Hey there, fellow food lovers! I’m Julie from Seafood Masters, and today I’m gonna share my tried-and-true tips for grilling pre-cooked shrimp. Trust me, after years of experimenting in my backyard grill, I’ve figured out exactly how to transform those convenient pre-cooked shrimp into something absolutely mouthwatering!
Quick Summary
Grilling pre-cooked shrimp is super easy! Just thaw them completely, pat dry, season or marinate briefly, then grill on medium-high heat for 1-2 minutes per side. The key is adding flavor while avoiding overcooking.
What You’ll Need
- Pre-cooked shrimp (thawed if frozen)
- Grill
- Oil for grates
- Seasonings/marinade
- Tongs
- Optional: skewers or grilling basket
Step-by-Step Instructions
1. Prep Your Shrimp
- Thaw completely if frozen
- Pat dry with paper towels
- Remove tails if desired
2. Season or Marinate
Here’s my go-to quick marinade:
- 1/4 cup olive oil
- 2 minced garlic cloves
- 1 tbsp lemon juice
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Pro tip Don’t marinate longer than 30 mins – the shrimp can get mushy!
3. Prep Your Grill
- Heat to medium-high (375-450°F)
- Clean grates thoroughly
- Oil grates with high-smoke-point oil
4. Grill Those Bad Boys
- Place shrimp on hot grates
- Grill 1-2 mins per side
- Look for light char marks
- Don’t walk away – they cook fast!
Tips for Success
- Size Matters: Bigger shrimp (16/20 count) work best on the grill
- Keep ’em Straight: Use skewers to prevent curling
- Don’t Overcrowd: Leave space between shrimp
- Watch Carefully: They’re already cooked, so just need heating through
Serving Ideas
We love serving grilled pre-cooked shrimp these ways
- Over fresh salad greens
- In tacos with avocado
- Alongside grilled veggies
- On pasta with garlic butter
- As appetizers with dipping sauce
Common Mistakes to Avoid
- Don’t grill frozen shrimp
- Don’t overcook (they’ll get rubbery)
- Don’t use too much marinade
- Don’t forget to oil the grates
FAQs
Q: Can I grill frozen pre-cooked shrimp?
A: Nope! Always thaw first for best results.
Q: How do I know they’re done?
A: Look for light char marks and heated through – about 1-2 mins per side.
Q: What’s the best oil for the grill?
A: I prefer canola or grapeseed oil for their high smoke points.
My Personal Tips
After messing up countless batches (yeah, I’m looking at you, rubber-band shrimp of 2022), I’ve learned that less is more. Keep the seasoning simple, the heat medium-high, and your attention focused. These little guys cook faster than you can say “pass the cocktail sauce!”
Troubleshooting Common Issues
| Problem | Solution |
|---|---|
| Sticking to grill | Oil grates better |
| Too rubbery | Reduce cooking time |
| Falling through grates | Use grilling basket |
| Uneven cooking | Cut to uniform size |
Remember, grilling pre-cooked shrimp isn’t rocket science, but it does need your attention. With these tips and a bit of practice, you’ll be serving up perfectly grilled shrimp that’ll have your friends and family begging for seconds!
Now get out there and fire up that grill! And hey, if you mess up the first batch, don’t sweat it – we’ve all been there!
Got questions about grilling shrimp or wanna share your own tips? Drop a comment below – I’d love to hear from ya!
Grilling Cooked Shrimp and Vegetables
Preheat your outdoor grill to high. Thread the precooked shrimp on wooden or metal skewers and brush them with cooking oil, such as olive oil, which contains heart-healthy unsaturated fats.
Season the shrimp with herbs and spices, such as garlic powder, paprika or cayenne pepper, and set the shrimp aside.
Wash vegetables thoroughly and chop them into large chunks. Thread the vegetables onto separate skewers than the shrimp. Or, try wrapping them up in foil, as described by the National Heart, Lung, and Blood Institute.
Keep the vegetables separate because they will need to cook longer than the precooked shrimp, which only need a few minutes on the grill to heat them back up. Brush the vegetables with cooking oil, such as olive oil, and season them with your favorite herbs and spices.
Soak the chopped vegetables in water for 10 to 15 minutes before putting them on the grill. This will help them retain their moisture as they cook. Another alternative is to marinate the vegetables before cooking them.
According to Harvard Health, marinating food before grilling reduces the amount of carcinogens that form while grilling. Marinating the vegetables on the skewers cuts down on the mess because trying to thread slippery vegetables onto skewers is quite difficult and messy.
Place the vegetable skewers on the grill. Put them on the outer edges of the grill so they arent over direct heat, which can lead to burning. Close the lid and allow the vegetables to cook for several minutes until they are almost tender.
The amount of time this takes will depend on what type of vegetables youre using. Mushrooms, for example, cook more quickly than raw potatoes or carrots.
Add the shrimp skewers to the grill for the last minute or two of cooking the vegetables. Remove the shrimp skewers as soon as the shrimp is hot.
This will prevent the shrimp from getting dried out and tough. Take the vegetables off the grill last. Push the shrimp and vegetables off the skewers with a fork and serve the meal immediately.
If you use wooden skewers, soak them in water for at least 30 minutes before putting the shrimp and vegetables on them. This will help prevent the wood from splintering, which can leave small pieces in your food. It also moistens the wood so its less likely to burn while on the grill.
- Wooden or metal skewers
- Cooking oil
- Basting brush
- Herbs and spices
- Vegetable brush
- Sharp knife
- Cutting board
- Outdoor grill
- Fork
- Serving platter
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