Grilling Shrimp is an easy and fast way to pull together an gourmet dinner. The cooking time is quick and you can have excellent results with the simplest of preparations. We have all the grilled shrimp recipes from all cuisines and for all tastes.
For the basics on grilling shrimp or how to grill prawns, check out the page link below. It has great information on the basics of buying and selecting your shrimp and prawns.
As with all food and especially seafood, your dinner is directly dependent on buying the best quality food. Some quick hints on buying great shrimp:
Size, shrimp come in different sizes. Generally the larger the more expensive. For grilling, I always buy 21-25 count (to the pound) or higher. Usually 16-20 are best or larger, but occasionally you will see a deal that is too good to pass up. If grilling smaller shrimp, start thinking about brochettes or skewers, to keep them from falling through the grill. For an impressive dinner buy the larger sizes U-15, U-10 or even U-8, people love to see big shrimp. Almost like grilling small lobsters at that point. However, you will pay the price for those big shrimp. The other nice thing about the big shrimp is that you will not have to peel or clean as many, if I can be a bit of a selfish chef here.
Varieties, there are many types of shrimp. Mexican whites, greens, browns, US gulf whites, Florida pinks etc. Tiger Shrimp, rock shrimps, farm raises, pond raised, wild, jeez starting to sound like Bubba from Forest Gump. Let me simplify it. If you can buy US Gulf Shrimp, wild. I also like the Mexican shrimp, however they do not fish sustainably. Check out the following link to seafood watch for smart sustainable choices.
Some of the exotic shrimp may require special handling on the grill. Rock shrimp are generally soft and not optimal on the grill. Spot prawns have incredible flavor, but need to be cooked shell on for the grill, they are delicate. So, hope that helps a bit for the shrimp varieties?
Shell on versus shell off for the grill. Many grilling shrimp aficionados advocate shell on almost all the time. It does keep the shrimp moist and adds a bit of flavor also. However, sometimes you don't feel like the hassle or mess or if you are saucing them it can really get out of hand if they are shell on. You will see some recipes with both preparations here.
If you do go with grilling shrimp shell on, don't let that new neighbor drink the little bowls of lemon water? Those are for cleaning your hands with the whole tactile job of taking the shell off. Sorry, bit of humor from too many years in restaurants.
Check out the following grilled shrimp recipes, they range from simple to complex, are all really tasty and fun!