Grilled Marinated Shrimp

Marinated shrimp cooking on a flat top grill.

A tasty appetizer or side dish, grilled marinated shrimp are super fast to cook up. Marinated in a spicy horseradish sauce, you might have to make a double batch to feed all of your friends.

Shrimp cooks quickly on the grill. Only cook the shrimp until they turn bright pink. If you overcook them, they can turn tough and rubbery. Timing is the true trick to good shrimp more than the flavors paired with them.

You can easily turn this appetizer into a main meal. Serve the shrimp on a hearty salad or toss them with freshly cooked pasta. They also make a great finger food option to share with friends.

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A pile of perfectly pink grilled shrimp on a blue camp plate.
The shrimp can be served alone or with a side of your choice.
Raw shrimp sitting in a marinade with diced cilantro.
Don’t overmarinate the shrimp otherwise it will get a firm texture.
Marinated shrimp cooking on a flat top grill.
Shrimp has a quick cook time so be careful not to overcook.

Grilled Marinated Shrimp Recipe

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Marinated shrimp cooking on a flat top grill.
A tasty appetizer or side dish, grilled marinated shrimp are super fast to cook. Marinated in a spicy horseradish sauce, you might have to make a double batch to feed all of your friends.
Preparation 2 hours 15 minutes
Cook 10 minutes
Ready in 2 hours 25 minutes
Servings 4 Servings
CourseAppetizer
InfluenceGlobal
DifficultySeasoned
MethodGrill
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Ingredients

  • 1/2 lemon juiced
  • 1 teaspoon prepared horseradish
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • hot pepper sauce to taste
  • 2 tablespoons chopped cilantro (coriander)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • ½ teaspoon garlic rub
  • 1 pound shrimp peeled, deveined, tails on
  • oil for the grill

Equipment

  • lump charcoal

Directions

  • In a plastic bag, shake together the lemon juice, horseradish, honey, mustard, Worcestershire sauce, hot pepper sauce, cilantro, salt, pepper, and garlic rub. 
  • Add the shrimp to the plastic bag of marinade and shake to coat. Place in a cooler and leave for 2 hours to marinade.
  • Light the mesquite lump charcoal and burn until hot and glowing. Lightly oil the griddle.
  • Remove the shrimp from the marinade. 
  • Place on the griddle and cook until the shrimp turn pink. Shrimp should cook no longer than 5 minutes per side, depending upon the heat intensity. 
  • Remove from grill and eat straight away alone or with your favorite side.

Nutritional Information

Calories: 109kcalCarbohydrates: 3gProtein: 23gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 183mgSodium: 755mgPotassium: 340mgFiber: 1gSugar: 2gVitamin A: 20IUVitamin C: 8mgCalcium: 81mgIron: 1mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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