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Grilled Shrimp with Caipirinha Vinaigrette
Grilled shrimp with caipirinha vinaigrette
Brandon Goodwin / TODAY
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(12 rated)

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


1. 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.

2. 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.

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

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

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

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

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Grilled shrimp with caipirinha vinaigrette: A quick Brazilian-style dinner

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