Armed with this guide to buying and grilling shrimp, you’ll never feel lost in the shrimp aisle again.
When you stand at the case of frozen shrimp at the grocery store, it can be a little daunting. There are so many bags to choose from. Pink bags, blue bags, jumbo, colossal, developed. What does all this mean?
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When you’re at the store, the shrimp aisle can seem overwhelming. Shrimp bags are labeled with terms such as jumbo, colossal or extra-large. But these dimensions are not consistent from store to store.
Jumbo shrimp in one store may cost 16-20 per pound, while in another the same label might refer to 21-25 per pound.
Instead of buying a size tag, look for quantity. For example, 16-20 per pound means you will get 16 to 20 shrimp per pound. This size is ideal for grilling.
Raw or Cooked?
Frozen shrimp are available both cooked and raw. If you plan to grill shrimp, be sure to purchase a bag that says raw shrimp. These bags are usually blue; while cooked shrimp pouches are usually pink or red.
Raw shrimp will be more translucent with a brownish pink hue. Cooked prawns will be pink and opaque.
Fresh or frozen?
Unless you live on the coast, chances are that all the shrimp in the supermarket will be frozen at some point. Even shrimp at the seafood counter are often thawed from frozen bags. For the freshest flavor and to control quality, buy frozen shrimp and thaw them yourself.
How to Select Shrimp for Grilling
For best grilled results, choose raw shrimp, peeled and meat removed.
Whenever you prepare shrimp, it is best to remove the digestive tract from the outer curve of the shrimp. But this can take a long time. If you are looking for peeled shrimp, this task will be completed for you.
Shrimp with the skin on adds extra flavor, just like cooking meat on the bone. The shell helps protect the shrimp from overcooking and retains moisture.
Pay attention to the origin of the shrimp. Gulf shrimp are delicate and slightly sweet, while Argentine red shrimp have a more robust flavor. Both are excellent choices depending on your preferences.
Check the additives
Read the label before buying. Shrimp labeled “all natural” or “no added chemicals” should list shrimp and salt as the only ingredients. Those not marked with such claims may contain the chemical compound sodium tripolyphosphate, which is used to increase humidity.
How to defrost shrimp
If you have time, let it thaw overnight in the refrigerator. Place the frozen bag in a bowl and in the morning the shrimp will be ready to cook.
For a quick defrosting method, place the shrimp in a bowl and cover them with cold water. Change the water every few minutes until thawed (about 10-15 minutes).
After thawing, pat the shrimp dry to remove excess moisture and get better grill marks.
Seasoning secrets
The key to flavorful shrimp is a mix of oil and spices.
Use avocado oil or olive oil to prevent sticking. Then, add a drizzle of sesame oil for a rich umami punch.
Season with your favorite BBQ rub, Old Bay, or a simple salt and pepper mixture. Shrimp is naturally salty, so go easy on the added salt.
Grill shrimp like a pro
Preheat grill over direct high heat (about 400F). Place the shrimp directly on the grill. Drain them all at once and spread them out in an even layer using tongs.
Cook for 3-5 minutes per side. Turn it over when you start to see burn marks.
Don’t overcook the shrimp or they will become rubbery. For perfect results, bake to an internal temperature of 140-145F.
Serving Tips
Grilled shrimp is a versatile protein that you can enjoy in countless dishes.
Peel them and toss them with pasta, serve them over a bowl of cereal or a salad, or layer them in a po’boy sandwich.
For a quick, protein-rich snack, peel the prawns after grilling them, place them in the refrigerator and enjoy them cold with cocktail sauce.
Tune in to more of my BBQ Tips podcasts or scroll through the website for even more helpful BBQ tips.
