Ron's Grilled Shrimp

Ron's Grilled Shrimp

47
Ron Goodwyne 6

"This grilled shrimp is marinated in a sensational medley of citrus juices, garlic, cilantro, parsley and basil. If you don't have a grill basket, thread shrimp onto metal or soaked wooden skewers. When using skewers, make sure to turn them over once during cooking."

Ingredients 2 h 21 m {{adjustedServings}} servings 350 cals

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Nutrition

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  • Calories:
  • 350 kcal
  • 18%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 37.5 g
  • 75%
  • Cholesterol:
  • 346 mg
  • 115%
  • Sodium:
  • 546 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. Combine lime juice, lemon juice, olive oil, and vinegar in a large bowl. Add cilantro, parsley, basil, salt, pepper, garlic, and crushed red pepper; mix thoroughly.
  2. Add shrimp and toss to coat. Cover and refrigerate for 1 to 2 hours, tossing occasionally.
  3. Preheat grill for medium-high heat.
  4. Place shrimp in a grill basket. Grill shrimp until pink on the outside and opaque in the center, 5 to 6 minutes. Stirring regularly during cooking.
Tips & Tricks
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Reviews 47

  1. 52 Ratings

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RaCh L
6/9/2007

This was a really great recipe. I'm always trying to find new ways to use up shrimp and this was definetly a crowd pleaser. I served the shrimp with rice and corn on the cob. It was a perfect way to kick off the summer.

Im the cook
8/7/2008

This is a do over in my house. I marinated the shrimp overnite and they were delicious!! This marinade was very tasty with a little bit of heat from the pepper flakes. My family loved it and it will definitely be a do over at my house.

kaz
5/18/2010

I expected more flavor from the marinade - especially after all of the raving reviews but it was just ........ good, not great. I followed the recipe exactly, rare for me, but there's little sense in changing a recipe then reviewing the original and criticizing it. Keep in mind that any citrus, especially lime juice, begins to "cook" raw seafood .... so if you marinade the shrimp for a longer exposure to the ingredients you have effectively prepared a variant of ceviche. I think if I were to make this again I would suggest reserving the marinade until the shrimp are just about finished on the grill and pour it over the shrimp to create a "glaze" on the shrimp.