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Grilled Jumbo Shrimp Recipe

Grilled Jumbo Shrimp Recipe

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.
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min. YIELD:2 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

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 Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.