Best 2 Grilled Peel And Eat Shrimp Recipes

**Grilled Peel-and-Eat Shrimp: A Taste of Summer Simplicity**

Savor the flavors of summer with grilled peel-and-eat shrimp, a seafood delicacy that combines succulent shrimp with the smoky essence of grilling. This article presents a collection of tantalizing recipes that elevate this classic dish to new heights. From zesty lemon-herb shrimp to spicy Cajun-spiced shrimp, each recipe offers a unique taste experience. Whether you prefer classic simplicity or bold flavors, you're sure to find a recipe that suits your palate. Get ready to embark on a culinary journey that celebrates the beauty of fresh shrimp and the art of grilling.

Let's cook with our 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.

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: Select large, fresh shrimp with their heads and shells intact. This will help retain the shrimp's flavor and moisture during grilling.
Prepare the shrimp: Devein the shrimp and remove the heads. Rinse the shrimp under cold water and pat dry with paper towels.
Marinate the shrimp: Marinating the shrimp in a mixture of olive oil, lemon juice, garlic, and herbs will add flavor and help prevent them from drying out on the grill.
Skewer the shrimp: Thread the shrimp onto skewers, leaving a little space between each shrimp. This will help them cook evenly.
Grill the shrimp: Preheat your grill to medium-high heat. Grill the shrimp for 2-3 minutes per side, or until they are cooked through and slightly charred.
Serve immediately: Grilled peel-and-eat shrimp are best served immediately, while they are still hot and juicy.

Conclusion:

Grilled peel-and-eat shrimp are a delicious and easy-to-make appetizer or main course. By following these tips, you can ensure that your shrimp are cooked perfectly and bursting with flavor. Serve them with your favorite dipping sauce and enjoy!