Grilled Shrimp With Sangrita Recipe

Name: Grilled Shrimp With Sangrita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb large shrimp, peeled and deveined; ⅓ cup kosher wine; ⅓ cup light brown sugar; 1 quart cold water; ¼ cup extra virgin olive oil; 2 teaspoons finely chopped garlic; 1 tablespoon chopped fresh parsley; ¼ teaspoon red pepper flakes; 2 tablespoons dry white wine; 2 cuos tomato juice; ¼ cup fresh orange juice; 1 tablespoon fresh lime juice or 1 tablespoon fresh lemon juice; 1 tablespoon brown sugar; 1 teaspoon Worcestershire sauce; 1 tablespoon brine from jar green olives; hot sauce; sea salt, to tatse; fresh ground black pepper

Servings: persons

1 lb large shrimp, peeled and deveined
⅓ cup kosher wine
⅓ cup light brown sugar
1 quart cold water
¼ cup extra virgin olive oil
2 teaspoons finely chopped garlic
1 tablespoon chopped fresh parsley
¼ teaspoon red pepper flakes
2 tablespoons dry white wine
2 cuos tomato juice
¼ cup fresh orange juice
1 tablespoon fresh lime juice or 1 tablespoon fresh lemon juice
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1 tablespoon brine from jar green olives
hot sauce
sea salt, to tatse
fresh ground black pepper

1
SEAFOOD BRINE:.
2
Combine all ingredients in a large, non-reactive bowl, stirring until salt and sugar dissolve.
3
Add shrimp to Seafood Brine, cover, and refrigerate for up to 1 hour.
4
Combine olive oil, garlic, parsley, red pepper flakes, and wine.
5
Remove shrimp from brine, and rinse thoroughly.
6
MARINADE:.
7
Toss shrimp with the marinade to coat, cover, and refrigerate 1 hour.
8
Grill shrimp over medium-hot coals 3 to 5 minutes per side or until done.
9
SANGRITA:.
10
Stir ingredients together at least 1 hour.
11
Taste before serving, adjust seasonings, if necessary.
12
Ladle a shallow (such as Ponzu dishes) pool of Sangrita into soup bowls or pasta bowls.
13
Top with shrimp and avocados.
14
E N J O Y!

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 lb large shrimp, peeled and deveined, ⅓ cup kosher wine, ⅓ cup light brown sugar, 1 quart cold water, and more.

Yes, Grilled Shrimp With Sangrita 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.

That's it — enjoy your meal!

Grilled Shrimp With Sangrita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions