Photo of Spiced Grilled Shrimp with Smoky Spanish Vinaigrette by WW

Spiced Grilled Shrimp with Smoky Spanish Vinaigrette

1 - 2
PersonalPoints™ per serving
Total Time
56 min
20 min
6 min
Give your basic grilled shrimp a serious flavour boostwith this easy spice rub and a drizzle of smokyroasted pepper vinaigrette.


Roasted red peppers (packed in water)

1 cup(s), (250 ml) rinsed, drained, chopped

Olive oil

1 tbsp(s), (15 ml)

Sherry vinegar

2 tsp(s), (10 ml)

Minced garlic

1 tsp(s), (5 ml)

Kosher salt

½ tsp(s), (2 ml)

Black pepper

¼ pinch, (1 ml)

Smoked paprika

1 tsp(s), (5 ml) smoked variety

Ground cumin

½ tsp(s), (2 ml)

Fresh oregano

½ tsp(s), (2 ml) minced

Olive oil

1 tbsp(s), (15 ml)

Fresh lemon juice

1½ tbsp(s), (22 ml)

Table salt

1 pinch

Uncooked shrimp

2 pound(s), (900 g) peeled, deveined


  1. Process all dressing ingredients in a small food processor or blender until smooth; set aside.
  2. To make shrimp, combine oil, lemon juice, garlic and salt in a large bowl; add shrimp and toss to coat. Marinate at room temperature for 30 minutes.
  3. Off heat, coat a grill or grill pan with cooking spray; heat to high heat. Grill shrimp until lightly charred and firm, 2-3 minutes per side. Serve shrimp drizzled with dressing.
  4. Serving size: 115 g (1/4 lb) shrimp and 30 ml (2 Tbsp) dressing


If you prefer, skewer the shrimp before grilling to make them easier to turn and serve, or serve the vinaigrette with 910 g (2 lbs)of steamed shrimp as a dip.