Best Grilled Salt Pepper Shrimp Recipes

Grilled Salt and Pepper Shrimp with Tomato Horseradish Sauce with Lime Juice image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 pound U-12 shrimp, shelled and deveined
Salt and pepper
Lemon wedges, for serving
Tomato Horseradish Sauce with Lime Juice, recipe follows
8 cups cherry tomatoes, halved
1/4 cup olive oil
1 tablespoon fresh oregano leaves, chopped
2 cloves garlic, minced
1 tablespoon grated fresh horseradish
Juice of 1 lime
Salt and pepper

Steps:

Preheat the grill to medium-high heat. Thread the shrimp onto skewers. Sprinkle the shrimp generously with salt and pepper. Cook the shrimp on the grill for 2 minutes, flip, and then cook until pink, an additional minute. Serve with lemon wedges and the Tomato Horseradish Sauce with Lime Juice.
Preheat the oven to 400 degrees F.
Place the cherry tomatoes in a 13-by-9-inch baking dish. Toss the tomatoes in the olive oil, oregano and garlic. Season heavily with salt and pepper. Roast until the tomatoes are fully cooked, about 40 minutes.
Once the tomatoes are cooked, place them in a blender and process until smooth. Stir in the horseradish and lime juice. Check for seasoning and serve.

Grilled Salt & Pepper Shrimp image

Provided by carmenskitchen

Categories < 30 Mins

Time 16m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 lbs large shrimp, peeled and deveined with tails on
2 tablespoons fresh lime juice
1 tablespoon coarse salt
2 tablespoons of cracked black and white peppercorns
1 teaspoon cayenne pepper
1/2 teaspoon chili powder
splash dry vermouth
1/4 cup olive oil, plus extra for brushing

Steps:

Place shrimp in a colander, rinse in cold water and pat dry.
In a large bowl, combine shrimp, lime juice, salt, black, white and cayenne peppers and chili powder then toss to coat.
Add splash of vermouth and 1/4 cup of oil then toss to coat and refrigerate until ready to use.
Prepare a charcoal or gas grill for direct grilling over medium high heat.
Brush and oil the grill grate.
Working in batches, grill shrimp, turning once, until bright red and nicely charred, 2-3 minutes per side.
Transfer to platter and tent with aluminum foil.

Nutrition Facts : Calories 297.6, Fat 12.2, SaturatedFat 1.6, Cholesterol 382, Sodium 2882.7, Carbohydrate 3.5, Fiber 0.2, Sugar 0.1, Protein 41.4

Salt and Pepper Grilled Shrimp image

Number Of Ingredients 5

1 1/2 pounds shrimp, jumbo (2 pounds if using shrimp with the heads on), shells left on but deveined
3 tablespoons lime juice, fresh
3 teaspoons salt, coarse (preferably sea salt)
3 teaspoons white peppers, freshly ground
1 lime, juicy, large

Steps:

1. Preheat the grill to high.2. Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Place the shrimp in a nonreactive baking dish and sprinkle with the lime juice and 1 teaspoon each salt and pepper. Toss to coat, then let marinate, at room temperature, 10 minutes.3. Meanwhile, cut the lime into 4 lengthwise wedges. Place 1 wedge in each of 4 tiny shallow bowls or dishes. Place a small mound of salt (1/2 teaspoon) on one side of the lime wedge and a mound of pepper (1/2 teaspoon) on the other. Set aside.4. When ready to cook, oil the grill grate. Arrange the shrimp, in their shells, on the hot grate and grill, turning with tongs, until the meat is firm and pink, about 2 minutes per side.5. Transfer the shrimp to serving plates. To eat, squeeze the lime wedge over the salt and pepper and stir two or three times with chopsticks peel the shrimp and dip in the lime mixture.Serves 4

Nutrition Facts : Nutritional Facts Serves