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Grilled Brined Shrimp

DeAnnaDeAnna Eklund
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Makes 4 to 6 servings

Makes 4 to 6 servings
Makes 4 to 6 servings


  • 1/4 cup Williams-Sonoma brining blend
  • 1 1/2 cups water
  • 2 cups ice water
  • 1 1/2 lb large shrimp, peeled and deveined, tail intact
  • 2 Tbs. olive oil
  • Zest of 1/2 lemon
  • 3/4 tsp. smoked Spanish paprika
  • Freshly ground pepper, to taste
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  • 1

    Prepare a medium-hot fire in grill.

  • 2

    In a saucepan over medium heat, combine the brining blend and the 1 1/2 cups water. Heat, stirring occasionally, until the brining blend is dissolved. Transfer to a bowl and let cool to room temperature, then stir in the ice water.

  • 3

    Add the shrimp to the brine, cover with plastic wrap and refrigerate for 20 minutes. Drain the shrimp in a colander, rinse and drain again. Transfer the shrimp to a bowl.

  • 4

    In a small bowl, combine the olive oil, lemon zest, paprika and pepper. Add to the shrimp and stir to combine.

  • 5

    Place a mesh grill pan on the grill for 1 minute. Add the shrimp and cook, tossing occasionally, until opaque throughout, about 5 minutes. Transfer to a warmed platter and serve immediately.

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