Marinated Grilled Shrimp
A very simple and easy marinade that makes your shrimp so yummy you dont even need cocktail sauce Dont let the cayenne pepper scare you, you dont even taste it My 2 and 4 year olds love it and eat more shrimp than their parents It is also a big hit with company and easy to prepare I make this with frozen or fresh shrimp and use my indoor electric grill if the weather is not good for outside grilling Try it with a salad baked potato and garlic bread You will not be disappointed
A very simple and easy marinade that makes your shrimp so yummy you dont even need cocktail sauce Dont let the cayenne pepper scare you, you dont even taste it My 2 and 4 year olds love it and eat more shrimp than their parents It is also a big hit with company and easy to prepare I make this with frozen or fresh shrimp and use my indoor electric grill if the weather is not good for outside grilling Try it with a salad baked potato and garlic bread You will not be disappointed
- Carbohydrate 6.13134080234021 g
- Cholesterol 229.820134133333 mg
- Fat 5.77037461537542 g
- Fiber 1.14724722133041 g
- Protein 31.822038033129 g
- Saturated Fat 0.932782311187346 g
- Serving Size 1 1 serving (232g)
- Sodium 598.923961834903 mg
- Sugar 4.9840935810098 g
- Trans Fat 0.852316403247786 g
- Calories 209 calories
Step-by-step
- In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
- Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
The ingredient list skips the chemical reality of how salt acts on delicate crustaceans during a thirty-minute rest, drawing out excess moisture to firm up the muscle fibers before heat hits them.
- Thaw frozen shrimp entirely in a bowl of cold water for twenty minutes rather than warm water, preventing the outer edges from turning spongy while the center remains icy.
- Thread each piece through two parallel skewers to keep the tails from spinning when you flip them over the grates.
- Oil the grill grates thoroughly with a high-smoke-point oil using folded paper towels held by tongs just before laying the seafood down.
- Pull the shellfish off the heat the moment they turn fully opaque and curl into a loose "C" shape, usually requiring precisely two to three minutes per side over medium heat.
- Adjust quantities proportionally if scaling down to one pound, cutting the oil and vinegar ratios by half while keeping the garlic cloves intact for maximum punch.
Using frozen block shrimp requires thorough patting with paper towels prior to marination so surface ice crystals do not dilute the tomato and vinegar coating. Proper technique ensures a crisp exterior without overcooking the interior protein.
