Grilled shrimp are one of the most delightful foods you can cook over fire. They're quick to make, easy to eat (fingers are fine!), and grilled shrimp are so versatile they can meld into most meals as the main course, appetizer, or even a quick side. Show
To grill shrimp, all you need is a grill pre-heated to medium heat (propane or charcoal is fine), with clean grilling racks. While the grill is heating, pat the shrimp dry and season it, or, if you've pre-marinaded your shrimp, remove it from marinade and let rest so that extra sauce doesn't burn in the flames. "While shrimp cook, it's crucial to monitor them and flip them, to prevent the shrimp from overcooking," advises chef and seafood expert Mike Price of New York's Mary Lane, The Clam, and Market Table. Depending on the size of your shrimp, place them over the heat for one to two minutes per side. "Once cooked to your liking, make sure to space the shrimp out, not piling them on top of each other, which would allow the cooking process to continue and may lead to overcooking the shrimp." Grilled shrimp is excellent right off the grill, resting at room temperature, or even chilled for a unique version of shrimp cocktail or a New England-style shrimp roll. 10 Most Sustainable Types of Seafood, According to the Seafood Watch If the shrimp you are grilling are on the smaller side, cook them on skewers or even in a grill basket or cast-iron pan to ensure they don't fall through the grill, though larger shrimp often result in a more succulent, delectable meal. Price likes adding grilled shrimp to Caesar salad, in tacos with cabbage slaw and fruit, or over a risotto. No matter which cuisine you prefer, grilled shrimp can absolutely fit in! What Are the Best Types of Shrimp to Grill?Pretty much any shrimp can go on the grill, but some shrimp grill up better than others. Chef Price has a preference for wild shrimp versus farmed shrimp, from locations like the Gulf of Mexico or the Carolinas. "You want to make sure you have good sized shrimp, preferably 16/20," Price suggests. And don't worry about beheading or de-tailing your grilling shrimps, "It's always fun to cook and serve head-on shrimp depending on the dish and use," Price adds. How Do You Season Grilled Shrimp?Pretty much any seasoning you like works on shrimp! Price is a fan of Old Bay curry, sambal, sriracha, chipotle, garlic, ginger, and salt and pepper. He also likes to use bold citruses, such as lime, lemon, and orange, to season shrimp. And no matter what seasoning he goes for, Price always uses a fat too, like olive oil, to impart flavor and lock in moistness. 19 Surprising Foods You Didn't Know You Could Grill Can You Grill Shrimp From Frozen?Yes, you can grill shrimp from frozen, but if you can help it, you probably shouldn't. "It makes the outside tough and cooks unevenly, tending to leave the inside raw," Price says. "It's best if the shrimp is thawed, peeled, deveined, marinated, then grilled." If you're short on time, place frozen shrimp in a bowl of tap water, cycling out the water every 10 minutes until the shrimp is thawed, which should take less than an hour. And voila, you've got defrosted shrimp to grill! Meghan was the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You. Follow updated May 20, 2020 Jump to recipe Page URL Comments We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.  (Image credit: Joe Lingeman) Here’s why you need to learn how to grill shrimp: This affordable crustacean is the fastest-cooking protein you can throw on the grill, it feels fancy but is fast enough for a weeknight, and it can do double duty as an appetizer or a main. Plus, shrimp takes readily to a host of flavors, including the smoky ones we know and love from the grill. Now, how does one keep the shrimp from falling into the grill or overcooking and becoming tough and dry over the hot heat? The answer is skewers and yogurt, my friends. Curious? Let’s light up the grill and literally put shrimp on the barbie (had to, sorry). (Image credit: Joe Lingeman) The Best Shrimp for GrillingLarge shrimp are best for grilling, as their size aids in preparing them for the grill and from falling through the grates or overcooking. “Large” can be anywhere from U/10 (which means there are under 10 shrimp in a pound so, they’re pretty jumbo) but I tend to find 20/25 shrimp per pound to be the most readily available at most grocery stores. Buy shell-on, tail-on shrimp and peel them yourself; they’re usually cheaper and taste better. I always keep frozen shrimp on hand for quick meals, but if you can get fresh, local shrimp, seize the day and grill them. Read more: How Does Shrimp Sizing Work? How to Thaw Frozen ShrimpThaw frozen shrimp in the refrigerator overnight or under cool running water in a colander for about an hour. Rinse and drain the shrimp in the colander and dry thoroughly before prepping for cooking. (Image credit: Joe Lingeman) How to Prep Shrimp for the GrillOnce you’ve got thawed shrimp you need to remove the shell — tail and all — and skewer it. There are couple of methods for peeling and deveining, but I find a pair of sharp kitchen shears the best tool for the job. If you run the blade through the top of the shell you can open up the shell and remove most of the vein at once. Read more: How To Peel & Devein Shrimp Flavoring Shrimp for the GrillFull-fat yogurt is the secret ingredient for flavorful grilled shrimp. The acidity of the yogurt gently tenderizes the shrimp before grilling and is an efficient vehicle for seasoning it with fresh herbs, garlic, and lemon juice. On the grill, the fat from the yogurt protects the shrimp from drying out. Next step: skewering. Running a skewer or two through your shrimp keeps them from falling into the flames of the grill, makes them easier to flip and remove. Either metal or wooden skewers can be used, but be sure to soak wooden skewers for two hours (or overnight) before grilling. How to Grill ShrimpOnce you’ve prepped, flavored, and skewered your shrimp, it’s time to grill. Shrimp should be grilled hot and fast, so set your grill up for high, direct heat and be ready to cook the shrimp for just a few minutes on each side. The shrimp are ready to flip when the underside is just beginning to turn pink. 1 / 7 Soak the skewers: If using wooden skewers, soak in water while preparing the shrimp. (Image credit: Joe Lingeman) Comments 0 Ratings How To Grill Juicy, Flavorful ShrimpPrint Recipe The answer is skewers and yogurt, my friends. Curious? Let's light up the grill and literally put shrimp on the barbie. (Yep, I went there.) YieldServes 6 Prep time 15 minutes Cook time 4 minutes Show Nutrition
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