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!

I started by grilling these shrimp right over the coals! Then, toss them in a vinaigrette because it 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. 

Grilled Shrimp with Garlic Chile Vinaigrette


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, 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
The raw shrimp getting started over the coals.


  • 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 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


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.

The grilled shrimp about halfway through the cooking process.

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. 

The shrimp after being flipped in the grilling basket.


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.


One final shot of the completed dish.

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!


  • 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


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. 

Add flavor to everything you’re cooking

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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! 


What size shrimp should I use for this recipe?

Use any kind of fresh shrimp for this recipe! Some great options are medium shrimp, large shrimp, or jumbo shrimp!

What if I don’t have an outdoor grill?

No worries! You can always make this recipe on the stove top in a cast iron skillet! 

Can I make the marinade ahead of time?

Absolutely! Make the marinade up to 3 days in advance.

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The grilled shrimp plated and ready to serve.

Grilled Shrimp with Garlic Chile Vinaigrette

Grilled Shrimp with Garlic Chile Vinaigrette recipe for a tangy and savory shrimp mix up! A fun, simple and delicious meal!
Author:Derek Wolf
4.67 from 3 votes
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American
Servings: 4 People



  • 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

Garlic Chile Vinaigrette:

  • 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!



Calories: 240kcal | Carbohydrates: 11g | Protein: 37g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 274mg | Sodium: 3290mg | Potassium: 610mg | Fiber: 2g | Sugar: 5g | Vitamin A: 139IU | Vitamin C: 28mg | Calcium: 145mg | Iron: 2mg

Derek Wolf

Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!

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  1. Can I use already shelled shrimps?
    Also is the basket used just a regular basket?