Grilled Marinated Shrimp with Salsa Fresca

Grilled Marinated Shrimp with Salsa Fresca Recipe

These shrimp can be served right off the grill or at room temperature. You can either peel the shrimp, as suggested, or grill them with the shell on, which adds lots of flavor. You can easily multiply the quantity of the salsa to make more.–John Ash

LC Shell On Note

We’re proponents of shell-on shrimp in instances such as this. Yes, it makes for more fuss at the table. But the flavor. Hoo boy, the flavor. If, like us, you choose to grill these suckers with the shell on, you will need to still invest a touch of work in the prep. You’ll need to snip it along the curved back with a pair of scissors or kitchen shears for ease of removal later. This should also enable you, before grilling, to rip out that ugly dark “vein” at the same time. Let us know how it goes.

Grilled Marinated Shrimp with Salsa Fresca Recipe

  • Quick Glance
  • 40 M
  • 2 H
  • Serves 6


  • For the salsa fresca
  • 2 medium ripe tomatoes, seeded and diced (about 3/4 pound)
  • 1/2 cup diced red onion
  • 1 teaspoon minced, seeded serrano chile, or to taste
  • 1 tablespoon minced fresh garlic
  • 3 tablespoons chopped cilantro leaves
  • Few drops freshly squeezed lime or lemon juice, to taste
  • Pinch granulated sugar
  • 1 tablespoon olive oil (optional)
  • Salt and freshly ground pepper, to taste
  • For the shrimp
  • 1 pound large shrimp (16 to 20 count or larger)
  • 1/2 teaspoon salt
  • For the marinade
  • 1/4 cup olive oil
  • 2 teaspoons minced or pressed garlic
  • 1 tablespoon minced green onions
  • 1/2 teaspoon minced oregano leaves (or 1/4 teaspoon dried)
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons white wine, preferably a dry or off-dry aromatic wine
  • Avocado slices and lime wedges, for garnish (optional)


  • Make the salsa
  • 1. Combine all the ingredients in a serving bowl and set aside for at least 30 minutes to allow the flavors to meld.
  • 2. Just before serving, taste the salsa and adjust any of the ingredients as desired. (You can cover and refrigerate any leftovers. For best flavor, eat within 24 hours.)
  • Make the shrimp and marinade
  • 3. Peel and devein the shrimp (tail on or tail off, it’s up to you). Whisk the marinade ingredients together and toss with the shrimp. Cover and refrigerate for up to 45 minutes.
  • 4. Prepare a charcoal fire or preheat a gas or stovetop grill or broiler. Skewer the shrimp, if desired, Grill or broil the shrimp quickly, 1 to 2 minutes per side, until they just begin to turn pink. Be careful not to overcook the shrimp. They should remain slightly transparent in the center.
  • 5. To plate the meal, spoon some of the salsa onto the center of each plate and arrange the shrimp around it. Garnish with avocado slices and lime wedges, if desired. (I eat this with my fingers, so it’s okay if you and your guests do, too.)
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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Jackie G.

Aug 30, 2004

We thoroughly enjoyed this dish. It’s quick and easy to put together if you don’t mind a little chopping. The simple marinade works nicely on the shrimp and the salsa fresca is delicious. I grilled my large gulf shrimp inside on a cast-iron grill pan. I woke up the next morning thinking about these shrimp, so much so that I made them again that night. Although the recipe indicates that the salsa is best eaten within a day of making it, I find that it never makes it past the day that it is made. No matter how much I make, it all just disappears. It's very similar to the pico de gallo that I make, except that this salsa fresca has raw garlic in it. The result was delicious. Perhaps I'll add some garlic to my pico de gallo in the future. (I have read so many differing opinions on the differences, if indeed there are differences, between pico de gallo and salsa fresca. I've decided that I do not need to get involved in that issue. To me, what is important is that they are both delicious.)

Testers Choice
Brenda Carleton

Aug 30, 2004

The marinade was jam-packed with garlic, green onion, fresh oregano, red pepper flakes, and white wine—a pretty standard marinade. It tasted fresh and clean. It was ever so slightly lacking in seasoning—perhaps it just needed more of it. The salsa complemented the shrimp nicely. I would like to try this on the grill with shells on for more flavor.

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