Outset 76375 Shrimp Cast Iron Grill and Serving Pan , Black

Perfect for cooking your fish on the grill without the fish meat flaking off and falling into the coals. Also is a nice serving tray if you put down a cravat so you don't burn your table. Plent of room to cook several small pan fish at the same time or one bigger fillet. Very pleased with this.

Works very well with non jumbo shrimp

This cast iron shrimp grill is a game-changer for seafood lovers! It can handle up to 22 jumbo shrimp at once, making it perfect for grilling without losing food between the grates.The heavy-duty cast iron construction ensures even heat distribution, and it only gets better with time as it seasons. Whether you're using it on the stovetop, grill, or even over a campfire, it performs beautifully.

It’s a no brained that this would make some good shrimp. And first off I have a bunch of cast iron so I know how to clean and take care of it but I did not think this out because of the shape this is very hard and time consuming to clean.

Who knew such a thing existed. When I stumbled on this I immediately bought one for myself and another for a family member. He wanted to use his the second it arrived, never seasoned it and they are eating shrimp for the 3rd night in a row tonight and he's thinking about buying a second one. My house eats shrimp a couple times a week and scampi style on the grill is the favorite but it's such a pain putting them on skewers and hoping the butter doesn't flare up and blacken the shrimp. This is a game changer.

This is a great solution for shrimp - especially if you hate when you overcook them, which I often do since it's so easy to do. Shrimp did not stick at all but I seasoned it as instructed before using. Marinated the raw large shrimp in garlic, herb, lemon marinade, heated the cast iron cooker on the grill, then plopped the shrimp in. We did turn them over 1 time and removed them from the direct heat on the grill to control how fast they were cooking. Delicious!

I bought this for my father and my brother for Father's Day and their eyes lit up when they opened them (I made them synchronize their effort). They immediately threw together some buffalo sauce and cooked the shrimp I also provided as appetizers for the whole party. It was a big hit. Highly recommend.

I put myself thru school as a Sous Chef (now retired), practicing backyard warrior. I really didn’t think “I needed” this gadget; but I am a bit of an open fire guy & I have a real fondness for the black cast-iron & now have a ‘collection’.1sr Time Use: a marinade & a few mins later: Unbelievable results. The tails stick up a bit, so they get slightly ‘toasted’ shrimpy flavor while the body is ‘wrapped’ by the shape formed in all of the pocket ‘grooves’ cast. Simple genius: carmelizing, and cooking the marinade flavors into it. They are super flavorful, ever so slightly charred on the edges (don’t be afraid to get it hot), yet exquisitely moist on the inside.We had this over some angel hair pasta dressed with a sauce extracted from the shells, & a crisp, not-over chilled Fume.Such a great first experience: I kinda even want another. I know I’m sure to give one to a buddy before too long.Tips:Don’t be afraid to really get this hot: It actually performs better…….just sayin’ ‘cause you really have to watch the time!Use the largest shrimp you can find for best results. I am on the look out for those Colossals now.Clean this thing Right Away! I use a cast iron scrub brush (Oxo). So far I have been within minutes; but it’s new, so I haven’t had a chance to really mess it up yet. I have heard stories…..so I am committed: I think you have to be.The Seasoning comes really well done: so I always, always finish the no-soap cleaning cycle by flame drying & re-oiling, letting it cool before a final wipe-down to hang in my pot rack. 1 Tray will do 24 shrimp.I’m so happy…..and…..my wife is too!