These shrimp can be served right off the grill or at room temperature as part of a summer buffet. You can either peel the shrimp as suggested or grill them with the shell on, which adds a lot of flavor. If you choose to grill with the shell on, snip it along the back with a pair of scissors so that you can remove the sand vein.–John Ash
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 fresh cilantro leaves
- Drops of lime or lemon juice, to taste
- Pinch of sugar
- 1 tablespoon olive oil (optional)
- Salt and freshly ground pepper to taste
- For the shrimp
- 1 pound large shrimp (16-20 size or larger)
- 1/2 teaspoon salt
- For the marinade
- 1/4 cup olive oil
- 2 teaspoons finely minced or pressed garlic
- 1 tablespoon finely minced green onions
- 1/2 teaspoon finely chopped fresh oregano (or 1/4 teaspoon dried)
- 1/4 teaspoon red pepper flakes
- 2 tablespoons white wine, preferably a dry or off-dry aromatic
- Garnish if you like with avocado slices, lime wedges
- Make the salsa
- 1. Combine all the ingredients in a mixing or serving bowl, and set aside for at least 30 minutes to allow the flavors to blend.
- 2. Before using the salsa, taste it and add more of any of the seasonings you think are needed. Store covered in the refrigerator. For best flavor, eat within 1 day but it can be stored for as long as 3. (Use your judgment here.) You can easily multiply the quantities to make more.
- Make the marinated shrimp
- 3. Peel and devein the shrimp (tail on, tail off: it’s up to you). Whisk the marinade ingredients together, toss with the shrimp, and marinate for up to 45 minutes in the refrigerator. Skewer, if desired, to facilitate grilling.
- 4. Prepare a charcoal fire or preheat a gas or stovetop grill or broiler. 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 should remain slightly transparent in the middle.
- 5. Spoon the salsa onto the middle of each plate and arrange the shrimp around it. Garnish with avocado slices and lime wedges, if desired, and serve. I eat this with my fingers.
Hungry for more? Chow down on these:
- Brined Shrimp Skewers with Tomatillo-Avocado Salsa & Grilled Lemon Slices from Sippity Sup
- Asian Shrimp Tacos with Mango Salsa from Chocolate Moosey
- Grilled Snapper with Mango, Shrimp, and Chile Salsa from Leite's Culinaria
- Shrimp Ceviche from Leite's Culinaria
Grilled Marinated Shrimp with Salsa Fresca Recipe © 2004 John Ash. Photo © 2004 Noel Barnhurst. All rights reserved.