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A plate of grilled peel and eat shrimp with lime wedges.
Print Recipe
5 from 2 votes

Grilled Peel and Eat Shrimp

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: dinner, lunch
Cuisine: American
Servings: 6
Calories: 254kcal
Author: Teri & Jenny

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

Nutrition

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