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Grilled Jumbo Shrimp

 Grilled Jumbo Shrimp
At your next barbecue, skip the burgers and toss these zippy marinated shrimp on the grill. Grace Yaskovic, a field editor from Lake Hiawatha, New Jersey, dresses up their great grilled flavor with a hint of orange and dashes of ginger and red pepper.
2 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 2 tablespoons soy sauce
  • 1 tablespoon orange juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon sugar
  • 1 garlic clove, minced
  • Dash crushed red pepper flakes
  • Dash ground ginger
  • 2/3 pound jumbo shrimp, peeled and deveined
  • 12 cherry tomatoes
  • Hot cooked rice


  • In a small bowl, combine first seven ingredients. Cover and
  • refrigerate 2 tablespoons for basting. Pour remaining marinade into
  • a large resealable plastic bag; add shrimp. Seal bag and turn to
  • coat; refrigerate for at least 1 hour.
  • Drain and discard marinade. Alternately thread shrimp and tomatoes
  • onto metal or soaked wooden skewers. Using long-handled tongs,
  • moisten a paper towel with cooking oil and lightly coat the grill
  • rack.
  • Grill kabobs, uncovered, over medium heat or broil 4 in. from the
  • heat for 6 minutes or until shrimp turn pink, turning and basting
  • occasionally with reserved marinade. Serve with rice if desired.
  • Yield: 2 servings.

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Grilled Jumbo Shrimp (continued)

Nutritional Facts: One serving (prepared with reduced-sodium soy sauce; calculated without rice) equals 262 calories, 10 g fat (1 g saturated fat), 230 mg cholesterol, 838 mg sodium, 10 g carbohydrate, 1 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.