Hey there fellow food lovers! I’ve been obsessing over Bobby Flay’s grilled shrimp technique lately and lemme tell ya – it’s a total game-changer! After spending countless hours researching and testing his methods, I’m super excited to share everything I’ve learned about how this celebrity chef creates absolutely perfect grilled shrimp every single time.
Quick Answer
Bobby Flay grills shrimp by using large, fresh shrimp (21-24 count), seasoning them with canola oil, kosher salt, and black pepper, then cooking them on a high-heat grill for about 1.5-2 minutes per side until they’re golden brown and slightly charred. Simple but absolutely delicious!
The Perfect Shrimp Selection
Before we dive into the grilling process, let’s talk about picking the right shrimp. Here’s what Bobby recommends:
- Use large, meaty shrimp (21-24 count per pound)
- Always choose fresh, raw shrimp (never pre-cooked!)
- Look for firm shells and plump meat
- Avoid any shrimp with browning or discoloration
- Shell-on shrimp are preferred for better flavor
Bobby’s Basic Grilling Method
Preparation
- Clean and devein the shrimp
- Toss shrimp with:
- 2 tablespoons canola oil
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
Grilling Steps
- Heat your grill to high heat
- Oil the grill grates to prevent sticking
- Place shrimp in an even layer on the grates
- Grill first side: 1.5-2 minutes until golden brown
- Flip once
- Grill second side: 45 seconds to 1 minute
- Remove to a platter when just cooked through
Bobby’s Pro Marinade Options
While Bobby’s basic recipe is amazing he’s also known for these killer marinades
Cilantro-Lime Marinade
- Fresh chopped cilantro
- Lime juice
- Minced garlic
- Green onion
- Pinch of cumin
- Salt to taste
Garlic-Herb Marinade
- Olive oil
- Minced garlic
- Chopped rosemary
- Fresh thyme
- Lemon juice
- Salt and pepper
Tips for Grilling Success
-
Don’t Overcook!
Shrimp cook super fast – overcooked shrimp get rubbery and tough. Keep a close eye on them! -
Shell DecisionBobby often suggests leaving shells on while grilling because
- Helps retain moisture
- Adds extra flavor
- Creates nice texture
- Prevents overcooking
-
Temperature Control
- Always preheat grill to high heat
- Maintain consistent temperature
- Don’t move shrimp around too much
Perfect Side Dishes
Wanna make your grilled shrimp meal complete? Here’s what Bobby suggests serving alongside:
- Citrus-dressed green salad
- Tropical fruit salsa (mango + pineapple + red peppers)
- Grilled asparagus
- Roasted cherry tomatoes
- Zucchini
Common Mistakes to Avoid
- Using frozen shrimp without properly thawing
- Overcrowding the grill
- Flipping the shrimp multiple times
- Not preheating the grill enough
- Forgetting to oil the grates
Making It Party-Perfect
When I’m hosting, I love using Bobby’s appetizer version:
- Wrap marinated shrimp in bacon
- Brush with honey-chipotle glaze while grilling
- Serve with lime-mayo dipping sauce
My Personal Experience
Not gonna lie, my first attempt at Bobby’s grilled shrimp wasn’t perfect – I totally overcooked them! But after practicing his technique a few times, I’ve gotten pretty good at nailing that perfect char while keeping the inside juicy. The key really is watching them like a hawk and not getting distracted (learned that the hard way, lol).
Final Thoughts
Bobby Flay’s grilled shrimp method is seriously foolproof once you get the hang of it. The beauty is in its simplicity – high heat, proper seasoning, and careful timing are really all you need. Whether you’re going basic with just oil, salt, and pepper, or fancy with one of his marinades, these techniques gonna give you restaurant-quality grilled shrimp every time.
Remember, practice makes perfect! Don’t get discouraged if your first batch isn’t Instagram-worthy. Keep at it, and you’ll be grilling shrimp like Bobby Flay before you know it!
Would you like me to explain any part of this in more detail? I’d love to help you master the perfect grilled shrimp!
What Ingredients do I need?
- Olive Oil – this gets heated on a stove top with chili flakes and garlic
- Garlic – Chopped fresh garlic can take some time to chop so I often always use the freshly minced garlic that comes already made in a jar.
- Calabrian chile flakes – If you can’t find these use crushed red pepper flakes. Crushe dred peppers are just ground varieties of different peppers anyway.
- Fresh Oregano – use fresh, but dried oregano can also be used
- Shrimp – extra larged, peeled and deveined shrimp
- See recipe card below for a full list of ingredients and measurements.
What to Serve with Shrimp Skewers
If you are looking for a simple side dish to have with these shrimp skewers try his Greek Orzo Salad. This is the perfect refreshing Summer time meal.
Calabria chilis come from the city of Calabria in Southern Italy, a region in Italy that is known for making peppers. They have a combo of fruity, spicy, and mild taste.
Just use some crushed red pepper flakes they are more easier to find at every grocery store.
Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever!
Bobby Flay’s Grilled Shrimp with Garlic (Gambas al Ajillo) | Boy Meets Grill | Food Network
FAQ
How to grill shrimp Bobby Flay?
Thread the shrimp onto skewers, about 4 or 5 shrimp per skewer, threading so that the skewers goes through the tail and thick end of each shrimp. Brush the shrimp with some of the chile-garlic oil and season with salt and pepper. Grill until lightly golden brown on both sides and opaque, 1 to 1 1/2 minutes per side.
How do you pan sear shrimp Bobby Flay?
Season the shrimp on one side with some of the spice mixture (reserve any leftover spice mix for another use). Add some of the oil to a large sauté pan over medium-high heat until it begins to shimmer. Working in batches, sear the shrimp until golden, turn and sear other side, and transfer to a plate.
Should you marinate shrimp before grilling?