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Chili Marinated Shrimp

The Goods
  • chili sauce
  • 1-1/2 cups chopped, assorted chilies (mild to hot, as desired)
  • 1 teaspoon garlic minced
  • 1 teaspoon sea salt grinder
  • 3/4 cup Mazola® Right Blend Oil
  • 1/3 cup white wine vinegar
  • Shrimp
  • 1 pound raw shrimp, peeled and deveined
  • 1-1/2 cups fresh chili sauce
  • 1 fresh lime, halved

Tangy sauce is great on shrimp or even chicken.

1-1/2 cups
Prep Time:
20 min
Chill Time:
at least 3 days
Grill Time:
5 to 7 minutes
Marinate Time:
30 minutes
Total Time:
1 h
Make Good is Easy

Combine all sauce ingredients in a glass or plastic container with a tight fitting lid. Refrigerate for a minimum of three days.

Rinse and pat shrimp dry. Combine Chili Sauce and shrimp in a large bowl or resealable plastic bag. Marinate in refrigerator a minimum of 30 minutes.

Preheat grill to high heat.

Thread shrimp onto skewers. (If using wooden skewers, pre-soak in water first.)Grill 5 to 7 minutes, or until shrimp is opaque and slightly pink. Turn skewers once, half-way through cooking. Squeeze fresh lime juice over shrimp before serving. If desired, serve with grilled sweet peppers.

Note: Shrimp can be sautéed in a large, nonstick skillet if a grill is not available.

Tip: The Chili Sauce can also be used as a marinade, dipping sauce or processed until smooth for a salad dressing. If using as a dipping sauce, bring to room temperature before serving.


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