Skip to main content

Grilled Shrimp with Citrus Flair


  • 2 pounds shrimp, peeled
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground coriander
  • 3 tablespoons molasses
  • 1 large garlic clove, pressed
  • 2 teaspoons fresh lemon peel
  • 2 tablespoons vegetable oil

Stir together all ingredients except shrimp. Place shrimp in the marinade for 30 minutes.

Remove shrimp and reserve the marinade. Thread on metal or wooden skewers. (If using wooden skewers, soak them in cold water for 1 hour before grilling.) Grill about 4 minutes on each side, brushing with reserved marinade.

Contributed by Joyce Taylor  From: No-Salt Seafood: All the Flavor Without the Salt


Three species of penaeid shrimp — white, pink, and brown — are caught in North Carolina and make up most of the shrimp harvested in nearby states as well. Juveniles use estuaries and tidal creeks as their nursery habitat in late spring and early summer. Wild-caught N.C. shrimp are a smart seafood choice, as harvests are managed under state and federal regulations. Learn more about offshore versus inshore catches in Hook, Line & Science.

Erika Young, Coastal and Marine Education Specialist