The marinade in this recipe makes this Grilled Marinated Shrimp awesome!
Sometimes in the summer (heck, every day in the summer), you just need a super easy recipe to make for dinner. This recipe is almost a no-brainer. It’s shrimp marinated in a very simple homemade garlicky lime marinade. You’ll just add the shrimp to the marinade in a large zip baggie, let it marinate for a couple of hours, then drain the shrimp and throw it on the grill.
You might be able to find shrimp at your market that is already peeled and de-veined. They’re gonna charge you for it though. Yep, if you buy it already prepared like that, it will be more expensive. It’s not that difficult to peel and de-vein shrimp yourself.
How to peel and de-vein shrimp:
You’ll want to leave the tails on for this recipe, so hold onto the tail and just peel off the shell of the shrimp all the way up to the base of the tail. De-vein by making a shallow slit down the middle of the back to expose the black intestine. I know that sounds gross, but don’t worry. It’s all normal!! Lift out the black vein with the point of a paring knife and wipe it off on a paper towel to discard. Do this with each shrimp, and your shrimp will be ready for marinating!
This is a great low-carb recipe if you eat it all on its own. And, if you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card at the end of this post.
You can certainly make some side dishes to go with this Grilled Marinated Shrimp or serve it on top of a salad. And it’s good to serve as an appetizer too.
Try it, and come back and comment to let us know what you think. Enjoy!
Here are a few more shrimp recipes you might enjoy:
- Mediterranean Shrimp Foil Packets
- Garlic Lime Shrimp
- Pad Thai Shrimp
- Old Bay Shrimp
- Barbecued Shrimp with Remoulade Sauce
- Grilled Cilantro Lime Shrimp
- Easy Air Fryer Coconut Shrimp
- Shrimp Po Boy
Grilled Marinated Shrimp
- ⅓ cup extra virgin olive oil
- ¼ cup freshly squeezed lime juice
- 2 medium garlic cloves, crushed
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Tabasco sauce
- salt and pepper, to taste
- 24 large shrimp, peeled and de-veined
- lime wedges, for garnish
- Mix together olive oil, lime juice and seasonings in large zip baggie.
- Add the raw shrimp to the marinade and refrigerate, covered, for about 2 to 3 hours.
- Preheat your grill. Drain the shrimp from the marinade and grill 4 to 5 minutes, or until done. The shrimp may also be broiled. This takes about 8 minutes.
- Serve on a platter with lime wedges.
- If preparing this recipe as gluten-free, just be sure to use a brand of Worcestershire sauce that is known to be GF.