How to Grill Shrimp

How to Grill Shrimp


Perfect for a fast and beautiful meal,
shrimp take just minutes to cook on the grill. 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; never fishy. 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. Enjoy!

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