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Chef Megan Mitchell

Online Cookbook

Spicy Peel and Eat Shrimp with Avocado

Spicy Peel and Eat Shrimp with Avocado


  • 1 1/2 pounds large shrimp, shell and tail-on
  • 1 lemon, zested
  • 3 tbsp. vegetable oil
  • 1 tsp. Old Bay Seasoning
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly cracked black pepper
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. smoked paprika
  • 2 large Hass avocados
  • Juice from the zested lemon
  • Salt and pepper, to taste


  1. In a small bowl combine all of the ingredients for the marinade and stir to combine. Place the shrimp in a resealable bag and pour over the marinade, making sure each piece is coated.

    Plece in the refrigerator for at least 30 minutes, up to 2 hours. 

  2. Preheat a grill to 375F. Clean and oil the grates. 

    While the grill is preheating, make the avocado mash. Scoop out the flesh of the avocados and place in a medium sized bowl. Mash with a fork or potato masher until smooth but still a little chunky. Squeeze lemon juice over and season with salt and pepper. Stir to combine and taste for seasoning. Set aside.

  3. Add the shrimp to the grill and cook 2-3 minutes per side or until charred, pink and cooked through. 

    Remove and serve on top of the mashed avocado.

    Recipe Courtesy of Megan Mitchell

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