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This is my favorite appetizer. Mostly because there are never any leftovers. I have served this at Christmas time for a fancy steak dinner and also as an appetizer at a summer cookout. It is versatile and easy to create.

Frequently Asked Questions

Can I use frozen shrimp?

Yes! I usually use frozen shrimp. My favorite kind is Jumbo peeled and deveined uncookied shrimp with the tail on. Costco has a good selection of frozen seafood. In the picture above, I had to use small shrimp due to availability.

How should I defrost the shrimp?

I recommend putting the frozen bag of shrimp into the fridge on a dinner plate. Before adding shrimp to the bowl with the marinade, pat it dry with a paper towel.

Or you can put the frozen shrimp in a colander run room temp tab water over it for 5 minutes until defrosted. After, put all the shrimp on a paper towel lined dinner plate and pat dry.

Grilled Shrimp

by Katie Heath
Servings: 6 as an appetizer
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Ingredients 

  • 2 lbs. defrosted jumbo raw shrimp, peeled and deveined
  • 1/2 cup extra virgin olive oil
  • 1 cup basil, chopped
  • 4 cloves garlic, chopped
  • 2 Tbsp. white wine vinegar
  • 1 Tbsp. Worcestershire
  • 2 tsp. hot sauce
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper

Instructions

  • Combine olive oil, basil, vinegar, Worcestershire, hot sauce, salt, and pepper in a 9by 13 glass casserole dish. After mixed, reserve ¼ cup of the marinade to use for after grilling. Set aside. To the marinade add the raw shrimp. Cover the shrimp with plastic wrap and let sit in the fridge for 2 hours.
  • When ready to grill, rub vegetable oil on a hot grill. Grill shrimp for 2-3 minutes a side until pink. Place shrimp on a serving platter and pour remaining ¼ cup leftover marinade over the shrimp and serve.

Notes

Katie’s Tips:
*I like to buy jumbo shrimp frozen and the defrost in he refrigerator overnight.
*If I forget to defrost shrimp, I place shrimp in a colander in the sink and let water from the sink pour over it for 5-10 minutes. This will defrost the shrimp quickly.
*Always pat and dry shrimp on a paper towel lined plate before working with it to get rid of all the moisture from defrosting.
*I buy peeled and deveined tail on shrimp. It costs extra but saves so much time and effort.
*I could not find large shrimp when I was making this, so I simple used smaller shrimp. Whatever you can find!
Made it? Tag @katieskitchencounter on Instagram. I’d love to see!