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How To Grill Shrimp

Updated on July 15, 2015

How to Grill Shrimp

Shrimp are a delacacy in most regions and not something you will eat or cook on a daily basis. With so many people never actually cooking shrimp they are not familiar exactly how to grill shrimp.

Whether you are entertaining guest or just having dinner with the family you want you Shrimp to be cooked to perfection. Not everyone can portray perfection in their cooking but you will have the opportunity to treat friends and family to the perfect experience.

I've included links to some of the best grilled shrimp recipes that I have found and one basic grilled shrimp recipe.

I've also included some information about one of my favorite grills for grilling shrimp, the Weber 386002 Q-100 Portable Gas Grill, along with some fabulous marinade cookbooks and gourmet sauces you might like to try on your shrimp.

Prepping The Shrimp


Most all shrimp that you buy whether cooked or raw will come frozen and must be defrosted before cooking or eating.

Never defrost your shrimp at room temperature or in the microwave this can spoil the shrimp by allowing for large growths of bacteria. The best method for defrosting your shrimp is to place them in a covered bowl in the refrigerator so that they may slowly defrost overnight. If you are in a hurry and need the shrimp defrosted quickly you can take the shrimp and wrap them in a waterproof packaging (cling wrap, zip lock) and place the package in cold water. The shrimp should be defrosted in 2 hours.

Always defrost your shrimp before attempting to cook them. This is a must to have the shrimp cook evenly and completely.

How to Grill Shrimp Recipes - Grilled Shrimp Recipes

Best of the web grilled shrimp recipes.

Grill Shrimp Indoors - Lodge Logic Pre-Seasoned Square Grill Pan

Shrimp grills quickly and has a very low level of fat so grilling indoors is a great way to enhance the flavor of your shrimp without smoking up your home.

Indoor Grilling Recipes - Indoor! Grilling with Steve Raichlen

Indoor! Grilling
Indoor! Grilling

While Raichlen, who's made a television and book-writing career as an advocate of cooking over live fire, still believes that outdoor cooking is the best way to cook, he admits that isn't practical for apartment dwellers or those living in places with frigid winter temperatures or "grill-burying snowfall." He begins by describing and making recommendations for various indoor grilling devices, from the ubiquitous George Foreman to fireplace rotisseries, and then presents recipes in separate chapters for appetizers, beef, pork, lamb, burgers, poultry, seafood, sandwiches, vegetables, basics (rubs, compound butters and sauces) and desserts. Befitting its brawny subject, the book's chapters on appetizers and desserts aren't filled with frilly offerings that look nice but lack substance. Rather, Raichlen makes Gazpacho with hearty grilled tomatoes, and prepares Grilled Peaches with Bourbon Caramel Sauce using either a contact grill, grill pan, built-in grill or fireplace grill. When the recipe can be prepared on any indoor grilling device (and most recipes can be), Raichlen provides, in a separate box, specific instructions for each type of grill. Every recipe includes informative, enthusiastic headnotes, useful tips and clear, detailed instructions. But perhaps the book's greatest asset is its balanced use of hearty flavors. It's an intelligent cookbook packed with tasty ideas that will keep indoor grillers busy all year long. Photos.

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to the Hardcover edition.


Shell or No Shell?

First, you must decide rather or not you want to leave the shell on the shrimp while cooking.

When choosing to grill shrimp with the shell intact, remove the head and legs before placing on the grill.

If you choose to remove the shell from the shrimp you have to be extra careful while cooking not to overcook and dry the prawns out.

Whether you remove the shell before or after cooking, this is a fairly straightforward task.

Simply twist the head to remove it and pull the legs off. Hold the tail and then lift the shell upwards and away from the body.

You could also use kitchen scissors by cutting through the middle of the shell and peeling it away from both sides.

The tail is usually kept on for decorative purposes although it can easily be removed by gently pulling it off.

Removing the Intestinal Vein

As with the shell and heads, the black vein that runs across the back of prawn and shrimp may be removed before or after cooking.

These veins are in fact edible but if eaten they can taste gritty and dirty, particularly with larger prawns or shrimp.

To remove the vein from a shelled prawn or shrimp, trace the line of the vein with the edge of a sharp thin knife or a cocktail stick and then rinse it under a running tap. The vein should wash away but if it does not, use the end of the knife or cocktail stick to draw the vein out.

It is possible to remove the black vein from the prawn or shrimp with the shell still on. This can be done, although it is quite tricky, by carefully drawing out the vein in one go from one end of the prawn or shrimp.

If this is not possible, cut the shell or part of the shell with a small knife or scissors and lift out the vein.

Prepping Your Equipment

What exactly do you need to properly grill a batch of shrimp?

You will need a gas or charcoal grill (I prefer Gas), either some skewers or a grilling tray, a marinade.

Let's start with the marinade. There area many to choose from, I have listed several of my favorites and some of my own on other lens (check them out here). Most marinades call for you to soak the shrimp for 2 hours, but never leave shrimp in a marinade with lime or lemon for that long. The acidic juices of these fruits will begin to cook the shrimp after 30 or 45 minutes.

Some people prefer to marinate the shrimp after they have placed them on skewers. This is perfectly fine and just the preference of the user. To keep shrimp from rotating on the skewers you can thread the shrimp on to 2 skewers side by side. If you are using the more expensive skewers that you get in a grilling kit are oblong and will keep the shrimp from rotating on their own. Check out the set I use here. If you are using wooden skewers let the them soak for 30-40 minutes in warm water to prevent them from burning while on the grill.

Last but not least, we need to get the grill preheated and ready for the shrimp. The preferred temperature for grilling shrimp is around 350 degrees, not to say it can't be done at other levels, this is just the temperature I prefer when grilling shrimp. If you do not have a thermometer on your grill you can usually get pretty close by placing the grill on Medium/High heat.

Once Grill is preheated, if using the skewers method, place a sheet of tin foil on the grill and coat it with a thin layer of olive oil. This will prevent the shrimp from sticking to the hot surface. If you are using the grilling tray, coat the bottom of the tray with olive oil and place tray on grill.

Now you are ready to place the shrimp on the grill.

How To Grill Shrimp

Once the Grill is preheated to the designated 350 degrees you will place the shrimp on the grill. Unlike chicken or pork it only takes a few minutes to grill shrimp. You must be very careful not to overcook them though.

Place the shrimp on the grill and cook for 4 minutes or until shrimp have turned pink and opaque, turning halfway through the process. If you are unsure if the shrimp are ready or not cut one shrimp open and see if the inside has turned opaque. If so, then they are ready to be served.

Remove shrimp from grill and serve!

Do you like grilled Shrimp?

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