Grilled Salt and Pepper Shrimp

Mains, Recipes

Grilled Salt and Pepper Shrimp

Here, shrimp are cooked with their shells intact, which imparts great flavor. They’re a bit messy to peel before eating, so have plenty of napkins on hand. If desired, serve with aioli (garlicky mayonnaise) for dipping.


Grilled Salt and Pepper Shrimp




  • 2 lb. (1 kg) jumbo shrimp
  • 2 Tbs. olive oil
  • Kosher salt and freshly ground pepper
  • 2 lemons, thinly sliced
  • Lemon aioli for serving



1. Prepare a hot fire in a grill.


2. Using a sharp paring knife or kitchen shears, cut along each shrimp’s shell above the vein line and then remove the vein. Leave the shell and tail intact.


3. In a large bowl, toss the shrimp with the olive oil and season with salt and pepper. Place the shrimp and lemon slices in a perforated grill pan and place on the grill. Cook, tossing once or twice, until the shrimp are pink and cooked through, 4 to 6 minutes.


4. Transfer the shrimp and lemon slices to a serving bowl and serve immediately with the aioli alongside. Serves 4 to 6.


Williams Sonoma Test Kitchen






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Grilled Salt and Pepper Shrimp
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