Look, I’ve been grilling shrimp for years and let me tell ya – the question of whether to peel or not to peel before grilling is one that comes up ALL the time. Today, I’m gonna break it down for you and share my tried-and-true tips for the most amazing grilled shrimp you’ve ever tasted.
The Short Answer
No, you don’t need to peel shrimp before grilling! In fact, leaving the shells on can actually result in juicier, more flavorful shrimp. But there’s more to the story…
Why You Should Leave the Shells On
Here’s why keeping those shells on while grilling is often the better choice
- Better Flavor Protection: The shells act like a natural flavor shield, keeping all those delicious juices locked in
- Protection from Heat: Prevents the delicate shrimp meat from drying out on the hot grill
- Extra Flavor: The shells actually contribute additional seafood flavor during cooking
- Natural Timing Guide: The shells turn nice and pink when the shrimp is perfectly cooked
When to Peel Before Grilling
But hey sometimes peeling before grilling makes sense
- If you’re marinating the shrimp (better flavor absorption)
- When you want those nice grill marks directly on the meat
- If you’re serving folks who don’t want to deal with peeling at the table
- When making shrimp skewers that need to stick together well
My Go-To Grilling Method
What You’ll Need:
- 2 lbs shell-on, deveined shrimp (16-20 count per pound is perfect)
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 2 tsp sesame oil (this is my secret weapon!)
- 3 cloves minced garlic
- 1 tbsp minced ginger
- Salt and pepper to taste
Step-by-Step Instructions:
-
Prep the Shrimp
- If frozen, thaw completely
- Leave shells on but make sure they’re deveined
- Pat dry with paper towels
-
Marinate
- Mix all ingredients in a bowl
- Toss shrimp until well coated
- Let sit for 30 mins (but no longer than 1 hour)
-
Fire Up the Grill
- Heat to medium-high (around 375-400°F)
- Clean and oil the grates
-
Grill Those Bad Boys
- Place directly on grates or use skewers
- Grill 2-3 minutes per side
- Look for pink color and slight char
Pro Tips from My Kitchen
-
Buy EZ-Peel Shrimp: These are pre-split and deveined but still have shells on – best of both worlds!
-
Don’t Overcook: Seriously y’all, nothing’s worse than rubbery shrimp. When they form a “C” shape, they’re done. If they curl into an “O”, they’re overdone.
-
Size Matters: Bigger shrimp (16-20 count) work better for grilling. They’re easier to handle and won’t fall through the grates.
Common Mistakes to Avoid
- Cooking too long (remember: 2-3 mins per side MAX)
- Using too low heat (you want that nice char!)
- Overcrowding the grill (give ’em space to cook evenly)
- Using pre-cooked shrimp (just don’t…)
Serving Suggestions
When your shrimp come off the grill, try serving them with:
- Lemon wedges
- Fresh herbs (parsley, cilantro)
- Garlic butter sauce
- Cocktail sauce
- Over a bed of rice or salad
Storage Tips
If you somehow end up with leftovers (rare in my house!):
- Store in airtight container
- Keep refrigerated up to 3-4 days
- Can be eaten cold or gently reheated
- Don’t microwave! They’ll get tough
FAQ
Q: What if my shells are sticking badly?
A: This usually means they’re overcooked. Try reducing cook time or using EZ-peel shrimp next time.
Q: Can I use wooden skewers?
A: Yep! Just soak them in water for 30 mins before using to prevent burning.
Q: How do I know when they’re done?
A: Look for pink color, slight char, and a “C” shape. If they’re curled tight like an “O”, they’re overdone.
Final Thoughts
Whether you choose to peel or not really depends on your specific situation and preferences. I usually go shells-on for the extra flavor and protection, but there’s no absolute right or wrong here. The key is high heat, quick cooking, and not overthinking it!
Remember, grilling shrimp isn’t rocket science – once you get the hang of it, you’ll be the shellfish superstar at your next BBQ. Now get out there and start grilling!
P.S. Don’t forget to grab some extra napkins – shell-on grilling can get a bit messy, but trust me, it’s worth it!
Tips for the Perfect Grilled Shrimp
The grilling might sound like the tricky part, but the best grilled shrimp starts with some basic prep. Here are a few tips I’ve picked up along the way for tender, flavorful shrimp:
- Use larger shrimp. I typically use shrimp that are the 26 to 30 per pound size. You want shrimp large enough that they won’t fall through the grill grates. Jumbo shrimp work, too.
- Frozen shrimp are fine. Just make sure to thaw them before you start, either in the fridge overnight or the day of, in a large bowl with cold water.
- Devein your shrimp. Buy deveined shrimp for the easiest prep. While not harmful if left in, the deveining process creates a more visually appealing and better-tasting shrimp.
- Leave the shells on…or off. Both turn out great on the grill, so whether you peel your raw shrimp is up to you. I like to use tail-on shrimp because they look the most appetizing.
- Try a marinade. For even more flavor, use my favorite shrimp marinade and marinate them for 1 hour before grilling.
- Skewers are optional. If you’d like, thread your shrimp onto skewers for effortless on-the-grill turning. I prefer wooden skewers over metal ones. Soak the skewers for 20 minutes before grilling.
Time to Fire Up the Grill
It’s time to start the grilling process! Here’s my tested method to BBQ shrimp on the grill (or you can go ahead and jump to the full recipe):
Step 1: Preheat a grill to medium-high heat (375-450°F).
Step 2: Place fresh or thawed shrimp in a mixing bowl, drizzle with olive oil, and season with oregano, garlic powder, onion powder, and kosher salt.
Step 3: Place the shrimp directly on a grill for 1-2 minutes per side until they’re bright pink and cooked through. Timing will depend on the exact temperature, whether you’re cooking with the shell on, and how big the shrimp are – just make sure to keep the lid open!
Step 4: Remove shrimp from the grill and serve with a few squirts from fresh lemon wedges, to taste.