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Grilled Shrimp

This simple and quick recipe is part of our Friday Evening Appetizer gathering almost every week. I like it because it is so easy, but our guests like it because it tastes really good. The excessive amount of oil creates a lot of smoke, which becomes the dominant flavor. In fact, we often call this grill-smoked shrimp.
Quantities are estimates and absolutely not exact. I use frozen shrimp that is uncooked but peeled and deveined and prepared lemon pepper seasoning. You can easily make the seasoning by combining lemon juice, minced garlic, and fresh ground pepper with the oil. I think the smoked flavor dominates any subtle differences using fresh ingredients might add, however.
Don’t allow the shrimp to sit in the oil/seasoning mixture any longer than 30 minutes or so. The acid from the lemon will begin to degrade the texture of the shrimp.

Diet: Gluten-free, Dairy-free

Prep Time: 5 Minutes
Cook Time: 5 Minutes
Total Time: 10 Minutes
Servings: 8-10


  • 1½ lb large shrimp, peeled and deveined, fresh or frozen
  • ½ cup light vegetable oil
  • 1 Tbsp lemon pepper seasoning
  • fresh parsley, chopped


  1. Preheat the grill as hot as it can get.

  2. Combine shrimp (thawed if frozen,) oil, and seasoning in a large bowl, toss to coat.

  3. Spread the shrimp in one layer on the grill, reserving some of the seasoned oil. Be careful of flare-ups, you are putting a flammable liquid onto a very hot surface. Keep a water spray bottle handy just in case.

  4. You should be producing lots of smoke. Allow to cook for 3-5 minutes.

  5. Turn the shrimp with a spatula and pour the remaining oil onto them, causing more smoke. Shrimp are done when opaque. Shrimp are natural thermometers. They will turn white and the tails will be pink when done.

  6. Toss with parsley and serve.

Recipe By: Chef at Castle in the Country - January 23, 2024