Grilled Shrimp Skewers

I love grilled shrimp.  Unfortunately, my husband only like shrimp if it’s breaded and deep fried and two of my kids now follow his preference.  However, my oldest son is a huge shrimp fan.  So I was going to grill some steaks for dinner and decided that this would be the perfect time for my son and I to enjoy some grilled shrimp.  Of course, my son wanted steak along with his shrimp.  It amazes me how much a teenage boy can fit in that stomach.  I however, just went for the shrimp and everyone else was happy with their steak.

I found this recipe on the Taste of Home website.  It came from their Cooking for 2 magazine last Summer, so it makes enough for 2 servings which was perfect for us but it could easily be doubled or tripled.  It was DELICIOUS!  Both my son and I loved it.  It was full of flavor.  You get some spice from the chili sauce and tang from the vinegar and Worcestershire sauce.  OH, so good.  I even got my husband to try one.  He actually thought that it wasn’t bad and said it didn’t taste fishy at all.

Grilled Shrimp Skewers

  • 1/2 cup canola oil
  • 1/4 cup minced fresh parsley
  • 3 tablespoons chili sauce
  • 2 tablespoons cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves, minced
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon salt
  • 3/4 pound uncooked large shrimp, peeled and deveined (I thawed 14 large frozen shrimp from Costco)
  1. In a large resealable plastic bag, combine the first eight ingredients; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes (Not longer or the vinegar will start to cook the shrimp). Drain and discard marinade.
  2. On two metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat for 4-5 minutes on each side or until shrimp turn pink, turning once. Yield: 2 servings.

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