Grilled Jumbo Shrimp Recipe

Name: Grilled Jumbo Shrimp
Yield: 4 servings
Cuisine: American
Ingredients: 2 tablespoons soy sauce; 1 tablespoon orange juice; 1 tablespoon olive oil; 1/2 teaspoon sugar; 1 garlic clove, minced; Dash crushed red pepper flakes; Dash ground ginger; 2/3 pound jumbo shrimp, peeled and deveined; 12 cherry tomatoes; Hot cooked rice

Servings: persons

2 tablespoons soy sauce
1 tablespoon orange juice
1 tablespoon olive oil
1/2 teaspoon sugar
1 garlic clove, minced
Dash crushed red pepper flakes
Dash ground ginger
2/3 pound jumbo shrimp, peeled and deveined
12 cherry tomatoes
Hot cooked rice

1
In a small bowl, combine first seven ingredients. Cover and refrigerate 2 tablespoons for basting. Pour remaining marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for at least 1 hour.
2
Drain and discard marinade. Alternately thread shrimp and tomatoes onto metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3
Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning and basting occasionally with reserved marinade. Serve with rice if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons soy sauce, 1 tablespoon orange juice, 1 tablespoon olive oil, 1/2 teaspoon sugar, and more.

Yes, Grilled Jumbo Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Jumbo Shrimp

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