Best 4 Grilled Peel And Eat Shrimp Recipes

Grilled peel and eat shrimp is a delightful and succulent dish that embodies the essence of coastal cuisine. Whether you're hosting a backyard barbecue, a casual beach party, or an elegant seafood feast, this dish promises to tantalize your taste buds and leave your guests craving more. With its succulent shrimp, infused with the smoky flavors of the grill and complemented by a variety of delectable sauces and marinades, grilled peel and eat shrimp offers a culinary experience like no other. So, gather your ingredients, fire up the grill, and embark on a culinary journey into the world of grilled peel and eat shrimp.

Here are our top 4 tried and tested recipes!

PEEL AND EAT BBQ SHRIMP

Peel and Eat BBQ Shrimp image

Provided by Bobby Flay

Categories appetizer

Time 34m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup smoked sweet paprika
2 tablespoons ancho chili powder
2 tablespoons light brown sugar
2 teaspoons ground cumin
3 tablespoons canola oil
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 pounds (21 to 24 count) large shrimp, shell on
6 cloves coarsely chopped fresh garlic
1/2 cup thinly sliced green onion, divided
Special equipment: wooden skewers, soaked in water for about 25 minutes

Steps:

Whisk together the paprika, ancho powder, brown sugar, cumin, garlic, canola oil, salt and pepper in a small bowl.
Place the shrimp in a large bowl, add the spice rub and stir well to coat each shrimp.
Heat your grill to high.
Skewer 1/2 the shrimp and place on a grill pan to cook until just cooked through, 3 to 4 minutes. Stir in half of the green onions and transfer to a large platter or turnout onto brown paper bags. Wipe out the pan with paper towels, and repeat with the remaining ingredients.

PEEL-AND-EAT PEPPER SHRIMP

Peel-and-Eat Pepper Shrimp image

Provided by Giada De Laurentiis

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1/4 cup low-fat buttermilk
1/4 cup reduced-fat Greek yogurt, such as Fage 2 percent
2 tablespoons capers, chopped
1 teaspoon agave nectar
1 teaspoon grated lemon zest
1/8 teaspoon cayenne pepper
1/8 teaspoon kosher salt
1 pound large shell-on shrimp
2 tablespoons olive oil
1 tablespoon cracked black pepper
1 tablespoon pink peppercorns, cracked or chopped
1/4 teaspoon kosher salt
5 rosemary sprigs
Lemon wedges, for serving

Steps:

Preheat the oven to 500 degrees F.
For the dipping sauce: In a small bowl, whisk together the buttermilk, yogurt, capers, agave, lemon zest, cayenne and salt. Set aside to let the flavors marry.
For the shrimp: In a medium bowl, mix together the shrimp, olive oil, black pepper, pink pepper and salt. Toss well to coat. Spread the rosemary sprigs on a rimmed baking sheet and pour the shrimp on top. Bake until the shrimp are pink and opaque throughout, 8 minutes.
Serve the shrimp alongside the dipping sauce, with lemon wedges and a separate bowl for the shells.

PEEL-AND-EAT SHRIMP

Peel-and-Eat Shrimp image

This shrimp appetizer couldn't be easier to make. Simply poach the shrimp in water, then tossed them with butter and Old Bay Seasoning, which provides the spark.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 3

Ingredients

2 pounds shell-on large shrimp, shells split up the back and shrimp deveined
2 teaspoons unsalted butter, melted
2 teaspoons Old Bay seasoning

Steps:

In a large pot of boiling salted water, cook shrimp until opaque throughout, 4 to 5 minutes. Drain and transfer to a bowl. Add butter and Old Bay seasoning and toss to coat. Serve warm or at room temperature.

Nutrition Facts : Calories 121 g, Fat 2 g, Protein 24 g, SaturatedFat 1 g

GRILLED PEEL-AND-EAT SHRIMP

GRILLED PEEL-AND-EAT SHRIMP image

Categories Shellfish Backyard BBQ

Yield 4 people

Number Of Ingredients 7

Ingredients

24 large unpeeled shrimp, cleaned by cutting backs with scissors
4 garlic cloves mashed with mortar and pestle
1 tsp salt
6 Tbs olive oil
2 Tbs white wine vinegar
1 tsp paprika
juice of one lemon

Steps:

Mash garlic with mortar and pestle and combine with salt Mix garlic with olive oil, vinegar, paprika and allow shrimp to marinate for 1-3 hours in the refrigerator. In final 10 minutes, squeeze juice of lemon and add parsely. Grill for 5-7 minutes or until pink and charred.

Tips:

Choose the right shrimp: Opt for large, fresh shrimp with their heads and shells intact. Avoid pre-cooked or frozen shrimp, as they won't have the same flavor and texture.
Clean the shrimp thoroughly: Rinse the shrimp under cold water and remove any sand or debris from their shells. Devein the shrimp by making a shallow cut along the back of each shrimp and removing the dark vein.
Marinate the shrimp: Marinating the shrimp in a flavorful mixture of olive oil, lemon juice, garlic, and herbs will enhance their taste. You can also add a pinch of paprika or cayenne pepper for a spicy kick.
Preheat your grill: Ensure your grill is preheated to medium-high heat before cooking the shrimp. This will help prevent them from sticking to the grates.
Grill the shrimp: Place the shrimp in a single layer on the preheated grill and cook for 2-3 minutes per side, or until they turn opaque and slightly charred.
Serve immediately: Grilled shrimp are best served immediately with a squeeze of lemon juice and a sprinkling of fresh herbs. You can also serve them with your favorite dipping sauce, such as cocktail sauce or tartar sauce.

Conclusion:

Grilled peel-and-eat shrimp are a delicious and easy-to-make appetizer or main course. By following the tips and tricks outlined in this article, you can create perfectly cooked shrimp that are sure to impress your friends and family. So fire up your grill and get grilling!