Simple Marinade for Shrimp
October 16, 2011
Categories: Shellfish, Shrimp, Fruit, Lemon, Appetizers, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Baby Shower, Birthday, Brunch, Cinco de Mayo, Easter, Entertaining, Fall/Autumn, Father's Day, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Romantic Dinner, Summer, Valentine's Day, Winter, Marinate, Gluten-Free, No Eggs, Non-Dairy, Make it from scratch, Oil, Marinades & Brines, Spring more
"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!"
- For two pounds of uncooked extra large or jumbo shrimp:
- 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
In a sturdy zippered bag, combine all of the marinade ingredients.
Shell fresh or defrosted frozen shrimp and remove veins that are visible with the tip of a knife.
Add shrimp to the marinade, press out excess air pockets, close securely, and marinate in the refrigerator from one to eight hours, turning occasionally.
Remove shrimp from the marinade to cook. Since it has done its job, you can discard the marinade.
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.
Vary the marinade with white wine, shallots or green onion, and dill. Spice it up with Tabasco or your favorite hot sauce.
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.