Grilled Marinated Shrimp with Salsa Fresca


Preparation info

  • Difficulty


  • Serves


    as a main course

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

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.


  • 1 pound large (16-20 size or larger) shrimp
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons white wine, preferably a dry or off-dry aromatic


  • ¼ cup olive oil
  • 2 teaspoons finely minced or pressed garlic
  • 1 tablespoon finely minced green onions
  • ½ teaspoon finely chopped fresh oregano (or ¼ teaspoon dried)
  • Basic Salsa Fresca or Cruda


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.

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.

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.


If you like with avocado slices, lime wedges