• Easy


  • 2 lbs ASC-certified head on shrimp
  • 2 tbsp neutral oil
  • 4 garlic cloves, thinly sliced
  • 4 green onions, chopped
  • 1 celery stalk, finely chopped
  • 1 scotch bonnet pepper, deseeded and finely chopped (can replace with habanero)
  • 1 cup diced tomatoes, seeds removed
  • 1/2 cup dry white wine
  • 2 tsp less sodium soy sauce
  • 2 sprigs thyme
  • Juice of 1/2 lime plus extra for serving
  • 2 tbsp cilantro, chopped
  • 2 tbsp parsley, chopped
  • Charred bread for serving

Instructions / directions

Recipe brought to you by @beachgirlgrills

Prepare grill for cooking by building two zones, a high heat side and a medium to low heat side. If using charcoal, bank your coals to one side creating the two zones. If using a gas grill do not light all of your burners, leaving yourself a cooler area.

Preheat cast iron skillet over direct heat. Add oil. Add the garlic, celery, and scotch bonnet pepper, sautéing for 2-3 minutes until fragrant.

Add the tomatoes. Sauté for 1-2 minutes until they begin to soften. Then add wine, thyme and soy sauce. Allow the wine to come to a simmer and begin to reduce.

Add shrimp, stirring to combine. Move skillet to indirect heat. Continue to stir shrimp until they turn pinkish orange, 5-6 minutes. The internal temperature should be 120°F. Add lime juice, cilantro, and parsley, tossing to coat.

Serve with charred bread and extra lime wedges. Enjoy!

Caribbean Shrimp Skillet ASC Label

This recipe is brought to you by Nicole Stover

Nicole Stover is a Florida-based recipe developer and blogger with a passion for our beautiful oceans. She has a love for creating and sharing seafood recipes on her Instagram page @beachgirlgrills. Nicole hopes to inspire home chefs to have fun in the kitchen or at the grill!