When the great folks over at the Louisiana Seafood Promotion and Marketing Board asked me to create a recipe using delicious Louisiana Gulf shrimp a few months ago, we had a few questions about the best way to peel and devein shrimp. As a result, we teamed up again to bring you this short video on how I usually peel, dehead, and devein my shrimp. I’ve also included a very simple recipe that I enjoy when I’m cooking delicious Louisiana Gulf shrimp. Y’all enjoy!
Recipe Card
Easy Grilled Shrimp
Ingredients
- 3 to 5 lbs Louisiana Gulf Shrimp, peeled and deveined
- 1/2 cup teriyaki sauce
- juice of 1 lemon
- 3 garlic cloves, minced
Instructions
- Combine and marinate in refrigerator for 20 to 25 minutes.
- Grill over medium heat until opaque and done throughout. Serve with a squeeze of lemon.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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