Grilled shrimp is a wonderful way to add seafood to your cookout.
I mean, what's a better way to devour shrimp than the kind that has been cooked over hot flames of a grill? From Cajun grilled shrimp to lemon pepper shrimp, the choices are really endless. However, the secret to perfectly easy grilled shrimp begins with the preparations.
From selecting shrimp to skewering and seasoning. The actual grilling part is straightforward and remarkably fast. But before we dive into the seven best tasting bbq shrimp recipes, here at Fire Food Chef we want to walk you through the essential steps to giving you great barbecued shrimp every time.
Let’s get started!
While it would appear as simple as tossing your shrimp on the grill, there are a few barbecue tips that will help you make them even better.
Choosing the Right Shrimp
When shopping for shrimp, you will find a variety of shrimp, ranging in size from extra small to gigantic. Large and jumbo shrimp are the most common and generally inexpensive.
For safety as well as flavor reasons, don't refreeze shrimp that's been thawed out. This also includes shrimp that has been displayed on ice in the grocer's case, which was most likely previously frozen.
Checking the Freshness
According to the U.S. Food and Drug Administration, it’s extremely important that you buy fresh shrimp. Even frozen shrimp masked as 'fresh' may not be so fresh after all.
So how do you know if they are fresh? Shrimp that are fresh will have a light saltwater smell. Any potent or bad odors, especially the smell of rotten eggs, indicates that they need to be thrown away. Also, avoid shrimp that smell like chlorine or gasoline. If you want to learn more about the basics of food safety before you fire up your next BBQ click here.
Prepping Shrimp for the Grill
Shell or no shell? Vein or no vein?
These are the two great debates when cooking shrimp. The main advantage of whole shrimp is that you get to enjoy all of the crustacean's flavor and the shell will also safeguard the shrimp from drying out on the grill. However, depending on the kind of shrimp you get, they may already be deveined and shelled.
That said without the shell and vein, shrimp are more comfortable to skewer, and if you're going to season them with a marinade, the absence of the shell will allow the extra flavors to get inside the shrimp.
With those two crucial steps out of the way, we can now move to the fun part, seasoning! For simple flavors, you can coat your shrimp in olive oil, flavored butter, or barbecue sauce. These can be brushed on while the shrimps are on the grill.
You can also add a wide range of herbs and spices to create a custom marinade. For example, garlic and paprika will create a spicier shrimp and work great with melted butter. Lemon juice with cilantro, basil and garlic marinade gives shrimp a tangy, herbal taste.
Skewering the Shrimp
Just tossing your individual shrimp onto the grate works. However, skewers tend to make the job easier. They also eliminate the risk of a shrimp falling beneath the grate. Not to mention that you can flip a skewer faster than individual shrimp.
TIP: If you're using wooden skewers, it's best to soak them to prevent the wood from burning and eliminating any chance of you or your guest eating splinters. For metal skewers, a small amount of cooking spray will make getting the shrimp on and off easier.
TIP: Whichever method you choose to skewer your shrimp, don't crowd your shrimp. Leave a little space between each so that can cook evenly.
The final step to delicious grilled shrimp is to avoid high heat at all costs. High heat cooks the shrimp too fast, and you run the risk of overcooked, rubbery shrimp.
Once you get the perfect temperature, set your skewered shrimp on the grate, so they are not crowded. For raw shrimp, you'll notice that they are thoroughly cooked once the entire body turns a different color (usually from gray to pink) and it has a pearly, opaque appearance.
TIP: This should take around 5 minutes, and you'll want to flip them halfway through.
On the other hand, if you're grilling precooked shrimp, they should only take 30 seconds to a 1 minute on each side. Since you can't tell by color as they are already cooked, you'll have to use your best judgment.
TIP: In total, the shrimp should not be on the grill for longer than 2 minutes.
With summer always comes camping trips! However, when we think of camping food, lavish meals like spicy grilled shrimp tacos don't usually come to mind. The great news is that it's totally possible to spice up your next campfire meal with a twist - check out our best flat top grills for grilling a variety of shrimp dishes on the go.
So now that we've gone through the essential steps to get great barbecued shrimp every time, we can dive into these 7 mouth-watering shrimp bbq recipes that are big on flavor and guaranteed to please any crowd!
This grilled shrimp skewer recipe consists of shrimp marinated in garlic, lemon and herbs, then threaded onto sticks and cooked to perfection.
Here’s what you need:
Whether you serve this easy and simple grilled shrimp recipe as an appetizer or as your entree, this is one bbq shrimp dish that will go in your "go-to" cookout file.
What you’ll need:
If you're going to be using wooden skewers, soak them for about 30 minutes.
In this mouth-watering recipe, the shrimp first marinate in a mixture of butter, olive oil, garlic, white wine, and herbs. After grilling, they are then drizzled with the remaining sauce. This gives it a double dosage of delicious garlic-butter flavor.
What you’ll need:
What you’ll need: