Monday, May 12, 2014

Grilled shrimp

Grilled shrimp, there is nothing like it. They are so wonderful and so easy to make. We grilled some shrimp and made a quick and easy dinner that was a hit with all of us but my son who doesn't care for seafood so much.


1 to 1 1/2 pounds of raw shrimp deveined with the shells on


1 teaspoon orange zest
1/2 cup fresh orange juice
2 Tablespoons apricot jam
1 clove of minced garlic
1/2 teaspoon onion powder
1/2 teaspoon salt
1 teaspoon ground black pepper
1/4 cup olive oil
1 teaspoon Mustard of your choice

1. Whisk the marinade ingredients together

2. Pour the marinade over 1 to 1 1/2  pounds of shell on shrimp (deveined but with the shell still on)

3. Let the shrimp marinate for 10-30 minutes (depending on the size).
 For a quick reference on shrimp size check out this Shrimp size chart.

4. Preheat the grill

5. While the grill is heating skewer the shrimp in preparation for grilling

I love a nice flat metal skewer for this job. The round skewers tend to let the shrimp twirl on the skewer and it makes them hard to turn on the BBQ.   Mr Barbeque himself, Steven Raichlen has designed some great metal skewers. Check them out.
Steven Raichlen Best of Barbecue 3/8-inch Wide Signature Stainless Steel Grilling Kabob Skewers (Set of 6) - SR8025
(If you don't have flat metal skewers you can use a pair of bamboo skewers and slide them in side by side). This helps so you can turn the shrimp easier.

6. Scrape the grill, or brush with a grill brush like this one,
Charcoal Companion Compact Rosewood Handle Grill Brush

7. Once the grill is scraped or brushed, take a little vegetable oil on a wad of paper towels and run it across the grates (this helps ensure the shrimp won't stick)

8. Lay the shrimp on the grill and cook 2-3 minutes for small shrimp (51-60)
or for larger Jumbo shrimp (21-25) 4-6 minutes.

Color determines doneness. When they turn pink and there is no sign of grey they are done. They really do cook quick, do not leave the grill.

9. Serve them up right away.

notice the shrimp are turning pink


We ran out of skewers and grilled some of the larger shrimp right on the grate which works, but it is hard to keep them  turned. It is a lot easier to turn them on the skewers

The skewers make a really nice presentation and it keeps the shrimp from escaping down to the fire beneath

The kids were so happy to have their own skewer of shrimp. The girls loved the shrimp dinner. They thought we had something special. It was fun and it was so easy to do.
 We served up the shrimp with a simple salad and some fruit from the fridge.



  1. Thank you for sharing this with Foodie Friends Friday Party this week. I love your marinade for the shrimp, these would make a great appetizer for a summer afternoon. We look forward to seeing you again soon. I've pinned and shared.

    A FFF co-host,
    Joanne/WineLady Cooks

  2. Thanks for linking up to Real Food Fridays. I love the sound of the marinade too. I'll bet it would work on chicken and tofu, too.

  3. This will be a great recipe for our great Gulf Shrimp! Thanks so much for sharing this great recipe with Full Plate Thursday and have a great week!
    Come Back Soon!
    Miz Helen

  4. Yum, can't wait to try some! I appreciate you sharing with Home and Garden Thursday,

  5. Yum! Thanks for sharing your post on The HomeAcre Hop! I hope you'll stop by again today :)

  6. adding shrimp to my shopping list next week! our son is the resident grill-master and I"m going to have him try this one!
    featuring your post on this week's Hearts for Home Blog Hop :)