Chef Megan Mitchell

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Spicy Peel and Eat Shrimp with Avocado

Spicy Peel and Eat Shrimp with Avocado


  • 1 1/2 pounds large shrimp, with the shell on
  • 1 lemon, zested
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. Old Bay Seasoning
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. paprika
  • 3 tbsp. vegetable oil
  • Juice of the zested lemon
  • 2 large Hass avocados
  • 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 the marinade over, making sure each piece is coated.

    Marinate 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 check for flavor. Set aside.

  3. Add the shrimp in a single layer to the grill and cook 3-4 minutes per side or until charred and fully cooked. 

    Remove and serve on top of the mashed avocado.

    Recipe Courtesy of Megan Mitchell

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