This post may contain affiliate links. Please read our privacy policy.
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?
Marinated Grilled Shrimp
Ingredients
- 3 cloves garlic minced
- ⅓ 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
Instructions
- 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.
I’m with you – I could eat carbs, veggies and fruit all day and be content. However there are certain meat or seafood dishes that Do It for me and marinated and grilled shrimp is definitely one of them…This looks great!
I found this recipe on allrecipes this summer and we’ve made it a few times and absolutely LOVE it. :)
I’m a total carbaholic and carnivore. I don’t think I could ever give up anything!! These shrimp look perfect – a wonderful weeknight meal!
We grill year round too. I’m like you – I could go without the protein and load up on carbs but the shrimp sound delicious!
These shrimp look like perfection!! Love how easy too.
Our go-to weeknight meal is tacos or sloppy joes. Yes, we are very fancy around here!!
I’m with you on the bacon and shrimp, but not the steak! A tender steak, cooked medium well, is one of life’s best food pleasures- right below shrimp.
Love the sound of this recipe!
I looooove shrimp! I never think about it far enough in advance in order to marinate it! Sad! I’ll have to get on the ball with the shrimp I have left.
I have to admit, I LOVE shrimp cocktail :).
That looks divine! I love simple marinated seafood – it just heightens the fresh sea flavors :)
I’m with you on the bacon, but not on the shrimp! I can’t eat fish but my husband loves shrimp and your marinade sounds lovely, looks wonderful too! I’ll have to make it for him sometime.