The Ultimate Guide to Grilling Colossal Shrimp: Tips & Tricks for Perfect Results Every Time

Listen up seafood lovers! I’ve been grilling shrimp for over 15 years, and let me tell ya – there’s nothing quite like perfectly grilled colossal shrimp. Today, I’m gonna share all my secrets for making these jumbo beauties turn out amazing every single time. No more rubbery, overcooked shrimp!

What Makes Colossal Shrimp Special?

Before we dive into the grilling let’s talk about what makes these bad boys so special

• Size matters! You’ll get about 12-15 shrimp per pound (U/12-15 count)
• Way bigger than regular large shrimp (which run 31-35 per pound)
• Perfect for grilling because they don’t cook too fast
• Makes for an impressive presentation (your guests will be wowed!)

Shopping for the Best Shrimp

Here’s what I always look for when buying colossal shrimp

• Similar sized shrimp (helps them cook evenly)
• Shells on (keeps ’em moist while grilling)
• Wild-caught when possible (better flavor and texture)
• Fresh smell (avoid anything fishy or ammonia-like)
• Firm, translucent flesh

Pro tip If ya can’t find fresh ones, frozen is totally fine! Just make sure they’re individually quick frozen (IQF) to prevent ice crystals from messing up the texture.

Prepping Your Shrimp

Getting your shrimp ready is super important for awesome results:

1. Thawing (if frozen):

   • Overnight in fridge (best method)
   • Cold water method (quick method: 30-45 mins)
   • NEVER use hot water or microwave!

2. Cleaning:

   • Peel shells but leave tails on
   • Remove that dark vein (or have your fish guy do it)
   • Pat those babies dry with paper towels

3. Skewering (optional but recommended):

   • Use metal skewers or soaked wooden ones
   • Makes flipping way easier
   • Helps prevent curling

My Go-To Seasoning Options

I’ve tried tons of different seasonings, but these are my faves:

Simple Lemon Garlic:

• 6 tbsp melted butter
• 1 tbsp fresh parsley
• 1 tsp granulated garlic
• Lemon zest
• Salt & pepper

Cajun Style:

• Cajun seasoning
• Smoked paprika
• Garlic powder
• Dried oregano

Jerk-Inspired:

• Jerk seasoning
• Brown sugar
• Minced garlic
• Chopped scallions

The Grilling Process

Here’s where the magic happens!

Setting Up Your Grill:

1. Clean those grates super well
2. Oil ’em up to prevent sticking
3. Heat to medium-high (375-450°F)
4. Create two zones if using charcoal

Grilling Method:

1. Place shrimp perpendicular to grates
2. Grill uncovered (better searing!)
3. Cook 2-3 minutes per side
4. Watch closely – they cook fast!
5. Remove when just opaque and firm

Pro tip: Don’t walk away! These big boys cook quick and there’s nothing worse than overcooked shrimp!

How to Tell When They’re Done

Look for these signs:

• Color changes to pink-orange
• Meat becomes opaque
• Firm to touch (but not hard!)
• Internal temp of 145°F

Serving Suggestions

Make it a meal with these awesome sides:

Quick Sides:

• Grilled veggies (zucchini, peppers, corn)
• Coleslaw
• Cheesy grits
• Crusty bread
• Lemon wedges

Sauce Options:

• Chimichurri
• Sriracha aioli
• Teriyaki
• Lemon butter

Storage & Leftovers

Got leftovers? No problem!

Storage:

• Cool completely
• Airtight container
• Keep in fridge 3-4 days max

Reheating:

• Skillet method: Medium-low heat with butter (2-3 mins)
• Oven method: 350°F for 4-6 mins
• Microwave: 30-second bursts (last resort!)

Common Mistakes to Avoid

Learn from my fails:

• Don’t overcrowd the grill
• Avoid moving shrimp too much
• Never walk away while cooking
• Don’t skip the oil on grates
• Don’t use high heat (leads to tough shrimp)

Y’all, grilling colossal shrimp might seem tricky at first, but trust me – once you get the hang of it, it’s pretty dang easy! Just remember to keep an eye on ’em and don’t overcook. Before you know it, you’ll be the neighborhood’s shrimp grilling expert!

Now get out there and start grilling! And hey, if you try these tips, lemme know how they turned out in the comments below. Happy grilling, friends!