Cast-Iron Skillet Shrimp – Derrick Riches

These cast-iron skillet shrimp are marinated in lemon juice, sazon, garlic, and shallots and cooked hot and fast on the grill. We leave the shells on these shrimp to add a little extra flavor to the sauce. Plus, it’s fun to slurp up all that delicious, spicy goodness. Yum!

Extra-jumbo shrimp are quite large and your best bet for a satisfying meal. You will get 16/20 shrimp per pound or 4-5 shrimp per 3-ounce portion. This shrimp recipe calls for 1 1/2 pounds, roughly between 24-28 shrimp, or enough shrimp to feed 4-6 people. If you cannot locate extra jumbo shrimp, use the next size down. You will end up with more shrimp, but they will be smaller, and the portions will still work for 4-6 people, providing 5-7 shrimp per person.

Fresh vs. Frozen Shrimp

If you don’t have access to freshly caught shrimp, it’s best to buy frozen shrimp. The shrimp you see displayed at your local market were pre-frozen and then thawed. There is no way to determine how long this shrimp has been sitting out; we recommend buying frozen shrimp and defrosting them yourself. The best way to do this is by placing the frozen shrimp in your refrigerator the night before. They will be perfectly thawed by the next day. Do not leave them in your fridge for more than 24 hours.

Ingredients

• 1 1/2 pounds extra-jumbo shrimp (about 24-28 shrimp):
• Olive oil
• Cilantro: leaves and soft stems only
• Garlic
• Shallot
• Lemons (sub with limes)
• Jalapeno
• Sazon: This recipe calls for 2 tablespoons of our homemade seasoning blend. But, be aware that our homemade Sazon is a little different from commercial Sazon, which contains MSG. This additive can make the shrimp super salty. Follow the brand’s seasoning recommendations for the right amount, and omit the salt listed below.
• Salt
• Cast-iron skillet: You’ll need a 12″ skillet for this shrimp recipe.

Marinating the Shrimp

• Make the marinade: Combine lemon juice with olive oil, garlic, shallot, jalapeno, sazon, and salt. Blend half of the marinade, and leave the other half unblended
• Prep the shrimp: To devein the shrimp, make a slit down the rounded back portion of the shell. Remove the dark brown vein. Leave the shell intact. 
• Cleaning: Rinse the shrimp clean under cold water. Repeat the process with the remaining shrimp. Blot the shrimp dry with paper towels.
• Marinating: Place shrimp in a resealable plastic bag. Pour blended half of the marinade over the top and toss to coat with a pair of tongs. Seal the bag and refrigerate the shrimp for 20-30 minutes. Reserve the unblended half of the marinade to make a delicious sauce for the cast-iron skillet shrimp.

Making Cast-Iron Skillet Shrimp

• Preheat your grill to medium-high heat or 400 degrees F.
• Once the grill is hot, heat your medium-sized cast-iron pan for 5 minutes or until there is a light wisp of smoke.
• Next, heat olive oil in the pan for 1 minute.
• Add jumbo shrimp to the pan. Cook for 1 minute per side.
• Add reserved marinade to the pan. It will bubble and cook down quickly.
• The shrimp is done once the flesh and shells turn pink and are firm but not excessively firm to the touch.
• Serve the cast-iron skillet shrimp in the pan or transfer to a serving dish. Garnish and serve.
• Optional step: Cut a lemon into 3-4 thick slices and place them on the grill while the shrimp are cooking. Get a nice golden brown char on both sides and serve the sliced lemon with the shrimp.

Stovetop Method

To cook cast-iron skillet shrimp on the stovetop, heat the pan on medium-high heat until it releases a wisp of smoke; add olive oil. Heat for 1 minute, and follow the remaining instructions listed in the recipe card below. Reduce the heat as needed. Serve this dish with a side of rice and grilled vegetables.

How to Store Leftover Cooked Shrimp

Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. When reheating, use a skillet on the stovetop instead of a microwave to avoid making the shrimp tough and rubbery. It’s best not to freeze the shrimp, as it can alter its texture.

More shrimp recipes!

• 1 1/2 pounds jumbo shrimp

for marinade:

• 1/2 cup Extra virgin olive oil (plus 2 tablespoons extra for cooking)
• 1/2 cup fresh lemon juice Plus 1 whole lemon for garnish (see instructions)
• 1 medium shallot finely diced
• 4 cloves garlic minced
• 1 small jalapeno, finely diced (seeded and deveined)
• 2 tablespoons Sazon (see notes below if using store bought sazon)
• 1/4 teaspoon salt
• 1/4 cup chopped cilantro plus 2 tablespoons for garnish

• Blend the lemon juice with olive oil, garlic, shallot, jalapeno, sazon, and salt. Taste and adjust salt and spices to suit your tastes.

• Split the mixture in half. Blend one half of the marinade. Add a little water if it is too thick. Leave the other half of marinade unblended.

• To devein the shrimp, make a slit down the rounded back portion of the shell. Remove the dark brown vein. Leave the shell intact.

• Rinse the shrimp clean under cold water. Repeat the process with the remaining shrimp.

• Blot the shrimp dry with paper towels.

• Place shrimp in a resealable plastic bag. Pour the blended half of the marinade over the top, and toss to coat with a pair of tongs. Seal the bag and place shrimp in the refrigerator for 20-30 minutes.Reserve the unblended half of the marinade in the fridge until you are ready to make the sauce.

• Preheat your grill for medium-high heat or 400 degrees F.

• Once the grill comes up to temperature, place your cast-iron pan on the grill to heat up for 5 minutes or until it emits light wisps of smoke.

• Next, add 2 tablespoons of olive oil to the pan. Let it heat for 1 minute.

• Remove shrimp from the bag and add them to the pan. Discard the remaining marinade in the bag.

• Cook for 1 minute per side.

• Add reserved marinade to the pan. It will bubble and cook down quickly.

• Turn the shrimp once more, and remove the pan from the grill.

• The shrimp is done once the flesh and shells turn pink and are firm (not excessively firm) to the touch.

• Transfer shrimp to a serving dish. Garnish with chopped cilantro and lemon slices. See below for details.

• Optional step: Cut a lemon into fourths, and place them on the grill while the shrimp are cooking. Get a nice golden brown char on both sides, and serve the sliced lemon with the shrimp.

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Sazon: This recipe calls for 2 tablespoons of our homemade seasoning blend. But, be aware that our homemade Sazon is a little different from commercial Sazon, which contains MSG. This additive can make the shrimp super salty. Follow the brand’s seasoning recommendations for the right amount, and omit the salt called for in the recipe. Stovetop method: Heat your cast-iron pan on medium-high heat until it releases a slight whisp of smoke; add olive oil. Heat for 1 minute, and follow the remaining instructions listed above. Reduce the heat to medium if needed. Storing Leftovers: Store leftover cast-iron jumbo shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet on your stovetop. Do not microwave them. They will turn tough and rubbery.

Calories: 368kcal | Carbohydrates: 3g | Protein: 23g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 1290mg | Potassium: 228mg | Fiber: 1g | Sugar: 1g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg