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Skinny Tea-Marinated Grilled Shrimp

A few weeks back, our illustrious intern, Michelle, after attending the Coffee & Tea Festival, shared a fun post on coffee and tea. When I received a package of Numi Organic Tea Aged Early Grey I knew I was going to get creative and try out some of her inspiring tips.

So, instead of making a summer tea cocktail everyone else seems to be enjoying, I decided to marinate some shrimp in it and have myself a flavor packed dinner thanks to Numi’s tea.

The prep process for this meal took a mere 10 minutes and the shrimp just a few to actually cook. The real wait time was on the marinating time.

While the shrimp were fresh and a tad salty, the garlic and shallot slightly sweet, the tea gave the dish a more savory flavor. Grilling the shrimp was the best idea as it gave them a nice seared texture and didn’t turn out watery at all – a slight fear I had when making these as I used no oil.

This recipe is perfect for a summer soiree and works just as well for a weeknight meal you need to pull together in a snap.

  • For Shrimp:
  • 20 large shrimps, peeled and deveined
  • 1 large clove of garlic, minced
  • 1 tablespoon shallot, thinly sliced
  • 1 teaspoon fresh ginger
  • 1 cup of Numi Organic Tea Aged Early Grey, brewed and cooled (use 2 teabags)
  • Pepper to taste
  • For Broccoli:
  • 1 bag pre-cut broccoli
  • 4 cloves of garlic, smashed
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1/2 cup reserved tea marinade

Preheat oven to 350 if making broccoli.

Boil 1 cup of water to make the tea. When boiled, pour into a glass measuring cup and brew your tea. Allow to cool completely. Meanwhile, clean your shrimp, rinse and set aside in a medium sized mixing bowl.

Next, prepare the garlic and shallot. Toss in with the shrimp. Once the tea is cooled, pour into the bowl and add in the ginger and pepper, too. Give a good stir, cover with plastic wrap and marinate for at least 30 minutes in the fridge.

While your shrimp marinate, cut up some broccoli, toss with the olive oil, smashed garlic and cheese. Pour into a shallow roasting pan and pop in your oven for 20 minutes.

Remove the shrimp from the fridge and grill. You won’t need any oil as these will cook up fast and have the marinade to prevent sticking. Reserve 1/2 cup of the marinade to use for your broccoli, toss the rest.

While your shrimps grill, toss the roasting broccoli with the reserved marinade. Return to the oven for another 10 minutes.

Finish cooking the shrimp and set aside. Once broccoli is cooked, toss together with the shrimp and enjoy!


2 – 3 for dinner

4 – 5 for appetizer

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