Grilled shrimp is known for its simplicity and succulent flavor, making it a favorite for casual gatherings around the grill.
The joy of peel & eats
Fun fact about me – I love Key West, Florida! I really enjoy traveling, but there is also something comforting and relaxing about returning to a place that you get to know & for us that place is Key West. What does this have to do with grilled shrimp? Well, one of my absolute favorite things to do when I am in Key West is to saddle up on a bar stool at the Conch Republic at the A&B Marina and sit for hours with pile after pile of Peel & Eat shrimp. I find Peel & Eats therapeutic! I can sit there all day just peeling, eating & drinking!
How to make Grilled Shrimp
To prepare a standout grilled shrimp dish, you have to begin with high-quality ingredients. Opt for fresh shrimp, preferably wild-caught, as their superior taste and texture will shine through. Begin by deveining the shrimp, leaving the shells on and the tails intact. This can be done up to one day in advance. When ready to cook, pre-heat the grill to medium-high. Meanwhile, toss the shrimp in EVOO, salt & pepper. Grill the shrimp for approximately 2-3 minutes per side, or until they turn pink and opaque. Do not to overcook, as shrimp can become rubbery if left on the grill for too long.
No Grill? No Problem.
If you don’t have access to a grill, you can still make this dish. Simply toss the shrimp with the shells on with the EVOO, salt & pepper and place in a single layer on a sheet tray. Broil on one side at 450°F for 2 minutes and flip shrimp and broil for another 1-2 minutes depending on the side of the shrimp. Done!
Get Creative
I prefer to keep it simple and let the flavor of the shrimp shine through. However, Grilled shrimp takes to lots of different flavors very well so its a great base to get creative! You can add a pinch of thyme, rosemary, old bay, or paprika, bbq seasoning or other spices- it’s all up to personal taste. The flavor combinations are endless- simply mix the herbs or spices to the olive oil mixture.
Dipping Sauce
To complete the dish it should be served with a zesty, vibrant dipping sauce. Of course we all know the classic cocktail sauce, but there are actually several great alternatives. A seafood remoulade is a wonderful alternative and goes exceptionally well with the char flavor, as does a garlic aioli and my favorite accoutrement- chimichurri.
Simply grilled. Simply Delicious.
Sometimes simplicity is the best route in cooking and this is one of those dishes that reminds you of just that. Selecting high-quality ingredients and making a simple marinade is all that is needed to impress you guests.
Grilled Peel & Eat Shrimp
Ingredients
- 16 Good quality jumbo shrimp deveined in shell, raw
- 1/2 cup extra virgin olive oil
- Kosher salt and black pepper
- 2 lemons halved
Instructions
- Preheat grill over high heat.
- Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp. (This will keep the shrimp tender while grilling.)
- Brush shrimps with oil, season with salt and pepper.
- Grill shrimp for 2 minutes on each side, until shells are hot pink and shrimp is opaque. (They will continue to cook off the grill so do not over cook!)
- Place lemons on the grill, cut side down, for the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.
- Serve alone, with cocktail sauce, remoulade, or chimichurri sauce.
- Peel and eat!
