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.
Please note:
If nutritional values are provided, they are an estimate and will vary depending on the brands used. 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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