Shrimp on the Grill Recipe
Shrimp on the Grill Recipe photo by Taste of Home
Next Recipe

Shrimp on the Grill Recipe

Be the first to add a review
5 2
Publisher Photo
This is my favorite recipe for grilled shrimp. The mild flavor of the marinade works equally well with cod or haddock.
TOTAL TIME: Prep: 25 min. + marinating Grill: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. + marinating Grill: 15 min.
MAKES: 6 servings


  • 1 cup vegetable oil
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon lemon juice
  • 1 teaspoon cider vinegar
  • 1/2 teaspoon pepper
  • 30 large shrimp, peeled and deveined
  • 1 large green pepper, cut into 1-inch pieces
  • 1 medium yellow squash, cut into 3/4-inch pieces
  • 6 green onions, cut into 2-inch pieces
  • 1/3 cup butter, melted
  • 2 teaspoons snipped fresh dill
  • Hot cooked rice

Nutritional Facts

1 each: 541 calories, 52g fat (12g saturated fat), 162mg cholesterol, 261mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 16g protein.


  1. In a blender, combine the first seven ingredients; cover and process for 1-2 minutes.
  2. On 12 metal or soaked wooden skewers, alternately thread shrimp and vegetables, leaving a small space between pieces. Place in a shallow glass container. Pour oil mixture over kabobs; cover and refrigerate for 2-3 hours.
  3. Drain and discard marinade. Grill kabobs, uncovered, over medium heat for 6-8 minutes on each side or until shrimp turn pink and vegetables are tender. Combine butter and dill; baste over skewers. Serve with rice. Yield: 6 servings.
Originally published as Shrimp on the Grill in Country June/July 2004, p51

Light-Bodied White Wine

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

Reviews for Shrimp on the Grill

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image