This post may contain affiliate links. Please read our privacy policy.
I think it’s clear from the title of the site, I’m more a carb girl than anything else. I’ll happily forgo a piece of steak, perfectly contented with corn on the cob and some artisan bread with Kerrygold butter. After almost six years, Brian still has a difficult time understanding my attitude towards meat.
I’m pretty certain I could easily transition to a vegetarian lifestyle if it weren’t for two things: bacon and shrimp. In my opinion, bacon is perfection. On it’s own it’s magnificent, but it is also has the capability of transforming many a mundane dish into something fantastic. When it comes to shrimp – whether they’re sauteed, fried, stuffed or grilled – they top my list of favorite foods. Unless you try to feed them to me in shrimp cocktail form. Then all bets are off. Just something about the ice cold shrimp and cocktail sauce skeeves me out.
I stumbled on this grilled shrimp recipe a few years ago and it’s been one of my go-to weeknight meals since then. We grill year round at our house. (Yep, we’re the crazy people sporting Ugg boots and winter coats with our grilling tongs in mitten-clad hands out the middle of a snow storm, all just to get our steak and shrimp fix.)
The preparation of this shrimp dish is super simple – I just toss everything into a zip-top bag and let it marinate in the fridge for about 30 minutes. The shrimp grill up in minutes and are full of flavor. They pair perfectly with grilled asparagus and steamed rice.
What’s your go-to, quick weeknight meal?
Marinated Grilled Shrimp
Ingredients
- 3 cloves garlic minced
- ⅓ cup olive oil
- ¼ cup tomato sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh basil
- ½ teaspoon salt
- freshly cracked pepper to taste
- ¼ teaspoon cayenne pepper
- 2 pounds fresh shrimp peeled and deveined
Instructions
- In a large bowl, combine all ingredients except the shrimp and whisk until combined. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring a couple of times.
- Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard leftover marinade
- Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until cooked through and opaque.
I love shrimp! They’re so quick and convenient. I can’t say I’d done the snow gear just to get my grill on, but I’m a huge fan of my grill pan, and my Forman grill! ;)
I’ve tried this exact recipe (love allrecipes!) and it’s SO good!
I would be a full vegetarian if it weren’t for fish in general. Wait, this veggie-fish diet is actually named the pescatarian diet. So I love this simple shrimp recipe.
Couldn’t agree more about bacon and shrimp! This recipe looks like a perfect end to summer. :)
I’m totally with you – I could easily be a vegetarian if it weren’t for shrimp, bacon, and also salmon. I’m also with you on hating shrimp cocktail – sometimes I will eat it but only if I grill the shrimps first, so that’s not really true shrimp cocktail anyways! Thanks for sharing the recipe!
I know exactly the person I want to make this for! Thanks mucho, Jamie!
Time and time again, I’m always surprised how delicious shrimp is… I think my brain does that to me so every time I eat it, I get a happy surprise along with some delicious shrimp. Beautiful photo, btw :)
Oh yes! This looks so tasty…definitely making me hungry… :)
Ohh yeah.. I too am a carb girl. But I like steak too. Ahhh who am I kidding, I like ALL food! Love the shrimp and the photo is stunning!
I really wish I liked shrimp because it always look so gosh darn good!