Grilled Seasoned Shrimp Recipe

4.5 1 2
Grilled Seasoned Shrimp Recipe
Grilled Seasoned Shrimp Recipe photo by Taste of Home
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Grilled Seasoned Shrimp Recipe

Read Reviews
4.5 1 2
Publisher Photo
A marinade using balsamic vinegar, lemon juice and Italian dressing boosts the flavor of these tender shrimp. Diane Harrison of Mechanicsburg, Pennsylvania serves the delightful bites chilled.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Grill: 5 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Grill: 5 min. + chilling

Ingredients

  • 1-1/2 pounds uncooked large shrimp
  • 1 small red onion, sliced and separated into rings
  • 1/4 cup Italian salad dressing
  • 2 green onions, chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • Salt and coarsely ground pepper to taste, optional

Directions

Peel and devein shrimp, leaving tails intact if desired. Coat a grill rack with cooking spray before starting the grill.
Grill shrimp, covered, over indirect medium heat for 2-3 minutes on each side or until shrimp turn pink. Cool; cover and refrigerate until chilled.
In a large resealable plastic bag, combine the remaining ingredients; add shrimp. Seal bag and turn to coat; refrigerate for at least 2 hours. Serve with a slotted spoon. Yield: 4 servings.
Originally published as Grilled Seasoned Shrimp in Taste of Home June/July 2004, p61

Nutritional Facts

3 each: 267 calories, 10g fat (2g saturated fat), 259mg cholesterol, 470mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1/2 fruit.

  • 1-1/2 pounds uncooked large shrimp
  • 1 small red onion, sliced and separated into rings
  • 1/4 cup Italian salad dressing
  • 2 green onions, chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • Salt and coarsely ground pepper to taste, optional
  1. Peel and devein shrimp, leaving tails intact if desired. Coat a grill rack with cooking spray before starting the grill.
  2. Grill shrimp, covered, over indirect medium heat for 2-3 minutes on each side or until shrimp turn pink. Cool; cover and refrigerate until chilled.
  3. In a large resealable plastic bag, combine the remaining ingredients; add shrimp. Seal bag and turn to coat; refrigerate for at least 2 hours. Serve with a slotted spoon. Yield: 4 servings.
Originally published as Grilled Seasoned Shrimp in Taste of Home June/July 2004, p61

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justmbeth User ID: 1196484 93838
Reviewed May. 30, 2010

"This was good as a shrimp cocktail type recipe...not as flavorful as the ingredients would leave you to believe."

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