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Grilled Peel and Eat Shrimp

Delicious and easy Grilled Peel and Eat Shrimp marinated with Old Bay seasoning and lemon juice, perfect for social gatherings and casual feasts.
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Prep Time 30 minutes
Cook Time 6 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1 lb Shrimp, shell-on Retains moisture and flavor during grilling.
  • 3 tbsp Olive oil Adds richness and helps the seasoning adhere.
  • 2 tbsp Old Bay seasoning Classic seasoning for shrimp.
  • 2 tbsp Lemon juice Brightens flavors.
  • 2 cloves Minced garlic Enhances overall flavor.
For Serving
  • 1 cup Catsup Base for the cocktail sauce.
  • 2 tbsp Worcestershire sauce Adds umami depth to the sauce.
  • 1 tbsp Prepared horseradish Brings a spicy kick to the cocktail sauce.
  • 1-2 tbsp Hot sauce For additional heat.
  • 1 piece Lemon wedges For squeezing over shrimp.

Method
 

Preparation
  1. In a large bowl, mix olive oil, Old Bay seasoning, and lemon juice until well combined.
  2. Add shrimp and minced garlic; toss until shrimp are well coated. Cover and refrigerate for 30 minutes.
Grilling
  1. Preheat the grill to medium-high heat (about 375 degrees F).
  2. Remove shrimp from marinade and thread onto skewers, placing skewers on the grill about 1 inch apart.
  3. Grill for 3 minutes, flip, and continue grilling for 3 more minutes, or until shrimp are cooked through (pink in color).
  4. Remove shrimp from skewers and place on a serving platter. Serve immediately with lemon wedges, hot sauce, and cocktail sauce.
Making the Cocktail Sauce
  1. In a small bowl, whisk together catsup, Worcestershire sauce, lemon juice, horseradish, minced garlic, and hot sauce until well combined.
  2. Cover and refrigerate until needed. (Tip: This cocktail sauce will taste better if allowed to rest overnight.)

Notes

Use shell-on shrimp for better flavor and moisture retention. For a twist, try different seasoning blends or add fresh herbs.