Simple Marinade for Shrimp

8
Servings
10m
Prep Time
1-h
Cook Time
1h 10m
Ready In


"Take just a few minutes to mix the ingredients, and dinner is in the refrigerator waiting to be cooked in a very short time. My daughter originally created her marinade to be used on grilled shrimp skewers, but we love the taste so much that we use it to flavor the shrimp in pasta dishes, in salads, and as an appetizer or hors d'oeurve. The ingredients are for two pounds of shrimp, so if you reduce it, be sure to cut the ingredients proportionately. We halved everything but the salt once and had a pucker party in the first bite!"

Original recipe yields 8 servings
OK
  • For two pounds of uncooked extra large or jumbo shrimp:

Nutritional

  • Serving Size: 1 (100.1 g)
  • Calories 142.5
  • Total Fat - 13.7 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 0 mg
  • Sodium - 441.2 mg
  • Total Carbohydrate - 7.3 g
  • Dietary Fiber - 1.6 g
  • Sugars - 2.1 g
  • Protein - 0.7 g
  • Calcium - 18.8 mg
  • Iron - 0.5 mg
  • Vitamin C - 40.6 mg
  • Thiamin - 0 mg

Step 1

In a sturdy zippered bag, combine all of the marinade ingredients.

Step 2

Shell fresh or defrosted frozen shrimp and remove veins that are visible with the tip of a knife.

Step 3

Add shrimp to the marinade, press out excess air pockets, close securely, and marinate in the refrigerator from one to eight hours, turning occasionally.

Step 4

Remove shrimp from the marinade to cook. Since it has done its job, you can discard the marinade.

Step 5

To cook, thread on metal or (presoaked) wooden skewers, piercing each shrimp through the tail and shoulder area, or simply place in a single layer on a baking sheet sprayed lightly with vegetable spray (with space in between). Grill or bake at 425 degrees for 10 minutes or until they turn pale pink and are translucent. There will be residual cooking after the shrimp are removed from the heat source, so waiting until they are very pink will overcook the shrimp.

Step 6

Vary the marinade with white wine, shallots or green onion, and dill. Spice it up with Tabasco or your favorite hot sauce.

Step 7

Good plain or over seasoned hot pasta or buttered rice. Skewered on a 3-4 inch wooden pick, they make elegant finger food. Sliced lengthwise or cut in pieces, they offer a new way to look at shrimp salad. Try them "your" way and share your results with us.

Tips & Variations


No special items needed.

Related

MomImHungry

Great flavored shrimp that made a great appetizer before dinner of lobsters and steamers. We will share this with others. It's too good to be missed!

review by:
(28 Sep 2014)

SeeFoodSal

I like that you can bake or grill these so you can have them all year long. I grilled them this time and my guests raved about them! I marinated them for about 4 hours to incorporate the marinade into the shrimp . We will do these frequently because we are seafood lovers!

review by:
(4 Jul 2013)

Gerry

An over due review for this lovely recipe made for our Pot luck Party back in April. Who would beleive quick and easy could tastes so good and make for absolutely elegant looking finger food! We shrimp lovers enjoyed every bite - no left overs with this one. Thank you for participating in our Pot luck forum - or I just may have missed out on this awesome appetiser!

review by:
(4 May 2012)

QueenBea

This is a great marinade recipe that I will be making often. I let these marinate for 6 hours refrigerated and then cooked them in an actifry for 10 minutes. Thanks for sharing. Made for the Recipebook tag game.

review by:
(11 Jan 2012)