Grilled Shrimp Recipes

These grilled shrimp recipes are great on any outdoor party menu.  No grill?  Try broiling or cooking in a cast iron griddle or pan until just opaque.

Grilled Shrimp Tacos with Pineapple

Shrimp are delicate small morsels.  To protect them on the grill, use a grilling basket OR grill shrimp on bamboo skewers.  First soak 8-10 long bamboo skewers in water for 30 minutes to prevent them from burning on the grill.  

Unpeeled shrimp stay moister when grilled.  You may however peel them prior to cooking.    

Grilled Shrimp Recipes

Spicy Marinated Shrimp Tacos
Serves 4

Zest and juice of 2 limes
1 medium onion, roughly chopped
16 ounces pineapple spears or chunks
2 teaspoons crushed red pepper flakes
2 cloves garlic, smashed
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons paprika
4 tablespoons vegetable oil
1 cup cilantro
1 pound medium shrimp
8 corn or flour tortillas

Lime wedges

Process lime zest, lime juice, onion, half the pineapple, red pepper, garlic, cumin, oregano, paprika, oil and 3/4 cup cilantro, until smooth.

Pat shrimp dry and toss with half the marinade. Cover and refrigerate for 1 hour.   Preserve marinade for sauce.

Drain marinade from shrimp and thread on double-prong metal skewers. Using a grill pan or sheet of aluminum foil, grill the pineapple spears (optional) until char marks appear on edges.  Grill shrimp skewers 3-4 minutes per side or until just opaque.  Remove shrimp from skewers.  

Warm the tortillas on the grill, about 1 minute per side or until charred to taste. Arrange the shrimp and pineapple on the tortillas and drizzle reserved sauce over all.  Garnish with remaining cilantro leaves and a squirt of lime

Hot as Hell Grilled Shrimp Recipe
Serves 6-8

This grilled shrimp recipe is HOT!  To tone it down a bit, use Jalapeño pepper and half of the cayenne pepper

2 pound shrimp 20-26 count, peeled and de-veined 1/2 stick butter 1 1/2 T onion, chopped 3-4 garlic cloves 1 tablespoon cayenne 2 teaspoons Worcestershire sauce 1 teaspoon lemon juice 1/2 teaspoon  ground cumin 1/2 teaspoon black pepper

Thread shrimp onto skewers, about 5 shrimp per skewer.   Melt butter in heavy sauté pan.  Cook onions and garlic in butter until softened.  Remove from heat and place in blender.  Add cayenne, Worcestershire sauce, lemon juice pepper, cumin, brown sugar and the chopped habanero.  Blend till smooth.

Brush onto the shrimp skewers and marinate for 30-60 min. in fridge. Start grill and cook till opaque and slightly crispy. Dust with paprika and serve.

Honey-Lime Grilled Shrimp Recipe
Serves 4-6

The ginger-laced barbecue sauce acts as a sweet marinade and a glaze for the jumbo shrimp.    The grilled shrimp marinade/sauce for the can be made one day in advance

1 1/2 pounds jumbo shrimp, unpeeled

Marinade/Basting Sauce
2 tablespoons dark soy sauce
1/4 cup ketchup
1/4 cup fresh lime juice
1 1/2 tablespoons honey
2 to 2 1/2 tablespoons fresh ginger, grated
2 large cloves garlic, minced
Grated zest of 1 lime

In a bowl combine the marinade ingredients.  Stir well to blend.   Put shrimp in a plastic Ziploc bag and coat with about 1/3 of the sauce.  Let marinate in the refrigerator for about 30 minutes.   Cover and refrigerate the rest of the sauce.

Prepare grill according to manufacture directions for seafood. 

Grill shrimp until cooked through and lightly charred, 2-3 minute per side, brushing once with marinade.

Grilled Shrimp with Rum and Mango-Lime Relish
Serves 4-6

Mango Lime Relish
3 mangoes, peeled and diced
1 small green peppers, diced
1 small red bell peppers, diced
1 small red onions, diced
1 cup pineapple juice
4 tablespoons lime juice
1 garlic clove, crushed
4 tablespoons red wine vinegar
1 tablespoon curry powder

1 pound large shrimp, peeled and deveined
Juice of  2 limes
1 1/2 cups pineapple juice
1/2 cup dark rum
1 garlic clove, crushed

Bamboo skewers

Combine the mango, peppers and onion in a bowl.  Stir to combine.  Add all the remaining relish ingredients and mix lightly.  Mixture will keep in the refrigerator for three days.

In a large stainless steel bowl, combine the lime and pineapple juice, rum, garlic, and salt and pepper to taste. Add the shrimp.

Cover and refrigerate for 2-4 hours - no longer, or the shrimp will start to cook in the lime juice.

Remove the shrimp from the marinade and discard the liquid.  Put
the skewer through the shrimp tail area, then put the skewer through the thick section in the upper body area.

Place the skewered shrimp on a grill over medium-high heat.  Grill for about 3-4 minutes on each side, until the shrimp become opaque.  Serve on a bed of Mango-Lime relish.

Grilled Shrimp and Grapefruit Salad with Citrus Vinaigrette
Serves 4, easily doubles or triples

This grilled shrimp recipe can also be steamed.

1 pound medium shrimp, shell on
Canola or light olive oil
1 head Bibb or Boston lettuce
1 large grapefruit, peeled and sectioned
1 medium ripe avocado, peeled and thinly sliced

Citrus Vinaigrette
2 tablespoons orange juice
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard 1/4 teaspoon salt

Prepare grill for seafood.  Brush shrimps with oil and grill until cooked through and lightly charred, 2-3 minute per side.

Place lettuce on four serving plates. Arrange grapefruit, avocado and shrimp over lettuce. In a bowl, whisk together vinaigrette ingredients. Drizzle over each salad