The quickest meal you will find for the grill is shrimp, as far as protein goes. This flavorful, crustacean makes a delectable appetizer or main course. There are a variety of options for shrimp recipes on the grill. Add them to a Caesar salad, Caprese salad, over rice, over slaw, or keep it simple with Italian seasoning, garlic, and citrus juice.
Medium and large shrimp are the best choice for grilled shrimp recipes. Freshly caught shrimp is usually preferred, but frozen shrimp will do the job fine with the right preparation. Thaw frozen shrimp under cold running water in a colander or overnight in the refrigerator. Skewer the shrimp on metal or wooden skewers. Wooden skewers should be soaked in water for at least 2 hours before adding the shrimp to them.
You can also cook shrimp individually over the grill on a cooling rack to prevent them from falling into the flames of the grill. Clean and oil the grate of the grill before adding your seafood. Grill over high, direct heat for about 2 minutes on each side, or until the meat becomes opaque.
Grilling with the shell will help contain the natural flavor and moisture of the shrimp. If you choose to remove the shell before cooking, marinating the shrimp will infuse the meat with the juices of your sauce or brine. Try using a full-fat yogurt marinade, as the fat will protect the shrimp from overcooking and drying out. Only grill the shrimp for a couple of minutes on each side.
Grilled shrimp recipes are versatile, perfect for cooking to your specifications. Shrimp can be marinated, seasoned, or soaked in brine before grilling. A simple brine can be made with 1 teaspoon of salt and ¼ teaspoon of baking soda for every pound of shrimp. The salt promotes moisture while the alkaline baking soda ensures a crispy exterior. Just cover the shrimp with the mixture and allow them to rest in the fridge for anywhere between 15 minutes to 1 hour.
Whether you grill your shrimp with the tail and shell on or not, it is a matter of preference. The shells intensify the moisture and seafood flavor making them tender and juicy, but they can be messy when peeling them at the dinner table. If you decide to remove the shell before grilling, go ahead and devein them as well. There are many different methods for doing this. You can simply run a sharp pair of shears across the top of the shell to open it, enabling you to easily extract the vein with the blade or a fork.
It is recommended to marinate the shrimp in the refrigerator for a minimum of 15-20 minutes, but no longer than 2-3 hours. If you choose to skewer your shrimp, you may do this before marinating to make this process easier. Marinate in yogurt, sauces, or herbs and spices. You can also add seasonings or brush sauce onto the shrimp while they are on the grill.