Juicy grilled shrimp with a creamy yogurt sauce and a great citrus twist.
Difficulty 2/5 Prep Time 25 MIN Cook Time 30 MIN Serves 4

Shrimp, citrus and beer were made for each other. The recipe below has an incredible fresh flavor.


1lb – Shell on fresh or frozen shrimp (larger shrimp are better for grilling)


2 – tbsp. diced ginger
½ cup – chopped Cilantro
1 – 500ml can of Radler beer
2 – cloves of chopped garlic
1 – tbsp. coarse pepper
1 – tbsp. coarse salt
1 – tbsp. honey
1 – tbsp. Dijon mustard
¼ cup – Olive Oil


¾ cup – Plain Greek yogurt
¼ cup – Radler beer
¼ cup – Chopped cilantro
1 – whole orange zest
1 – tbsp. Honey
1 – tbsp. coarse pepper
1 – tbsp. coarse salt


Combine all marinade ingredients into a large bowl. Whisk until combined. Add the thawed/ fresh shrimp to the marinade and refrigerate for min 4 hours.
Combine sauce ingredients into a mid-sized bowl and stir until equality combined. Place plastic wrap over the bowl and refrigerate until shrimp are ready to serve.
Pre-heat grill to 400°F (204C), season the cooking grids thoroughly before grilling.
Place shrimp on the grill shell side down – Keep the shell on the shrimp as it will keep the shrimp from drying out while grilling.
Let grill for 2-3 minutes and then flip for another 2-3 minutes. Size of shrimp will dictate the cook time, so be sure to use a thermometer and achieve 120°F (49C) internal temperature before serving.
Place the shrimp onto a serving platter and drizzle the yogurt sauce over the shrimp. For garnish you can add some freshly chopped Cilantro. Peel the shells off the shrimp and enjoy!!
Jason Radford