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Skewered Fired-Up Grilled Shrimp

In Entrees, Hors d'oeuvres, Seafood
by Ann on 03/02

You know how when you eat something at a friend’s house that is so delicious you hope to leave with the recipe?  This is one of those recipes.  When I first looked at the ingredient list, I thought it was a crazy combination of ingredients.  But it works.

I have served this shrimp dish countless times in the years since I first sunk my teeth into them and my friend, Jen, kindly shared her recipe.  It always gets rave reviews and last night was no different.  All you need are some basic pantry ingredients, one lemon, and a bag of shrimp in your freezer.  Perfect as an hors d’oeuvre or an entrée, there have been arguments over the last piece, if that tells you anything!

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Skewered Fired-Up Grilled Shrimp

To make preparation super simple, purchase a frozen, two-pound bag of peeled and deveined shrimp with the tails on. Just be sure to thaw completely and drain well. The marinade may be prepared a day in advance and refrigerated.

When serving as an appetizer for company, I grill the shrimp within a half an hour before guests arrive and serve at room temperature.

  • 2-pounds large, uncooked shrimp (may use frozen; thaw first)
  • 1/2 cup soy sauce
  • 1/2 cup olive oil
  • 5 tablespoons Cajun seasoning mix (I use a salt-free blend; McCormick’s also makes this)
  • 1/4 cup sesame oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon ground ginger
  • 2 teaspoons dry mustard
  • 1 teaspoon hot pepper sauce or to taste

  1. Peel and devein shrimp leaving tails in tact.
  2. In a large bowl, whisk the remaining ingredients together. Add shrimp to the bowl or put everything in a zipper-top bag and marinate in the refrigerator for a half an hour to two hours.
  3. Drain marinade. Skewer the shrimp and grill over medium heat, 3 minutes per side, or just until pink.
  4. Serve on skewers or remove to a serving dish. May serve hot or room temperature.

Notes

Soak wooden skewers in water for about a half an hour prior to threading the shrimp so they don’t burn on the grill.

Sometimes, I use half the marinade recipe for a two-pound bag of shrimp and marinate on the longer end of the suggested time frame. It really is enough to coat the shrimp and stretches your ingredients a little further.

If your spice blend contains salt, I recommend a low-sodium soy sauce.

Serve with corn bread and edamame or steamed broccoli for an easy, delicious entree option.