Hey there, fellow food lovers! I’ve been grilling shrimp for years, and let me tell you – the question of whether to boil shrimp before grilling is one that keeps popping up in my cooking classes. Today, I’m gonna break down everything you need to know about this tasty debate.
Quick Answer: No, you don’t have to boil shrimp before grilling! While some folks swear by parboiling, you can get amazingly delicious grilled shrimp without this extra step. I’ll show you both methods so you can pick what works best for you.
The Great Shrimp Debate: To Boil or Not to Boil?
Why Some People Choose to Boil First
- Makes shrimp more tender
- Helps marinades penetrate better
- Reduces grilling time
- Ensures even cooking
- Kills surface bacteria
Why Direct Grilling Works Better
- Maintains natural sweetness and flavor
- Creates better smoky char
- Saves time and effort
- Keeps shrimp juicier
- Prevents rubbery texture
My Tried-and-True Method for Perfect Grilled Shrimp
After trying both methods countless times, here’s what I’ve found works best:
1. Choose the Right Shrimp
- Get large or jumbo shrimp (16-20 per pound)
- Fresh or frozen both work great
- Shell-on shrimp retain more flavor
- Look for deveined ones to save prep time
2. Prep Your Shrimp
- Thaw completely if frozen
- Pat dry with paper towels
- Leave shells on for better flavor
- Remove vein if needed
3. Season Like a Pro
Here’s my secret weapon marinade
- Extra virgin olive oil
- Sesame oil (trust me, it’s game-changing!)
- Minced garlic
- Fresh ginger
- Kosher salt
- Black pepper
4. Grilling Time!
- Preheat grill to medium-high (375-450°F)
- Clean and oil grates
- Grill 2-3 minutes per side
- Look for pink color and slight char
Cooking Times by Shrimp Size
| Size | Count per Pound | Grilling Time |
|---|---|---|
| Colossal | 12 | 4 mins total |
| Extra Jumbo | 10 | 3-4 mins total |
| Jumbo | 15 | 2-3 mins total |
| Large | 20 | 1-2 mins total |
Common Mistakes (I’ve Made Them All!)
-
Overcooking – Shrimp turn rubbery fast! Remove them when they form a “C” shape. If they curl into an “O”, they’re overcooked.
-
Wrong Heat – Too hot makes the outside burn before inside cooks. Too low means soggy shrimp.
-
Skipping the Pat-Dry – Wet shrimp = steamed shrimp. Nobody wants that!
Pro Tips from My Kitchen to Yours
- If using wooden skewers, soak ’em in water for 20 mins first
- Grill lemon halves alongside for an awesome smoky squeeze
- Keep the lid open while grilling
- Don’t crowd the grill – give each shrimp some space
- Let rest for 1-2 minutes before serving
Serving Ideas That’ll Wow Your Guests
We love serving our grilled shrimp these ways:
- On fresh salads
- In tacos with avocado
- Over cilantro lime rice
- Alongside grilled veggies
- As appetizers with dipping sauce
When Boiling Might Make Sense
Look, I’m not totally against boiling. It might be your best bet if:
- You’re cooking tiny shrimp
- You’re super worried about food safety
- You’re making a specific recipe that calls for it
- You prefer a more tender texture
The Bottom Line
In my experience, direct grilling is the way to go for the best flavor and texture. But hey, cooking is personal! Try both methods and see what you like best. The most important thing is not overcooking those little guys.
Remember, practice makes perfect. Don’t be afraid to experiment with different seasonings and techniques until you find your groove. Happy grilling, everyone!
Got questions about grilling shrimp? Drop ’em in the comments below – I’d love to help!
P.S. If you’re grilling for a crowd, always make extra. Trust me, these babies disappear fast!
Expert Tip! How to Know It’s Cooked Through
It’s important to ensure the shrimp is fully cooked through. Shrimp start out being U-shaped before being cooked. As they grill, they should start resembling a C-shape. The outside of the shrimp should turn a nice pink color, and the meat inside should be white and opaque.
If your shrimp starts to be O-shaped, that’s a big indicator it’s overcooked and may turn out rubbery.
Change up the Flavor
I suggest using a blend of seasonings that you likely already have in your pantry, but you can have some fun with flavors. Here are a few other ways to season grilled shrimp:
- Cajun-style: Mix your shrimp in my Cajun seasoning with cayenne pepper and paprika for Cajun grilled shrimp. For milder flavors, start with my blackened seasoning.
- Garlic butter: Oil is better for grilling due to butter’s low smoke point, but you can toss your shrimp in garlic butter and fresh parsley after for a tasty meal.
- Seafood seasoning: Dust my magic seafood seasoning on your shrimp and whatever else comes off your grill.
- Teriyaki: Brush your shrimp with my homemade teriyaki sauce before and after grilling for a flavor bomb without the preservatives.
“My dad and I used this recipe tonight to grill shrimp! So helpful and flavorful.”
– Courtney
Super Quick Video Tips: The Best Way to Grill Shrimp
FAQ
Do you have to boil raw shrimp before grilling?
Definitely raw. If you grill cooked shrimp you will end up with little grilled pieces of rubber. Also I suggest you go for large shrimp 21-25 size for grilling so they stay moist and tender.
How do you prepare shrimp for grilling?
I peeled the shrimp, seasoned them with salt, threaded them onto a skewer, patted them dry (remember—surface moisture is the enemy of browning), brushed them with a bit of olive oil to help conduct heat more evenly, then tossed them on a ripping-hot grill, letting them cook until nicely browned on the exterior.
Can I grill shrimp from frozen?
Is It Safe to Cook Shrimp from Frozen? Totally! According to FDA seafood guidelines, shrimp should be cooked until the flesh is firm and clear. But shrimp are so small and fatty, they reach that point from frozen in a matter of a few minutes.
What are some common grilling mistakes with shrimp?
- Skipping the Deveining Step. …
- Not Thawing Shrimp Properly. …
- Overcooking Shrimp. …
- Skipping the Seasoning. …
- Using the Wrong Cooking Method. …
- Throwing Away Shrimp Shells. …
- Not Drying Shrimp before Cooking. …
- Forgetting to Preheat the Pan.
Can you cook grilled shrimp off the grill?
Grilled shrimp are excellent right off the grill, rested at room temperature, or even chilled for a unique take on a shrimp cocktail or a New England-style shrimp roll. Price recommends adding grilled shrimp to Caesar salad or atop a risotto. If you’re fresh out of ideas, choose one of these shrimp recipes and get grilling!
Can You Grill shrimp on a gas grill?
Place shrimp directly on a grill for 1-2 minutes per side until bright pink and cooked through. Remove from the grill and serve with fresh lemon juice. Like any grilled seafood, shrimp can be grilled on a gas grill or a charcoal grill.
How long does it take to grill shrimp?
You can grill shrimp in less than 10 minutes. One of the most delightful foods you can cook over a fire, grilled shrimp are quick to make, easy to eat, and so versatile. No matter which cuisine you prefer, this luscious protein absolutely fits in. For details about grilling shrimp to perfection, we consulted a chef and seafood expert.
Can you cook shrimp on a charcoal grill?
Shrimp needs to cook over direct heat, meaning directly above the heat source. So, for a charcoal grill, you’ll grill directly over the hot coals, and for a gas grill, you’ll grill right above the flame. Shrimp can be grilled with or without their shell on, it is completely up to you.
Should shrimp be grilled with the lid open?
Shrimp should be grilled with the lid open, as closing the lid will increase the temperature inside the grill and could cause the shrimp to overcook. Since the shrimp are small, cook fast, and need to be flipped every few minutes, it’s best to keep the lid open on the grill.
Can shrimp be grilled without the shell on?
Shrimp can be grilled with or without their shell on, it is completely up to you. But if you’re undecided, consider how they will be served and what is most convenient for your guests. Grilling shrimp with the shell on will keep more flavor since the shell acts as a pocket for circulating steam.