Grilled Shrimp

Do you love shrimp cocktail? Then you’ll love this Grilled Shrimp with white wine Citrus & Herb Seasoning grilled on the Big Green Egg.

Recipe courtesy of Amanda Egidio, Big Green Egg Culinary Center


  • 1 lb shrimp, 16/20 size, peeled and deveined
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 3 tbsp fresh chopped parsley
  • Coarse salt and freshly cracked pepper


Set the EGG for direct cooking without the convEGGtor at 450°F/232°C.

In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, salt and black pepper. Add shrimp and toss to coat. Marinate in the refrigerator for 30 minutes.

For the sauce: In a small saucepan, heat the wine and shallots over medium-high heat until reduced to 2 tablespoons, about 12-15 minutes. Turn off the heat and gradually add each cube of butter into the reduction, whisking after each

addition. Add the Citrus & Dill Seasoning, and season with salt as desired. Whisk in the lemon juice and set sauce aside.

Place the shrimp on a lightly oiled Perforated Cooking Grid and cook for 2 to 3 minutes per side, or until opaque. Serve the shrimp drizzled with the sauce over quinoa or rice.

White Wine Citrus & Dill Sauce Ingredients

  • 1 cup dry white wine
  • 1 cup shallots minced
  • ½ cup unsalted butter, cut into ½ inch cubes, chilled
  • 1 tbsp Big Green Egg Citrus & Dill Sauce Seasoning
  • 1 tbsp fresh lemon juice

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