Thee Best Grilled Shrimp
Jumbo shrimp soaked in a tangy garlic, herb and Worcestershire marinade, then grilled just until pink and juicy.
⏱️ Prep: 60 min🍳 Cook: 4 min
Ingredients
| 1 pound | 455 g | jumbo shrimp, peeled and deveined |
| — | salt and pepper | |
| 1/2 cup | 120 ml | olive oil |
| 1/4 cup | 60 ml | red wine vinegar |
| 3 | garlic cloves, minced | |
| 1 Tablespoon | 15 ml | Italian seasoning |
| 1 Tablespoon | 15 ml | lemon juice |
| 2 Tablespoons | 30 ml | soy sauce |
| 1 teaspoon | 5 ml | Dijon mustard |
| 1 Tablespoon | 15 ml | Worcestershire sauce |
Instructions
- Season the shrimp with salt and pepper. In a medium bowl combine the olive oil, red wine vinegar, garlic, Italian seasoning, lemon juice, soy sauce, Dijon mustard and Worcestershire sauce. Add the shrimp and let marinate for at least one hour or overnight.
- Preheat the grill to medium-high heat. Thread the shrimp onto skewers and place on the grill. Grill on each side for about two minutes, or until no longer pink.
Tips for the best grilled shrimp
- Do not overcook: shrimp are done when they turn pink and look opaque and white inside. Pull them off the grill as soon as they are done.
- Rinse the shrimp in cold water before cooking to remove any debris or bits of shell.
- Cook from frozen: you can grill shrimp straight from frozen with no need to thaw first.
- Pre-cooked shrimp only need to be warmed through on the grill, so they take less time.