Grilled Marinated Shrimp

I don’t even know how many times I used this recipe. Definitely countless, and you won’t regret trying it.


2 tbsp olive oil
2 tbsp chopped fresh parsley
½ lemon, juiced
½ tbsp hot pepper sauce or as much as you like
2 garlic cloves, minced
1-½ tsp tomato paste
1 tsp dried oregano
½ tsp salt
½ tsp freshly ground black pepper
1 lb extra large or jumbo shrimp cleaned with tails attached


  • Mix all the ingredients: olive oil, parsley, lemon juice, hot pepper sauce (I always have Sriracha in the fridge), tomato paste, dried oregano, salt and ground black pepper. It’s a marinade, the shrimp will soak in for two hours. Sometimes there isn’t enough time to wait that long, but I’ve found that even half an hour of marinating could be enough. Going longer is also not a problem.

  • Save some of the marinade for basting later. Using the same bowl or a plastic bag for more even surface, add the shrimp and toss. Refrigerate for two hours or whatever time you have.
  • When you are ready, thread the shrimp onto the skewers, piercing through the tail and the head.
  • Preheat the grill to medium-low heat. Oil grill grate and cook shrimp for 5 minutes per side or until opaque basting frequently with reserved marinade (if you didn’t forget to reserve some of course).

That’s it! Yum!

You Might Also Like