Spicy Grilled Jumbo Shrimp

Becky Luigart-Stayner

This easy spicy entrée is great for casual backyard get-togethers. With the vinaigrette already made, the grilled jumbo shrimp take less than 30 minutes to prepare.

Yield: 6 servings (serving size: about 4 1/2 ounces)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 223
  • Calories from fat: 27%
  • Fat: 6.6g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.5g
  • Protein: 34.7g
  • Carbohydrate: 4.1g
  • Fiber: 0.3g
  • Cholesterol: 259mg
  • Iron: 4.2mg
  • Sodium: 549mg
  • Calcium: 93mg

Ingredients

  • 2 1/4 pounds unpeeled jumbo shrimp
  • 3/4 cup Honeyed Lemon-Dijon Vinaigrette, divided
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • Cooking spray
  • Lemon wedges

Preparation

  1. Peel shrimp, leaving the tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, underside of shrimp.
  2. Combine shrimp, 6 tablespoons of Honeyed Lemon-Dijon Vinaigrette, and red pepper in a large zip-top plastic bag. Seal and marinate in refrigerator 15 minutes, turning bag occasionally.
  3. Prepare grill to medium-high heat.
  4. Remove shrimp from marinade; discard marinade. Sprinkle shrimp evenly with salt and black pepper. Place the shrimp, cut sides down, on grill rack coated with cooking spray; grill 2 minutes on each side or until done, basting frequently with the remaining 6 tablespoons of Honeyed Lemon-Dijon Vinaigrette. Serve shrimp with lemon wedges.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spicy Grilled Jumbo Shrimp Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy