Our Test Kitchen Crew Offers This Fast And Tasty Fix For Shellfish Lovers
Looking for a quick and easy weeknight meal? Consider grilled shrimp. This lean protein source works with almost any flavor, marinates in no time at all and cooks up in a flash. Whats more, the tiny crustaceans are perfect as an appetizer, in salad or pasta;or on a bed of quinoa.
Of course, turning all those tiny shrimp with tongs can get tedious. Thats why our Test Kitchen experts advocate seasoning shrimp in a simple marinade and then skewering them.
Have you ever wondered what the deal is with shrimp sizing? Theyre available in jumbo, large, medium and small, and although these terms are frequently used on packaging, shrimp are officially sized per pound. A good rule of thumb: The fewer shrimp per pound, the larger the individual shrimp. Refer to the chart below for more detailed descriptions of each size category.
|Fewer than 10 per pound|
|U15||Fewer than 15 per pound|
|41-50 per pound||Small|
Our favorite size for grilling is large . Theyre big enough to not fall through the grill grates, yet small enough to be tender and juicy.
To Peel or Not to Peel
I always start by buying shell-on shrimp, even if Im going to peel them myself. Theyre less expensive, and I find that they taste better. Plus, I get to keep the shells to make seafood stock.
Sometimes the tails are left on peeled shrimp. This is a matter of preferenceit gives the shrimp a nicer appearance, but it can make them a bit messier to eat.
Skewers: Metal or Wooden?
How Do You Make Sriracha Shrimp
This grilled sriracha shrimp recipe is super easy. The shrimp is simply marinated in a combination of olive oil, lemon juice, honey, soy sauce and sriracha. I used an extra large size shrimp but you can use smaller shrimp if thats what you have on hand, theyll still be great. The shrimp gets threaded onto skewers and then grilled to perfection.
I kept the sriracha in this recipe at a modest amount because I wanted to be sure that the shrimp wouldnt be too spicy for the kids. You can absolutely increase the sriracha if you or your dad prefer a spicier kick.
You can either serve these shrimp as is on the skewers, or remove the shrimp from the skewers before serving. I like to serve my shrimp with a grilled side dish such as asparagus foil packets or loaded potato packets. The shrimp are also great served over rice or with a loaf of fresh bread.
We make these shrimp all summer long, I love how quick and easy this recipe is!
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How To Tell If Shrimp Is Cooked
Shrimp will curl up and turn pink when cooked through. If you slice it the shrimp flesh will be opaque.
Shrimp cooks really quick and you do not want to over cook it.
I have to say this barbecue grilled shrimp is probably my favorite shrimp dish, ever. We served it as an appetizer but it’s totally perfect as a main dish. We also love these simple Steak and Shrimp Appetizers for entertaining.
A great addition to grilled steaks or chicken when you are entertaining guests. We also love to make shrimp tacos.
If you are hosting a game day party or if you are into tailgating, these are a must- try! You can make them ahead and they are delicious at room temperature.
To serve as an appetizer, I threaded them onto appetizer picks and they were the first to disappear!
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How To Select The Shrimp:
- Size This recipe uses large shrimp, which will be labeled 31/40, but other sizes work fine as long as you account for he size of the shrimp. For jumbo shrimp, the cook time might be a minute or two longer. I dont recommend going much smaller though, as large shrimp on the grill gets more juicy.
- Appearance Raw shrimp should look gray and translucent avoid any with discoloration or a smell like ammonia.
- Fresh vs frozen Unless you can access live shrimp, frozen and thawed shrimp will be the next-freshest option.
- Shell on vs easy peel vs peeled Shells add the most flavor and moisture to shrimp, while easy peel shrimp have been conveniently split and deveined. Peeled shrimp are the easiest of all to handle, but may not look as pretty due to the peeling process.
- Deveined Its safe to use veined shrimp, but for the best appearance they should be deveined.
- Make sure its raw If you get precooked shrimp and cook them again, theyll turn rubbery.
What To Serve With Grilled Shrimp
Actually, theyre already a fun meal on their own. But if youre making this dinner for four or hosting a backyard bbq party, you can include these other recipes below to complete your summer cookout meal.
- Rice or Creamy Orzo
Looking for more grilled recipes for this summer? Check my other GRILLED RECIPES here.
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Use Large Shrimp For Grilling
Using the biggest shrimp you can get hold of is the first defense against rubbery, overcooked crustaceans. For grilling, try to never use anything smaller than 15-20 size shrimp . The larger mass and size will act as a bit of a buffer against overcooking, giving you time to get those tasty grill lines on the outside. Also, use peeled shrimp. Theres not much use getting beautiful grill lines on your shrimp and then peeling off and discarding those lines.
Cleaning And Seasoning The Shrimp
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How Do You Prepare Asparagus In The Oven
While I typically make this asparagus in foil on the grill, there are times when its cold and I dont want to cook outside. You can also bake your packets in the oven at 425 degrees F for 15 minutes.
After your asparagus packets are grilled or baked, its time to peel back the foil and serve. I like serve lemon wedges on the side, as a squeeze of lemon juice adds great flavor to this dish.
What Spices Go Well With Asparagus
I season this grilled asparagus with pats of butter, salt, pepper and dried Italian seasoning. Other great options would be garlic powder, onion powder, smoked paprika, dried thyme or lemon pepper. You can also use a variety of fresh herbs aside from parsley. Some great choices include fresh basil, dill, chives, green onions or cilantro.
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Time To Make Grilled Shrimp
We don’t know why, but grilled shrimp always tastes way better than stovetop shrimp. Maybe it’s the grill marks.
Now that you’re properly equipped with the knowledge to make DELICIOUS grilled shrimp, it’s time to go on and do it!
Remember, practice makes perfect. Don’t stress too much if you can’t get it perfect the first time. You’ll get there!
Just remember to have fun!
Outdoor Cooking Pros
How To Cook Shrimp On The Stove
Learn how to cook shrimp on the stove with this easy to follow step by step photo instructions. Great juicy shrimp cooked in the pan. You wont believe how easy this can be. Get it right first time and every time.
Nothing is better than perfectly cooked shrimp. How many times have you stood at the stove cooking shrimp? If you are like me, cooking shrimp is not something you do frequently. This post is less of a recipe but mostly instructions about techniques. Cooking shrimp is so easy if you just know how.
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How Long To Cook Shrimp
Shrimp can cook really quickly, so keep an eye on it. I cooked these shrimp skewers for 2-3 minutes on each side, until they turned pink. If you have larger shrimp, they will take a little longer to cook. You will only need to flip your shrimp one time while cooking. You are going to love how quickly these are done and ready to enjoy!!
How Do You Grill Shrimp
The best way to grill shrimp are to marinate them in olive oil, herbs, garlic and lemon, then skewer and cook. Shrimp are best grilled on skewers; if you try to grill them without a skewer, you run the risk of these little guys falling through the grates of the grill when you go to turn them.
This shrimp marinade starts with olive oil and lemon juice. I add an additional layer of flavor with plenty of dried herbs , along with fresh minced garlic. I like simplicity here, but if you want to jazz up your marinade even more, you can add lemon zest, a splash of white white, soy sauce, or a squeeze of honey.
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Welcome To Grilling Week
With 4th of July around the corner and several pending invitations to pop over to the States to join the festivities, I thought Id get the party started with;GRILLING WEEK here on RecipeTin Eats!!
Heres a little preview of whats in store if this doesnt make your stomach grumble, youre either made of stone, or a vegetarian.
And were kicking off Grilling Week with a ripper CRISPY Grilled Shrimp with LEMON GARLIC BUTTER SAUCE!!
Use Sugar When Grilling Shrimp
If you want that grilled, charred flavor on your shrimp, its going to need a little help. With a final temperature of only 120°F , you dont have a lot of time on the grill to char things up before you hit your pull temp . A cheat to get around the slowness of the Maillard reaction is to introduce a little bit of sugar to the equation. No, were not sweetening the shrimp, just giving them a little help with browning/ caramelization. Tossing your shrimp with a little bit of sugar will help them to brown without making a noticeable flavor difference.
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Six Steps To Grilling Shrimp
Raw shrimp on a skewer, ready for the grill – How to grill shrimp
1. For the best possible results, buy fresh shrimp on the day that you plan to grill them. Shrimp thaw quickly and can go bad even more quickly. Make sure that you buy either jumbo or colossal sized shrimp for easier grilling.
2.;Shrimp can be grilled with or without their shells. I like to peel the shrimp prior to grilling. Remove all of the shell except for the part that is around the tail of the shrimp. Removing the shell will allow the marinade to penetrate the meat and give the shrimp more taste.
3. Devein the shrimp by using a small, sharp knife to cut down the back of each peeled shrimp. Pull out the back vein while washing the shrimp under cold water. The vein is noticeable in jumbo or colossal shrimp.
ully grilled shrimp on a skewer – How to grill shrimp
4. Give the shrimp flavor in the marinade of your choice. My favorite is just a simple brush of olive oil on the shrimp with some salt, pepper and squeeze of lemon.
How Do You Grill Raw Shrimp
Preheat your grill to 350-450°F and set it up for direct cooking. Grill the shrimp over direct, medium heat for 5-7 minutes, turning the shrimp halfway through the process. The outside of the shrimp should turn a nice pink color when it is cooked while the meat inside should be white and opaque.
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How To Make Grilled Shrimp:
- Make the marinade: In a mixing bowl whisk together honey, soy sauce, olive oil, garlic cloves and red pepper flakes if using until well combined.
- Pour marinade over shrimp, rest: Place shrimp in a gallon size resealable bag or a shallow dish. Pour marinade over shrimp, seal bag while removing excess air. Rub marinade over shrimp and transfer to refrigerator and let marinate 30 60 minutes.
- Tip: if using wooden skewers soak in water at least 30 minutes so they dont burn up. While the shrimp is marinating throw them in water if you havent already.
- Heat grill: Preheat a grill over medium-high heat to about 400 degrees.
- Thread shrimp on skewers: Thread shrimp onto skewers running through top and bottom of the shrimp, and fitting about 5 6 on each.
Herb Lemon And Garlic Grilled Shrimp Recipe
- 22 ½ lb large shrimp , peeled and deveined
- ½ tsp baking soda
- 1 Tbsp kosher salt, plus more to taste
- 1 tsp sugar
- 6 medium cloves garlic, minced, divided
- ½ C extra-virgin olive oil, divided
- 1 fresh hot chili, finely diced
- 1 tsp zest and 4 tsp juice from 1 lemon
- 3 Tbsp minced fresh parsley leaves
- Freshly ground black pepper
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Selecting The Best Shrimp
At the store, you will find a variety of shrimp ranging in size from extra small to extra colossal. Large and jumbo shrimp are the most common and economical and a great size for the grill.
When determining how much shrimp you’ll need, keep;the count per pound;in mind. You will get around 30 large shrimp per pound and about 20 jumbo shrimp per pound. If shrimp is your main dish, plan on 1/3- to 1/2-pound per person. If you choose to leave the shells on, make it 3/4-pound per person.
Raw shrimp is the best choice for the grill, though precooked shrimp will work. Due to safety and flavor concerns,;do not refreeze shrimp;that have been thawed out. Most likely, the shrimp on display in the grocer’s case was previously frozen. Unless you have live shrimp available, you’re better off with individually quick frozen shrimp.
Want Juicy Grilled Shrimp Here’s How To Make It
Weve all had tough, chewy and dry shrimp off the grill. And thats too bad. Because shrimp is one of the easiest and quickest foods to grill.
Grilling shrimp, to borrow the phrase, really is as simple as tossing it on the barbie.
For grilling success, its a good idea to have a few tips for preparing the shrimp and a few techniques. One technique is to double skewer shrimp so its easy to grill lots of shrimp at once as well as make it easier to turn.
Todays recipe for grilled shrimp benefits from brief marinating and brining to ensure that its flavorful, and so it doesnt dry.
One key tip with shrimp on the grill is to use big shrimp. The larger the shrimp, the easier to grill and less chance of overcooking. Shrimp size is measured by how many you get per pound. And so, the smaller number of shrimp you get per pound means the bigger the shrimp. A good standard size count for grilling is 21 count per pound. This size shrimp is easy to skewer or, if you like, grill individually.
Most grocery stores, and of course, seafood markets, have many options for shrimp from size to fresh or frozen. One thing about having frozen shrimp on hand means you have a dinner option or appetizer option in no time. Because shrimp is so small it takes little time to defrost.
When ready to grill shrimp, preheat grill to medium-high. Make sure the grates are clean. Once the grill is hot, oil the grates well so the shrimp doesnt stick.
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