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Grilled Seasoned Shrimp

 Grilled Seasoned Shrimp
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.
4 ServingsPrep: 10 min. Grill: 5 min. + chilling


  • 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


  • 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.
Nutritional Facts: 3 large shrimp with (calculated with fat-free salad dressing and without salt) equals 267 calories, 10 g fat (2 g saturated fat), 259 mg cholesterol, 470 mg sodium, 7 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 2 fat,

2 of 2

Grilled Seasoned Shrimp (continued)

Nutritional Facts: 1/2 fruit.