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Spicy Grilled Shrimp from Reynolds Wrap®

Spicy Grilled Shrimp from Reynolds Wrap®

Name: Spicy Grilled Shrimp from Reynolds Wrap®
Prep time: 4 min
Total time: 4 min
Yield: 4 servings
Ingredients: 1 sheet Reynolds Wrap® Non-Stick Aluminum Foil; ¼ cup fresh lemon juice; 2 tablespoons Worcestershire sauce; 4 teaspoons seafood seasoning; 2 teaspoons lemon pepper; 1 teaspoon dried basil; 4 cloves garlic, minced; ½ cup vegetable oil; 1 pound medium raw shrimp, peeled and deveined

Rating: 4.61 stars

18 Ratings
16 Reviews
5 Photos

Try something different on the grill today. Follow this recipe to make Spicy Shrimp on the grill in no time.

By Reynolds Kitchens(R)

Recipe Summary

prep:

4 mins

total:

4 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

1 sheet Reynolds Wrap® Non-Stick Aluminum Foil
¼ cup fresh lemon juice
2 tablespoons Worcestershire sauce
4 teaspoons seafood seasoning
2 teaspoons lemon pepper
1 teaspoon dried basil
4 cloves garlic, minced
½ cup vegetable oil
1 pound medium raw shrimp, peeled and deveined

Directions

Step 1

Combine lemon juice, Worcestershire sauce, seafood seasoning, lemon pepper, basil and garlic. Gradually add oil, stirring mixture until thickened. Reserve half of marinade for basting. Add shrimp to remaining marinade stir to coat evenly. Cover shrimp and refrigerate 30 minutes. Drain shrimp discard marinade.

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Step 2

Heat grill to medium-high (400 degrees to 450 degrees F). Cut slits in a sheet of Reynolds Wrap® Nonstick Aluminum Foil. Place on grill rack with nonstick side toward food. Arrange shrimp on top.
Step 3

Grill uncovered 4 to 6 minutes, turning and basting once with reserved marinade, until shrimp are firm and pink.
Step 4

Remove shrimp from aluminum foil sheet allow remaining juices to cool before handling foil.

REYNOLDS KITCHENS TIP:

Food won't stick to the grill with Reynolds Wrap(R) Non-Stick Foil: To easily cut slits in nonstick foil, place a sheet of foil over the rack of the cold grill, a broiler pan or cooling rack; cut slits in the openings with a sharp knife. Place the sheet of foil on a preheated grill so foods won't fall through or stick to the grill rack. Cleanup will be a snap.

Nutrition Facts

Per Serving:

347.7 calories; 18.8 g protein; 4.4 g carbohydrates; 172.6 mg cholesterol; 1016.3 mg sodium. Full Nutrition

Reviews (16)

Most helpful positive review

kdyer

11/09/2016

Perfect way to grill shrimp. I loved this recipe. We served it with filet mignon and asparagus. A little surf and turf on a Tuesday night. My husband said it was good but definitely did not enjoy like I did. I would definitely make this again. Thanks. Read More

Helpful

(4)

Most helpful critical review

Sunanda Kandra

07/10/2017

liked this a lot! I made exactly as written and will make it again. I served it over a bed of garlic noodles with tomato. Read More

18 Ratings

5 star values: 12
4 star values: 5
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

kdyer

11/09/2016

Helpful

(4)

Jennifer Aleman

07/28/2016

My family loved this recipe!!! Lucky for them I doubled the recipe and we had plenty of shrimp for everyone. The marinade was spectacular with a wonderful garlic and lemon flavor. The spices were delicate and not overpowering. This recipe would be great for a tapas night or as a topping on pasta rice etc... Using Reynolds non stick on the grill made cooking the shrimp an easy task with no mess and cleaning was a breeze. This recipe is a keeper!!! Read More

Helpful

(4)

kdyer

11/09/2016

Helpful

(4)

Jules68

09/11/2017

I did not change the ingredients except to double since I had a 2 pound bag of shrimp to use. I put them in the oven instead of grilling and they were delicious. I used a large baking sheet and baked at 425 for about 3 minutes on each side-6 minutes total. I will also try this on chicken or pork. Read More

Helpful

(3)

Diane Briggs

09/07/2017

This was very good. We used Old Bay for the seafood seasoning; and I paired the shrimp with creamy grits a la Loveless Cafe in Nashville! Will make it again...rather than foil my husband grilled them using a grilling mesh which worked great. Read More

Helpful

(1)

Peggy Love

07/09/2017

No Changes this time. Will use a sub for worcestershire next time because of ingredients. Will make again Read More

Helpful

(1)

Lynn Struthers

09/03/2017

We loved it and added mushrooms done in wine butter and garlic. Lynn Read More

Helpful

(1)

randy33860

07/09/2017

The marinade is great. I had a pound of 16-20 shrimp which I grilled right on the grate with the skins on after marinating for about 4 hours. They came out beautifully with a nice char on the skin and a really nice citrus/garlic flavor. Therefore my review is for the marinade only as I did not try the foil grilling technique. Will make again for sure. Read More

Helpful

(1)

Sunanda Kandra

07/10/2017

liked this a lot! I made exactly as written and will make it again. I served it over a bed of garlic noodles with tomato. Read More

coops

07/28/2016

These were delicious. The Worcestershire sauce added a nice flavor to the classic combo of garlic and lemon. The foil made it easy to grill (no sticking!) and easier to clean up. I'll definitely make this again. Read More

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Nutritional Information

Spicy Grilled Shrimp from Reynolds Wrap®

Servings Per Recipe: 4
Calories: 347.7

% Daily Value *

protein: 38 %

carbohydrates: 1 %

exchange other carbs:

dietary fiber: 1 %

sugars:

fat: 44 %

saturated fat: 19 %

cholesterol: 58 %

vitamin a iu: 5 %

niacin equivalents: 52 %

vitamin b6: 10 %

vitamin c: 19 %

folate: 2 %

calcium: 6 %

iron: 19 %

magnesium: 12 %

potassium: 8 %

sodium: 41 %

thiamin: 4 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.