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Grilled Shrimp Two Ways

There are two ways to prepare this recipe, one with marinating and the second with a sauce. The seasonings are the same, but the sauce version produces a more spicy result.

1 1/2 pounds of shelled and deveined shrimp

Marinated Version: Prepare the marinade/sauce (recipe follows). Combine the shrimp and marinade in a zip-top plastic bag. Zip the bag almost closed, expel as much air as possible, and zip the bag fully closed. Knead the bag to coat the shrimp and marinate refrigerated for 24 hours. Remove the shrimp discarding the marinade, and skewer. Prepare the grill for hot direct cooking. Grill the shrimp directly over the fire for 3 minutes per side, or until done.

Sauce Version:

Olive oil for brushing

Salt to taste

Prepare the marinade/sauce (recipe follows). Brush the shrimp with olive oil, season with salt, and skewer. Prepare the grill for hot direct cooking. Grill the shrimp for 3 minutes per side or until done. Remove the shrimp from the skewers to a serving bowl, add the sauce , and toss to coat.


2 cloves garlic, minced

1 tablespoon olive oil

3 tablespoons lemon juice

1 tablespoon soy sauce

1 tablespoon Dijon mustard

1 tablespoon brown sugar

1 teaspoon Madras curry powder

1 teaspoon Sriracha

Combine the garlic and oil in a small saucepan or skillet and cook over medium heat for three minutes until aromatic. Combine the garlic with the remaining ingredients and thoroughly mix.

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