Who doesn’t love Easy Shrimp Recipes? This Peel and Eat Grilled Shrimp is so delicious and so easy, you’ll make it over and over again!
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Peel and Eat Grilled Shrimp
Every once in awhile a recipe comes along that is perfect. Perfect for me is where the balance of ease and output leans heavily towards output. This recipe has that in spades. It was so easy and was amazing!!
I don’t know about you, but I hate peeling shrimp before I cook them. One, so much of the flavor comes from those shells and shrimp cooked in their shells is so much better and two, peeling shrimp is time consuming – I’d much rather spread the work out amongst the eaters instead of it all falling on the cook.
Garlic and Sea Salt Peel and Eat Shrimp
So, when I went looking for an easy grilling recipe for shrimp, I was dead set on finding one with the shells left on. I found Garlic and Sea Salt Peel and Eat Shrimp in Grill Every Day: 125 Fast-Track Recipes for Weeknights at the Grill
I can not begin to tell you how good this was. The simple garlic, salt and oregano flavors paired perfectly with the shrimp. I will make this again, and again and again. Make this now. I’m not kidding.
Garlic and Sea Salt Peel and Eat Shrimp
You're going to love this easy grilled shrimp recipe!
Ingredients
- 3 cloves garlic
- 1 tablespoon sea salt
- 1/4 cup oregano leaves loosely packed
- 1/2 cup extra-virgin olive oil
- 2 pounds large shrimp in the shell, deveined
Instructions
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Prepare a medium-high fire on your grill.
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In a small food processor fitted with a metal blade, combine the garlic, salt, and oregano and process until they are minced. With the machine running, slowly pour in the olive oil. Process until it is well blended.
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Reserve 2 tablespoons of the marinade for basting. In a large bowl toss the shrimp the remaining marinade.
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Oil the grill grate. Remove the shrimp from the marinade and arrange them directly over the fire. Grill for about 5-7 minutes turning once. (I just put them in a big grill basket and kind of tossed them around - I wasn't going to risk having one fall through the grate). Baste the shrimp with the reserved marinade as they grill. Transfer to serving bowl.
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Let the diners peel their own shrimp!
Looking for more shrimp recipes?
Shrimp, Avocado and Grapefruit Salad
Shrimp Tacos with Mango and Black Bean Salsa
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Miz Helen
I love cooking shrimp in the shells they retain so much flavour, unfortunately so many people are squeamish about peeling themselves… I avoid those people 😀
I absolutely love this idea of having your guest do some of the work. I love food that I have to work for.
Wow! Shrimp has never looked so delicious!!!
I haven’t grilled shrimp in ages but these look delicious, so that might have to change!
What a great grilled recipe. I think I’ll make these this weekend.
Dear Pam, a simple yet oh so delicious summer meal. This sounds wonderful. xo, Catherine
Looks perfect to me as well! I just found your blog as you visited mine (which is always in a state of flux, lol) and left a comment on a Donna Hay recipe I had made with my little Wednesdays with Donna Hay group. Thank you for stopping by. I love your blog, so diversified and interesting with lovely photos, adding it to my blogroll reader (don’t feel obligated to do the same). Fun to find a new read in your blog!
Delish! Presume you washed these down with a nicely chilled white.
Hi Pam!
Letting the guests “work” for their yumminess is also a lot of fun! Love the ease of this recipe Pam. Definitely saving this! Heck, I think I’ll Pin it too!!!
Thanks for sharing, Pam…
Unfortunately I don’t have shrimp nearly as much as I wish because my other half doesn’t like it… looks like I’m going to have a solo dinner soon! This is great!
I”m with you – make them work for their shrimp. It’s so much easier on the cook, regardless of the flavor issue. This looks like a great, easy meal.
Sounds pretty much perfect to me. I’ll add corn-on-the-cob and some garlic bread and call it good! Thanks, Pam!
This looks like a great twist on peel and eat shrimp Pam
Oh man I can’t wait to try this! Thanks so much for posting!
You’ve gotta make whoever you’re serving work for their meal!