As shrimp enthusiasts, we want to help you master the art of creating bold, flavorful dishes. However, the preparation of shrimp before grilling can vary widely based on personal preference. In this guide, we give you the run-down on how to prepare your shrimp to craft a bold and unique flavor profile.
Shrimp Shells: On or Off?
We are here to let you know just how shrimp shells can affect the flavor of your dish. Leaving the shells on shrimp during grilling creates a protective layer that retains moisture and prevents overcooking while also allowing the shells to infuse added savory flavor and absorb the smoky essence of the grill. Our Oishii Shrimp or Shell-On USA Gulf Shrimp are perfect for this!
On the other hand, removing the shells enables marinades and spices to penetrate the meat for intense flavor and reduces the grilling time needed to reach a safe internal temperature of 145° F. If you do decide to remove the shells to add a marinade and/or spices, we recommend grilling the shrimp over in-direct heat on the opposite side of the grill where the burners aren’t lit, or, placing them on the top rack so they’re not being directly touched by the flames.
The Bigger the Shrimp, the Better
The best type of shrimp for grilling is generally larger-sized shrimp, such as jumbo or extra-large shrimp. Larger shrimp tend to hold up better on the grill and are less likely to overcook quickly, resulting in a juicier and more flavorful feast. Not to mention, with larger shrimp, you don’t risk the possibility of the shrimp sliding through the grates!
To Devein or not to Devein
Deveining shrimp prior to grilling is popular for several reasons. The removal of the veins contributes to a smoother texture and results in a cleaner and sweeter flavor profile. Nonetheless - it's up to you! It is perfectly safe to grill and eat shrimp vein-in, it all comes down to your desired texture and flavor profile. If you prefer deveined shrimp – our Peeled & Deveined Tiger Shrimp or Gulf Shrimp are great options.
Tails On or Tails Off
The tail-on, tail-off debate is never ending - but here’s what we know. Leaving the tails on the shrimp makes them easier to grip, prevents excessive curling during grilling, and provides a better visual presentation. However, if you’re in the business of quick cook time and easy eating, we recommend removing the tails. They make the plate look pretty and all, but let’s be honest – we’re all ready to eat, and removing the tails prior to grilling helps speed that process up.
Thaw your Shrimp before Grilling
All Alaskan King Crab Co. shrimp arrives frozen, so be sure to thaw it before firing up the grill! This step is crucial for achieving an even external char and meat that is cooked all the way through. This process also ensures that your shrimp will be beautifully seared and free from excess moisture. To do so either leave your shrimp in the refrigerator for 8-10 hours, or rinse in a colander under cold running water for 5-10 minutes.
Selecting the right type of shrimp and preparing it to achieve your preferred taste is crucial to executing seamlessly grilled shrimp. Remember, a little understanding goes a long way in creating a delicious grilled shrimp feast for yourself and your guests. Shop our shrimp collection now and get grilling!