Who doesn’t love shrimp? While there are several ways to prepare these tasty crustaceans, grilling and pan-frying stand out as our top two favorites. In this article, we’ll be diving into a delicious Grilled Shrimp Skewer recipethat is sure to delight your taste buds!
Do I Need To Peel Shrimp Before Grilling?
Whether you choose to peel the shells before grilling or leave them on is totally up to you! Those who prefer leaving the shell intact claim that it helps retain moisture during cooking, while those against believe marinades don’t have as much of an effect with a shell. We typically like peeling beforehand; not only does this allow for quicker and more flavorful results from your marinade, but also makes eating easier too. Above all else though, be sure to remove skewers promptly once they are cooked so shrimp stay juicy and succulent!
Although it’s safe to eat the vein, many opt for making a tiny slit along the backside of the shrimp and taking out it before grilling. The vein can have some grit at times resulting in an unpleasant texture – but sometimes you won’t even notice!
Allowing for a reasonable amount of shrinkage, you will be left with approximately 1 pound of cooked shrimp when starting out with 2 pounds raw. This recipe yields around 4 servings at 4 ounces each.
The Best Way To Season Shrimp
Shrimp boast a delicate, yet exquisite flavor that should be respected. To honor their taste, season them gently with our combination of citrus, garlic and fresh herbs to bring out its natural deliciousness. If you prefer something spicier, go for a dried spice mix like cajun seasoning! For those who enjoy something sweeter then brush the shrimp with honey or BBQ sauce. Whatever your preference, be sure not to overpower the shrimp as they can easily become overwhelmed. Enjoy!
Grilled shrimp skewers
- 1 pound shrimp, peeled
- 2 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 lemon, juiced
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon salt
- 8 bamboo skewers, pre-soaked in water
- Utilizing a sharp paring knife, slice along the dark vein on each shrimp's back and discard. Then, rinse out the interior of every individual shrimp before patting it dry with absorbent paper towels.
- In a food processor or blender, combine onion, olive oil,paprika, garlic, lemon juice, and salt and pepper. Process until smooth. Pour into a zipper-top plastic bag.
- Gently combine shrimp with the marinade, making sure each piece is evenly coated. Cover and let sit for an hour at room temperature or up to two hours in the fridge
- On a gas grill, turn all burners to high, cover, and heat grill until hot, about 10 to 15 minutes. Clean and oil cooking grate.
- Thread five or six pieces of shrimp onto each skewer.
- Grill the skewers for 2-3 minutes per side until shrimp are cooked through and lightly charred.
- Serve hot with lemon wedges and your favorite sides.
How Long Does It Take Shrimp To Grill?
Whether you decide to use small, medium, large or jumbo shrimp, they won’t take long at all to cook! Smaller varieties may require 1-2 minutes per side while larger shrimps will only need 2-3 minutes. The most important thing here is not to leave the grill unattended as these tiny creatures are cooked in a flash – when firm and curled into a ‘C’ shape with an opaque pinkish hue – that’s how you know your shrimp is ready for plate.