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Grilled Jumbo Shrimp

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.
  • Makes
    2 servings

Ingredients

  • 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

Directions

  • 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.
  • 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.
  • 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.
Nutrition Facts
1 each: 262 calories, 10g fat (1g saturated fat), 230mg cholesterol, 838mg sodium, 10g carbohydrate (0 sugars, 1g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

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Reviews

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Average Rating:
  • sgronholz
    May 31, 2020

    Wow...what a great recipe! Our local meat market sells pre-made shrimp skewers, so I decided to dress them up with this easy marinade. They were absolutely delicious and I can't wait to make them again!