Serves 6
105 min
Shrimp on the Barbie
Recipe GLPR4cfd937d3bde8e
Succulent jumbo shrimp marinated in a bright citrus and coconut-infused blend with warm spice notes, then grilled over high heat until pink and charred. A fresh, tropical-inspired main course that captures the essence of outdoor cooking.
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Ingredients
60 ounces Jumbo shrimp (10-15 count), unpeeled
½ cup Vegetable oil
¼ cup White vinegar
¼ cup Fresh orange juice
¼ cup Canned sweetened coconut cream
¼ cup Pineapple juice
1 teaspoon Ground ginger
1 teaspoon Ground cinnamon
2 tablespoons Soy sauce
1 dash Hot sauce
Directions
In a medium bowl, whisk together vegetable oil, white vinegar, orange juice, coconut cream, pineapple juice, ground ginger, ground cinnamon, soy sauce, and hot sauce until well combined. This marinade should be smooth and emulsified.
Place unpeeled jumbo shrimp in a large shallow dish or resealable bag. Pour the marinade over the shrimp, making sure they are fully submerged. Cover or seal, then refrigerate for 1 to 1½ hours, turning the shrimp halfway through marinating to ensure even flavor absorption.
Preheat your grill to high heat (about 400°F or hotter). Oil the grill grates well to prevent sticking.
Remove shrimp from marinade and place directly on the hot grill. Discard remaining marinade. Grill the shrimp for 3 to 5 minutes per side, watching carefully for the moment they turn opaque pink and develop charred, blackened spots on the outside. The internal temperature should reach 145°F for food safety.
Transfer grilled shrimp to a serving platter and serve immediately while hot.
