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    Home > Blog > Appetizers > Grilled Peel and Eat Shrimp

    This post is sponsored by McCormick. Thank you for supporting our sponsors! It helps us keep going!

    Grilled Peel and Eat Shrimp

    by Teri Lyn Fisher · Published: Jun 29, 2015 · Modified: Apr 10, 2022

    Jump to Recipe
    Grilled peel and easy shrimp with lime wedges.

    The fourth of July is coming and that means grilling. I pretty much love everything grilled all the time, but sometimes I am looking for something a little lighter than a huge (delicious) cheeseburger, especially on those days that are just so unbearably hot. We have teamed up once again with McCormick to bring you our Grilled Peel and Eat Shrimp recipe. We love this recipe for the 4th because it makes an excellent addition to all the burgers and hot dogs. This recipe is also perfect because you could serve it as an appetizer. While all your friends and family are busy peeling and eating shrimp you have time to start grilling your second round of food! We used McCormick Grill Mates Mesquite Marinade for our shrimp and that made this recipe so simple. The Grill Mates products also work for each and every type of food you were thinking about grilling, and it just makes things so less stressful to know that everything for definitely taste great.

    This recipe is so easy, that I think the hardest part may be waiting for 30 minutes while the shrimp marinates. I love these shrimp on their own, but you can also peel and refrigerate the leftovers because it goes great on a salad. If you’re looking for more super easy recipes for the 4th of July you can check out McCormick’s Grilling Flavor Forecast at FlavorForecast.com and also see more grilling trends and tips to make your 4th tasty, like maybe these Cinnamon Sugar Grilled Doughnuts (WHAT?!), YUM.
    A bowl of raw, seasoned, peel and eat shrimp with a packet of marinade.A close up of grilled peel and eat shrimp all lined up.

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    A plate of grilled peel and eat shrimp with lime wedges.

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    A plate of grilled peel and eat shrimp with lime wedges.

    Grilled Peel and Eat Shrimp

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 20 mins
    Cook Time: 10 mins
    Total Time: 30 mins
    Servings: 6

      EQUIPMENT  

    • bamboo skewers, presoaked in water for 1 hour

      INGREDIENTS  

    • ¼ cup extra virgin olive oil
    • 3 tablespoons McCormick Grill Mates Mesquite Seasoning
    • 1 lime, juiced
    • 2 pounds shell-on local and sustainable shrimp, backs sliced open and cleaned
    • salt and pepper to taste
    • lime wedges
    • hot sauce

      INSTRUCTIONS  

    • Preheat grill to medium-high heat (about 375˚F).
    • Pour oil, seasoning and lime juice into a large mixing bowl and whisk together.
    • Add shrimp and toss together until shrimp is well coated. Cover, refrigerate and marinate for 30 minutes.
    • Remove bamboo skewers from the water and skewer 4 to 5 shrimp per skewer, depending on the size of the skewers.
    • Place skewers on the hot grill, about 1 inch apart and grill from about 3 minutes. Flip each skewer and continue to grill for an additional 3 minutes or until shrimp has just cooked through.
    • Transfer shrimp skewers onto a platter or baking sheet and slide shrimp off. Discard skewers.
    • Serve peel and eat shrimp immediately with fresh lime wedges and hot sauce.

      NOTES  

    • *Makes 2 pounds
    Calories: 254kcal Carbohydrates: 6g Protein: 32g Fat: 11g Saturated Fat: 2g Cholesterol: 381mg Sodium: 1177mg Potassium: 226mg Fiber: 3g Sugar: 1g Vitamin A: 126IU Vitamin C: 10mg Calcium: 341mg Iron: 6mg
    CUISINE: American
    KEYWORD: seafood
    COURSE: dinner, lunch

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    June 29, 2015 / 2 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

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    June 29, 2015 / 2 Comments

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    1. Lynn | The Road to Honey

      June 29, 2015 at 8:46 am

      Peel and eat shrimp are my favorite and I eat them at least one a week. I usually bowl them but you’ve inspired me to cook them up on the grill next week.

      Reply

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