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I think it’s clear from the title of the site, I’m more a carb girl than anything else. I’ll happily forgo a piece of steak, perfectly contented with corn on the cob and some artisan bread with Kerrygold butter. After almost six years, Brian still has a difficult time understanding my attitude towards meat.

I’m pretty certain I could easily transition to a vegetarian lifestyle if it weren’t for two things: bacon and shrimp. In my opinion, bacon is perfection. On it’s own it’s magnificent, but it is also has the capability of transforming many a mundane dish into something fantastic. When it comes to shrimp – whether they’re sauteed, fried, stuffed or grilled – they top my list of favorite foods. Unless you try to feed them to me in shrimp cocktail form. Then all bets are off. Just something about the ice cold shrimp and cocktail sauce skeeves me out.

I stumbled on this grilled shrimp recipe a few years ago and it’s been one of my go-to weeknight meals since then. We grill year round at our house. (Yep, we’re the crazy people sporting Ugg boots and winter coats with our grilling tongs in mitten-clad hands out the middle of a snow storm, all just to get our steak and shrimp fix.)

The preparation of this shrimp dish is super simple – I just toss everything into a zip-top bag and let it marinate in the fridge for about 30 minutes. The shrimp grill up in minutes and are full of flavor. They pair perfectly with grilled asparagus and steamed rice.

What’s your go-to, quick weeknight meal?


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Marinated Grilled Shrimp

By: Jamie
5 from 2 ratings
Prep: 35 minutes
Cook: 10 minutes
Total: 45 minutes
Servings: 4


  • 3 cloves garlic minced
  • cup olive oil
  • ¼ cup tomato sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh basil
  • ½ teaspoon salt
  • freshly cracked pepper to taste
  • ¼ teaspoon cayenne pepper
  • 2 pounds fresh shrimp peeled and deveined


  • In a large bowl, combine all ingredients except the shrimp and whisk until combined. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring a couple of times.
  • Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard leftover marinade
  • Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until cooked through and opaque.


- Recipe from
5 from 2 votes (2 ratings without comment)

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  1. Lee says:

    Tried this recipe and my family loved it! They still rave about it and always ask where the recipe is from. Thanks for sharing!

    1. Jamie says:

      You are welcome, Lee! I’m glad everyone liked it!

  2. Liana says:

    If I leave out the red wine vinegar, will it taste the same? Or what can I replace that with?


    1. Jamie says:

      Hi Liana,
      You could substitute another type of vinegar but it is essential to the marinade. I hope this helps!


  3. Melanie says:

    We tried these last night and they were fantastic! I sliced some potatoes, asparagus and carrots; tossed them all with a tablespoon of olive oil and threw them on the grill too. Very hearty and tasty lunch for a chillier day.

    1. Jamie says:


      That sounds fantastic! I’m so happy that you enjoyed the recipe. Thanks so much for stopping in and have a great day!