The perfect marinade for shrimp

Ingredients

• 8 tbspolive oil
• juice of 1lime
• 2 clovesgarlic
• 1 tbsptomato purée
• to tastefresh parsley
• a few dropsTabasco
• to tastesalt and pepper
• 2 tsporegano

Instructions

1. 1

   Mix the marinade

   Squeeze the garlic and lime, then combine them with all the other ingredients in a small bowl. For a fresh chilli alternative, finely chop a red chilli and use it instead of the Tabasco.

2. 2

   Coat the shrimp

   Add the shrimp to the marinade and mix until coated. There is no fixed soaking time: letting it rest longer gives the flavours more time to infuse. You can prepare it a day ahead and leave it in a covered container in the fridge, stirring occasionally.

3. 3

   Grill briefly

   Grill the marinated shrimp briefly on the barbecue.

What is this shrimp marinade?

This is a Mediterranean-style mixture of olive oil, lime, garlic, tomato purée and oregano, with parsley and a little heat from Tabasco. It is intended to coat shrimp before they are cooked on the barbecue.

The combination works through contrast: citrus brings sharpness, tomato adds savoury depth and herbs give the oil a fragrant finish. The recipe does not specify a particular regional origin, so it is best thought of as a Mediterranean-inspired barbecue marinade.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 1g protein, 4g carbs, 55g fat.

Most of the energy and fat in this marinade come from the olive oil; the lime and tomato purée contribute a small amount of carbohydrate. Shrimp would provide most of the protein, but its quantity is not listed in the recipe. Pair the dish with vegetables and a moderate serving of rice or potatoes for a more balanced plate.

Why these ingredients work

Olive oil: it carries the herbs and seasonings over the shrimp and helps the marinade cling. Lime juice and garlic provide the sharper, more aromatic notes.

Tomato and herbs: tomato purée adds a savoury accent, while oregano and parsley bring herbal flavour. Tabasco gives gentle heat; finely chopped fresh red chilli is offered as an alternative.

Mix it evenly

Citrus and oil do not blend permanently, so stir the mixture well before adding the shrimp. Squeezing the lime and garlic directly into the bowl also makes it easy to combine their juices with the other ingredients.

Once the shrimp are added, toss them thoroughly so the marinade reaches all sides. Stir again during a longer rest to redistribute the flavours.

Marinating and chilling

The recipe gives no fixed marinating time and suggests that a longer rest allows the flavours to develop. For an overnight rest, keep the shrimp covered in the fridge and stir occasionally.

Keep the bowl or container covered while it chills, and avoid leaving raw shrimp at room temperature during the rest.

Grilling the shrimp

The method calls for a brief barbecue grilling but does not give a precise time, since shrimp size and grill heat can vary. Keep a close eye on them and take them off once they are cooked through.

If using skewers, arrange the shrimp so they are easy to turn and do not fall through the barbecue grate.

What to serve alongside

Serve the shrimp with a green salad, grilled vegetables or bread to catch the garlicky, herby oil. Rice or potatoes can make the plate more substantial.

A fresh, crunchy side balances the richness of the olive oil, while extra lime at the table lets everyone adjust the acidity to taste.

Recipe notes & tips

• Stir the marinade thoroughly before tossing it with the shrimp.
• Use fresh lime juice for a brighter citrus flavour.
• Keep the shrimp covered in the fridge if marinating ahead.
• Stir the shrimp occasionally during a longer marinating rest.
• Grill briefly and watch closely, as shrimp can cook quickly.

Variations

• Fresh chilli: replace the Tabasco with finely chopped red chilli.
• More citrus: add extra lime at the table for a sharper finish.
• Herb change: swap some parsley for fresh coriander.
• Smoky note: add a pinch of smoked paprika to the marinade.
• Garlic-forward: add another crushed clove for a stronger garlic flavour.

Common mistakes to avoid

• Uneven coating: toss the shrimp thoroughly so the marinade reaches every side.
• Skipping the stir: mix again during a long rest to redistribute the flavours.
• Warm marinating: keep the covered shrimp in the fridge rather than at room temperature.
• Overcooking: watch the barbecue closely and remove the shrimp as soon as they are cooked through.
• Too much heat: start with only a few drops of Tabasco and adjust to taste.

How to store

Keep raw shrimp in the marinade covered in the fridge, and use within a day as the recipe suggests. Cooked shrimp can be refrigerated in a covered container and reheated gently until hot, though they are best served freshly grilled.

Frequently asked questions