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    Category Home » Fish and Seafood » Grilled Peel n’ Eat Shrimp with Old Bay

    Grilled Peel n’ Eat Shrimp with Old Bay

    Published: Jul 21, 2020 · Modified: Jun 30, 2022 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Grilled Peel n' Eat Shrimp with Old Bay and Butter
    Grilled Peel n' Eat Shrimp with Old Bay and Butter
    Grilled Peel n' Eat Shrimp with Old Bay and Butter
    Grilled Peel n' Eat Shrimp with Old Bay and Butter

    Peel n’ eat shrimp tossed with Old Bay seasoning is a staple in my home town of Annapolis, Maryland. Be prepared to get messy! These saucy, spicy shrimp should be eaten with your hands!

    an oval platter filled with grilled shrimp and grilled lemons

    While I’ve called California my home for over ten years I still have a lot of love for my hometown of Annapolis, MD. In Maryland, I grew up eating oysters on the half shell, blue crabs, and peel n’ eat shrimp. Peel n’ eat shrimp are traditionally steamed, however in this recipe, I throw them on the grill instead which gives them a little bit of char and a slightly smokey flavor. You can make these on a gas, charcoal, or stove-top grill. Serve them with a crusty baguette, cold beer, and plenty of napkins!

    Ingredients You’ll Need:

    Shrimp: Use any size you like. Frozen shrimp work great for this recipe, just defrost them beforehand.
    Old Bay: Old Bay is a zesty blend of herbs and spices with paprika, celery seed, mustard, red and black pepper. If you can’t find it locally, you can order it online.
    Butter: Peel n’ eat shrimp don’t typically contain butter, but I think it’s a nice touch and balances out the spicy Old Bay.
    Lemon: cuts the saltiness of the old bay and adds brightness and acidity.

    How to devein shrimp with scissors:

    Use kitchen scissors to cut the shell along the back of the shrimp towards the tail, slicing into the flesh at the same time to expose the vein. Lift the vein out and rinse the shrimp under cold water.

    Recipe Steps:

    Step One: Preheat a grill over medium/high heat. You can use gas, charcoal, or a stove-top grill.
    Step Two: In a large mixing bowl, toss together the shrimp and oil. Grill the shrimp for 1-2 minutes on each side until they turn pink, and the shells are slightly charred. Remove the shrimp and grill the lemons on the cut side, just until you get some nice grill marks, about 1 minute.

    • a mixing bowl with grilled shrimp, butter, old bay seasoning and lemon
    • a mixing bowl with grilled shrimp tossed with old bay seasoning, butter and lemon

    Step Three: Transfer the grilled shrimp to a large bowl and toss with the butter, old bay seasoning, and juice from half a grilled lemon. Toss until the butter is melted and evenly coats the shrimp.
    Step Four: Serve warm with additional grilled lemon, and lots of napkins!

    Check out More Great Recipes:

    • Spot Prawns with ‘Nduja, Butter and Lemon
    • Chipotle Shrimp Tacos with Jalapeño Slaw and Avocado Crema
    • Blackened Shrimp with Garlic-Lime Aioli
    • Chipotle Shrimp Salad with Peaches and Cilantro-Jalapeño Vinaigrette
    • Steamed Clams with White Wine, Garlic, and Butter
    • Zesty Italian Pasta Salad
    • Corn Salad with Arugula and Blue Cheese

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    an oval platter filled with grilled shrimp and grilled lemons

    Grilled Peel n’ Eat Shrimp with Old Bay and Butter

    Be prepared to get messy! These saucy, spicy shrimp should be eaten with your hands!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Servings: 4
    Calories: 399kcal
    Author: Leigh Anderson

    Ingredients

    • 2 lbs large shrimp shells on and split up the back, see note for details
    • 2 tbsp neutral oil avocado, canola or grapeseed
    • 2 tbsp old bay seasoning
    • 4 tbsp butter room temperature
    • 1 whole lemon

    Instructions

    • Preheat a grill over medium/high heat. You can use gas, charcoal, or a stove-top grill pan.
    • In a large mixing bowl, toss together the shrimp and oil. Grill the shrimp for 1-2 minutes on each side until they turn pink, and the shells are slightly charred. Remove the shrimp and grill the lemons on the cut side, just until you get some nice grill marks, about 1 minute.
    • Transfer the grilled shrimp to a large bowl and toss with the butter, old bay seasoning and juice from half a grilled lemon. Toss until the butter is melted and evenly coats the shrimp.
    • Serve warm with additional grilled lemon and lots of napkins!

    Notes

    How to devein shrimp with scissors:
    Use kitchen scissors to cut the shell along the back of the shrimp towards the tail, slicing into the flesh at the same time to expose the vein. Lift the vein out and rinse the shrimp under cold water.
    Can frozen shrimp be used for this recipe?
    Yes, frozen shrimp work great. Just make sure to defrost them before grilling. 
    How to tell if shrimp are cooked:
    Shrimp cook fast! They only need about 2 minutes on each side. You’ll know they’re ready when the shells turn pink and the shrimp’s flesh is slightly opaque. If you’re still unsure just pull one off the grill and give it a taste!

    Nutrition

    Calories: 399kcal | Carbohydrates: 2g | Protein: 47g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 602mg | Sodium: 1864mg | Potassium: 195mg | Fiber: 1g | Sugar: 1g | Vitamin A: 407IU | Vitamin C: 10mg | Calcium: 355mg | Iron: 6mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
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    Reader Interactions

    Comments

    1. Ann

      September 03, 2020 at 1:06 pm

      5 stars
      Hey! fellow Marylander and steamed shrimp lover here and my family and I love this fresh take on the standard Old Bay recipe. The grill flavor from the shrimp and lemon and the addition of butter paired so well with the spice. Our new standard – thanks!

      Reply

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