Full, fresh flavor fills this grilled shrimp marinade with loads of character. Three different fresh chopped herbs combined with oil, citrus juice, garlic, and a touch of chipotle pepper powder for smokiness make this seafood marinade recipe something special.
You can use any size of deveined, shell-on shrimp for this recipe, but for my money, it's worth it to go with the big boys...extra jumbos or colossal shrimp.
The extra jumbos average 18 shrimp per pound, and the colossals weigh more than an ounce each. The large size means fewer shrimp to peel, and hey, giant shrimp (ain't that an oxymoron?!) are just plain impressive!
This recipe won't work with dried herbs. Gotta have fresh for this one.
1/4 cup fresh squeezed lemon juice
2 tablespoons lime juice
2 cloves garlic, chopped
2 teaspoons salt
1/2 teaspoon chipotle pepper powder
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 tablespoon fresh oregano, chopped
3/4 cup olive oil
Combine the first 8 ingredients. Vigorously whisk in the olive oil to make an emulsion.
In a large non-reactive bowl or pan, combine the the marinade with 2 pounds of big shrimp. Or you can put it all in a gallon freezer storage bag, one of the best marinating containers around.
Marinate the shrimp for 30 minutes, drain, then grill over medium heat until firmed up and opaque. Serve immediately to your waiting guests!
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