An Easy & Delicious Grilled Shrimp Recipe for your Family

Easy Grilled Shrimp Recipe Appetizer

Hey friends! Today I’ve got an awesome home style shrimp recipe for pico de gallo shrimps that are perfect for summer!

This recipe is another one from the Loblaw’s & President’s Choice cookbook! I originally sampled these delicious shrimp during their PC Insider’s Collection Summer Soiree in Toronto! They were to die for and I had to get my hands on the recipe! S isn’t a huge fan of shrimp, but I definitely am. Grocery shopping with us is always pretty funny in the seafood aisle because I’m 100% pro any and all seafood. Whereas, he can do without any and all seafood except for tuna & salmon lol!

A good grilled shrimp recipe is key for entertaining.

Grilled shrimp are so quick and so easy. I love them topped with a little olive oil drizzle, simple spices like salt, pepper and curry or even a tangy salsa! There are so many variations to try, and what I love most: their great for serving to your vegetarian/pescatarian friends who are always on the hunt for meatless options!

Have a look at this recipe below, courtesy of Loblaw’s & President’s Choice and let me know what you think of the flavours in the comments section below! 

Our Mexican-inspired pico de gallo salsa acts as both marinade and sauce in this brightly-flavoured barbecued shrimp appetizer. Substitute spicy pico de gallo, if you prefer.

Serves: 6
Prep time: 10 minutes
Cook time: 5 minutes
Marinate Time: 20 minutes
Difficulty Level: Easy


  • 1 pkg (400 g) PC® Raw Zipperback Black Tiger Shrimp – Gigantico 16-20 Count, thawed.
  • 1 Tbsp (15 mL) PC® 100% Pure Safflower Oil.
  • 1/2 Tsp (2 mL) ground coriander.
  • 1/2 Tsp (2 mL) ground cumin.
  • 1/2 cup (125 mL) PC® Pico de Gallo Mild Salsa.


  1. Peel shrimp, leaving tails on. Toss shrimp, oil, cumin, coriander and 1/4 cup (50 mL) of the pico de gallo in bowl, stirring until coated. Cover and chill for 20 minutes.
  2. Preheat barbecue to medium-high.
  3. Place shrimp on grill; cook 3 to 4 minutes per side or until golden-pink and cooked through. Place in clean serving bowl; toss with remaining pico de gallo. If desired, garnish with lime wedges and coriander sprigs. Serve hot.

Note: Recipe and photo belong to Loblaw’s & President’s Choice. 

inspired by nick joly toronto blogger


Nick Joly | Inspired by Nick

Stay Inspired!


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.