This makes the best shrimp! Remove from skewers and serve on a bed of pasta with sauce for a great meal.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.

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  • Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

  • Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

447 calories; 37.5 g total fat; 230 mg cholesterol; 800 mg sodium. 3.7 g carbohydrates; 25.3 g protein; Full Nutrition

Reviews (1213)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/16/2006
This recipe is AWESOME!! I made it exactly as written, which I always try to do on the first go-round because that's only fair to the submitter. That way, I'm reviewing THE RECIPE and not my new version of it. Ticks me off when some reviewers completely change the recipe and then take off stars cause they didn't like it. OK, I'll get off my soapbox now!! DH RAVED about the shrimp!! And you're gonna think I'm crazy, but try this as a side dish: reserve some of the marinade (I saved about 1/2 cup) cut a head of romaine lengthwise, leaving the core on to hold the leaves together, and allowing 1/4 head per person, drizzle the reserved marinade over it and let it sit. When the shrimp are done, cover them with foil and then throw the romaine ON THE GRILL! Cook it, turning several times, until the leaves are wilted and browning a bit. Then, either serve as a whole quarter or chop to make a bed for the shrimp! Better than pasta, cause it's a nice, crisp complement to the juicy shrimp! Thank you, Robbie, for an excellent dinner last night! Read More
(1003)

Most helpful critical review

Rating: 2 stars
08/16/2010
To be fair, I have to admit I only marinated for 1 hour. But I don't think another hour would have made that much difference as the taste was just not there. A bit of spicy was really the only standout. I'm a shrimp lover and have rarely found one that I didn't like -- but here's one to add to the list. Sorry! Read More
(12)
1635 Ratings
  • 5 star values: 1406
  • 4 star values: 184
  • 3 star values: 28
  • 2 star values: 13
  • 1 star values: 4
Rating: 5 stars
05/16/2006
This recipe is AWESOME!! I made it exactly as written, which I always try to do on the first go-round because that's only fair to the submitter. That way, I'm reviewing THE RECIPE and not my new version of it. Ticks me off when some reviewers completely change the recipe and then take off stars cause they didn't like it. OK, I'll get off my soapbox now!! DH RAVED about the shrimp!! And you're gonna think I'm crazy, but try this as a side dish: reserve some of the marinade (I saved about 1/2 cup) cut a head of romaine lengthwise, leaving the core on to hold the leaves together, and allowing 1/4 head per person, drizzle the reserved marinade over it and let it sit. When the shrimp are done, cover them with foil and then throw the romaine ON THE GRILL! Cook it, turning several times, until the leaves are wilted and browning a bit. Then, either serve as a whole quarter or chop to make a bed for the shrimp! Better than pasta, cause it's a nice, crisp complement to the juicy shrimp! Thank you, Robbie, for an excellent dinner last night! Read More
(1003)
Rating: 5 stars
05/16/2006
This recipe is AWESOME!! I made it exactly as written, which I always try to do on the first go-round because that's only fair to the submitter. That way, I'm reviewing THE RECIPE and not my new version of it. Ticks me off when some reviewers completely change the recipe and then take off stars cause they didn't like it. OK, I'll get off my soapbox now!! DH RAVED about the shrimp!! And you're gonna think I'm crazy, but try this as a side dish: reserve some of the marinade (I saved about 1/2 cup) cut a head of romaine lengthwise, leaving the core on to hold the leaves together, and allowing 1/4 head per person, drizzle the reserved marinade over it and let it sit. When the shrimp are done, cover them with foil and then throw the romaine ON THE GRILL! Cook it, turning several times, until the leaves are wilted and browning a bit. Then, either serve as a whole quarter or chop to make a bed for the shrimp! Better than pasta, cause it's a nice, crisp complement to the juicy shrimp! Thank you, Robbie, for an excellent dinner last night! Read More
(1003)
Rating: 5 stars
10/26/2007
I have found my finance & myself to be somewhat seafood snobs so to say. I say this because we have a beach house on the cost of Louisiana where we get the freshest seafood possible. The shrimp come striaght from the gulf into our home. We've tried close to a hundred different grilled seafood recipes & this recipe was absolutely fabulous. It wasnt spicy at all unless you hate spices, because I added a little cayenne to mine. We were short on time & I marinated for maybe 30 min., added a cinammon chiptle rub, & folks this marinade was great!! Its so quick & easy you can't beat it with a stick! Leave the lemon out if you're marinading for hrs. It makes the texture of the seafood horrible! Add it about 30min befoer grilling! Read More
(607)
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Rating: 4 stars
09/14/2006
this is like the best of all grilled shrimp recipes rolled into one! I only gave it 4 stars cuz i did change a couple things-i added the zest of the lemon (to up the freshness meter even more), and used 1/2 fresh basil 1/2 fresh parsley (mainly cuz i have a garden being overrun by both). I also added some red pepper flakes. Oh, and I find that i enjoy this recipe more when i use ketchup instead of tomato paste,as i like the sweetness it gives. This was all for personal taste, however i would strongly recommend adding the lemon zest to this ( and really almost any recipe that calls for lemon juice.). BIG difference!! Read More
(409)
Rating: 5 stars
02/04/2007
Don't forget to soak wooden skewers for at least 30 mins in water before to prevent burning!! Read More
(169)
Rating: 5 stars
01/18/2003
I made this for my father-in-law for his birthday barbque yesterday and all of our guests loved it! The main comment that people made about this grilled shrimp was "Oh my God, this Shrimp is To Die For..." My husband is usually a very fussy eater and even he liked it. Something easy to make for dinner and my husband likes it....I think hell just froze over. Read More
(162)
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Rating: 5 stars
11/11/2006
My family loved this one. I added a little more garlic and used my George Forman (worked perfectly). I added pineaplle between the shrimp on the skwers. I threaded the bottom part of the shrimp then put a peice of the pineaplle and then the top of the shrimp went on over it....so good. And I placed the lemon slices on top of the skwers while I was grilling them. Served with Pasta Roni's Garlic and Olive Oil pasta and was so so good. You should try it. Will absoulutely make this again!!!!! Read More
(161)
Rating: 5 stars
02/11/2008
Concerned for hubby's sensitive innards, I decreased the amounts of oregano and hot sauce just a little as I thought both would simply make the shrimp too "hot," at least for him. Not to worry! The hot sauce was barely noticable, and didn't even have the slightest bite I was afraid wouldn't work for him. In fact, he gave this a two thumbs up, as do I. Because we had sub-zero temperatures, I made this on the indoor grill and they were just perfect! I know we will be enjoying this often. Read More
(125)
Rating: 5 stars
06/05/2008
Absolutely delicious!! I wouldn't change a thing. For those worried about wasting tomato paste, you can do what I do and freeze it in tablespoon amounts. Drop tablespoons full on a waxed paper lined cookie sheet and freeze for a few hours. After that, transfer them to a freezer bag. You can take out a tablespoon or two at time as needed to add to sauces or marinades. The dollops thaw in just a few minutes. Read More
(106)
Rating: 5 stars
01/18/2003
I am not a big shrimp fan but my husbadn is -- these were outstanding. But i marinated for about 4 hours cooked for only 3 minutes per side to not overdo and did not baste as it flared up too uch. They didn't need basting -- they were great. Would be great on pasta we ate on rice and i think would be good on top of my casear salad as well. We will make them often! Read More
(88)
Rating: 2 stars
08/16/2010
To be fair, I have to admit I only marinated for 1 hour. But I don't think another hour would have made that much difference as the taste was just not there. A bit of spicy was really the only standout. I'm a shrimp lover and have rarely found one that I didn't like -- but here's one to add to the list. Sorry! Read More
(12)