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  • Writer's pictureDr. Fit Nurse

Belly-Fat Blasting Grilled Shrimp


Now you KNOW we all LIVE for that dish that's quick and easy, full of flavor, and quick and easy to fix...

This recipe from Belly Fat Loss Guru will change your entire life!! Check out the post for more details on storing and cleaning the shrimp.

This shrimp recipe is perfect for a quick meal during the week or a side dish along with steak or lobster. Marinating them is simple and so worth the juicy, flavorful result. This is the best-grilled shrimp I have had in a long time. It will be a go-to meal for a long time to come too!

Shrimp Ingredients:

For the best results, marinate the shrimp ahead of time. This marinade is so simple to make and many of the ingredients are things you will already have as staple ingredients. The savory and tangy juices combined with the grilled shrimp are amazing!

  • Jumbo Shrimp: You will need about a pound peeled and de-veined. Either frozen or fresh will work, but I prefer using fresh so I can skip the thawing process and get the best flavor possible.

  • Salt and Pepper: Add salt and pepper to taste before soaking the shrimp in marinade.

  • Red Wine Vinegar: Adds a tangy taste and tenderizes the

  • Garlic Cloves: Rich depth of flavor

  • Italian Seasoning: Use a store-bought mix, or make your own by adding a pinch of basil, oregano, rosemary, and thyme.

  • Lemon Juice: The acidity will help break down the shrimp and tenderize it.

  • Soy sauce: Either regular or low sodium will work great, it is just up to your preference.

  • Dijon mustard: Bold flavor and a bit of acid to tenderize.

  • Worcestershire sauce: Adds savory, sweet, and tangy flavors to the marinade.

Grill Up Some Shrimp!

  1. Season and Marinate shrimp: Salt and pepper the shrimp. In a medium-sized bowl combine olive oil, red wine vinegar, garlic, Italian seasoning, lemon juice, soy sauce, Dijon Mustard, and Worcestershire sauce. Add the shrimp and let marinate for at least one hour or overnight.

  2. Grill Shrimp: Preheat grill to medium-high heat. Thread the shrimp on the skewers. Place on the grill. Grill on each side for about two minutes or until no longer pink.

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