How to BBQ Right Shrimp: Easy Steps for Perfect Grilling

Get ready to elevate your summer cooking with perfectly grilled shrimp! If you’ve ever wondered how to bbq right shrimp, you’re in the right place. Grilling shrimp is incredibly fast, surprisingly easy, and yields a deliciously juicy result that’s perfect for any meal or gathering. Forget dry, rubbery shrimp – we’re going to guide you through every step to ensure your BBQ shrimp is a guaranteed hit!

Why Shrimp is Your BBQ Best Friend

Shrimp is an ideal candidate for the grill for several reasons:

• Speedy Cooking: Shrimp cooks in mere minutes, making it perfect for quick weeknight dinners or when you’re feeding a crowd.
• Flavor Absorption: Its delicate flavor acts as a fantastic canvas for marinades and rubs, taking on whatever delicious profile you throw at it.
• Healthy & Light: It’s a lean protein that feels light yet satisfying, especially in warmer weather.
• Versatile: Serve it as an appetizer, in tacos, on salads, with pasta, or as a stand-alone main course.

Choosing the Perfect Shrimp for the Grill

The secret to great grilled shrimp starts with selecting the right kind.

Size Matters

Opt for larger shrimp, such as “jumbo” (21-25 count per pound) or “colossal” (U15, meaning under 15 count per pound). Smaller shrimp can easily fall through the grates and overcook quickly.

Fresh or Frozen?

Both are excellent! Most “fresh” shrimp at the seafood counter were likely frozen and thawed, so don’t shy away from buying frozen. If buying frozen, look for individually quick-frozen (IQF) shrimp, which prevents them from clumping together and makes thawing easier. Ensure they are firm, translucent, and don’t have a strong “fishy” odor.

Prepping Your Shrimp Like a Pro

A little preparation goes a long way in ensuring your shrimp grills beautifully.

Thawing Frozen Shrimp

If using frozen shrimp, thaw them properly. The best way is to place them in a colander under cold running water for 5-10 minutes, gently separating them. Alternatively, you can thaw them overnight in the refrigerator.

Peel or No Peel?

This is a matter of preference:

• Peeled: Easier to eat, especially for guests. Peel them completely, leaving the tail on for a nice presentation and easy handling.
• Shell-On: The shells add flavor and help keep the shrimp moist, but they are a bit messier to eat. If keeping shells on, still devein them.

Deveining (If Applicable)

Most large shrimp will have a dark vein running along their back. While not harmful, it can be gritty. Make a shallow cut along the back and remove it with the tip of a knife or your fingers.

The Golden Rule: Pat Them Dry!

This step is crucial! Use paper towels to thoroughly pat your shrimp dry after thawing, peeling, and deveining. Excess moisture will steam the shrimp instead of searing it, preventing that beautiful char and flavor.

Flavoring Your Shrimp: Marinades & Rubs

Now for the fun part – adding flavor!

Marinades

Marinades infuse flavor and help keep the shrimp tender. Keep it simple and quick:

• Ingredients: A base of olive oil, an acid (lemon juice, lime juice, or a splash of white wine vinegar), and your favorite herbs and spices (garlic powder, onion powder, paprika, chili powder, oregano, thyme).
• Marinating Time: Shrimp is delicate, so don’t marinate for more than 30 minutes, especially if using an acidic marinade. Too long, and the acid can “cook” the shrimp, making it rubbery.

Dry Rubs

For a quick burst of flavor and a nice crust, a dry rub is excellent. Simply toss the dried shrimp with olive oil, then sprinkle generously with your chosen rub (e.g., Cajun seasoning, Old Bay, garlic salt, pepper, and smoked paprika).

Keep it Simple

Sometimes, all you need is a drizzle of olive oil, salt, and freshly cracked black pepper to let the natural sweetness of the shrimp shine.

Skewering Smarts for Even Grilling

Skewers make grilling shrimp much easier, allowing you to flip multiple pieces at once and prevent them from falling through the grates.

• Metal vs. Wooden: Metal skewers are reusable and conduct heat, potentially cooking shrimp slightly faster. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
• Technique: Thread the shrimp through both the head and tail ends, so they lie flat and straight. This ensures even cooking and prevents them from spinning. Don’t overcrowd the skewers; leave a little space between each shrimp for proper heat circulation.

Setting Up Your Grill for Success

Proper grill preparation is key to perfectly cooked shrimp.

1. Clean Your Grates: Start with clean grates to prevent sticking and transfer of old flavors.
2. Oil Your Grates: Lightly oil the hot grates just before placing the shrimp. You can use a paper towel dipped in high-smoke-point oil (like canola or grapeseed) held with tongs.
3. Preheat: Preheat your grill to medium-high heat (around 375-450°F / 190-230°C). You want direct heat for a quick sear.

Grilling Your Shrimp to Perfection

This is where the magic happens, but it’s quick, so pay attention!

• Placement: Place the skewers directly over the medium-high heat.
• Cooking Time: Shrimp cooks incredibly fast. Grill for 2-3 minutes per side, for a total of 4-6 minutes.
• When to Flip: Flip the skewers once the shrimp turn pink and opaque on the bottom side.
• Signs of Doneness: Perfectly grilled shrimp will be opaque, firm to the touch, and curled into a gentle “C” shape. An “O” shape means it’s overcooked and likely rubbery.

Remove the shrimp from the grill immediately once done to prevent overcooking.

Serving Your Delicious BBQ Shrimp

Once off the grill, transfer your shrimp to a serving platter. A squeeze of fresh lemon juice and a sprinkle of chopped fresh parsley or cilantro are simple, perfect finishing touches. Serve hot and enjoy!

Top Tips for Mastering BBQ Shrimp

• Don’t Overcook! This is the golden rule for shrimp. A minute too long can turn them rubbery.
• Pat Them Dry, Seriously: We can’t stress this enough for that beautiful sear.
• Don’t Overcrowd the Grill: Cook in batches if necessary to maintain consistent grill temperature and ensure even cooking.
• Have Everything Ready: Because shrimp cooks so fast, have your skewers, tongs, and serving platter ready before you start grilling.
• Quality Shrimp = Quality Taste: Start with good quality, fresh-smelling shrimp for the best results.

Frequently Asked Questions About Grilling Shrimp

Ready to BBQ Right Shrimp?

Now you have all the knowledge to master grilled shrimp! From selecting and prepping to seasoning and grilling, these tips will help you create succulent, flavorful shrimp every time. So fire up your grill and get ready to impress with your perfectly cooked BBQ shrimp!