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Grilled Shrimp Skewers

 Grilled Shrimp Skewers
“This recipe is similar to a barbecue shrimp dish I love at a restaurant in Florida,” writes Sandy Lutz from North Canton, Ohio. “I serve it as an entree with brown rice and a salad, but it could work as an appetizer, too.”
2 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 1/2 cup canola oil
  • 1/4 cup minced fresh parsley
  • 3 tablespoons chili sauce
  • 2 tablespoons cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves, minced
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon salt
  • 3/4 pound uncooked large shrimp, peeled and deveined


  • In a large resealable plastic bag, combine the first eight
  • ingredients; add the shrimp. Seal bag and turn to coat; refrigerate
  • for 30 minutes. Drain and discard marinade.
  • On two metal or soaked wooden skewers, thread shrimp. Grill, covered,
  • over medium heat for 4-5 minutes on each side or until shrimp turn
  • pink, turning once. Yield: 2 servings.
Nutritional Facts: 1 skewer equals 308 calories, 20 g fat (2 g saturated fat), 252 mg cholesterol, 628 mg sodium, 4 g carbohydrate, trace fiber, 27 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot

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Grilled Shrimp Skewers (continued)

Wine (continued)