Grilled Shrimp in the Shells

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

July 16, 2019 • 0 comments

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“Big Shrimp” as the restaurants in Croatia called them in English, were everywhere in Rovinj. Sometimes with just the tail in the shell or with the entire shrimp body still intact!

You can easily grill shrimp in the shell at home to retain the natural juices and flavors in the shrimp.

1 pound large in-shell shrimp (10-15 count), fresh or thawed

2 tablespoons extra-virgin olive oil

Zest of 1 lemon, grated

1/4 teaspoon salt

Freshly ground black pepper

Lemon wedges

Devein the shrimp using kitchen shears or a sharp paring knife. Place in a bowl and toss with

the oil, lemon zest, salt, and pepper. Refrigerate for a couple hours to blend the flavors.

Preheat the grill on medium-high heat. Oil the grill grates. Place the shrimp on the grates. Grill on one side until the shrimp is opaque half way through, about 3-4 minutes. Grill on the other side and cook until done, about 2-3 minutes. 

Serve in the shells with lemon wedges.

Makes 4 servings

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