Old Bay Grilled Shrimp
Updated Oct. 12, 2023
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2tablespoons extra-virgin olive oil, plus more for greasing
- 2teaspoons Old Bay or Cajun seasoning
- Heaping ¼ teaspoon baking soda
- Salt and pepper
- 1½pounds large, tail-on shrimp, peeled and deveined, patted dry
- 1lemon
- ¼cup finely chopped parsley or cilantro leaves and stems
- 2garlic cloves, finely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
217 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 35 grams protein; 470 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat a grill to high. (You can also cook the shrimp in a cast-iron skillet over high heat, following the same timing.) In a medium bowl, stir together the oil, Old Bay, baking soda and a pinch each of salt and pepper. Add the shrimp and stir to combine. Refrigerate for 15 minutes or up to 1 hour.
- Step 2
Finely grate the zest of the lemon into a small bowl. Add the parsley and garlic and stir to combine. Cut the lemon into wedges for serving.
- Step 3
Clean and lightly oil the grates. Grill the shrimp until well browned, 2 to 4 minutes. Flip and cook until opaque throughout, 1 to 2 minutes. (If using a gas grill, cover grill between flips.)
- Step 4
Transfer the shrimp to a platter and top with the lemon-herb mixture. Serve with a squeeze of lemon.
Private Notes
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Cooking Notes
Sue W.
What about cooking the shrimp in an air fryer?
Anne B from St Mary's County, MD
We have been using Old Bay on our shrimp that we fry on the stovetop in a heavy skillet; we also often add a little jarred garlic to the shrimp when we turn the second time. One of our favorite meals served over Basil Pesto Spaghetti or linguini.
Louisiana Mimi
Please remove the tails of shrimp before including them in a dish that is to be eaten with a fork. What in the world do you do with the tails but choke or place them on the tablecloth. As for the idea of that leaving them on improves the flavor is silly. Make a stock with them and add that to the dish.
Lock McShane
Old Bay is also great on Deviled Eggs.
Frederika
We like Old Bay on French fries, also on coleslaw.
Lisa
I added the zest, parsley and garlic in with the other marinade ingredients and it was absolutely delicious.
Tika
Halved the recipe and opted for cilantro. SO YUMMY! Delicious cold for lunch the next day too
Marcia
Just a note that in Maryland, most crab houses use J.O. seasoning or a custom blend made by J.O. But I get it, Old Bay is much more widely available.
dlj
Made this yesterday for my daughter and her family. It came out great. I did cut back a bit on the old bay given my 3 yr old granddaughter is not into a lot of peppery flavors. And I didn’t bother with the gremolata topping. I just added the garlic in with the marinade. It was a hit.
ross
I just used a grill basket and the shrimp turned out amazing!
Peg
I have used Old Bay before, but apparently lightly. OMG we were dying from the heat! (Don't bother to tell us we are wimps. We know.) The shrimp were so spicy we had to rinse them off. Besieds that, we cooked the shrimp on our Blackstone and they were cooked perfectly. Always love anything made with cilantro, so the topping was good.
Pat
Perfect. I added the seasoned shrimp to a salad of greens, broccoli, blueberries and goat cheese, with a dressing made of lemon, garlic, chives, Ume plum vinegar and olive oil. Delicious!
Jessica J
This was excellent, the addition of baking soda made the shrimp so springy and tender. I over seasoned with Old Bay so next time I will be a little less enthusiastic but overall a great recipe. The parsley was great with linguini and mushrooms added.
Cathy
The lemon-cilantro mixture was amazing! I used a cast iron skillet on the side burner of a BBQ - so easy! I'm not afraid of sodium, but this had wayyyy too much salt following the recipe exactly. I would recommend 1 tsp of Old Bay and no added salt - if someone thinks it's missing, you can always add more after tasting.
flower28
Parsley and lemon were nice, but way too salty
bwc
Old Bay can be a tad salty. Be mindful. Have made a few of times, and t did come out too salty on one occasion. Bad measurements on my part, I’m sure.
nancy s
Delicious and quick! Who cares if tails are on or off? Great last minute dinner!
Isabel
To each their own, but a plea to those new to making shrimp: for goodness sake, do not remove the tails before serving. They do not create any kind of obstacle to consumption, and you’ll be compromising your presentation. They serve as handy handles in a more informal setting, and some of us enjoy eating them. The idea of large shrimp denuded makes me feel sad.
Paul
Too salty - we used the new low salt Old Bay and it was too much for us...underlying taste was very good. We are trending to be low salt users and that influences our tastes.
marc
No need for extra salt in the marinade. Old Bay is salty enough.
Ellie
Does anyone know what does it mean to make the shrimp “snappy?” I thought it meant crispy but that wasn’t the case.
Patches
Quite good... easy and speedy. I threaded the shrimp.onto skewers for easier handling on the grill. I also found that some rice vinegar took the bite out of the raw garlic. Juice from them lemon would have done the trick as well.
Robin R.
I substituted mayonnaise for the olive oil. I've started doing this for all of my marinades destined for the grill - not only does it keep the marinade on the food, but less flare up from the dripping oil. Delish, and will do again!
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