Photographers Guide to the Great Smoky Mountains

Grilled Shrimp

Grilled Shrimp



  • 1 lb of Fresh Shrimp (about 30 pieces)
  • Olive Oil
  • Kosher Salt
  • Ground Black Pepper
  • Lemon Juice
  • 6 Wood or metal skewers


  1. Remove all of the shell except for the part that is around the tail. Devein using a small, sharp knife to cut down the back of each peeled shrimp. Pull out the back vein while washing the shrimp under cold water.
  2. Thread shrimp on a skewer.
  3. In a small bowl mix 3 tablespoons of Olive Oil with salt, pepper, and lemon juice to taste. Marinade both sides of the skewered shrimp with a brush of the seasoning.
  4. Preheat grill to 350-450F and set it up for direct cooking. Grill the shrimp over direct, medium heat for 5-7 minutes, turning the shrimp halfway through the process. The outside of the shrimp should turn a nice pink color when it is cooked while the meat inside should be white and opaque.
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Grilled Shrimp
Nutrition Facts
Servings: 3
Amount per serving: About 10 pieces.
Calories: 67
Total Fat: 5 g
  Saturated Fat: 1 g
  Monounsaturated Fat: 3 g
  Polyunsaturated Fat: 1 g
  Trans Fat: 0 g
Cholesterol: 55 mg
Sodium: 277 mg
Potassium: 0 mg
Total Carbohydrate: 0 g
  Dietary Fiber: 0 g
  Sugars: 0 g
Protein: 6 g
Vitamin A: 1%
Vitamin C: 1%
Calcium: 1%
Iron: 5%
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