Grilled Shrimp with Garlic Chile Vinaigrette

WHY YOU’LL LOVE THIS Grilled Shrimp RECIPE

I hope you’re a fan of quick, flavorful, and downright delicious grilled shrimp, because this great recipe is your ticket to flavorful bliss. The tangy marinade, featuring a zesty combination of lime juice, garlic, fish sauce, and more, elevates the shrimp to a whole new level.

We love cooking it over the coals because of the smoky flavors that get imparted on the shrimp. It’s also a relatively straightforward recipe, so is a great option for a quick weeknight meal. 

If you love shrimp, then you’ll love these Honey Tequila Lime Shrimp, Hot Honey Garlic Shrimp, Bacon Wrapped Shrimp Skewers and Grilled Shrimp Tacos.

Grilled Shrimp INGREDIENTS

SHRIMP:

• Shrimp, shell on – Keeping the shells on while grilling adds flavor and protects the delicate shrimp meat from overcooking, ensuring a juicy and flavorful result.
• Sliced Red Chili Peppers for garnish
• Limes for garnish

MARINADE:

• Soy Sauce – Infuses a savory umami flavor into the shrimp, complementing the natural sweetness of the seafood.
• Garlic Paste – Introduces a robust garlic flavor, enhancing the overall taste and aroma of the shrimp.
• Fish Sauce – Adds a depth of savory and umami notes.
• Sea Salt
• Black Pepper
• Limes, juiced

GARLIC CHILE VINAIGRETTE:

• Garlic Cloves – Intensifies the garlic flavor, contributing to the bold taste of the vinaigrette.
• Red Chili Pepper, finely sliced – Enhances the vinaigrette with a spicy kick. 
• Olive Oil
• Cilantro – Adds a fresh and herbaceous note. 
• Rice Wine Vinegar 
• Honey – Provides a touch of sweetness, balancing the acidity and heat in the vinaigrette.
• Fish Sauce – Continues to build layers of umami flavor in the vinaigrette, tying the dish together.
• Sea Salt
• Limes, juiced

HOW TO MAKE GRILLED SHRIMP WITH GARLIC CHILE VINAIGRETTE

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 recipe! Yes, I did actually marinate the shrimp for about 15-20 minutes before throwing them over the coals.

So, you may ask… Why marinate 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 in 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. Furthermore creating 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 grilled shrimp 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 it 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 it in the fridge for later. 

Time to head out to the grill! Spread some orange, hot coals across your grill and then 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 standard grill grates 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 them.

After the shrimp are all coated in the vinaigrette, place them on a serving platter.

Best enjoyed with friends and family. Cheers!

TIPS

• Rinse the raw shrimp in cold water before cooking to remove any bacteria. But make sure to use a gentle stream of water as to not splash water (with shrimp juice) everywhere.

More Shrimp Recipes

Chili Lime Shrimp

Garlic Butter Shrimp

Shrimp Al Pastor

Spicy Shrimp with Pineapple Aioli

Tandoori Shrimp

Grilled Buffalo Shrimp with Zesty Ranch

​HOW TO STORE LEFTOVERS AND REHEAT

Store leftover grilled shrimp in an airtight container in the fridge for 3-4 days. You can also freeze for up to 6 months. 

Before reheating, make sure your shrimp comes to room temperature. 

To reheat:

1. Place a skillet on the stove top on medium-high heat.
2. Pour a splash of water or oil into the pan.
3. Sauté the shrimp until warm and golden brown on each side. 

You can also reheat in the microwave in 30-second intervals if you’re short on time. 

WHAT TO SERVE WITH THIS SIMPLE SHRIMP RECIPE

Toss these delicious shrimp on top of some greens to make a delicious shrimp salad! Another great option is to make shrimp and grain bowls with rice and any other toppings you like! 

RECIPE FAQS