How to Cook & Grill Shrimp

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Along with hot dogs, hamburgers and steak, shrimp is among the most popular foods to grill. Grilling shrimp is fairly simple and takes only a few minutes. However, it is important to properly prepare your shrimp for the grill by peeling and de-veining them. Because shrimp are so narrow, it is also important to thread each shrimp onto a skewer to prevent them from falling through the grate. Finally, the correct cooking temperature and time are both vital to ensuring that your shrimp are thoroughly cooked, yet not dried out.

Things You'll Need

  • Paring knife
  • Two-pronged skewers
  • Unsalted butter

Peeling and De-veining

  • Grasp the portion of the shell just above the tail from the top of your shrimp, then pull the shell away from the tail to separate the shell from the tail.

  • Peel the shell off the top of your shrimp and the legs off the bottom.

  • Cut a shallow slit along the top of your shrimp with a sharp paring knife to expose the vein, then pull the vein with your fingers.

Cooking

  • Prepare the grill for direct medium heat (350 and 450 degrees F), so the shrimp will be cooked directly over the grill's flame rather than to the side of the heat source. If you are using a charcoal grill, spread the coals evenly across the coal grate.

  • Insert two-pronged skewers through your shrimp. Two-pronged skewers reduce the chance of the shrimp falling through the grates of your grill, and also hold your shrimp steady when it is turned, keeping it from spinning.

  • Place one side of the shrimp onto the grill, directly over the medium heat, then let the shrimp cook for two to three minute.

  • Flip the shrimp over so that the opposite side rests against the grill, and cook the shrimp an additional two to three minutes.

  • Remove the shrimp from the grill and lightly baste both sides of the shrimp with melted, unsalted butter.

References

  • "Weber's Way to Grill: The Step-by-Step Guide to Expert Grilling;" Jamie Purviance; 2008
  • "How to Grill;" Steven Raichlen; 2001
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