Grilling shrimp is a quick and easy out of the ordinary option for your grill. Before you throw your shrimp on the grill you will need to determine if your shrimp is already cooked. Cooked shrimp are an opaque white in color with reddish tails and firm to the touch, while uncooked shrimp are a grayish translucent color and are mushy. For this you will need uncooked shrimp.
Step 1: Peel and de-vein your shrimp if needed. We try to purchase our shrimp already peeled and deveined or we have found some called ez-peel where the vein is removed and all you need to do is peel them. If you need to do this all yourself here is a link to a site that provides an in-depth step by step how to. This is the longest part of the process.
Step 2: Rinse your shrimp in cold water and then dry. After we rinse the shrimp we place them into a colander toss a little to remove any excess water then place onto paper towels and pat dry.
Step 3: Place the shrimp into a bowl or ziploc baggie and add your marinade or dry rub. Mix thoroughly and let sit in refrigerator or on ice for about an hour to absorb the flavors. In the case of the video we used 2 tablespoons of olive oil and 1 heaping tablespoon of minced garlic. If using a dry rub or Old Bay begin with a tablespoon full and toss and see how much coverage you get add more if needed. The shrimp absorb flavors very well so less is more here.
Step 4: Pre-heat your grill for direct medium low heat grilling. If you are going to use the garlic butter as shown in the video place your pan of butter and minced garlic on the grill off the heat to melt.
Step 5: Skewer your shrimp or place into grill wok or bowl. If you are skewering your shrimp alternate the shrimp head to tail and leave small gaps between each shrimp for even cooking.
Step 6: Place the shrimp on the grill over direct medium low to low heat for about 2 to 3 minutes and then turn or stir if they are on a wok. The cooked side should be a solid white Brush with your finishing sauce in this case we used garlic butter. Watch the shrimp they will begin to curl. This will only take another minute to 3. If the heads touch the tails they will be over cooked you want a gap of about a half an inch between them. Take a look at the side that is face down on the grill just to be sure they are fully opaque white.
Step 7: Remove and serve.
Be warned these grilled garlic shrimp are highly addictive.
Is a Certified Food Safety Professional, KCBS member and has over 10 years experience in the food service industry.
“I have experienced some of the best food this country has to offer and nothing is better than the food that comes off my grill!”
This page contains links to 4thegrill’s products and/or revenue generating sponsored links and ads from Amazon and/or Google adsense. 4theGrill is not responsible for the content of the off site links we provide.