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Grilled Seasoned Shrimp

Grilled Seasoned Shrimp

"A marinade using balsamic vinegar, lemon juice and Italian dressing boosts the flavor of these tender shrimp. Diane Harrison of Mechanicsburg, Pennsylvania serves the delightful bites chilled."
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Ingredients

15 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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Directions

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  1. Peel and devein shrimp, leaving tails intact if desired. Coat a grill rack with nonstick cooking spray before starting the grill. Grill shrimp, covered, over indirect medium heat for 2-3 minutes on each side or until shrimp turn pink. Refrigerate until chilled.
  2. In a large resealable plastic bag, combine the remaining ingredients; add shrimp. Seal bag and turn to coat; refrigerate for at least 2 hours. Serve with a slotted spoon.

Footnotes

  • Nutritional Analysis: One serving (3 large shrimp with fat-free salad dressing and without salt) equals 267 calories, 10 g fat (2 g saturated fat), 259 mg cholesterol, 470 mg sodium, 7 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 4 very lean meat, 2 fat, 1/2 fruit.

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Reviews

Read all reviews 10
  1. 12 Ratings

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Most helpful positive review

Really, really good. Made these along with Lamb Kabobs. Great chilled on a Summer day, but don't hesitate to eat them warm!

Most helpful critical review

I just wasn't too crazy about this flavor. I think the flavor of the prepared dressing was too strong; perhaps it would have been better if the dressing itself had been better.

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Really, really good. Made these along with Lamb Kabobs. Great chilled on a Summer day, but don't hesitate to eat them warm!

I have made these shrimp several times and I am still asked to bring them again and again.

marinated about an hour before grilled. Used Jumbo shell on (left shell on)

I just wasn't too crazy about this flavor. I think the flavor of the prepared dressing was too strong; perhaps it would have been better if the dressing itself had been better.

This was delicious, it had an interesting almost bubble gum flavor at first bite.

It wasn't anything special. But, I did the recipe in reverse which may account for it. We were using the shrimp for fondue night, and I marinated them first and then cooked them in a Coq Au Vi...

Delightful! I added a bit of fresh basil and served this over pasta salad made with the Italian salad dressing from the recipe. I served the shrimp a little warm with garlic butter on the side -...

I cooked this on fathers day the shrimp was excellent my family devoured them

We used the marinade for our shrimp and beef kabobs! Was absolutely wonderful! Thanks!

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