Grilled Peel-and-Eat Shrimp Recipe for Parties and BBQs

Who doesn’t love easy shrimp recipes? This Peel and Eat Grilled Shrimp is simple, flavorful, and something you’ll want to make again and again.

Post may contain affiliate links; full disclosure is available on the sidebar.

Peel and Eat Grilled Shrimp

Occasionally a recipe hits the perfect note: minimal effort with maximum deliciousness. This garlic-and-sea-salt peel-and-eat shrimp does exactly that. It’s fast, straightforward, and packed with bright, savory flavor.

If you’re like me, you prefer cooking shrimp in the shell. The shells add flavor while protecting the delicate meat, and leaving the peeling to your guests spreads out the work so the cook can enjoy the meal too.

Garlic and Sea Salt Peel and Eat Shrimp

This version comes from Grill Every Day: 125 Fast-Track Recipes for Weeknights at the Grill by Diane Morgan. The combination of garlic, sea salt, oregano, and olive oil complements the shrimp beautifully. It’s an unbelievably easy recipe that tastes like you spent more time on it than you did. Make it now — seriously.

Garlic and Sea Salt Peel and Eat Shrimp

You’re going to love this easy grilled shrimp recipe!

Course
Main Course

Cuisine
American

Prep Time
15 minutes

Cook Time
5 minutes

Total Time
20 minutes

Servings
4

Calories
476kcal

Ingredients

• 3 cloves garlic
• 1 tablespoon sea salt
• ¼ cup oregano leaves loosely packed
• ½ cup extra-virgin olive oil
• 2 pounds large shrimp in the shell, deveined

Instructions

• Prepare a medium-high fire on your grill.
• In a small food processor fitted with a metal blade, combine the garlic, sea salt, and oregano and process until minced. With the machine running, slowly pour in the olive oil and process until blended into a loose marinade.
• Reserve 2 tablespoons of the marinade for basting. In a large bowl, toss the shrimp with the remaining marinade until evenly coated.
• Oil the grill grate. Remove the shrimp from the marinade and arrange them directly over the fire. Grill for about 5–7 minutes, turning once. (Alternatively, use a grill basket to keep shrimp from falling through the grate.) Baste with the reserved marinade while grilling, then transfer to a serving bowl.
• Let diners peel their own shrimp and enjoy.

Nutrition

Calories: 476kcal
|
Carbohydrates: 2g
|
Protein: 46g
|
Fat: 30g
|
Sodium: 3507mg

Looking for more shrimp recipes?

Instant Pot Shrimp Risotto

Shrimp, Avocado and Grapefruit Salad

Shrimp Tacos with Mango and Black Bean Salsa

This week I am linking up with several food and lifestyle blog rounds and link parties.