Perfect for a fast and beautiful meal, shrimp take just minutes to cook on
We'll tell you everything you need to know about
grilling shrimp successfully.
From picking the right shrimp, removing the shells and veins, and grilling them for
flavorful meals and appetizers all in three easy steps.
Step One: Pick your shrimp.
Nearly all shrimp is frozen right after it's caught. So buying frozen is fine.
It doesn't lose any freshness are flavor.
Just be sure to let it defrost in the fridge, not at room temperature.
If you're buying freshly caught or thawed shrimp,
look for unblemished shells, and give a the sniff test.
It should have a clean, fresh aroma;
Shrimp come in lots of sizes. For grilling, choose medium size shrimp
that come 15 to 30 pieces per pound. This gives you the best size for grilling.
And also the best value.
Step Two: Prep your shrimp.
We recommend grilling shrimp with the shell on, as the shell ads flavor,
and keeps the shrimp meat moist as it grills.
But if you want to peel and de-vein your shrimp before grilling,
start removing the shell at the head, and work toward the tail.
Leave the last bit of tail shell, if you'd like, for a handy holder
To de-vein, make a slit along the curved back using a sharp paring knife.
Lift out the dark thread like vein with the knife tip. To leave the shells on, but
de-vein before grilling, use kitchen scissors to cut through the back of the
shell. Then, slit the back of the shrimp with a paring knife, and lift out the vein.
Rinse under cold running water, and pat dry.
The easiest way to grill shrimp is to make kabobs.
Once your shrimp is prepped, thread them onto thin metal or bamboo skewers.
For bamboo skewers soak them in water for 20 minutes to keep them from
charring on the grill.
Insert the skewer into the thin tail end,
curl up the shrimp, then insert the skewer again out the thick top end.
A trick to keep the shrimp from spinning when you turn them on the grill is to
thread them onto 2 parallel skewers.
Now, add flavor. Season you're shrimp with your favorite marinade or spice mix.
Or, just brush them with olive oil before they hit the grill.
Step Three: Grill your shrimp.
Heat your gas grill on medium to medium high for 10 minutes.
For charcoal, fire them up until there's a good coating of ash.
When the grill is heated, use a grill brush to clean the grates,
followed by a brush with oil to prevent sticking.
Now comes the fast part. Lay the shrimp on the hot grill, and cook for
one to two minutes per side.
The meat turns opaque and white as it cooks.
Remove it from the heat so it doesn't over cook and get tough.
Grilled food keeps cooking for a few moments after you take it off the grill,
so be careful not to over cook shrimp. Or else it will be dry and rubbery.
To check for doneness, slice into a sample shrimp to see if it's cooked.
It should be all white, all the way through.
You can always put it back on the grill if needed.
Serve up plump, juicy grilled shrimp on a clean platter as appetizers,
or a main meal. Try grilled shrimp and salad, in wraps, over rice,
or with your favorite dipping sauces.
Small, but mighty shrimp can take on such a wide range flavors
and serving styles. And when you grill them,
they are one of the fastest meals around.