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Easy Grilled Shrimp Recipe

Written by Louise Hendon on June 22
Easy Grilled Shrimp Recipe

Since the weather’s been good recently, I decided to make use of the grill a bit more.  Shrimp seemed like a great idea since it’s not something I often cook!  I found a simple and well-reviewed recipe on and didn’t even have to change it much as all the ingredients were already Paleo-acceptable (except for the tomato sauce, which sometimes contains added sugar if you buy the cans, and so I switched it for 2 tablespoons of tomato paste and 1/2 cup of water).  The original recipe can be found here.  It basically consists of marinating the shrimp in a tomato-ey sauce.


I got my 2lbs of shrimp from Costco (for around $18-20).  I defrosted it first as it was frozen.


The recipe calls for stirring all the ingredients together to make the marinade, but I found blending them to be easier.  I also found the recipe not to produce quite enough sauce for 2lbs of shrimp so I scaled it up slightly.  I added a little bit more olive oil than the recipe called for and a touch more cayenne pepper as I thought that was the most exciting ingredient!  I definitely didn’t find the shrimp to be too spicy, although you could definitely taste that bit of spice.  The shrimp would still be great even without the cayenne pepper, although I enjoyed that little bit of kick.


Marinade the shrimp in the sauce – I put them into Ziploc bags and then placed them in the fridge.  From the comments on, it seems like you don’t have to marinade them for all that long, but I left them in the fridge for a whole day since it was getting dark already and I had some left over beef stew (recipe here) that I could eat for dinner.


Then, simply grill the shrimp on skewers or on a piece of aluminium foil (see below for pics of both methods as I only had 4 skewers!).


I served the shrimp with some coconut sweet potato mash (recipe coming) and grilled veggies.grilled-shrimp-with-sweet-potato-mash