I got a couple pounds of shrimp a while back and had some fun grilling them up. I played around with some different flavor profiles and wanted to share my favorites.
How to Grill Shrimp on Bamboo Skewers
This is important. Don’t be lazy. Peel and devein the dang shrimp. I have seen countless cooking shows that say to leave the shell on the shrimp when grilling to retain flavors. Bull Hockey.
Here are three reasons why you should peel and devein the shrimp before grilling.
- If you don’t do it now then your guests will have to do it later. Don’t be that host.
- Getting the shell off and slicing the back to get out the vein exposes the shrimp to whatever marinade or seasoning you want to use. It makes no sense to season the shell!
- If you overcook a shrimp with the shell on then the shell will stick to the shrimp and be TOUGH to remove. If you overcook a shrimp without the shell then its no big deal.
There is no need to soak the skewers in water in water before use. The shrimp will be finished cooking before the bamboo has time to catch on fire.
I like to get put four large shrimp per skewer. It is a nice serving size for appetizers but you could simply serve two for a main meal.
Grill the shrimp over direct high heat for two and a half minutes per side or until they turn the awesome shade of pink that screams, ‘I am done!” All of these skewers were cooked on a Weber Genesis with all of the burners turned up to High.
Spicy Lemon Parsley Grilled Shrimp Skewer Recipe
The shrimp were marinated for 30 minutes at room temperature with:
- 1/4 cup fresh lemon juice
- 2 Tablespoons chopped parsley
- 1 Tablespoon chopped garlic
- 1 Tablespoon olive oil
- 1 teaspoon Tabasco
These were really good! The flavors were bright and fresh. There was just enough Tabasco to make your mouth tingle.
Chef Paul Grilled Shrimp Skewer Recipe
Chef Paul passed away this week. He did some mighty fine cooking in his day. His “magic” seasoning blends are among my favorites.
The shrimp were marinated for 30 minutes at room temperature in the following:
- 1/4 cup fresh lime juice
- 2 Tablespoons Magic Seafood Seasoning
- 1 Tablespoon olive oil
These were fantastic. I hurt myself eating these. If you don’t have Chef Paul products in your area then Old Bay is an acceptable substitute.
Sweet Thai Grilled Shrimp Skewer Recipe
These shrimp got seasoned with a little salt and pepper before hitting the grill.
After two and a half minutes they shrimp were flipped and then basted with a sweet red chili sauce.
This sauce really has some nice “sweet heat” flavors going on.
The shrimp turned out great!
I hope these pictures give you a few ideas on how to tackle grilled shrimp.
If you need more inspiration then check out these shrimp kabobs from Weber.
Now get out there and have a great day!