Unusual recipes

Grilled Shrimp with Tomato Olive Salsa

Grilled Shrimp with Tomato Olive Salsa

Grilled shrimp with an Italian tomato salsa of fresh, uncooked tomatoes, black olives, garlic and parsley.

Photography Credit:Elise Bauer

Say the word “salsa” and what immediately comes to mind is the Mexican version I grew up with.

When my friend Hank told me about his favorite Italian salsa, one with fresh tomatoes, capers, and black olives, I couldn’t wait to try it!

But what should it accompany? It’s perfect with fish, and would be good with chicken too.

We decided to serve it with grilled shrimp. Fabulous!

Grilled Shrimp with Tomato Olive Salsa Recipe

If you are defrosting frozen shrimp for this recipe, place the frozen shrimp in a bowl with salted water and a few ice cubes. Let the shrimp defrost gently while you prepare the salsa.



  • 1 large shallot, minced
  • 2 tablespoons red wine vinegar
  • 1 large garlic clove, minced
  • Salt and black pepper
  • 1 tablespoon small capers
  • 1/2 cup (heaping) chopped black olives
  • 2 pounds plum tomatoes
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup chopped parsley


  • 2 pounds large shrimp, peeled and deveined
  • 3 tablespoons extra virgin olive oil
  • Salt


1 Soak the shallots in vinegar: Place the minced shallots in a small bowl and add the red wine vinegar. The vinegar will help take the bite out of the raw shallots.

2 Blanch and peel the tomatoes: The best way to peel the tomatoes is to score the tips slightly with a sharp knife, drop them into boiling water, let them boil for 1 minute, and then plunge them into a large bowl filled with ice water.

Remove the tomatoes from the ice water and peel off the outer skin. Seed and dice the tomatoes and put in a large bowl.

3 Combine salsa ingredients: Add the shallots, minced garlic, capers, black olives, and olive oil to the bowl with the tomatoes. Sprinkle with salt and pepper, gently mix the ingredients together and set aside.

4 Prepare the shrimp to grill: If you haven't already done so, peel and devein the shrimp. Coat the shrimp with olive oil. Sprinkle the shrimp with salt and put them on skewers. We recommend threading the shrimp on two skewers so that the shrimp are easier to flip on the grill.

5 Grill the shrimp: Preheat your grill on high direct heat. Clean the grates. Grill the shrimp with the grill cover open for a few minutes on each side, just enough to cook them through.

6 Serve: When you are ready to serve, add the parsley to the salsa. Serve the salsa with the shrimp.

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