Marinated Grilled Shrimp Recipe

Name: Marinated Grilled Shrimp
Prep time: 15 min
Cook time: 5 min
Total time: 50 min
Yield: 6
Ingredients: 0.33333334326744 cup olive oil; 0.25 cup tomato sauce; 3 cloves garlic, minced; 2 tablespoons red wine vinegar; 2 tablespoons chopped fresh basil; 0.5 teaspoon salt; 0.25 teaspoon cayenne pepper; 2 pounds fresh shrimp, peeled and deveined; 6 skewers

Cook Time: 5 minutes

Grilled Shrimp Skewers

Yield: 6 servings

Ingredients:

cup olive oil
cup tomato sauce
3 cloves garlic, minced
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
teaspoon salt
teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
6 skewers

Directions:

Step 1: In a large bowl, combine the olive oil, tomato sauce, garlic, and red wine vinegar. Stir well to mix.

Step 2: Add the chopped basil, salt, and cayenne pepper to the bowl, and stir again until all ingredients are well incorporated.

Step 3: Add the shrimp to the bowl, tossing them gently to ensure they are evenly coated with the marinade. Cover the bowl and refrigerate for 30 minutes to 1 hour. Stir the shrimp once or twice during marination.

Step 4: Preheat the grill to medium heat and lightly oil the grill grate to prevent sticking.

Step 5: Thread the shrimp onto the skewers, piercing once near the tail and once near the head for a secure hold. Discard any remaining marinade.

Step 6: Place the skewers on the preheated grill. Cook the shrimp for 2 to 3 minutes per side, or until they turn opaque and are fully cooked through.

Step 7: Remove the shrimp from the grill and serve hot. Enjoy your delicious grilled shrimp skewers!

Nutrition Facts (per serving):

Nutrition	Amount	% Daily Value*
Calories	273
Total Fat	15g	19%
Saturated Fat	2g	11%
Cholesterol	230mg	77%
Sodium	472mg	21%
Total Carbohydrate	3g	1%
Dietary Fiber	0g	1%
Total Sugars	0g
Protein	31g	62%
Vitamin C	4mg	5%
Calcium	85mg	7%
Iron	4mg	22%
Potassium	329mg	7%

Marinated Grilled Shrimp Recipe

Marinated Grilled Shrimp

Origin and History

Grilled shrimp, a dish enjoyed in coastal regions worldwide, traces its roots back to the diverse culinary traditions of Mediterranean, Latin American, and Asian cuisines. The practice of marinating shrimp before grilling them is believed to have originated in the Mediterranean, where fresh seafood is often paired with bold and aromatic marinades to enhance its natural flavors. Over time, this technique spread to the Americas, particularly in the Gulf of Mexico and the southeastern United States, where seafood plays a crucial role in the local diet. Today, marinated grilled shrimp remains a popular choice in summer gatherings and beachside cookouts.

Regional Variations

While the basic concept of marinated grilled shrimp is consistent, regional variations often include distinct ingredients. In the Mediterranean, olive oil, garlic, and herbs such as oregano or rosemary are commonly used in the marinade. In Latin America, citrus juices, chili peppers, and cilantro add a vibrant, tangy twist to the shrimp. In the American South, particularly in New Orleans, the dish might incorporate a spicy Creole or Cajun seasoning, while on the East Coast, a more subtle lemon and basil blend might take center stage. Regardless of the region, grilled shrimp remains a flexible dish that can be adapted to different tastes and culinary traditions.

How Marinated Grilled Shrimp Differs From Similar Dishes

Marinated grilled shrimp stands out from other shrimp dishes due to its combination of intense flavors and the grilling method. Unlike shrimp scampi or shrimp curry, which are typically cooked in sauces, marinated grilled shrimp features a dry-heat cooking technique that imparts a smoky char, intensifying the marinades flavors. The shrimp itself becomes tender, with the marinade seeping in during the marination process, creating a harmonious balance of fresh herbs, vinegar, and spices. This contrasts with dishes like shrimp tempura or shrimp cocktails, which use different cooking methods or minimal seasoning.

Where Marinated Grilled Shrimp is Typically Served

Marinated grilled shrimp is most commonly served at outdoor gatherings such as barbecues, beach parties, or family cookouts. Its versatility also makes it a favorite appetizer in seafood restaurants or a main course for a light dinner. In Southern and coastal U.S. states, its a popular dish at seafood festivals and outdoor events, often paired with sides like rice, corn on the cob, or coleslaw. The shrimp can also be served as part of a mixed seafood platter or on skewers for easy sharing at casual parties.

Interesting Facts About Marinated Grilled Shrimp

In some regions, marinated grilled shrimp is traditionally served with a side of grits or in tacos.
The use of fresh basil in the marinade is not just for flavor; it also offers anti-inflammatory properties, making the dish a healthy yet tasty choice.
While shrimp are often served with the shell removed, they can be grilled with the shell on to enhance their flavor and protect the delicate meat from overcooking.
In the U.S., shrimp is one of the most consumed types of seafood, with the Gulf of Mexico being a key source for wild-caught shrimp.
The practice of marinating seafood before grilling is an ancient technique, believed to have been used as early as the ancient Greeks, who marinated fish in vinegar and herbs before cooking it over open flames.

FAQ about Marinated Grilled Shrimp Recipe

The marinated shrimp can be stored in the refrigerator for up to 1 hour. After 1 hour, the marinade's acidity may start to break down the shrimp, resulting in a mushy texture. For best results, cook them within the marinating time window.

Yes, you can use frozen shrimp. However, make sure to properly thaw the shrimp before marinating. Thaw them in the refrigerator or under cold running water for the best texture. Avoid thawing them at room temperature to prevent bacterial growth.

To prevent the shrimp from sticking to the grill, lightly oil the grill grate before cooking. You can also brush the shrimp with a small amount of olive oil or use a grilling basket to make flipping the shrimp easier.

Yes, you can grill the shrimp without skewers. If you prefer, you can use a grilling basket to hold the shrimp, or cook them directly on the grill using tongs to flip them. Skewers help to make turning them easier, but they are not essential.

Leftover grilled shrimp can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, you can gently warm them in a skillet over medium heat or in the microwave, but be careful not to overcook them, as shrimp can become rubbery.

Yes, you can freeze the marinated shrimp. Place them in a freezer-safe bag or container and freeze for up to 3 months. When ready to cook, thaw the shrimp in the refrigerator overnight before grilling.

You can adjust the spice level by increasing or decreasing the amount of cayenne pepper in the marinade. For a milder version, reduce the cayenne or omit it entirely. For a spicier kick, you can add a pinch of crushed red pepper flakes or a small amount of hot sauce.

Grilled shrimp pairs well with a variety of sides, such as rice pilaf, grilled vegetables, a light salad, or pasta. For a refreshing contrast, you can serve it with a side of coleslaw or a cucumber salad.

Yes, you can substitute the tomato sauce with other options like tomato puree or a small amount of salsa for added flavor. If you prefer a non-tomato option, try using a mixture of olive oil, lemon juice, and your favorite herbs.

Yes, you can substitute red wine vinegar with other types of vinegar, such as white wine vinegar or apple cider vinegar. Each will provide a slightly different flavor, but all work well with shrimp.

Comments

AUSSIEMUM1

10/06/2025 01:52:54 PM

These were very nice. I was expecting outstanding flavour for five stars though and this just didn't make it. Next time I would add sweet chilli sauce, more tomato and garlic. Fresh basil is a must! UPDATE: I have now modified this recipe to suit our family's taste and I have to say that it is worthy of 5* now. Instead of tomato sauce, I used a whole can of diced tomatoes, doubled the garlic, more basil, 1/4 cup sweet chilli sauce, 1 tblsn of red wine vinegar, 1/4 cup oil and pulsed the lot in my food processor. Verrryyy nice.

AUSSIEMUM1

08/27/2007 12:30:16 AM

StrongSieve9445

02/09/2025 04:29:15 PM

I have been using this recipe for years. It’s a family favorite. The only change is l use tomato puree instead of tomato sauce. The puree is thicker than sauce and adheres to the shrimp better. Also l baste the shrimp with the remaining marinade while cooking to give the final product a boost in taste. Careful when basting to control flair ups. Close the grill and vent to temper the flames. You want some char but not too much. It’s Super Bowl Sunday and guess what’s on the menu. You guess it, grilled shrimp. I found some 10-15 count Key West pink shrimp on sale at Whole Foods. I’ll be on my way shortly to pick them up. Go Chiefs for the 3-peat.

Shannon Hewett

03/04/2007 04:49:31 PM

This was very good. The only change I made was to use 1 TBSP dried basil, instead of fresh, because my store was out of fresh basil. It still turned out great. I saved time by grilling them in a grilling basket instead of skewering them (quick and easy that way!)

Eric Kuhnhenn

06/08/2025 04:51:10 PM

I have been making this recipe for over a decade. My modification, I swap out the tomato sauce for medium hot salsa. I emulsify all in a blender, its the families favorite shrimp recipe! Tip: use the bag the frozen shrimp come in to marinade or a gallon ziplock rather than the bowl. I also like to up the volume of marinade by about 25-50%, I like the heavy coating. Once you have made once you will see how sparce the volume of marinade the recipe makes. Warning: do not over marinade past the hour, the acid in the marinade will turn the shrimp mushie.

IcyTimer8271

08/14/2024 08:23:02 PM

This is my go to grilled shrimp recipe. A crowd pleaser to be sure. I made a few changes that make this recipe even better. First l use tomato purée rather than tomato sauce. The purée adheres to the shrimp better than sauce. I love garlic so l use 6 minced garlic gloves instead of 3. Also l don’t discard the remaining marinade choosing to use it to baste the shrimp on each side during the cooking process. It adds a nice zing to the shrimp. Be careful while basting the skewers as the olive oil will cause the fire to flare up. Temper the flames to control the char. I use only 1 pound of shrimp as opposed to 2 the recipe calls for. Use wild caught shrimp if available. I find 10-15 or 16-20 count per pound the best shrimp to endure the intense heat of the grill. Cook 3 minutes a side and you’re done. Share with family and friends.

agadway

04/06/2021 11:18:33 AM

This is excellent as written, after using this several times as written I made a change. After marinating wrap the shrimp in bacon and be sure to tuck in some of the garlic pieces, then skewer and grill.

Gina Capaccione

07/30/2019 01:24:41 PM

I make this shrimp at least once a month. I use 2 pounds of shrimp, but double the recipe for the marinade (except for the cayenne). We cook the shrimp over the stove and then remove shrimp when finished cooking and then boil the remaining marinade so we can eat. We serve it with a side of lipton knorr's rice pilaf. So delicious. Fresh basil is key!

vasij2

06/19/2020 02:22:28 AM

Excellent! I doubled the garlic and basil as others suggested and used sambal olek instead of cayenne. I also cooked down the extra marinade and served it over grits. Really delicious!!

bama911

06/17/2020 12:23:18 PM

This recipe was fantastic for such a small amount of work! I didn't have tomato sauce so I used ketchup instead (based on another review - thank you!) and added about a tablespoon of siracha just trying to cut some of the sugar from the ketchup. It was great! Next time I'll probably add more cayenne or maybe some red pepper flakes just because I prefer more heat, but for those who don't, it is still fantastic. I soaked wooden skewers in water then threaded the shrimp onto the skewers before grilling. I almost cooked them in a skillet instead, but it was well worth the time to grill and now I wouldn't even consider cooking them any other way. This will now be my go to marinade for shrimp.

Elucidate

07/12/2023 06:49:49 PM

I made this with the changes listed by Aussiemum1. It was outstanding. I also saved a cup+ of sauce and simmered while shrimp were cooking. Sauce was very tasty to pour over the shrimp and brown gaba rice.

linlee414

09/02/2025 12:45:29 AM

This recipe is amazing! I added vegetables to the skewers, but next time, I think I'll just do the shrimp. My husband was impressed! Definitly a keeper!

JazzyBoba8271

01/25/2025 10:59:08 PM

I found this recipe here years ago and have been using it since. Definitely one of my favorite ways to grill shrimp.

Stephen Turner

01/19/2025 02:06:43 AM

The texture and taste are spot on.

Kimberly Jackson

12/28/2024 05:22:37 PM

So good, I had to share it with friends.

GlassKrakr

07/21/2024 01:40:11 AM

I serve these over penne pasta with a parmesan/manchengo sauce. It's very very good together. Everyone loves it.

Nicholas Lee

07/19/2024 10:53:31 PM

Fast, easy, and insanely good.

Mistiea

07/17/2024 08:08:27 PM

One of our favorites!

Singram69

06/10/2024 01:43:13 AM

I spiralized zucchini, added strawberries and a vinaigrette to serve with this. refreshing.

TwistyGum6963

05/05/2024 03:37:12 PM

I used Italian seasoning instead of basil

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