How to Grill the Perfect Shrimp

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Shrimp Eatin' at Its Best

Grilled shrimp is an all-time favorite accompaniment to any meal in our household. Whether served as an appetizer or alongside a juicy steak, it's simply unbeatable.

However, a common challenge many people face is keeping the shrimp moist and tender. Due to their short cooking time, they are prone to overcooking easily. As a result, you might end up with a plateful of chewy, dried-out shrimp.

To avoid this, I recommend grilling shrimp with the shells on. This helps retain moisture and shields the shrimp from the intense heat of the grill. Additionally, opt for large to Jumbo-sized shrimp for grilling, as smaller shrimp tend to overcook and become rubbery.

Here's how to prepare and grill them:

To Prepare:

To make it easier to remove the shells after grilling, use kitchen shears to cut along the back of the shrimp, stopping about ½ inch from the tail. This method also facilitates deveining if you choose to do so before grilling.

Thread the shrimp onto skewers; this makes flipping and removing them from the grill much simpler. If using wooden skewers, soak them in water for at least half an hour before grilling to prevent them from burning on the grill.

Ingredients:

  • ½ pound of Large to Jumbo Shrimp, unpeeled

How To Make It:

  1. Preheat the grill to medium-high heat, around 350-400 degrees.
  2. Prepare the shrimp as instructed above, including deveining if desired.
  3. Grill the shrimp with the grill lid on, directly over the heat source until they become opaque in color (not transparent) all the way through. Use the grilling times chart below as a guide:

Shrimp Cooking Times:

  • Large: 2 minutes per side
  • Extra-Large: 2 ½ minutes per side
  • Jumbo: 3 minutes per side
  1. Be cautious when removing the shrimp from the skewers, as both the shrimp and the skewers will be very hot.

Now, the only thing left to do is to dig in! Enjoy these succulent and tender crustaceans to your heart's content.

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