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cast-iron jumbo shrimp

Cast-Iron Jumbo Shrimp

These Latin-American inspired cast-iron jumbo shrimp are marinated in lemon juice, sazon, garlic, shallots and cooked hot and fast on the grill. We leave the shells on these shrimp, adding a little extra flavor to the sauce during the cooking process. Plus, it's fun to slurp all that seasoned goodness off of them. YUM!
4.75 from 4 votes
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Course: Appetizer, Main Dish
Cuisine: American, Latin American
Keyword: cast-iron shrimp, grilled seafood, grilled shrimp, sazon shrimp
Prep Time: 15 minutes
Cook Time: 5 minutes
Marinating Time: 30 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 368kcal
Author: Sabrina Baksh


  • 1 1/2 pounds jumbo shrimp

for marinade:

  • 1/2 cup olive oil
  • 1/4 cup chopped cilantro plus 2 tablespoons for garnish
  • 1 small shallot finely diced
  • juice of 2 large lemons Plus 1 whole lemon for garnish (see instructions)
  • 3 cloves garlic minced
  • 1 tablespoon Sazon (or store bought)
  • 1/4 teaspoon salt


  • Combine lemon juice with olive oil, garlic, shallot, sazon, and salt.
  • 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 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 other half of the marinade 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.


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