Best 6 Italian Grilled Shrimp Recipes

SHRIMP FRA DIAVOLO

Steps:

• Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

GRILLED GARLIC AND HERB SHRIMP

Steps:

• Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
• Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Remove shrimp from marinade, drain excess, and discard marinade.
• Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

GRILLED ITALIAN SHRIMP

Steps:

• If your shrimp does not come deveined, this is pretty easy to do. Remove the shell (which is usually already cut) and use a small knife to cut along the back side of the shrimp. There will be a slimy dark "line" that becomes exposed. Remove that from the shrimp and rinse. Pat the shrimp dry.
• Place all the ingredients except shrimp in a food processor and blend it till almost smooth. Pour sauce over the shrimp, toss, and place in the refrigerator to marinate 30min to an hour. If using a grill, thread your shrimp onto skewers.
• Prepare your grill or grill pan to medium high heat. Place your shrimp on the hot grill or grill pan and cook, not moving for 2 minutes. Flip and cook on the other side another 2-3 minutes, depending on the size of your shrimp. You want them to be opaque with no clear/grayish parts. Serve immediately or cover and chill for up to 2 days.

ITALIAN GRILLED SHRIMP

Steps:

• Place all ingredients in a large zip-lock bag.
• Seal and refrigerate for 4 to 6 hours.
• Thread shrimp and veggies onto metal skewers, alternating as desired.
• Grill over medium heat about 4 minutes, turn once and grill 4 minutes more.
• Remove from skewers and serve hot.
• This also works as a stir-fry: Marinate as above and then saute all ingredients over medium-high heat in a large skillet until shrimp are pink.

SPICY CALABRIAN SHRIMP

Steps:

• Preheat the oven to 425 degrees F.
• In a medium bowl, whisk together the Parmesan, olive oil, chile paste, lemon zest, oregano and salt. Add the shrimp and toss gently to coat.
• Spread the shrimp evenly on a rimmed baking sheet. Bake until the shrimp are pink and opaque throughout, 8 to 10 minutes. Squeeze the lemon half over the shrimp while still hot. Serve warm.

GRILLED ITALIAN SHRIMP

Steps:

• Preheat greased grill to medium heat. Mix oil, vinegar and dressing mix in cruet or small bowl as directed on envelope. Thread shrimp and salami alternately on eight skewers.
• Grill kabobs on 5 to 6 min. on each side or until shrimp turn pink.
• Arrange cheese slices on eight serving plates; top each with one kabob. Drizzle evenly with the dressing mixture; sprinkle with basil.