Hey there, fellow food lovers! I’ve been cooking shrimp for years, and lemme tell you – there’s something special about working with those massive colossal shrimp. Today I’m gonna share my favorite ways to cook these beautiful creatures perfectly every single time.
What Are Colossal Shrimp Anyway?
Before we dive in (pun intended!), let’s talk about what makes colossal shrimp so… well, colossal! These bad boys are among the biggest shrimp you can find at the store, usually coming in at around 13-15 shrimp per pound. They’re impressive to look at and even better to eat!
Preparing Your Colossal Shrimp
First things first. here’s what you’ll need to do
-
Clean those babies up
- Remove shells (but keep the tails if you want – they look fancy!)
- Devein carefully with a paring knife
- Give ’em a good rinse
- Pat dry with paper towels
-
Basic Marinade Ingredients
- 1/3 cup olive oil
- Fresh lemon juice
- Fresh lime juice
- Minced garlic
- Sea salt and black pepper
- Your favorite herbs (I love cilantro!)
My Favorite Cooking Methods
1. Oven-Roasted Method (My Go-To!)
Ingredients:- 16 colossal shrimp- 1/3 cup olive oil- Juice of 1 lemon- Juice of 1 lime- 3 scallions, thinly sliced- 1 jalapeño, finely chopped- 1 large garlic clove, minced- 1/4 cup fresh cilantro- 2 tsp lemon zest- Seasonings (salt, paprika, cumin, pepper)Instructions:1. Preheat oven to 400°F2. Marinate shrimp for 30-60 mins3. Arrange in single layer in baking dish4. Roast for about 15 mins2. Grilling Method
- Preheat grill to medium-high
- Brush shrimp with oil
- Grill 3-4 mins per side
- Look for that nice pink color!
3. Pan-Searing Method
- Heat pan over medium-high heat
- Add butter or oil
- Cook 2-3 mins each side
- Don’t overcrowd the pan!
Pro Tips From My Kitchen to Yours
-
Don’t Overcook!
- Shrimp cook super fast
- They should form a “C” shape when done
- If they’re in a tight “O” shape, they’re overcooked
-
Marinade Magic
- Don’t marinate longer than 1 hour
- Citrus can start “cooking” the shrimp
- Always pat dry before cooking
-
Temperature Matters
- Let shrimp come to room temp before cooking
- This helps them cook more evenly
Serving Suggestions
These gorgeous shrimp deserve proper presentation! Here’s how I like to serve them:
- Over fragrant jasmine rice
- With grilled veggies
- As part of a seafood pasta
- On their own as an impressive appetizer
Common Mistakes to Avoid
Listen we’ve all been there! Here are some oopsies to watch out for
- Cooking straight from frozen (BIG no-no!)
- Skipping the deveining step
- Overcooking (seriously, don’t do it!)
- Using too much seasoning (let the shrimp shine!)
Storage Tips
Got leftovers? Lucky you! Here’s what to do:
- Store in airtight container
- Keep in fridge for up to 3 days
- Reheat gently to avoid rubber-like texture
Final Thoughts
Y’know what? Cooking colossal shrimp might seem intimidating at first, but it’s actually pretty straightforward once you get the hang of it. The key is treating them with respect and not overthinking it. Trust me, once you nail these techniques, you’ll be serving up restaurant-quality shrimp that’ll have everyone asking for seconds!
Remember, practice makes perfect, and even if your first attempt isn’t magazine-worthy, they’ll probably still taste amazing. That’s the beauty of working with such high-quality ingredients!
So whatcha waiting for? Get out there and start cooking some colossal shrimp! And hey, if you try any of these methods, I’d love to hear how they turned out for you.
Now, if you’ll excuse me, all this shrimp talk has made me hungry – I think I know what I’m making for dinner tonight!
How to shop for shrimp:
Raw shrimp have a brown “vein” running along their back. This is their digestive tract—a.k.a. their poop chute. While it’s technically safe to eat, leaving the matter in will give the shrimp a gritty texture and muddy their flavor; most prefer to remove it before cooking. Now for some good news: You can buy deveined shrimp, which have this unsavory bit already removed—or ask your fishmonger to devein the little buggers for you. Are you the DIY type? We’ve included instructions below on how to devein shrimp yourself.Shrimp Sizes
Your grocery store is likely to carry a range of shrimp sizes: small, medium, large, jumbo, or colossal, usually categorized by how many shrimp you can expect per pound. The majority of BA’s shrimp recipes call for large shrimp unless otherwise specified (for example, our best shrimp cocktail calls for jumbo shell-on shrimp). Here’s the trouble: Naming conventions differ based on where you live and shop, so one stores large shrimp might be another’s jumbo. To keep things simple, go by weight whenever available. You’ll typically get 36–40 small shrimp per pound, 31–35 medium shrimp per pound, 26–30 large shrimp per pound, 21–25 jumbo shrimp per pound, 16–20 super jumbo shrimp per pound, or 15 or fewer colossal shrimp per pound. I.e., the higher the number, the smaller the shellfish.
If you’re using a different size shrimp than the recipe calls for, that’s fine—just adjust the cook time accordingly. Smaller shrimp will cook faster than larger ones, while the total time for bigger boys will be a little longer. Here’s associate food editor Kendra Vaculin’s rule of thumb: Cook medium shrimp for approximately 3 minutes, large shrimp for 4–5 minutes, and jumbo shrimp for 6–7 minutes. As for small shrimp, blink and you could miss it, so don’t walk away.Shell-On or Shell-Off
You can buy shrimp either in the shell or peeled. For the speediest dinners, we prefer peeled, deveined shrimp (less work on your end). But shrimp that’s still in the shell is often less expensive than peeled shrimp, so if you don’t mind doing the work yourself, this could be a good option.
You can also opt to cook shrimp with the shell on—not only do the shells add flavor, but they also keep the shrimp from overcooking and help them retain moisture when exposed to heat. Shrimp that’s in the shell will sometimes come with the head attached, which is where most of the fat is concentrated; some like to cook shrimp with the heads on, twist the head off and suck out the juices. If you do decide to peel your shrimp, save the shells for shrimp stock (the key ingredient in shrimp risotto) or to add fishy flavor to sauces.
To peel shrimp: Twist off the head (if not already removed) and pull off the legs. Snip the “backbone” of the shell lengthwise with kitchen shears and wiggle your fingers under the shell, pulling it off. Leave the tail on or remove.
To devein shrimp: Use a sharp paring knife to make an incision beside the vein running along the back of the shrimp. Use the tip of the knife to coax out the dark vein; discard. (Wiping your knife on a damp paper towel is a quick and easy way to do this.)
How to cook jumbo shrimp in 3 min.
FAQ
How long do you cook colossal shrimp for?
Preheat the oven to 400°F (200°C). Remove the shrimp from the marinade and discard the marinade. Arrange the shrimp in one layer in a baking dish. Roast the shrimp in the oven until the shells brighten in color and the shrimp are just cooked through, about 15 minutes.
Are colossal shrimp good to eat?
Yes, colossal shrimp are generally considered very good to eat.
How long do you cook frozen colossal shrimp?
Bring the water to a boil. Add the frozen shrimp and cook until they just turn pink, two to three minutes.
How to know when colossal shrimp is done?
Perfectly cooked shrimp will be opaque with a color ranging from pink or orange, depending on variety. Their tails should curl in slightly to make a C-shape. Overcooked shrimp will be a solid white-pink color, with their tails completely curled into a tight circle.Jul 19, 2023