Hey grill masters! I’ve been experimenting with different grilling techniques, and I gotta tell you – grilling jumbo shrimp with the shell on is a total game-changer. Today, I’m gonna share my tried-and-tested method that’ll give you the juiciest, most flavorful shrimp you’ve ever tasted!
Why Leave the Shell On? Here’s the Deal
Before we dive into the how-to, lemme tell you why keeping the shell on is straight-up genius:
- The shell acts like a natural heat buffer (no more rubbery shrimp!)
- It keeps all those tasty juices locked in
- You get this amazing distinct flavor that you just can’t get any other way
- It’s actually easier than you think!
What You’ll Need
The Main Stars:
- 2 pounds of U-6 jumbo shrimp (head-on if possible)
- 4 tablespoons olive oil
- Salt and pepper to taste
Choose Your Flavor Profile:
Option 1 – Herb & Jerk Style:
- Fresh thyme (1 tbsp, minced)
- Fresh rosemary (1 tbsp, minced)
- Jerk seasoning (1 tbsp)
- Lemon juice (1 tbsp)
- Red chile for garnish
Option 2 – Classic Garlic & Herb:
- 2 cloves garlic (grated)
- Mixed herbs (2 tbsp) – tarragon, chives, parsley
- Melted butter (4 tbsp)
The Step-by-Step Process
1. Prep Your Grill
First things first, get your grill ready! Whether you’re using a Weber, Char-Broil, or any other brand (I’ve seen great results on all types), set it up for medium-low direct heat cooking.
2. Prep Your Shrimp
Here’s a pro tip I learned the hard way:
- Leave the shell on BUT devein those bad boys
- Use a sharp knife to cut along the back through the shell
- Remove the vein (trust me, you don’t want to skip this step!)
3. Season Those Beauties
Pick your flavor profile and mix it up:
For Herb & Jerk Style
- Toss shrimp with olive oil, salt, pepper, and herbs
- Add jerk seasoning and lemon juice
- Pro tip: Stuff extra seasoning into the cuts – this is where the magic happens!
For Garlic & Herb Style:
- Mix olive oil, grated garlic, salt, pepper, and herbs
- Coat shrimp evenly
- Keep that melted butter handy for later!
4. Grilling Time!
Now for the fun part:
- Place shrimp on medium-low direct heat
- Grill for about 10 minutes total
- Flip halfway through
- Look for that beautiful pink color and slight char
Common Mistakes to Avoid
- Don’t crank up the heat too high – patience is key!
- Don’t forget to flip them
- Don’t overcrowd the grill – give ’em space to cook evenly
- Don’t toss the shells – they make amazing stock!
Perfect Pairings
Wanna make it a meal? Try serving with:
- Blistered shishito peppers
- Perfect potato salad
- Grilled veggies
- A bowl of melted butter for dipping (because… why not?)
Tips for Different Grill Types
Different grills need slightly different approaches:
Gas Grills
- Perfect for temperature control
- Keep the lid closed between flips
- Use a grill brush to clean grates beforehand
Charcoal Grills
- Set up a two-zone fire
- Use the cooler zone if things get too hot
- That smoky flavor is chef’s kiss
Pellet Grills
- Great for adding subtle wood flavor
- Keep the temperature steady at medium-low
- Use a good quality grill mat if needed
Final Thoughts
Y’all grilling jumbo shrimp with the shell on might seem a bit intimidating at first, but trust me – once you try this method you’ll never go back! The shell really is nature’s perfect flavor-keeper, and the results are absolutely worth it.
And hey, if you mess up the first time (like I did), no worries! Practice makes perfect, and even “imperfect” grilled shrimp are pretty darn delicious.
Would you like me to explain more about any part of the process? Drop a comment below – I’d love to help you become a shrimp-grilling pro!
Happy grilling, everyone!
Thaw and Remove Shells
Before marinating, the shrimp need to be completely thawed. If you are transporting them in a cooler, this might happen naturally. If they are still a little frosty, the best way to fully defrost them is to place them in a large bowl of water and let them soak for about 10 minutes.
Once they’re done defrosting, you will then want to remove the shell, but leave the tail on.
While the shell can act like a heat buffer while grilling (which is good), it prevents the marinade from penetrating into the shrimp (which is not so good). It also puts the exterior char on the shell not the meat. That’s why like to remove and discard the shells before we begin the marinade.
Shrimp shells smell a little fishy, so we recommend putting them in a disposable zip top baggie, otherwise your trash can is going to have an aroma.
The marinade is super simple so you can easily make it on-site. Just combine olive oil, some lemon juice, sugar, Old Bay seasoning, garlic powder, and pepper.
Old Bay season contains a decent amount of salt. So if you’re using Old Bay, additional salt will not be needed. But if you are not using Old Bay, and substituting it with something like paprika, then you will want to add about 1 teaspoon of salt for 1 pound of shrimp.
Toss the shrimp in the marinade and then return to the cooler to chill for about 1 hour. Don’t marinade for more than 2 hours, or the shrimp will start to deteriorate is texture due to the acidity of the lemon juice.
Best Shrimp For Grilling
We recommend buying large, frozen shrimp with the shell on.
Frozen or “Fresh”: Nearly all shrimp are flash frozen at sea shortly after being caught and are shipped frozen to the market. The “fresh” shrimp you see at the local fish counter and just frozen shrimp that have been thawed for display. It’s better for you choose the time when to thaw the shrimp—so buy frozen.
Check the bag for freezer burn (big chunks of ice), which can indicate the package was partially thawed or mishandled during packaging.
Size Matters: When grilling shrimp, the bigger the better as they won’t over cook as quickly. Unfortunately, shrimp size is fairly unregulated. Words like Large, Jumbo, and Colossal have no specific definition.
Deveined, shell on, tail on. This is a fairly common shrimp preparation combination, which is sometimes labelled as “EZ Peel”. We find this to be the best compromise for most camping and backyard grilling applications. These shrimp will have very good flavor and texture, while reducing some of the tedious work of deveining. You will still need to remove the shells yourself, but this is worth the effort.
Shrimp: Frozen, large as possible, deveined, shell on, tail on (EZ Peel). Make sure they are fully thawed prior to marinating.
Sugar: We add a little bit of sugar to the marinade to help encourage exterior browning.
Lemon Juice: A little acidity can really make each bite pop with flavor! Just don’t over marinate, because the acid will eventually start to alter the shrimps’ texture (we’re making grilled shrimp here, not ceviche!).
Old Bay: There is no seasoning so intrinsically linked to the flavor of seafood then Old Bay.
Chopped garlic, parsley, and butter: For the final toss, a little chopped parsley and butter will take your shrimp the extra mile!
- Defrost, make the marinade, and soak the shrimp for 1-2 hours
- Chop your garlic and parsley and place it in a large tossing bowl with butter
- Skewer the shrimps
- Grill over high heat, 2 total (flip halfway)
- Toss in the bowl
- Serve!
Andrew Zimmern Cooks: Grilled Shrimp
FAQ
How long to grill shrimp with shell on?
What is the best way to cook jumbo shrimp?
- Add 1 quart of water and the salt to a large pot over high heat. Bring to a boil.
- Stir in the shrimp, cover, and remove the pot from heat. Let sit for 5 to 8 minutes, until all the shrimp are cooked through to a bright pink shade.
- Drain through a colander. Transfer the shrimp to a serving bowl or platter.
What do you put on shrimp before grilling?
Treating the shrimp with salt and baking soda helps them stay plump and juicy and brown more efficiently as they grill. Drying the shrimp out in the refrigerator gives them a jump-start on browning. Squeezing the shrimp together on a skewer gives them less surface area, which helps them stay juicier as they cook.
Is it better to grill frozen or thawed shrimp?
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.