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Citrus Marinated Grilled Shrimp

By July 1, 2018Recipes
Reading Time: 2 minutes
The next Whole Life Challenge starts in:

Grilling is all about takin’ it easy and enjoying time with friends. Here’s a great dish to prepare ahead of time, so you can maximize the socializing.

The prep on this grilled shrimp recipe is minimal, and the cook time is even less. We’re all about ease and leaving time for the other priorities in your life.

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Grab a cold beverage and get ready to enjoy the light, refreshing citrus flavors of this grilled shrimp. Maybe even drop a salad (or crudité) on the side. #GrillinAndChillin

Citrus Marinated Grilled Shrimp

Grab a cold beverage and get ready to enjoy the light, refreshing citrus flavors of this grilled shrimp.
Category Dinner, Lunch, Seafood
Compliance Level Kickstart
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings 4
Author Brandon Cress


  • 1.5 pounds large shrimp 16/20 count, peeled and deveined
  • 1 cup olive oil
  • 2 tbsp shallot minced
  • 1 tbsp garlic minced
  • 3/4 cup cilantro chopped
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp lime zest
  • 1 tbsp lime juice
  • 1 tbsp orange zest
  • 1 tbsp orange juice
  • 1/2 tsp crushed red pepper
  • Salt and pepper to taste


  1. In a large bowl mix all ingredients except shrimp, salt, and pepper.
  2. Add shrimp to bowl and toss to evenly coat.
  3. Marinate in refrigerator for 30 minutes.
  4. Preheat grill to high.
  5. Remove shrimp from marinade and season both sides with salt and pepper.
  6. Grill on high heat for 1.5 minutes per side or until shrimp are opaque.
  7. Serve immediately over a salad or pair with grilled vegetables.

Recipe Notes

You can leave out the orange juice in this recipe to make it compliant on Lifestyle and Performance levels.

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Brandon Cress
Brandon is a slightly paleo locavore and the production manager at The Good Kitchen. He can skin and dice butternut squash in record time and has prepped thousands of pounds of local produce without blinking an eye.

Brandon has over a decade of experience working in professional kitchens and has been a part of The Good Kitchen team since the beginning. He works with The Good Kitchen marketing staff to produce delicious, healthy recipes the everyday chef can use. He’ll never turn down a pot roast, but has been known to eat up the vegetarian eggplant lasagna.