Grilled Southern shrimp

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10 min


6 servings

* PLUS Barbecuing Time: 4 minutes
Grilled Southern shrimp

© Royalty-Free/Masterfile


  • 1 kg shrimp , deveined
  • 1/4 cup frozen concentrate orange juice , undiluted
  • 2 tbsp olive oil
  • 2 garlic cloves , minced
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 2 tbsp chopped parsley , or fresh coriander (optional)


  • Preheat barbecue and lightly oil grill. Thread shrimp onto skewers. To keep curled shape, thread each shrimp twice, once through thick end and once through tail. Stir undiluted orange juice concentrate with oil, garlic, salt and cayenne. Brush shrimp with orange juice mixture.
  • Grill on preheated barbecue, brushing often with orange juice mixture, until shrimp are bright pink and hot, about 2 minutes per side. Sprinkle with chopped parsley. Serve with our Roasted red pepper sauce (see recipe file) for dipping.

Nutrition (per serving)

  • Calories
  • 151,
  • Protein
  • 23.2 g,
  • Carbohydrates
  • 3.5 g,
  • Fat
  • 4.3 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 271 mg.

An orange juice baste spiked with a sprinkling of cayenne provides a spice lift to tender shrimp. Finish with a sophisticated sauce of roasted peppers.

Chatelaine tip

For juicy shrimp, grill with shell on. If you remove shell before grilling, leave tail attached to use as a handle when eating.