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Grilled Shrimp


Serves four.

  • To learn more, read:
    How to Grill Shellfish
  • by from Fine Cooking
    Issue 100

Nothing quite matches the sweet, intense,and slightly charred taste of shellfish when it's cooked on the grill. Serve these simple grilled shrimp with Bloody Mary Cocktail Sauce, Old Bay Dipping Sauce, or Orange-Saffron Aioli.

  • 1 lb. jumbo shell-on shrimp (16 to 20 per lb.), preferably deveined
  • 2 Tbs. olive oil 
  • Kosher salt

Rinse the shrimp under cold running water. Dry the shrimp with paper towels and toss them in the oil to coat. Season with 1-1/2 tsp. salt.

Prepare a medium-high gas or charcoal grill fire. When the grill is ready, use long-handled tongs to put the shrimp on the cooking grates, arranging them across the grates so they don’t fall through. Grill, turning halfway through cooking, until the shrimp curl and become pink, 2 or 3 minutes per side. Transfer to a platter. Serve immediately with the dipping sauce of your choice, or chill to use in a seafood salad or a cold shrimp cocktail.

nutrition information (per serving):
Calories (kcal): 140; Fat (g): fat g 8; Fat Calories (kcal): 70; Saturated Fat (g): sat fat g 1; Protein (g): protein g 18; Monounsaturated Fat (g): 5; Carbohydrates (g): carbs g 0; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 610; Cholesterol (mg): cholesterol mg 170; Fiber (g): fiber g 0;

Photo: Scott Phillips

Fresh shrimp from the beach tonight and it could not have been any finer on the grill. Simple and delicious! The Old Bay butter sauce and Bloody Mary Cocktail sauce were both also superb.

I love this shrimp. It stay so moist and does not get rubbery! It's great for prawn cocktails or add it to pasta or polenta! Deeelicious!

We love this with the Old Bay dipping sauce, and the shrimp is very easy to prepare. An easy-to-make, delicious dinner.

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