Eggs Over the Capitol

Celebrating all things Big Green Egg™

Mac’s Planked Shrimp stuffed with Cilantro & Chiles

Shrimp cooked in-shell offer greater, more intense, flavor. Leaving the shell on also provides a buffer against overcooking (a misfortune too many shrimp suffer). Shrimp (even these jumbos) continue to cook once removed from the grill; so, it’s always best to cook until just opaque then let the delicate shellfish finish cooking off the grill. These shrimp can be enjoyed via a knife and fork unless you’re outside, it’s summer, and you are feeling very relaxed. Serve these with lots of napkins if your crowd is of the peel-and-eat persuasion.

Servings: 4




  1. Soak your plank for at least an hour prior to use.
  2. Prepare the BGE for direct cooking at a medium-high temp of 350 to 400 degrees. Place the plank on the grate a few minutes before you cook to begin smoking process.
  3. Without removing the shells, slit about 3/4 of the way through the shrimp down the ridged back and remove the vein that runs down the center.
  4. Rinse and pat the shrimp dry.
  5. Whisk thyme, lime juice, 1 tsp. olive oil, 1/2 tsp. salt, & pepper (to taste) in a shallow non-reactive bowl or dish.
  6. Lay the shrimp in the lime mixture and refrigerate for 30 minutes.
  7. In a food processor or blender, pulse the garlic, jalapeno, scallions, 1 tsp. olive oil and 1/2 tsp. salt to make a coarse paste.
  8. Add cilantro and pulse just enough to incorporate.
  9. Spoon the mixture into the opening in the shrimp and close the Shrimp.
  10. Arrange the shrimp on the plank shell side down and cook for 3 minutes.
  11. Rotate shrimp to other side and cook another 2 minutes or until the shrimp are pink and slightly firm.
  12. Sprinkle with additional salt & serve.
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