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Home > Recipes > Shrimp Recipes > Argentinian Grilled Shrimp with Spicy Tartar Sauce
2 lbs Argentinian shrimp raw, shell on
shrimp oil for brushing see below
Shrimp Oil
2 cups canola oil
shells from cleaned shrimp above
1 medium shallot
3 cloves garlic
1 Tbsp dried red pepper flakes 1 Tbsp is very piquant -use 1-3 tsps depending on your heat tolerance
2 sprigs thyme
1/2 tsp salt
2 Tbsps paprika (I use sweet)

Tartar Sauce

1 cup shrimp oil from above
1 1/2 tsps Dijon mustard
2 cloves garlic
2 egg yolks
4 Tbsps lemon juice
2 tsps capers
Salt and pepper to taste


  • Peel shrimp leaving the tail on. Save the shells for shrimp oil.
  • Skewer shrimp catching the tail and the head on the skewer, 4-6 per skewer. I put my skewers on a BBQ seafood tray to make them easier to transport, turn etc.
  • Refrigerate while you make the shrimp oil and Tartar sauce.
Shrimp Oil
  • Combine all oil ingredients in a sauce pan. Let steep over low heat approximately 30 minutes.
  • Strain oil from sauce pan into a glass measuring cup. Reserve 2 Tbsps in a separate jar to brush on shrimp later. Sit cup in ice water to cool it quickly. Let cool completely before making the tartar sauce.
Tartar Sauce
  • Combine all Tartar Ingredients EXCEPT the shrimp oil and capers in a blender. Blend well. Pour the shrimp oil in slowly while blender is running. Sauce will emulsify and thicken. Add capers at very end and pulse for just a second so you can see caper bits in the sauce.
  • Chill in a side serving dish.
  • Heat BBQ grill on high.
  • Reduce heat to medium when grill is hot.
  • Brush shrimp with the reserved shrimp oil when first put them on the grill and when you turn them.
  • Grill approximately 2 minutes per side. Watch carefully for change from translucent to opaque. Do not over cook.
  • Serve with Tartar sauce on the side.