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

Grilled Peel and Eat Shrimp

Teri & Jenny
5 from 2 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course dinner, lunch
Cuisine American
Servings 6
Calories 254 kcal


  • bamboo skewers, presoaked in water for 1 hour


  • 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


  • 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.


  • *Makes 2 pounds


Calories: 254kcalCarbohydrates: 6gProtein: 32gFat: 11gSaturated Fat: 2gCholesterol: 381mgSodium: 1177mgPotassium: 226mgFiber: 3gSugar: 1gVitamin A: 126IUVitamin C: 10mgCalcium: 341mgIron: 6mg
Keyword seafood
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