|Nutritional Guidelines (per serving)|
|Servings: Serves 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Grilled shrimp are delicious on their own, but when marinated in a flavorful spiced orange sauce they will become juicy and tender with a bit of sweet tangy spice. The secret is to let them spend enough time in the marinade to pick up the heat from the jalapeno peppers, but not too long that the acid in the citrus begins to cook the shrimp (if this happens, you will end up with tough shrimp).
- 1/2 cup vegetable oil
- 1/3 cup balsamic vinegar
- 1 cup fresh lime juice
- 1/2 cup orange marmalade
- 2 tablespoons Tabasco sauce
- 2 teaspoons sea salt
- 2 tablespoons freshly ground black pepper
- 4 jalapeno peppers (seeded and minced)
- 1/4 cup fresh cilantro, chopped
- 4 cloves garlic, minced
- 2 pounds jumbo shrimp (shelled and de-veined)
Mix oil, vinegar, and lime juice together in a saucepan and heat over medium heat. Add marmalade, Tabasco sauce, salt, and black pepper then mix well. Add jalapeno peppers, cilantro, and garlic and mix to combine.
Remove from heat and allow to cool. Place shrimp in a large zip-top bag. Pour marinade over top. Seal and refrigerate for 20 to 30 minutes.
Preheat grill. Remove shrimp from marinade and place on hot grill. Grill about 5 to 10 minutes, turning occasionally until done. Cooked shrimp will be pink and firm to the touch.
Tips for Grilling Shrimp
If your shrimp are big enough, and you feel confident they won't slip through the grates, you can grill them directly on the grill. However, this can be risky since shrimp can be difficult to remove with grilling tongs, so you may want to use a grilling basket or slide the shrimp onto metal or wooden skewers instead. If using a basket, make sure all of the shrimp are in a single layer; if using wooden skewers, you will need a little more prep as they need to be soaked in water for at least 10 minutes to prevent them from burning on the grill. And when placing the shrimp on the skewers, do not crowd the shrimp—instead, leave a little space between each one to assure they cook evenly and at the same pace. Also, place the handles of the skewers over a cooler side of the grill to keep them from getting too hot and make it easier for you to remove them.
This marinade can be used for more than just shrimp. If you have extra, you can boil it down a little and store in the fridge to later use to marinate chicken, pork, or fish. Or simply use this marinade recipe to make grilled chicken breasts, pork tenderloin, or grilled swordfish. If you don't like it too spicy, you can cut the amount of jalapeno in half.