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Grilling shrimp with the shell on is a fantastic way to lock in flavor and moisture while achieving a smoky, slightly charred taste that is simply irresistible. Many home cooks remove the shells before grilling, but keeping them on adds a protective layer that prevents the shrimp from drying out, making them incredibly tender and juicy.
In this guide, we’ll walk you through every step of grilling shrimp with the shell on from selecting the best shrimp to seasoning, cooking, and serving for a perfect seafood feast. Let’s dive in.
Choosing the Right Shrimp
Not all shrimp are created equal when it comes to grilling. Here’s what you need to consider:
1. Size Matters
For grilling, always opt for large or jumbo shrimp (16/20 count per pound or larger). Smaller shrimp tend to overcook quickly and may fall through the grill grates.
2. Fresh vs. Frozen
- If you have access to fresh shrimp, that’s the best option for ultimate flavor. Look for shrimp that smell fresh like the ocean, not fishy.
- If using frozen shrimp, thaw them properly by placing them in a bowl of cold water for 15–20 minutes. Avoid thawing at room temperature, as this can lead to bacterial growth.
3. Shell-On vs. Shell-Off
Since this guide focuses on shell-on shrimp, ensure you get shrimp with the shell still intact, preferably with the head removed but the tail still attached. The shell locks in juices and imparts a deep, briny flavor when grilled.
Prepping the Shrimp for Grilling
To make sure your shrimp are perfectly grilled, you need to clean and season them properly.
1. Cleaning the Shrimp
Even though the shell is on, shrimp still need to be cleaned:
- Use a small paring knife to make a shallow slit along the back of the shrimp.
- Remove the dark vein by rinsing it under cold running water.
- Pat the shrimp dry with a paper towel.
2. Marinating for Flavor
While shrimp are delicious with just salt and pepper, marinating them enhances their flavor significantly. Here are some excellent marinade ideas:
Garlic Butter Marinade (Classic & Buttery)
- ¼ cup melted butter
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cajun Spice Marinade (Bold & Spicy)
- 2 tablespoons olive oil
- 1 teaspoon Cajun seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
Citrus Herb Marinade (Fresh & Zesty)
- 3 tablespoons olive oil
- Zest and juice of 1 lime
- 1 teaspoon fresh thyme
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper
Mix your chosen marinade ingredients and toss the shrimp in it, ensuring they are well coated. Let them marinate in the fridge for 15–30 minutes, but not longer—too much acid (like lemon juice) can make shrimp mushy.
Prepping the Grill for Shrimp
1. Choosing the Right Grill
- Charcoal Grill – Ideal for a smoky, deep flavor. Use a two-zone setup, keeping high heat on one side and indirect heat on the other.
- Gas Grill – Offers better temperature control. Set to medium-high heat (375–400°F) for even cooking.
2. Oil the Grates
Shrimp tend to stick to the grill, so before cooking:
- Dip a paper towel in oil and use tongs to rub it over the hot grates.
- You can also brush a light coating of oil on the shrimp to help prevent sticking.
Grilling the Shrimp
1. Skewers vs. Direct Grilling
You can grill shrimp two ways:
- On skewers: Thread shrimp onto metal or soaked wooden skewers to prevent them from falling through the grates.
- Directly on the grill: Lay them across the grates, making sure they don’t slip through.
2. Cooking Time
Shrimp cook quickly, so don’t walk away!
- Cook for 2–3 minutes per side, flipping once.
- The shrimp are done when they turn pinkish-orange with slightly opaque flesh and curl into a “C” shape.
- Avoid overcooking, as shrimp become rubbery if left too long on the grill.
3. Handling Flare-Ups
If flare-ups occur due to dripping marinade, move the shrimp to indirect heat and continue cooking.
Serving Suggestions
Grilled shrimp with the shell on pairs beautifully with various sides and dips. Here’s how to elevate your meal:
1. Best Dipping Sauces
- Garlic Butter Sauce – Melt butter with minced garlic and a squeeze of lemon.
- Cocktail Sauce – Mix ketchup, horseradish, Worcestershire sauce, and lemon juice.
- Chimichurri Sauce – Blend parsley, garlic, vinegar, and olive oil for a fresh, herbaceous dip.
2. Perfect Side Dishes
- Grilled Vegetables – Bell peppers, zucchini, and asparagus complement shrimp well.
- Coconut Rice – The subtle sweetness balances out the smoky flavors.
- Coleslaw – A crunchy, tangy slaw adds a refreshing contrast.
3. Garnishing Ideas
- Fresh lemon wedges to squeeze over shrimp
- A sprinkle of fresh parsley or cilantro
- A dash of smoked paprika for extra color and flavor
Tips & Common Mistakes to Avoid
1. Don’t Overcook the Shrimp
Shrimp cook fast—watch them carefully to avoid rubbery texture.
2. Properly Season the Shrimp
Marinate for at least 15 minutes but no more than 30 minutes to enhance flavor.
3. Prevent Sticking
Always oil the grill grates and brush shrimp with oil before grilling.
4. Manage Flare-Ups
If flames get too high, move the shrimp to a cooler part of the grill.
5. Use Fresh Ingredients
Fresh garlic, lemon, and herbs make a huge difference in flavor.
Conclusion
Grilling shrimp with the shell on is one of the best ways to enjoy this delicious seafood. The shell helps retain moisture, infuses deep flavors, and gives the shrimp a beautiful charred appearance. By choosing the right shrimp, seasoning them properly, and using the correct grilling techniques, you can create a restaurant-quality dish at home.
Whether you serve them with garlic butter, spicy Cajun seasoning, or a refreshing citrus marinade, grilled shell-on shrimp will be a crowd-pleaser at any barbecue. Fire up the grill and enjoy.