Bayou Fire Grilled Shrimp


"This is an old family recipe from Louisiana. Once you have tasted them you won't eat grilled shrimp any other way!"
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6h 5 min servings
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  1. Clean, Peel, and De-vein your shrimp.
  2. Place them in a bowl or a gallon ziplock bag.
  3. Add 1 part olive oil, 1 part soy sauce, 1 part cooking sherry (optional) and 1/2 part lemon juice.
  4. Add a couple of dashes of Tabasco or your favorite hot pepper sauce. Add a clove of minced garlic.
  5. Seal up your ziplok bag or cover your bowl and refidgerate.
  6. Allow to marinate at least 6 hours. I find it better to let it marinate over night 12-18 hours.
  7. Take you shrimp out of the refridgerator about 30 minutes before you are ready to cook them. This is to allow the olive oil to become liquid again.
  8. Start your grill on high heat.
  9. While your grill is heating up skewer all the shrimp.
  10. Grill shrimp over high heat for about 2-3 minutes a side. Keep the lid down. Your shrimp should turn a pink color when they are ready and should not have any clear color left to them.
  11. Serve immediately.


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