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Want to feel like you’re on a Gulf Coast vacation? Make this Grilled Raspberry Key Lime Pink Shrimp! Pink shrimp is delicious and mild-flavored, when tossed in a tasty, fruity vinaigrette. It’s sweet, and when served alone, over a salad, or tossed with in-season grilled vegetables, it's perfection.
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How to peel and devein shrimp
First, you must devein shrimp. There is a vein on the back of the shrimp that contains waste, and that just isn’t an appetizing thing to eat (or serve to others).
To easily remove this vein, first peel the shell off. You can take the tail off or leave it, that is up to you.
Then, hold the shrimp in your non-dominant palm, with the curved side facing you (the back), slide a sharp knife along the top of the shrimp down to the tail and pull the vein (might be black or clear) out of the shrimp and then place the shrimp in a colander over until you finish deveining all of them.
What are pink shrimp?
Pink shrimp are one of the most delicious shrimp you'll find! First, it's important to note: pink shrimp aren't always pink. They may range in color (from white to gray). They're mild and sweet, making them a perfect choice for serving as a protein in salads, or with a sweet dressing (like the one featured in this recipe!).
Where can you find pink shrimp?
Wild-caught pink shrimp are often from the Florida Keys and the Gulf of Mexico, but they can also be found in the southern part of the Chesapeake Bay.
Why should you choose pink shrimp?
They’re tender, mild, and sweet. Unlike white or gray shrimp, they don’t have a strong “fishy” flavor, and even those that think they’re not fans of shrimp, will enjoy pink shrimp. They’re especially great for salads, hot off the grill, or cold in a shrimp cocktail.
Can I use some other type of shrimp for this recipe?
Yes, you can! Just be sure to use a small, gulf shrimp.
Is Pink Shrimp healthy?
Pink shrimp is healthy! Wild-caught pink shrimp is packed with vitamins and antioxidants that reduce inflammation and boost health organically.
Pink shrimp (often) lives and plays within the clean coral sand off the gulf coast. Because of their location and diet, their taste (and color!) is unique.
When paired with key lime vinaigrette, the flavor is truly like something you’d eat on vacation!
More recipes you'll LOVE!
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Hawaiian Salmon (Air Fryer)
Buffalo Crab Dip
Grilled Pink Shrimp
Equipment
- Grill, Bamboo/Metal Skewers
Ingredients
- 3 tbsp olive oil extra virgin
- 3 tbsp red wine vinegar
- 2 tbsp honey
- 1 tbsp key lime juice fresh
- 1 tbsp raspberry preserves or jam
- 1 garlic clove peeled + minced
- ¼ tsp oregano
- ¼ tsp pepper
- ¼ tsp red pepper flakes
- ¼ tsp sea salt
- 1 lb pink shrimp peeled and deveined
Instructions
- In a bowl (or mason jar), whisk (or shake) together olive oil, red wine vinegar, honey, key lime juice, raspberry preserves, garlic clove, oregano, pepper, red pepper flakes, and sea salt.
- Add ½ the dressing to the peeled and deveined shrimp, reserve the other half for serving. Cover, and place the shrimp and dressing into the fridge while you preheat your grill.
- Clean and oil your grill. Preheat to 350-375℉.
- Thread your shrimp on skewers (metal or bamboo).
- Place the shrimp skewers directly onto the grate of the grill for 2-3 minutes on each side.
- Remove from the grill, drizzle with the remaining dressing and serve!
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