Old Bay Grilled Shrimp
Updated October 11, 2023
Kerri Brewer for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons extra-virgin olive oil, plus more for greasing
2 teaspoons Old Bay or Cajun seasoning
Heaping ¼ teaspoon baking soda
Salt and pepper
1 ½ pounds large, tail-on shrimp, peeled and deveined, patted dry
1 lemon
¼ cup finely chopped parsley or cilantro leaves and stems
2 garlic cloves, finely chopped
Nutritional analysis per serving (4 servings)
3 grams carbs; 274 milligrams cholesterol; 217 calories; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 1 gram fiber; 470 milligrams sodium; 35 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a grill to high. (You can also cook the shrimp in a cast-iron skillet over high heat, following the same timing.) In a medium bowl, stir together the oil, Old Bay, baking soda and a pinch each of salt and pepper. Add the shrimp and stir to combine. Refrigerate for 15 minutes or up to 1 hour.
- Step 2
Finely grate the zest of the lemon into a small bowl. Add the parsley and garlic and stir to combine. Cut the lemon into wedges for serving.
- Step 3
Clean and lightly oil the grates. Grill the shrimp until well browned, 2 to 4 minutes. Flip and cook until opaque throughout, 1 to 2 minutes. (If using a gas grill, cover grill between flips.)
- Step 4
Transfer the shrimp to a platter and top with the lemon-herb mixture. Serve with a squeeze of lemon.
Private Notes
Comments
Please remove the tails of shrimp before including them in a dish that is to be eaten with a fork. What in the world do you do with the tails but choke or place them on the tablecloth. As for the idea of that leaving them on improves the flavor is silly. Make a stock with them and add that to the dish.
We have been using Old Bay on our shrimp that we fry on the stovetop in a heavy skillet; we also often add a little jarred garlic to the shrimp when we turn the second time. One of our favorite meals served over Basil Pesto Spaghetti or linguini.
What about cooking the shrimp in an air fryer?
Did this with a cast iron pan on the grill at high heat. Used grapeseed (high smoke point oil) and cooked about 1 minute per side then done. The shrimp were crispy on the outside, moist on the inside. The best I’ve ever made. Thank you for this recipe. IMO the parsley lemon zest finish is extra/optional.
i used no salt cajun ana bare sprinklr of kodher. melted butter as dip. excellent
good but quite salty