₂ teaspoon red pepper flakes
• 1 ⁄₂ teaspoon salt

Directions

1. Place shrimp on wooden skewers.
2. Combine all ingredients in large zippered plastic bag.
3. Marinate at least 2 hours (refrigerated).
4. Grill for a couple minutes on each side until shrimp is no longer grey and is pink.
5. Serve with garlic butter dipping sauce.

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Nutrition Info

Serving Size: 1 (134 g)

Servings Per Recipe: 4

Amt. Per Serving % Daily Value Calories 163.9 Calories from Fat 72 44% Total Fat 8 g 12% Saturated Fat 1.1 g 5% Cholesterol 143.2 mg 47% Sodium 1940.8 mg 80% Total Carbohydrate 5.3 g 1% Dietary Fiber 0.4 g 1% Sugars 1 g 3% Protein 17.8 g 35%

7 Top-Rated Grilled Shrimp Recipes

So easy and tasty, these top-rated grilled shrimp recipes offer jumbo flavor.

1) Grilled Marinated Shrimp

"This was the best shrimp EVER! Can't wait to make it again! Two thumbs up!" -- DDCATS

Photo by jrbaker

2) Spicy Coconut and Lime Grilled Shrimp

"This is a fantastic (and fantastically easy) recipe. The only thing I changed was to set aside a few tablespoons of the marinade to brush on while grilling." -- RushedCook

Photo by Allrecipes

3) Marinated Grilled Shrimp

"This recipe is AWESOME! Made these for a 4th of July party and they literally flew off the table." -- Crystal S

Photo by Allrecipes

4) Basil Shrimp

"Best grilled shrimp recipe I've had, everyone loved it." -- LYNNNNC

Photo by Allrecipes

5) Margarita Grilled Shrimp

"This recipe is absolutely fabulous! This tastes like something that you would order at a nice restaurant. It will not disappoint!" -- smileygal75

Photo by Meredith

6) Grilled Shrimp Scampi

"A definite favorite! The marinade is so easy to prepare and can be done ahead of time." -- Donna Jean

7) Thai Spiced Barbecue Shrimp

"Yummy! My husband, and all the rest of the guests, loved these shrimp! Wouldn't change a thing in the recipe--thanks!" -- ang

Photo by Meredith

See our collection of Grilled Shrimp Recipes. And don't miss our Essential Tips For Grilling Seafood.

Get more cooking tips and awesome food finds.

About Carl Hanson

Carl will eat that. Share with him @CarlNo9 on Twitter.

Shrimp Marinated in Lemon and Olive Oil

You’ll want to gobble up these succulent morsels immediately, but patience will be rewarded; the shrimp taste better the longer they sit in the marinade. Leave them for a couple of hours, if you have the time. Slideshow: More Amazing Shrimp Recipes

Ingredients

• 1 pound large shrimp, in their shells
• 3 1/2 teaspoons lemon juice
• 2 tablespoons olive oil
• 1 tomato, seeded and cut into 1/4-inch dice
• 1/4 teaspoon salt
• 1/8 teaspoon fresh-ground black pepper
• 2 tablespoons chopped fresh parsley

How to Make It

Bring a large pot of salted water to a boil. Add the shrimp, cover, and bring back to a boil. Continue boiling, partially covered, until the shrimp are just done, 1 to 2 minutes. Drain. Let the shrimp cool and then peel them.

In a large glass or stainless-steel bowl, combine the lemon juice with the olive oil, tomato, salt, pepper, and parsley. Add the shrimp and toss.

• Substitute a pound of sea scallops for the shrimp. Heat one tablespoon of oil in a large nonstick frying pan over moderately high heat until very hot. Season the scallops with one-eighth teaspoon salt. Put the scallops in the pan and sear until brown on the bottom, one to two minutes. Turn and brown on the other side until just done, one to two minutes longer. Remove the scallops and cut them into quarters. Toss with the marinade.

• Spice up the dish by adding one-quarter teaspoon dried red-pepper flakes to the marinade.

• Use chopped fresh basil instead of the parsley.

• For an extra flavor dimension, add a clove of minced garlic to the marinade.

Spicy Lemon-Marinated Shrimp

Terms like large and jumbo can vary among fishmongers. In this recipe we used what are known universally as "U 16/20s" (16 to 20 of them make a pound). We asked our fishmonger to shell and devein the shrimp for us. It cost a little more but saved lots of time.

The dried Aleppo chile flakes we call for in this recipe are from the Aleppo province of northern Syria. Their earthy, robust flavor—with more richness than heat—is famous throughout the Middle East.

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Ingredients

1. • 8 large lemons
   • 1/4 cup coriander seeds
   • 1 1/2 cups white-wine vinegar
   • 1/2 cup olive oil
   • 1/2 cup water
   • 1/2 cup sugar
   • 1/4 cup dried Aleppo or New Mexican chile flakes or 1 tablespoon dried hot red pepper flakes
   • 8 tablespoons coarse salt
   • 1/4 cup pickling spices
   • 10 pounds large (U 16/20) shrimp, shelled and deveined

Preparation

1. 1. Remove zest from lemons with a vegetable peeler and remove any white pith from zest strips with a sharp knife. Squeeze 1 1/2 cups lemon juice. Finely grind coriander seeds in an electric coffee/spice grinder. Whisk together zest, juice, coriander, vinegar, oil, water, sugar, chile flakes, and 6 tablespoons kosher salt in a large bowl until sugar and salt are dissolved.
   2. Bring an 8-qt. pot of water to a boil with pickling spices and remaining 2 tablespoons salt and cook shrimp, 2 lb. at a time, 1 1/2 minutes, or until just cooked through. Return water to a boil between batches. Transfer cooked shrimp with a slotted spoon to a colander to drain and add warm shrimp to marinade, tossing to coat.
   3. Cool shrimp slightly and divide among about 8 large sealable plastic bags with marinade. Stack bags in a large roasting pan, keeping shrimp in single layers. Marinate, chilled, turning bags occasionally, at least 8 hours.
   4. Drain shrimp before serving.
2. To make 6 servings:
   1. Follow the directions above using the following ingredient amounts:
   2. 1 large lemon

      1 1/2 teaspoons coriander seeds

      3 tablespoons white-wine vinegar

      1 tablespoon olive oil

      1 tablespoon water

      1 tablespoon sugar

      1 1/2 teaspoons dried Aleppo or New Mexican chile flakes or 1 tablespoon dried hot red pepper flakes

      1 tablespoon plus 2 1/2 teaspoons kosher salt

      2 tablespoons pickling spices

      1 pound large (U 16/20) shrimp, shelled and deveined

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Nutritional Info

• Calories 98
• Carbohydrates 4 g(1%)
• Fat 3 g(5%)
• Protein 13 g(25%)
• Saturated Fat 1 g(3%)
• Sodium 514 mg(21%)
• Polyunsaturated Fat 1 g
• Fiber 1 g(2%)
• Monounsaturated Fat 2 g
• Cholesterol 114 mg(38%)

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Leave a Review

• 

I LOVE THIS SHRIMP RECIPE! My friend brought it to a neighborhood Happy Hour & I could have eaten the entire bowl. A few things - make sure you use BIG shrimp. I use ground coriander since ready to go. And we don't like spicy, so don't use the pepper flakes - still is fabulously good.

This is the only marinated shrimp recipe I use. Have been making this for years. The flavors of the lemon and coriander make this special.

I am picky and don't even like shrimp all that much. This is an AMAZING recipe. As long as you don't over-boil the shrimp, they stay tender, even with a day or more of marination. The one thing I added was smoked paprika. It adds an interesting dimension to the already deep flavors, and the color is spectacular. As other reviewers have stated, be prepared for these to disappear. I brought them to a party and they were gone within ten minutes. Hubby was bummed. Like me, he's not a fan of shrimp. He LOVES this.

excellent recipe-everyone raves. I only put 4T salt in marinade and none in the boil. I also use big pot and boil in 1 or 2 batches to save time.

We really didn't like this recipe. The vinegar and salt overpowered any other flavor and we found the dish unpleasant.

Excellent make ahead appetizer - rave reviews the two times I've made it.

We love this recipe. I made it the first time for a 40th birthday party and make it for nearly every large party that we host. I also make the version for 8 for smaller gatherings. I'm always getting requests for the recipe and checked on this website to see if it was here so I could refer my guests to the website rather than write it out. again! Thanks for keeping us all well-fed.

RATING UPDATE. I rated this recipe on 05/07/03. Since then I've made it several times with the following change. Instead of using my (rather expensive but excellent) pickling spices (from Pensey's) in the boil, I use them in the marinade. For about 1.5 pounds of 26-30 frozen shrimp (I really like Coleson's Catch), I grind about 1 tablespoon of pickling spices, the coriander, 1.5 teaspoons red pepper flakes, and black pepper (to taste) in my spice grinder. I add that mix to the juice and zest from 1 lemon, 3 tablespoons apple cider vinegar, and olive oil - more than is called for in the recipe, but I really don't measure. I find that about 8 hours of marination give the shrimp good flavor without overpowering the taste of the shrimp itself. After "rinsing" the shrimp in the marinade to get off most of the spices, I serve the shrimp over greens, with a light drizzle of good olive oil and a wedge of lemon. I've gotten many compliments on the dish, which I use as a starter. NOTE: I've found that 1.5 pounds of shrimp makes a nice, but not too filling, starter for 4-5 people. That allows about 8-9 shrimp per person. (Plus some for tasting!) Also, next time I make it, I'm going to try topping it with a bit of chopped avocado.

I might get banned from sending in reviews for these comments. I was incredibly disappointed with this recipe. Made it this afternoon for a dinner party tomorrow and decided to take a taste tonight. Good thing I did - I would have been embarrased to serve this to my guests. The expensive shrimp, which were cooked perfectly, were "cooked" by the lemon in the marinade and became tough and chewy and they shrank. It was also way too salty even though I cut down the salt, and omitted the pickling spices. Waste of time and money.

Made this for a New Years Party. everyone loved it! I'm making again for husband's birthday party

I made this recipe as an appetizer to the Lamb/Couscous/Eggplant menu that's also featured in this "issue" of Gourmet Entertains. Initially, after tasting the shrimp, I thought that I had a culinary train wreck on my hands. The reviewers who stated that there is no kick to the original recipe must have much stronger taste buds than I do. Since I was serving it to complete strangers (business dinner for husband's subordinates), I was quite worried. Afer I "rinsed" the shrimp in the marinade to remove excess pepper flakes, things calmed down a bit. Needn't have been worried at all. It was a complete hit. (And no Tums were requested. ) I served the shrimp on mixed baby greens, tossed with extra virgin olive oil and red wine vinegar. I allowed two pounds of 26-30 sized shrimp for four people, which, with pre-dinner sampling by myself and spouse, provided about nine shrimp per appetizer. This will certainly go in my "Very Easy, Tastes Great" starter file.

Incredible recipe. I have served this at many functions and it's always the first to go. I add more red pepper flakes for a little more kick.

I modified this recipe and people just can't get enough of it! I added the zest of a lemon, added 3 tbsp of sugar, a bit of sherry and terriyaki, diced onion, red and yellow pepper and fresh cilantro. Amazing! It gets better the longer it marinates. Marinate it at least 12 hours though.

VERY GOOD recipe! I made it for a cocktail party, and my guests loved it! I did follow the suggestion for the pickling spice reduction, and used a bit more red pepper flakes.

Some problems with this recipe may be due to an error in the reduction of ingredients to make for 6. The pickling spices are only cut in half; everything else is divided by 8. REDUCE pickling spices to 1 1/2 teaspoons. This was a big hit with my 7 guests. Read recipe CAREFULLY, reduction is tricky.

I made this for a Thanksgiving party and it was a big hit with the guys who stood over it all night. Fortunately I made 4 pounds of shrimp. The pickling spice broth was odd to cook the shrimp in but didn't detract from the flavor. It was a good dish. Nice to make ahead for a party.

I entertain frequently and have made this for several parties. It is easy to make and always turns out great. I try to print out a few copies of the recipes to have on hand. I know I will be asked for it.

This recipe was just okay. I made the full recipe for a large crowd and it simply was not worth the effort. I doubt I will make it again, but if I do, I will forget the pickling spices.

I prepared this as an appetizer for a catered dinner, they loved it. I am making it this Friday for a family Easter function. I'm sure they will be impressed.

I made the smaller version of this recipe and it was not very spicy nor flavorful. I would add more chili next time.

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The Best Grilled Shrimp Recipes

Spicy Orange Grilled Shrimp

Marinated in orange marmalade, balsamic vinegar, and lime juice, these grilled shrimp are packed with flavor. Grilled hot and fast, this recipe can be prepared ahead of time and then thrown on the grill a few minutes before it is time to eat. Perfect for parties and appetizers.

Garlic Butter Shrimp

Admit it, there are few things better than a pile of buttery shrimp. These shrimp get tossed in a quick marinade and then basted with the butter garlic sauce on the grill. Quick and easy, this is the recipe for fantastic grilled shrimp.

Grilled Jumbo Shrimp

This is one of my most popular recipe, period. Big shrimp marinated in lemon and herbs and tossed on a flaming hot grill. This is more than a great recipe, it is a great dish to cook while everyone is gathered around the grill.

Citrus-Honey Grilled Shrimp

The honey that goes into the marinade and basting sauce for these grilled shrimp gives them a light sweetness that is unique in most shrimp recipes. These are the perfect appetizer or meal for any gathering.

Australian Shrimp on the Barbie

Get the biggest shrimp you can find. Toss them in this delicious marinade. Then throw them on a hot grill for a few minutes. You will have just enough time to open a beer between when these shrimp hit the grill and when they are cooked.

New Orleans-Style Barbeque Shrimp

True. This shrimp recipe isn't grilled and it certainly isn't barbecue, but this classic New Orleans dish is delicious. The shrimp of cooked hot and fast in an incredible sauce packed with flavor. You have to try this recipe at least once in your life.

Spicy Cajun BBQ Shrimp

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Grilled Margarita Shrimp

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Rosemary Garlic Shrimp

Rosemary is one of the perfect flavors for shrimp. The strong flavor seeps in and makes these the perfect shrimp to serve on pasta or rice.

Grilled Shrimp Scampi

By throwing these shrimp on the grill to give them a quick char before mixing them into a fantastic scampi sauce, they pick up so much more flavor. This is the classic shrimp scampi with a whole lot more flavor.

Shrimp and Pineapple Kebabs

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Shrimp and Citrus Stew

A new take on a classic dish, this shrimp stew starts out on the grill for extra flavor and a light smokiness. This is an elegant dish that can be prepared in under 30 minutes.

Get the Recipe: Shrimp and Citrus Stew

Tequila Lime Shrimp

What could be more festive that grilled shrimp, marinated in Tequila and lime. Rich in flavor, this shrimp dish is amazingly fast. You can mix up the marinade and have it ready for the perfect time. The cooking time on the grill is only a matter of a few minutes.

Shrimp with Ponzu Sauce

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Tandoori Shrimp

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Pineapple-Chili Shrimp Kebabs

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Vietnamese Grilled Shrimp Marinade Recipe

This is an easy and tasty Thai style grilled shrimp marinade made with lime juice, fish sauce , sugar, paprika, garlic, chiles, cilantro and sesame oil. Bright and bold flavors everyone will love!

Vietnamese Grilled Shrimp Marinade

Who needs a barbecue when all you need is a grill pan to add that outdoors smoky flavor to your favorite foods!

I’m in love with my grill pan , it’s one of those purchases I am so glad to have made because it’s changed the way I cook in the kitchen. It adds another layer of flavor to meats, veggies and makes marinated shrimp kebabs so tasty! Making a grilled shrimp marinade takes no time and is a great way to infuse even more flavor into these little crustaceans. This Thai style grilled shrimp marinade tastes like summer on a plate and pairs beautifully with sweet peaches and cherry tomatoes.

Healthy and colorful seafood kebabs you can serve with a pickled cucumber and onion salad or baked cauliflower with sriracha Buffalo sauce – so yummy! Or you can use this grilled shrimp marinade with chicken, beef or even as a salad dressing. It’s particularly good with arugula as the peppery leaves marry so well with the citrus and slightly pungent taste of this grilled shrimp marinade.

The options are endless!

Double up on the recipe so you can have grilled shrimp marinade ready to go for your next barbecue (while you’re sipping on a fresh ginger Moscow mule) or indoor family dinner. We always have a small container of it in our fridge, it’s become our favorite marinade/dressing/sauce!

Did you like this Vietnamese Grilled Shrimp Marinade Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

• Courses Main, Snack
• Cuisines seafood, easy, healthy

• Courses Main, Snack
• Cuisines seafood, easy, healthy

• 1 pound large shrimp deveined, peeled with tail on
• 1 1/2 teaspoon sesame oil
• 1/2 teaspoon paprika
• 1 1/4 teaspoon granulated sugar
• 1 1/2 tablespoon fish sauce
• 3 tablespoons fresh lime juice
• 1 chile pepper finely chopped
• 1 clove garlic minced
• 2 tablespoons cilantro finely chopped

You can use this grilled shrimp marinade for beef and chicken - you can also drizzle some on salads or eat it together with rice.

Reader Interactions

Janel Barthe says

Sounds delicious; however, I cannot use fish sauce because of the salt content. Can you suggest a substitute?

Honey -Lime Marinade for Shrimp

Recipe by TinTN

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Top Review by

Top Review by

people discussing

Honey -Lime Marinade for Shrimp

SERVES:

Ingredients Nutrition

• 2 tablespoons fresh lime juice
• 2 tablespoons rice vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 2 tablespoons minced fresh chives
• 1 teaspoon kosher salt
• 1 ⁄₂ teaspoon granulated garlic
• 1 ⁄₂ teaspoon fresh ground black pepper
• 1 ⁄₄ teaspoon ground cayenne pepper
• 1 ⁄₄ cup extra virgin olive oil
• 1 lb shrimp, peeled and deveined

Directions

1. Place all ingredients, except oil, in a blender and mix until well blended. With the blender still running, slowly pour in the oil to make a smooth dressing.
2. You can also just whisk all ingredients together until well combined.
3. Put shrimp in plastic zipper bag, cover with marinade and refrigerate for 1 to 2 hours.
4. Place shrimp in a grill wok, or thread onto skewers and grill 5-10 minutes or until shrimp turn pink.
5. Prep time includes marinade time.

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Nutrition Info

Serving Size: 1 (159 g)

Servings Per Recipe: 3

Amt. Per Serving % Daily Value Calories 363.8 Calories from Fat 180 49% Total Fat 20 g 30% Saturated Fat 3 g 14% Cholesterol 294.5 mg 98% Sodium 1033.2 mg 43% Total Carbohydrate 13.9 g 4% Dietary Fiber 0.6 g 2% Sugars 12.1 g 48% Protein 32.3 g 64%

Shrimp on the Grill

Grilled shrimp is great in all kinds of dishes. Try one of these.

Great Grilled Shrimp

Grilled Shrimp Skewers with Charred Asparagus and Snap Peas

Reserve some marinade to serve as the sauce, saving time and uniting flavors. For extra charred flavor, cook the veggies in a cast-iron skillet directly on the grill instead of the stovetop.

Barbecued Lime Shrimp and Corn

This is a wonderfully fast recipe that bursts with flavor. Fresh, sweet shrimp and corn wrapped in foil with bright citrus and spices, tossed on the coals for 10 minutes―that's all it takes. You don't even need a grill, as the packets can cook in the oven if necessary. You can also leave out the couscous and sop up the flavorful juices with crusty French bread instead.

Grilled Lemon-Bay Shrimp

This superfast recipe shows just how easily shrimp can soak up flavors. A 10-minute bath in lemon juice, pepper, and garlic adds acid and spice, then grilling with bay leaves and lemon wedges infuses the shrimp with woodsy flavors and even more citrus. Serve on the skewers for a colorful, fun presentation.

Grilled Shrimp Pizza

You love shrimp; you love pizza―why not pair them together? This recipe gets double grilled flavor as the pizza crust itself is also cooked on the grill. Using salsa verde in place of traditional tomato sauce and topping with cilantro and crumbly queso fresco add Mexican flavor to this unique recipe you'll want to make over and over.

Mango Rice Salad with Grilled Shrimp

Marinating the shrimp in curry, ginger, and garlic before grilling gives them a spicy flavor that complements the tangy-sweet mango and richly flavored coconut rice on which they're served.

Shrimp and White Bean Salad over Watercress

Simply grilled shrimp add flavor and color to this speedy and elegant salad, while creamy white beans give it body and avocado oil (you can substitute extravirgin olive oil as well) contributes buttery richness to the basic lemon dressing. You can cook and refrigerate the shrimp a day in advance and serve this salad as a starter or side for a large group, or try it as a light main course for a smaller gathering.

Grilled Shrimp Skewers with Summer Fruit Salsa

A sweet-spicy salsa packed with fresh fruit accentuates the natural sweetness of grilled shrimp in this recipe. If you've got leftovers, try shrimp-fruit salsa tacos for a new twist on the old classic, or top cooked fish with the salsa for an easy supper.

Butterflied Shrimp with Habanero Tomatillo Salsa

Habaneros have a reputation as one of the hottest peppers out there, but a soak in sugar and vinegar moderates the heat of this flavorful salsa. A simple lime marinade completes the Latin American flair, and the whole thing can be ready in about a half hour.

Lemongrass Shrimp over Rice Vermicelli and Vegetables

This classic Vietnamese dish tops rice noodles with crunchy raw vegetables and marinated grilled shrimp. The hot-sour-salty-sweet sauce, called nuoc cham and ubiquitous in Vietnamese cuisine, ties all those elements together.

Shrimp on the Grill

Grilled shrimp is great in all kinds of dishes. Try one of these.

Great Grilled Shrimp

Grilled Shrimp Skewers with Charred Asparagus and Snap Peas

Reserve some marinade to serve as the sauce, saving time and uniting flavors. For extra charred flavor, cook the veggies in a cast-iron skillet directly on the grill instead of the stovetop.

Barbecued Lime Shrimp and Corn

This is a wonderfully fast recipe that bursts with flavor. Fresh, sweet shrimp and corn wrapped in foil with bright citrus and spices, tossed on the coals for 10 minutes―that's all it takes. You don't even need a grill, as the packets can cook in the oven if necessary. You can also leave out the couscous and sop up the flavorful juices with crusty French bread instead.

Grilled Lemon-Bay Shrimp

This superfast recipe shows just how easily shrimp can soak up flavors. A 10-minute bath in lemon juice, pepper, and garlic adds acid and spice, then grilling with bay leaves and lemon wedges infuses the shrimp with woodsy flavors and even more citrus. Serve on the skewers for a colorful, fun presentation.

Grilled Shrimp Pizza

You love shrimp; you love pizza―why not pair them together? This recipe gets double grilled flavor as the pizza crust itself is also cooked on the grill. Using salsa verde in place of traditional tomato sauce and topping with cilantro and crumbly queso fresco add Mexican flavor to this unique recipe you'll want to make over and over.

Mango Rice Salad with Grilled Shrimp

Marinating the shrimp in curry, ginger, and garlic before grilling gives them a spicy flavor that complements the tangy-sweet mango and richly flavored coconut rice on which they're served.

Shrimp and White Bean Salad over Watercress

Simply grilled shrimp add flavor and color to this speedy and elegant salad, while creamy white beans give it body and avocado oil (you can substitute extravirgin olive oil as well) contributes buttery richness to the basic lemon dressing. You can cook and refrigerate the shrimp a day in advance and serve this salad as a starter or side for a large group, or try it as a light main course for a smaller gathering.

Grilled Shrimp Skewers with Summer Fruit Salsa

A sweet-spicy salsa packed with fresh fruit accentuates the natural sweetness of grilled shrimp in this recipe. If you've got leftovers, try shrimp-fruit salsa tacos for a new twist on the old classic, or top cooked fish with the salsa for an easy supper.

Butterflied Shrimp with Habanero Tomatillo Salsa

Habaneros have a reputation as one of the hottest peppers out there, but a soak in sugar and vinegar moderates the heat of this flavorful salsa. A simple lime marinade completes the Latin American flair, and the whole thing can be ready in about a half hour.

Lemongrass Shrimp over Rice Vermicelli and Vegetables

This classic Vietnamese dish tops rice noodles with crunchy raw vegetables and marinated grilled shrimp. The hot-sour-salty-sweet sauce, called nuoc cham and ubiquitous in Vietnamese cuisine, ties all those elements together.

Grilled Shrimp Recipes

Shrimp is a versatile and tasty seafood. The grilled shrimp recipes on this page take advantage of those qualities, preparing them in a variety of delicious styles. There's no better eating than a skewer full of grilled shrimp.

Stir fried with vegetables in China, cooked with garlic, tomato and feta cheese in Greece, or in a Spanish paella, shrimp is a favorite around the world. It seems that the number of shrimp recipes is endless. Remember Bubba, Forrest Gump's Vietnam buddy? His list of ways to cook shrimp went on, and on, and on…

Grilled Shrimp Recipes - Types of Shrimp

There are basically three types of shrimp…cold water shrimp, warm water shrimp, and freshwater shrimp. Most of the shrimp eaten in the United States are warm water shrimp, which includes white shrimp, brown shrimp and tiger shrimp.

The white shrimp is grayish white and turns pink when cooked. The flesh has a sweet taste and a firm texture. Brown shrimp are light brown when raw, and turn deep pink when cooked. Tiger shrimp have black and gray striped shells, and when cooked turn a deep red color. The flesh of the tiger shrimp has a higher moisture content, and when cooked, shrinks more than the white and brown shrimp.

Grilled Shrimp Recipes - Buying and Prepping

For grilled shrimp recipes, stay away from the small ones. Large, extra large and jumbo are easy to work with and go on skewers nicely. Extra jumbo and colossal size shrimp are great for cooking individually. One pound of shrimp can serve 2 to 3 persons.

The shrimp can be grilled shell-on, or peeled and deveined before grilling. When cooked with the shell left on, the shrimp shrinks less, and many chefs believe the shell adds a lot of great flavor. Peeled and deveined shrimp are much easier to eat, and absorb more flavor when seasoned or marinated.

Shrimp cook rapidly on the grill. As soon as the flesh turns white, they're done. And if they're cooked any longer, they quickly become dry and chewy. Shrimp continue cooking for a short time after they are removed from the grill. Take them off just before the center is completely cooked, and they'll end up done to perfection.

Grilled Shrimp Recipes

I love grilled shrimp. It's quick, easy and tastes great. Make it easy on yourself and try one or two of these recipes!

Grill Smoked Shrimp Skewers

Shrimp are marinated, then lightly smoked for great flavor. Try this recipe for Smoked Shrimp Appetizers. I'm sure you won't make enough.

Grilled Garlic Shrimp

Marinated in extra virgin olive oil laced with garlic, the shrimp is skewered and quickly grilled. Excellent as appetizers, or added to pasta along with a little salt, black pepper and olive oil. Mmmmm!

2 pounds jumbo shrimp, peeled and de-veined

1/4 cup extra virgin olive oil

6 cloves garlic, finely chopped

2 tablespoons fresh parsley, finely chopped

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

Skewered shrimp are easier to handle if two skewers are used for each serving. Run one skewer through the head end and another through the tail end of each shrimp. This way, you won't have "spinning shrimp" when you turn the skewers on the grill

Grilled Soy Garlic Shrimp

One of my favorite grilled shrimp recipes, this one transforms colossal size shrimp into a slightly sweet and salty delight. The marinade is a mixture of soy sauce, brown sugar and chopped garlic. A short rest in the marinade and a bit of time in the grill makes for a shrimp feast you won't forget. To see the complete recipe, visit Grilled Soy Garlic Shrimp.

Lemon Shrimp

You want big shrimp for this recipe. Colossals in the U/15 or U/12 size range are perfect. (U/15 means 15 or under per pound) Peeled, butterflied, marinated and grilled. It doesn't get any easier than this.

2 pounds of colossal shrimp

1/4 cup vegetable oil

1/4 cup thinly sliced green onions

3 tablespoons fresh lemon juice

2 tablespoons chopped parsley

1 teaspoon basil

1 teaspoon dried mustard

1 teaspoon salt

Peel, de-vein and butterfly the shrimp, leaving on the tails. Combine the remaining ingredients and add to the shrimp, marinating for four hours. Direct grill over medium heat for 2 to 3 minutes, or until done. These are great served on a bed on rice pilaf.

Grill Cooked Cajun Shrimp

You'll need to make up a batch of Cajun seasoning for this recipe. Make extra because it's nice to have around! The shrimp are grilled shell-on, so eating them becomes an event.

4 pounds of jumbo shrimp, unpeeled

1/2 pound butter, melted

3 tablespoons paprika

2 tablespoons salt

1 tablespoon onion powder

1 tablespoon dried parsley

2 teaspoons garlic powder

2 teaspoons white sugar

2 teaspoons black pepper

1 teaspoon cayenne pepper(optional)

1 teaspoon basil

1 teaspoon thyme

1/2 teaspoon celery salt

Combine the Cajun seasoning ingredients. Mix two tablespoons of the Cajun seasoning into the shrimp. Place them in the fridge to soak up the flavor as you get the grill fired up. You'll want direct, medium high heat. Grill the shrimp for 4 to 6 minutes, or until done. Melt the butter and stir in 1 teaspoon of the Cajun seasoning for shrimp dipping.

Serve 'em up on brown paper bags (or on a plate) with a side of red beans and rice and a bit of Cajun shrimp dip.

Shrimp Marinades

Shrimp can pick up some great flavor from marinades. Here's one that you might enjoy.