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Grilled Shrimp with Caipirinha Vinaigrette

Grilled shrimp with caipirinha vinaigrette
Brandon Goodwin / TODAY

Chef notes

Give your shrimp a tropical twist with this Brazilian take from Leticia Schwartz. She turns the classic Brazilian cocktail caipirinha and turns it into a delicious vinaigrette.

The vinaigrette can be made up to 3 days ahead of time. Keep it covered in the refrigerator. Bring to room temperature and shake or whisk well before using.


  • 1/2 teaspoon finely grated lime zest
  • 3 tablespoons lime juice
  • 2 tablespoons cachaça
  • 1/2 teaspoon sugar
  • Kosher salt
  • 1/2 cup (120ml), plus 2 tablespoons extra-virgin olive oil, divided
  • Freshly ground black pepper
  • 1 pound (16 to 20 pieces) medium shrimp, peeled and deveined, tails on
  • Nonstick cooking spray
  • 2 tablespoons freshly chopped cilantro
  • 2 tablespoons freshly chopped parsley



In a small bowl, whisk together the lime zest, juice, cachaça, sugar, and a small pinch of salt, until the sugar and salt are dissolved.


Gradually whisk in ½ cup of the olive oil, a little at a time, until the sauce emulsifies, starts to take on a thicker consistency and is well blended.


In a bowl, season the shrimp with salt, pepper, and the remaining 2 tablespoons of the olive oil. Toss well.


Heat a grill on high and oil the grates with cooking spray.


Grill the shrimp 2 to 3 minutes per side, until just cooked through and opaque in the center.


Transfer the shrimp to a bowl, pour in the vinaigrette and garnish with the cilantro and parsley. Serve on a plate immediately.