These shrimp hit the grill with a savory, lightly smoky edge, then finish with lemon, parsley, garlic, and a briny Chesapeake-style spice lift that keeps every bite lively. The Maryland Chesapeake Bay Infused Olive Oil Blend ties it all together with Old Bay, celery, mustard, and traditional spice notes that cling to the shrimp as they cook, making this a fast, flavorful pick for cookout nights, summer patio dinners, or a relaxed family table meal.
Chesapeake Bay Grilled Shrimp with Maryland Chesapeake Bay Infused Olive Oil
Juicy grilled shrimp soak up the savory Chesapeake Bay spice character of Maryland Chesapeake Bay Infused Olive Oil Blend, then finish with lemon and parsley for a bright, coastal-style dinner.
Ingredients
Equipment
Method
Instructions
- 1. If using wooden skewers, soak them in water for at least 20 minutes before grilling.
- 2. Pat the shrimp dry and place them in a medium bowl.
- 3. Add the Maryland Chesapeake Bay Infused Olive Oil Blend, lemon juice, lemon zest, garlic, salt, black pepper, and paprika, then toss until the shrimp are evenly coated.
- 4. Let the shrimp rest for 10 minutes while you heat the grill to medium-high.
- 5. Thread the shrimp onto skewers or place them directly on a well-oiled grill grate.
- 6. Grill the shrimp for 2 to 3 minutes per side, just until opaque and lightly charred.
- 7. Transfer the shrimp to a platter, sprinkle with parsley, and serve with lemon wedges.
Notes
Use large shrimp so they stay juicy on the grill, and do not overcook them. The blend brings the signature Chesapeake Bay spice profile, so keep the rest of the seasoning simple and let the shrimp and lemon stay front and center.
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Let us know how it was!Recipe Tips
- Pat the shrimp dry before seasoning so they grill cleanly and pick up better browning.
- Keep the skewers lightly oiled if you use bamboo, and grill the shrimp in a single layer for even cooking.
- Pull the shrimp as soon as they turn opaque and curl into a loose C shape.
Serving Suggestions
- Serve over rice with extra lemon wedges.
- Pair with corn on the cob, a crisp green salad, or grilled potatoes.
- Turn leftovers into shrimp tacos, grain bowls, or a chilled pasta salad.
Storage
- Store cooled shrimp in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet over low heat or enjoy chilled.
- Do not leave grilled seafood out at room temperature for long after serving.
Variations
- Add a pinch of cayenne for more heat.
- Swap parsley for cilantro if you want a brighter herbal finish.
- Thread the shrimp with zucchini or bell pepper pieces for a fuller skewer.
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