Grilled Shrimp

Juicy, succulent, and able to hold onto a ton of flavor, grilled shrimp is the perfect seafood grilling option. This recipe uses a really simple technique to get perfectly cooked shrimps every time, with a few different flavoring options as well.

For more tasty shrimp recipes, try my shrimp cocktail with homemade cocktail sauce, or Shrimp Dip, all are great summertime (or anytime!) recipes!

Grilled Shrimp

Grilling shrimp can definitely be a bit intimidating sometimes, but if you get it right, it is absolutely worth it.

Tender and juicy, while still being almost as meaty as chicken, shrimp has its own unique flavor profile that becomes absolutely insane once you grill it! That little bit of charring really adds to the flavor.

Grilled Shrimp Ingredients

Check out the recipe ingredients down below so that you can have everything on hand when you go to make this.

• Large shrimp, peeled and de-veined

• Lemon wedges

• Fresh parsley

Garlic Shrimp

• Minced Garlic

• Seal salt

• Olive oil

• Lemon juice

Old Bay Shrimp

• Olive oil

• Old Bay seasoning

How To Make Grilled Shrimp

• In a small bowl, stir together the garlic, salt, olive oil, and lemon juice to form a paste

• Toss the clean shrimp in the paste until evenly coated, and then let sit and marinate for 15 minutes

• Oil a grill grate that is heated to medium heat

• Cook the shrimp for 2 minutes per side until opaque and cooked through

• Garnish with the lemon and parsley

How To Make Sure Your Shrimp Is Cooked Through

A really tricky part of cooking shrimp at home is getting it cooked perfectly. If you overcook it, you end up with that infamous rubbery texture, whereas undercooking it gives you some potentially dangerous seafood poisoning.

It’s not like you can really use a thermometer either, as the pieces of shrimp are too small to really be detectable by a thermometer!

However, a really good way to know if your shrimp is cooked through is to just keep an eye on it. Once the flesh starts to turn opaque and more “solid,” you are done!

If you feel it with your fingers (being careful not to burn yourself), you will probably notice that it is still quite squishy and juicy. Don’t worry though, after a minute of resting off of the grill, the carry-over heat will take the shrimp the rest of the way and give you perfectly cooked seafood once you are ready to eat it!

How To De-Vein Shrimp On Your Own

You can easily buy whole bags of shrimp that have already been de-veined at the supermarket but that isn’t always an option.

Sometimes, you find yourself with a bag of raw shrimp and no one to clean it for you. So, how do you do it yourself?

De-veining shrimp is actually really easy once you have a bit of practice at it. Try and take a few pieces of shrimp as practice pieces, ones that you don’t mind mangling a bit so that you get the hang of it.

1. The trick is to sort of unfold the shrimp so that it is almost flat and locate the vein. It should be a thin black line running along the underside of the shrimp’s body.
2. To remove it easily, run a knife just underneath it, using the flat of the blade to sort of lift it up off of the body. From there, you can keep pulling at it until it starts to fall off of the shrimp in one piece.
3. If you do rupture it, don’t worry; just make sure to give it a really thorough wash to get all of the potential gunk off of it afterward.

Looking for more delicious Seafood recipes? Try these out:

• Bacon Wrapped Scallops

• Classic Shrimp Cocktail Recipe

• Buttery Old Bay Steamed Shrimp Recipe

Enjoy! I am so looking forward to BBQ season and grilling everything all summer long!

Love,

Karlynn

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