Marinated Grilled Shrimp is an awesome recipe for using plump, briny fresh shrimp. The shrimp are marinated in a delicious tomato based marinade and then grilled to perfection.
Since it’s Labor Day, I thought I’d try a different grilled shrimp recipe than I’d used before. The recipe that I settled on is Marinated Grilled Shrimp on the allrecipes.com site. I’d seen this recipe before, but for some reason was put off by the use of tomato sauce.
As it turned out, however, the shrimp was absolutely delicious! The only changes that I made to the recipe were (1) cutting the amount of salt in half; (2) using apple cider vinegar rather than red wine vinegar; and (3) marinating the shrimp for a longer time period. I never know in recipes whether the shrimp weight is before or after they are cleaned. I therefore, focus on the quantity of shrimp that I need.
Preparing the Shrimp
The first stop was the local seafood market to get the shrimp. I bought 1 ½ pounds of head-on 20-25 bay shrimp. I probably should have gotten a larger size, but the the next size up seemed a bit too big.
After deheading and peeling the shrimp (leaving the tails on), I moved to the deveining stage. Anyone who thinks that deveining is not necessary has never worked with fresh shrimp! Anyway, the shrimp have a vein on the top and on the bottom. I always remove both by slitting the shrimp with a sharp knife and rinsing out the vein under running water.
Next, I made the marinade, which consisted of garlic, olive oil, tomato sauce, apple cider vinegar, fresh basil, salt and cayenne pepper.
After whisking the ingredients together, I poured the marinade over the shrimp and carefully stirred to combine. Then, I covered the shrimp with plastic wrap, and refrigerated it for about 5 hours. You can marinade the shrimp anywhere from 30 minutes to 5 hours.
Skewering the Shrimp
Shortly before the grilling time, Susan, who joined us for dinner, double-skewered the shrimp. She had seen the double-skewering used before and thought that it provided more stability to the shrimp during the cooking process. Boy was she right!
As before, I had soaked the wooden skewers in water for several hours to minimize their burning while on the grill. We ended up with 6 sets of skewered shrimp, each with 6 shrimp.
Grilling the Marinated Shrimp
The “master” barbecuer grilled the shrimp over hot coals for several minutes per side. The double-skewering made turning the shrimp a breeze. The reason was that it added stability. Also, the end of the skewers could be rested on the side of the grill.
Marinated Grilled Shrimp is awesome as an appetizer or main course. Succulent, briny shrimp are marinated in a yummy marinade & grilled to perfection.
- 3 cloves garlic minced
- 1/3 cup olive oil
- 1/4 cup tomato sauce
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons chopped fresh basil
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon cayenne pepper
- 2 pounds fresh shrimp de-headed, peeled with tails left on, and deveined (weighted before cleaning)
- Wooden skewers soaked for several hours in water
In a large bowl, stir together the garlic, olive oil, tomato sauce, and vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for at least 30 minutes, stirring once or twice.
- Preheat grill for medium heat. Thread 3 to 6 shrimp onto two skewers, piercing once near the tail and once near the head. Discard marinade.
- Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque. Yield: 4 to 6 servings.
For added stability use two wooden skewers for the shrimp.