This Easter, impress your guests with grilled wild caught Argentinian shrimp on creamy deviled eggs.
The combination of the creamy texture of the eggs and the savoury flavours of the succulent and slightly charred shrimp, makes this appetizer a crowd-pleaser that will have your guests coming back for seconds! Easy, delicious, and elegant, what more could you ask for?
This recipe includes directions for both grilling and pan searing the shrimp.
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Cheers! James & Elaine
Deviled Eggs with Shrimp
- 20 -25 large Marina Del Rey Wild Caught Argentinian Shrimp 20/30 per lb, thawed and peeled leaving tail on.
- 2 cloves garlic minced
- ¼ teaspoon crushed red pepper flakes
- 4 tablespoons olive oil
- 1 lemon zested
- ½ teaspoon freshly ground pepper
- 8 large free run eggs boiled
- 4-5 tablespoons plain Greek yogurt
- 1-2 tablespoons Dijon mustard
- 2 tablespoons mini cucumber finely chopped, seeds removed – approximately 1 mini cucumber
- 2 tablespoons jalapeño finely chopped, seeds removed – approximately 1 large or 2 small jalapeños
- 2 tablespoons red bell pepper finely chopped
- ½ tablespoon fresh dill finely chopped
- Salt and pepper to taste
- Place eggs in a single layer in a saucepan and cover with enough water that there's 1 ½ inches of water above the eggs. Cover and heat on high until water begins to boil, turn heat to low and cook for 1 minute. Remove from heat and leave covered for 14 minutes.
- Place shrimp in a medium bowl. Add garlic, red pepper flakes, olive oil, lime zest and pepper. Toss to coat completely. Set aside for 15-20 minutes to marinate.
- Rinse eggs under cold water continuously for 1 minute. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
- Mash the yolks into a fine crumble using a fork. Add 4 tablespoons yogurt, 1 tablespoon mustard, cucumber, jalapeño, red pepper, salt, pepper, dill and mix well. Taste and add additional yogurt, Dijon, salt & pepper to taste. Mixture should be very creamy.
- Place mixture in a small resealable plastic bag, cut a small hole in a bottom corner and pipe mixture into the egg whites and set aside.
- Grill the Shrimp: Heat grill to medium high heat, approximately 400 °F. Skewer the shrimp through the headend first then through the tail section. Grill the shrimp for 2-3 minutes per side until pink and firm.
- Pan Sear the Shrimp: For this method, do not skewer the shrimp. Heat a non-stick skillet on medium high heat, and sear shrimp until pink and firm to the touch (about 2-3 minutes per side).
- Stand grilled shrimp vertically on prepared eggs and serve.
- Place additional grilled shrimp on platter and serve with hot sauce or cocktail sauce for dipping.
- Serve warm or at room temperature.
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