Yum Yum Shrimp

This post was supposed to be for Josie’s Pickled Eggplant, but I already posted that recipe on February 10th of this year. I am working on improving my Foodie in Miami website and one of the things I want to do is have an index of recipes, so they are easy to find and access. Thanks to all my faithful Foodie in Miami readers who filled out my survey and answered the questions to better improve my site and your experience.

Sometimes I want to cook elaborate meals and sometimes I just need to get dinner on the table. The elaborate meals normally are cooked on the weekends and even those, are much less elaborate than they used to be in my “Bon Appetit” days. This shrimp recipe is for those days that you just want to get dinner on the table, but it also could be used for a dinner party as it tastes more special than the minimum effort required.

Most proteins- be it beef, poultry or seafood- basically taste like they taste, once you account for Prime vs. Choice, Organic vs. non or Wild Caught vs. Farmed. The only way to add flavor is with a marinade, seasoning or rub and a sauce to serve it with. This shrimp recipe uses all three of these techniques to really amp up the flavor! I would serve this shrimp with rice pilaf or couscous and a green vegetable, like asparagus. This shrimp has SO much flavor, you really don’t need much else!

I used the Trader Joe’s Large Argentinian Shrimp in the freezer section for this recipe, but any frozen shrimp will do. These shrimp are red in color, come 20-25 per pound and cost $11.99. The Trader Joe’s Honey Aleppo Sauce ($3.99) is a “sweet, savory, tangy and slightly spicy” sauce, with a base of olive oil and honey. It’s delicious on a lot of things and to keep it simple, I use it to make the Bang Bang Sauce to dip the shrimp in. I call this recipe Yum Yum shrimp, because it is really yummy!

By the way, this photo isn’t of the shrimp in this recipe (note the dill), but was the best I could do! This is a four ingredient recipe and you can get it on the table (after marinating) in 10 minutes. As Ina would say, How Easy is That?

Yum Yum Shrimp

Recipe by Gina GuilfordCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 1 jar Honey Aleppo Sauce

  • Lemon Pepper Seasoning

  • 1 Bag of Frozen Shrimp (20-25 per pound)

  • Bang Bang Sauce
  • 1/2 cup mayonnaise

  • 1/4 cup Honey Aleppo Sauce


  • If you get the Large Argentine Shrimp from Trader Joe’s, they are already peeled and deveined. If not, peel and devein shrimp. Lay the shrimp in a large, non-reactive flat bowl or pan and cover with Honey Aleppo Sauce.
  • Let the shrimp marinate from 1 hour to up to 8 hours. There isn’t acid in this sauce, so it will not “cook” or degrade the texture of the shrimp. Remove shrimp from marinade and thread on skewers. If you use wooden skewers, you will need to soak them in water at least an hour so they don’t burn on the grill.
  • Preheat your grill to medium heat (between 350 and 450 degrees).
  • Generously sprinkle Lemon Pepper Seasoning all over shrimp skewers.
  • Make your Bang Bang sauce by combining mayonnaise with Honey Aleppo Sauce with a whisk until smooth.
  • Spray grill with Pam! Important or shrimp will stick. Grill shrimp skewers 5 to 7 minutes, flipping over half way.
  • Remove shrimp from grill when the flesh inside is white and opaque. Serve immediately with Bang Bang sauce and desired sides.


  • You can also buy Bang Bang sauce at the grocery store if you don’t want to make your own.
  • You could also make this recipe by broiling the shrimp, instead of on the grill.

Up Next: Wyatt’s World

Published by gleeguilford

Born and raised in Miami, the daughter of a pilot and stay-at-home Mom, I love food in all forms. My great grandfather opened the first Italian restaurant in Miami in the 20's, The Boathouse on the Miami river. I love exploring my heritage and linking food and recipes to personal stories. I've been published in Chicken Soup for the Soul: Food and Love and wrote restaurant reviews and news as the Miami Dining Examiner for three years. I love exploring Miami's latest hot spots, hole in the walls and institutions. I'm always looking for innovative ways to use the plethora of tropical fruits and vegetables South Florida offers, especially from my own garden.

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