Spicy Peel-and-Eat Skillet Shrimp with Garlic

4.0
(2)
2 Reviews

Shell-on shrimp are essential for this recipe; the shells help insulate the delicate shrimp from the heat of the grill so they cook evenly without becoming tough. Give each raw shrimp a quick snip with a pair of scissors along the back for vein removal and easy shelling at the table; you can also look for wild American shrimp marked “EZ Peel,” or ask your fishmonger to tackle the task. In lieu of grilling, the shrimp may be cooked in a skillet over high heat in a well-ventilated kitchen.

By
Aria Alpert Adjani
Photo of Aria Alpert Adjani
Aria Alpert Adjani

Aria Alpert Adjani is a mother of two, actress, snarky storyteller, writer, and cookbook author who thrives on finding the humorous comedic flair everyday life brings and bitching about it to whoever listens.

Expertise: home cooking, motherhood, seasonal cooking, farmers markets.

Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
Meet the Food & Wine Test Kitchen
Spicy Peel-and-Eat Shrimp with Garlic Recipe
Photo: Eva Kolenko
Total Time:
35 mins
Yield:
4 to 6

Ingredients

  • 1 pound unpeeled raw jumbo shrimp

  • 1/4 cup grapeseed oil, divided

  • 1 teaspoon fine sea salt, divided

  • 8 medium garlic cloves, sliced

  • 1 tablespoon crushed red pepper

  • 1 small lemon

  • 1/4 cup chopped fresh cilantro leaves and stems

Directions

  1. Using small scissors, cut lengthwise down the back of each shrimp shell; remove and discard vein. (Do not remove shells.) Rinse shrimp with water, and pat dry. Stir together shrimp, 2 tablespoons oil, and 3/4 teaspoon salt in a bowl.

  2. Preheat grill to medium-high (400°F to 450°F). Place a large cast-iron skillet on grill grates. Cover grill; let skillet preheat 5 minutes. Uncover grill; add remaining 2 tablespoons oil to skillet. Add shrimp; cook, uncovered, turning occasionally, until shrimp begin to turn pink, 2 to 3 minutes. Add garlic and crushed red pepper; cook, stirring occasionally, until garlic is golden, shrimp are cooked through, and shrimp shells are beginning to crisp, 3 to 4 minutes.

  3. Remove skillet from grill; immediately transfer shrimp to a serving platter. Cut lemon in half; squeeze 1 lemon half over shrimp (discarding seeds). Sprinkle shrimp with cilantro and remaining 1/4 teaspoon salt. Cut remaining lemon half into wedges, and serve with shrimp.

Suggested Pairing

Bright, coastal California Chardonnay.

Originally appeared: April 2020

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