Grilled Shrimp Recipe

This grilled shrimp recipe is made on skewers and brushed with a marinade as it cooks. The shrimp will not be peeled and we will remove it from the skewers before we serve.

I love grilling shrimp because it intensified the flavor and is ready really fast! Shrimp kabobs are very easy to make. This particular recipe calls for shelled, deveined shrimp. You will need to either buy it like that or get a special deveiner tool which slides under the shell and removes the vein.

Place the shrimp into a bowl of ice cold water while you are getting them onto the skewers. This will prevent them from going bad. If you are using wooden skewers go ahead and place them in the same bowl as the shrimp and they will acquire some of the shrimp’s taste. Make sure you always soak wooden skewers in water before putting them on the grill otherwise they will burn.

In this recipes you will prepare a marinade and then brush it onto the shrimp, making sure to fill in the crevice. You are going to need about 3 pounds of extra large shrimp for the following amount of marinade. If you are making less shrimp adjust the amounts accordingly.

In a bowl whisk together 1 cup extra virgin olive oil with 2 teaspoons garlic powder, 3 tablespoons minced parsley, 2 teaspoons coarse salt and freshly ground black pepper.

You will need a couple bunches scallions which you will trim and cut into 2 inch pieces – cut the whole thing whites, light greens and greens. We will use these on our skewers just for flavor. You can also use large dices of red onion.

So, remove the shrimp from the bowl, one by one, and start skewering them. Skewer shrimp, onion, shrimp, onion and so on and so forth. Go ahead and get creative. If you want to you can add large dices of bell peppers, mushrooms, zucchini, pineapple or any other thing that makes your creative juices flow.

Place all the skewered shrimp into a large sided dish. Brush the marinade on each shrimp making sure you fill in the crevice. Let the shrimp marinade for 30 minutes.

Turn the grill on and heat it for about 30 minutes. Reduce the heat and place the shrimp on the grill and cook until the shrimp turns pink, flip the skewers and cook the other side. You should be done in about 10 minutes or less. If you are using a charcoal grill pile up the hot coals on one side and place the skewers on the other so they cook with indirect heat.

Remove the shrimp from the grill and remove from the skewer – or not, you can go ahead and serve everyone one or two skewers on their plates.

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!