Grilled Peel and Eat Shrimp
Grilled Peel and Eat Shrimp are easy to make and fun to eat! This tasty shrimp appetizer is an excellent option for summer grilling!
Servings: 4 servings
Calories: 350kcal
Ingredients
For the Grilled Peel and Eat Shrimp
- ¼ cup olive oil
- 3 Tbsp Old Bay Seasoning
- juice of 1 lemon
- 2 pounds large shell-on shrimp, backs sliced open and cleaned
- 2 tsp minced garlic
- wooden skewers for grilling (see note)
- lemon wedges for serving
- hot sauce for serving
For the Cocktail Sauce
- ½ cup catsup
- 1 Tbsp Worcestershire sauce
- 1 Tbsp lemon juice
- 1 Tbsp prepared horseradish
- ½ tsp minced garlic
- 3-4 dashes hot sauce
Instructions
For the Grilled Peel and Eat Shrimp
- Using a large bowl, add olive oil, Old Bay Seasoning and lemon juice; stir until well combined.
- Add shrimp and minced garlic; toss until shrimp are well coated.
- Cover and refrigerate for 30 minutes.
- Preheat grill to medium-high heat (~375°F).
- Remove shrimp from marinade and thread onto skewers.
- Place skewers on grill ~1” apart. Grill for 3 minutes, slip and continue grilling for 3 more minutes, or until shrimp are cooked through (i.e. pink in color).
- Remove shrimp from skewers and place on a serving platter.
- Serve immediately with lemon wedges, hot sauce and cocktail sauce.
For the Cocktail Sauce
- Using a small bowl, whisk all cocktail sauce ingredients together until well combined.
- Cover and refrigerate until needed. (Tip: This cocktail sauce will taste better if allowed to rest overnight.)
Notes
Soak wooden skewers in water for 30 minutes prior to using - this helps prevent skewers from burning!
Nutrition
Calories: 350kcal | Carbohydrates: 53g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 342mg | Potassium: 1116mg | Fiber: 4g | Sugar: 9g | Vitamin A: 239IU | Vitamin C: 18mg | Calcium: 75mg | Iron: 3mg
