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!
- 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
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!
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!
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