Ready to change up your grilled shrimp game? Me too! That’s why I created this easy and delicious Grilled Shrimp with Garlic Chile Vinaigrette recipe! Grilled these shrimp right over the coals! The vinaigrette adds such an amazing tang that pairs so perfectly with the shrimp. A quick toss in the vinaigrette to finish the shrimp off and you’re ready for dinner! Let’s talk about how it all came together.
Marinade, Grill and Toss for Shrimp that are Boss
Don’t get me wrong… The superhero for this recipe is the Garlic Chile Vinaigrette, BUT that doesn’t mean it didn’t get help from an amazing sidekick! The sidekick I’m referring to for this recipe is our shrimp marinade! Yes, I did actually marinade the shrimp for about 15-20 minutes before throwing them over the coals. Why marinade the shrimp?
I’m glad you asked… It’s all for the flavor! I left the outer shell on the shrimp while I grilled them. The shell actually helps hold flavor while the shrimp cook, but it also makes it difficult to season the shrimp meat. A marinade helps combat this because it has some time to infuse with the shrimp. This creates a depth of flavor with each bite. The first bite will be filled with an initial flavor from Garlic Chile Vinaigrette, but as you continue to chew you’ll start to pick up on the flavors from the marinade. This makes for a bite that starts with a tang and ends savory. YUM!
There is lime juice in this marinade, so it’s important to remember that the citrus juice will start to cook and break down the shrimp. This is great for making the shrimp tender, but will also start to break down the meat if it’s left for too long without cooking. Hence, only marinating for 15-20 minutes.
A Bowl of Garlic Chile Vinaigrette For A Basket of Grilled Shrimp
Let’s make the Garlic Chile Vinaigrette while the shrimp are marinating. As you’ve probably guessed, one of my favorite ways to make any sauce, marinade or (in this case) a vinaigrette is straight in the blender. Simply throw all the Garlic Chile Vinaigrette ingredients EXCEPT the red chiles into the blender and blend until smooth. Next, pour the blended vinaigrette into a mason jar and add a handful of sliced red chiles. Then, place in the fridge for later.
Time to head out to the grill! Spread some orange, hot coals across your grill and grab the shrimp from the fridge. I cooked these shrimp in a basket directly over the coals. It’s a fun way to change up grilling techniques, but you can cook these grilled shrimp over a standard grill grate if that’s more your style.
Serving the Grilled Shrimp with Garlic Chile Vinaigrette
Flip the shrimp as needed throughout the cooking process. I let mine cook for a few minutes on one side and only had to flip once to the other side before they were done cooking. Once they’re cooked to your liking, pull the shrimp from the grill and place them in a large bowl. Pour the Garlic Chile Vinaigrette over the shrimp and toss. You can add as much vinaigrette as you like! I also kept the red chiles in the mix while I tossed. After the shrimp are all coated in the vinaigrette, place them on a serving platter. Best enjoyed with friends and family. Cheers!
Grilled Shrimp with Garlic Chile Vinaigrette recipe for a tangy and savory shrimp mix up! A fun, simple and delicious meal!
- 1.5 lbs of Shrimp shell on
- Sliced Red Chili Peppers for garnish
- Limes for garnish
- 1/4 cup of Soy Sauce
- 1 tbsp of Garlic Paste
- 1 tbsp of Fish Sauce
- 2 tsp of Sea Salt
- 1.5 tsp of Black Pepper
- 1-2 Limes juiced
- 4-5 Garlic Cloves
- 1 Red Chili Pepper finely sliced
- 1.5 tbsp of Olive Oil
- 1.5 tbsp of Cilantro
- 1 tbsp of Rice Wine Vinegar
- 2 tsp of Honey
- 1.5 tsp of Fish Sauce
- 1 tsp of Sea Salt
- 1-2 Limes juiced
In a blender, add the ingredients for the Garlic Chile Vinaigrette, EXCEPT for the chili peppers. Blend until smooth, then add to a bowl or mason jar. Add the finely sliced chili peppers into the vinaigrette and mix. Let sit in the fridge for 15 minutes but ideally 1 hour.
Add your shrimp to a food safe bowl or bag along with all the ingredients for the marinade. Mix together thoroughly, then place in the fridge for only 15 minutes.
Preheat your grill for direct cooking at high temperature (around 400F). Add your grill grate or grill basket over the coals 2-3 minutes before cooking to preheat.
Pull out the shrimp from the fridge and discard any excess marinade. Add the shrimp over the fire to cook for 1.5 minutes per side or until they are no longer translucent.
Once the shrimp are done, pull them off and place them into a bowl. Drizzle about 2 tbsp of the Garlic Chile Vinaigrette into the bowl and toss the shrimp until they are evenly coated.
Serve them up with some sliced chili peppers and limes for garnish. Enjoy!
Derek Wolf is the owner of OvertheFireCooking.com, published cookbook author, expert live fire chef, and creator of multiple spice lines.