
Spicy Grilled Shrimp. Nothing quite matches the sweet, intense, slightly charred taste of shellfish when it’s cooked on the grill. Add a bit of spice and (pardon the rhyme) you got something nice. Something versatile, too. These sweet and spicy little flavor bombs can be incorporated into a meal in many different ways. Appetizers. Salads. Main Course. But grilling shrimp is trickier than you might think.
When grilling shrimp outside with friends, you hardly need a recipe. Because grilling is much more about technique. Shrimp are great place to start honing your general grill technique. They cook quickly, and introduce you to many of the principals of bigger (beefier) cuts of meat.
Generally speaking, whatever you’re grilling– whether it’s shrimp or brontosaurus burgers, whether you use gas or charcoal– it’s usually best to create two heat zones. One for high, direct heat and another for low, indirect heat. The direct-heat area is where you typically begin, letting the flames lick the meat with the lid open. Thicker cuts are then moved to the indirect-heat zone to finish cooking, with the lid closed; the meat won’t burn, and it will stay moist. This works particularly well with chicken, whose skin can get far too charred while waiting to get cooked through. This 2 zone method is a general “rule of the grill” one you’ll learn to use or ignore as you see fit once you become a grill master. I admit that I’m no grill master so I set up the grill this way no matter what I’m cooking– even shrimp, which often don’t require any indirect heat at all. That way I have some flexibility. Besides it’s a good habit to get into.
GRILLING SHRIMP
When it comes to grilling shrimp specifically, the first rule is: the bigger the better. Smaller shrimp can fall through or become squeezed between the grates. Which can impede your speed (again with the rhyme). Particularly bothersome with shrimp that cook quickly and keep you on your toes. Skewers help in general, and are mandatory with smaller shrimp.
The next thing to consider is whether to leave the shells on or take them off. Leaving the shells on during the grilling will make the flesh harder to overcook and a bit more moist. But it will also make de-veining, skewering and serving of the shrimp a bit messier. I am a fairly diligent while at the grill and rarely overcook, so I generally remove the shells– especially on smaller shrimp. The shrimp will take the flavor of the smoke, marinade or sauce better. Besides the squeamish eaters won’t irritate me quite so much if I do the hard work for them. I do leave the tails on however– and yes I often eat the tails (shell and all).
De-veining is the tedious task of removing the shrimp’s digestive track. There’s no health reason to remove it. But the idea of it is unappealing to most people. Which means that the squeamish eaters will probably hurl at the table. I don’t want that, so I almost always de-vein. Hurling is even grosser than shrimp poop in my book.
Whether you use a brush or a rag, grease the grates after they’re hot. Don’t burn yourself.
Shrimp are delicious all on their own. But they have a mild flavor that can benefit from brines, marinades and sauces. Experiment. In fact start your experimentation by grilling shrimp in this sweet and spicy sauce I adapted from Martha Stewart.
That’s really all you need to know about grilling shrimp. However, the thing about shrimp– and this goes for the grill or the stove or the oven or wherever– is this: shrimp are extremely easy to overcook. More than a couple of minutes is often too much. I like shrimp at the point where they’ve just lost that translucence and are still pliant. You have to watch them because they make the transition quickly.
Is there a way to grill shrimp and keep it warm for an hour before serving? Will it change the texture? Serving as an appetizer…
Thanks,
Wendy
A 250 degree oven or warming drawer for as short a time as possible is unfortunately the best solution. The texture may change slightly but if you make sure and not to overlook the shrimp before it goes in the oven or warming drawer that is the best hope. GREG
You are so right about going big with the shrimp. Any time I go with a smaller size, I regret it. The bigger ones handle the heat much butter and don’t dry out.
Hurling is grosser than shrimp poop in my book too.…true words, my friend.
What a coincidence! I just made shrimps a couple of days ago. I marinated them in the classic honey lime tequila marinade. And yes, skewers are mandatory on the grill! I’m going to try your version soon! All 3 of my kids are obsessed with shrimps! We always buy ones from Mexico. I heard they are the ones that are more “sustainable” (whatever that means nowadays) compared to imported Asian shrimps.
Hard to imagine with all that char, they are succulent inside. You were being modest, grillmaster!
Greg, your “little flavor bombs” look perfect! And I’m definitely in the remove the heads and veins camp. The tails can serve as a dandy little handle, but the heads …
Yes hurling is grosser than shrimp poop… I agree
I sort of love that the shrimp I get has already been cleaned…I hated that chore and never enjoyed them enough. But I agree, the bigger the better and for me that often it means two skewers for each set of shrimp…the better to not have them swivel on the skewer my dear!
This sauce sounds so up my ‘I love sweet and heat together’ alley…can’t wait to try it Greg.
Wow’ser! I love char; it should be a rule of thumb for all grilling, but some just don’t know and can’t get it right- Food porn!
Chef E is lurking…
It has only been a few years since I worked up the courage to tear off the heads or eat a whole fish without placing a napkin over its face:D
That’s ‘cuz you are raising them right! GREG
Nice advice (rhyme?) Luckily I don’t have hurlers in the family in fact we all went to dim sum in Chinatown for Fathers Day and I watched my kids suck the heads off the shrimp, the little guy was very intrigued by the eyeballs…