Grilled Grapefruit-Rosemary Shrimp

Notes: Use yellow or pink grapefruit juice, fresh-squeezed or bottled. To crush juniper berries, smash with the flat bottom of a glass or pan.

Yield: Makes 8 to 10 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 103
  • Calories from fat: 54%
  • Protein: 9.4g
  • Fat: 6.2g
  • Saturated fat: 0.9g
  • Carbohydrate: 2g
  • Fiber: 0.0g
  • Sodium: 67mg
  • Cholesterol: 69mg


  • 1/4 cup grapefruit juice
  • 1/4 cup orange juice
  • 1 tablespoon minced or pressed garlic
  • 1/4 cup olive oil
  • 1 tablespoon crushed dried juniper berries (see notes)
  • 8 to 10 rosemary sprigs (about 10 in.) with straight stems
  • 1 pound (26 to 30 per lb.) shelled (tails left on), deveined shrimp, rinsed


  1. 1. In a bowl, combine grapefruit juice, orange juice, garlic, oil, and juniper berries.
  2. 2. Pull most of the leaves from each rosemary stem, leaving about 2 inches at the tip of the sprig. Mince enough leaves to make 1 teaspoon; add to bowl. Reserve extra leaves for other uses.
  3. 3. Add shrimp to bowl and mix. Let stand at least 15 minutes, or cover and chill up to 2 hours.
  4. 4. Meanwhile, put rosemary stems in a bowl and cover with water.
  5. 5. Drain shrimp; discard marinade. Form 1 shrimp into a C and push thick end of a rosemary sprig through fat section, then through tail end of the shellfish. Continue skewering shrimp with remaining rosemary, distributing shrimp equally among sprigs.
  6. 6. Lay skewered shrimp on a barbecue grill over very hot coals or very high heat on a gas grill (you can hold your hand at grill level only 1 to 2 seconds); close lid on gas grill. Turn shrimp as needed to cook evenly until they are opaque but still moist-looking in center of thickest part (cut to test), about 4 minutes.
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