Shrimp are a delicious and healthy protein that can be prepared in many different ways. One of the most popular cooking methods for shrimp is grilling. The high, direct heat of the grill sears the shrimp, locking in moisture and adding great charred flavor. Grilling shrimp is quick and easy, making it a go-to choice for summertime meals. But what is the best technique for grilling shrimp to perfection? There are a few factors to consider when grilling shrimp to ensure tender, juicy results every time.
Should the Shrimp Be Peeled Before Grilling?
Many people wonder if shrimp should be grilled with the shells on or peeled first. There are benefits and drawbacks to both methods.
Grilling Shrimp in the Shell
Grilling shrimp with the shells on helps retain moisture, prevents the shrimp meat from drying out or overcooking. The shell also provides added flavor as it chars on the grill. However, eating shrimp cooked in the shell can be messy and inconvenient if serving as an appetizer or part of a dish. You or your guests will need to peel the shrimp after cooking. Grilling in the shell can also allow bacteria to enter through the back vein of the shrimp, so this must be removed regardless.
Grilling Peeled Shrimp
Peeling the shrimp first allows for easier eating, especially when serving shrimp cocktail or adding to kebabs, pasta, or salads. But peeled shrimp can quickly become dry and rubbery on the grill without their protective shell. Extra care must be taken not to overcook them.
The Best of Both Methods
For the best results, the happy medium is to purchase shell-on shrimp but peel off the shell yourself just prior to grilling. Leave the very end of the tail intact, along with the last ring-like segment of shell. This will help prevent overcooking but still allow for convenient eating. Be sure to remove the vein/digestive tract along the back when peeling.
What is the Best Way to Season Shrimp for Grilling?
Adding flavor through seasoning is an important step when grilling shrimp. Here are some of the most popular seasoning options:
Simple Salt and Pepper
A light coating of salt and freshly cracked black pepper is a classic way to season shrimp for the grill. Let the natural sweetness of the shrimp shine through.
Barbecue Rub or Spice Blend
For bolder flavor, use a prepared barbecue-style seasoning rub. Blends with chili powder, garlic powder, paprika, and cayenne add a flavorful kick.
Herbs and Lemon
Chopped fresh herbs like parsley, basil, oregano, or dill nicely complement the flavors of shrimp. Lemon juice and zest also pair well with grilled shrimp.
Cajun or Creole Seasoning
Spicy Cajun or Creole-style seasonings infuse shrimp with flavors of the Gulf Coast. Typical ingredients include garlic, onion, cayenne pepper, black pepper, dried oregano, thyme, and paprika.
Chili-Garlic Sauce
For an Asian flair, marinate peeled shrimp briefly in a sauce made with olive oil, chili-garlic sauce, lime juice and cilantro.
Marinades and Sauces
Consider marinating shrimp for 30 minutes or longer in flavorful liquid mixtures like teriyaki, jerk or Mediterranean marinades. Basting the shrimp with glazes or sauces during grilling adds even more flavor.
Should Shrimp be Skewered for Grilling?
Using skewers for grilling shrimp offers a few advantages:
– Keeps shrimp tidy and contained. Shrimp can fall through grates if grilling without skewers.
– Allows you to turn and flip all shrimp at once. Gets consistent cooking.
– Can combine with other ingredients – vegetables, fruit, etc.
– Easy to hold and eat right off the skewers.
Wooden or bamboo skewers work best. Metal skewers conduct too much heat. Soak wooden skewers in water beforehand to prevent burning. Skewers also make a great presentation for serving.
But for easy peeling, grilling shrimp loose may be better. Skewering can make shells stick to the shrimp meat. Weigh your options based on the recipe and needs.
What is the Best Way to Grill Shrimp?
Grilling shrimp takes just minutes, so following proper technique is key. Here are some tips:
Get the Grill Very Hot
Use high direct heat, around 450-500°F, for best results. This sears the outside while keeping the inside moist. Avoid flare-ups from fat drippings by oiling the grates instead of the shrimp.
Grill Shrimp Quickly
Depending on size, shrimp only need 2-3 minutes per side over high heat. Jumbo shrimp may take an extra minute. Any longer results in tough, rubbery shrimp. Watch carefully to prevent overcooking.
Choose a Direct vs. Indirect Heat Method
Grilling shrimp directly over the heat source gives the best sear but requires close monitoring. Using indirect heat by placing the shrimp to the side of the burners requires less focus but won’t achieve the same level of charring.
Flip Frequently
Turn the shrimp every minute or so. Frequent flipping prevents burning and cooks the shrimp evenly.
Arrange Evenly
If grilling shrimp loose, make sure they lay flat on the grates so all sides get equal heat exposure.
Prevent Sticking
Oil the hot grill grates right before adding the shrimp. You can also brush oil on the shrimp. Keep in mind sugar-based marinades increase sticking.
What are Signs of Perfectly Grilled Shrimp?
It takes practice to learn when shrimp is perfectly cooked through without overdoing it. Look for these cues:
– Opaque and milky white coloring throughout
– Just slightly translucent at the very center when cut into
– Light charring on the outside
– Firm, plump texture when gently squeezed
– Should not appear dried out, rubbery or mushy
The most accurate test involves cutting into one shrimp to peek inside before removing the rest. Undercooked shrimp will be mostly translucent. Overcooked shrimp appear chalky white and dry.
How Should Grilled Shrimp be Served?
Shrimp straight off the grill make for impressive appetizers at your next barbeque. Here are serving ideas to consider:
On Skewers
Slide grilled shrimp off skewers for handheld appetizers. Provide small dipping bowls of sauces.
In Tacos or Rolls
Pile grilled shrimp into warmed corn or flour tortillas with your favorite taco toppings. Or serve in lettuce wraps for low-carb options.
Over Salad
Toss grilled shrimp while still warm over fresh salad greens and vegetables. The heat will slightly wilt the greens.
With Rice
Spoon grilled shrimp over steamed white or fried rice. Garnish with chopped herbs and lime wedges.
In Seafood Cocktails
Chill grilled shrimp once cool and serve arranged over ice with spicy cocktail sauce for dipping.
On Pasta
Cut grilled shrimp into pieces and toss with hot pasta. Scampi, pesto, garlic butter or tomato sauce pair nicely.
On Pizza
Top baked pizzas with grilled shrimp just before serving so they don’t overcook.
Conclusion
Grilling shrimp may seem daunting but following a few simple guidelines will ensure perfect results every time. Peel shrimp, leaving the tails on, then season as desired. Grill over very high direct heat for just 2-3 minutes per side. Remove shrimp as soon as they turn opaque and faintly translucent in the center. Quickly grilling shrimp this way locks in flavorful juices and moisture while adding delicious smoky char. Use skewers as needed for ease of turning and serving. Grilled shrimp pair beautifully with many recipes and make impressive appetizers for casually entertaining. Master this simple grilling method and enjoy restaurant-worthy shrimp at home all summer long.