We've all had tough, chewy and dry shrimp off the grill. And that's too bad. Because shrimp is one of the easiest and quickest foods to grill.
Grilling shrimp, to borrow the phrase, really is as simple as tossing it "on the barbie."
For grilling success, it's a good idea to have a few tips for preparing the shrimp and a few techniques. One technique is to double skewer shrimp so it's easy to grill lots of shrimp at once as well as make it easier to turn. (See the recipe video at freep.com.)
Today's recipe for grilled shrimp benefits from brief marinating and brining to ensure that it's flavorful, and so it doesn't dry.
One key tip with shrimp on the grill is to use big shrimp. The larger the shrimp, the easier to grill and less chance of overcooking. Shrimp size is measured by how many you get per pound. And so, the smaller number of shrimp you get per pound means the bigger the shrimp. A good standard size count for grilling is 21 count per pound. This size shrimp is easy to skewer or, if you like, grill individually.
Most grocery stores, and of course, seafood markets, have many options for shrimp from size to fresh or frozen. One thing about having frozen shrimp on hand means you have a dinner option or appetizer option in no time. Because shrimp is so small it takes little time to defrost.
Some people are squeamish about deveining shrimp. One option available is buying shrimp that is already deveined and partially peeled. Sometimes these are called EZ peel because they are split along the back and the dark vein is removed. Having them partially peeled makes them ideal for grilling shrimp in their shells.
With most shrimp recipes, whether you grill, broil or bake, it's a good option to brine the shrimp first. It sounds silly because shrimp come from salt water, but a soaking in a salt water brine and sometimes hit with sugar adds moisture to the shrimp. This moisture prevents the shrimp from drying out. Soak one pound of shell-on shrimp in 8 cups of water mixed with 1/3 cup kosher salt and 1/3 cup sugar. Or you can use all salt. Brine about 3 hours, drain and rinse well with cold water.
When ready to grill shrimp, preheat grill to medium-high. Make sure the grates are clean. Once the grill is hot, oil the grates well so the shrimp doesn't stick.
Depending on the size, shrimp take just about 3 minutes per side to grill, so watch them carefully. Grill the shrimp over direct heat. While grilling you can brush them with marinade or sauce to keep them from drying out. But keep in mind, if grilling with shells on, not much of that sauce will remain with the shrimp.
