Grilling food imparts it with a flavor thats hard to mimic with other cooking methods. Since grilled food already has a strong flavor, you don’t need to add much butter or oil to make it taste better. This means that grilling cooked shrimp and vegetables can also be a healthy way to prepare them.
Shrimp are a good source of lean protein. According to the USDA, 3 ounces of cooked shrimp provide 19 grams of protein for only 100 calories. You can make a quick and healthy meal in no time if you use shrimp that has already been cooked.
Shrimp is a classic grilling food. The high heat caramelizes the exterior and imbues an irresistible smoky flavor while keeping the interior moist and juicy. But what if your shrimp is already cooked – can you still grill it? The answer is yes! Grilling previously cooked shrimp can add bold new flavors and textures. In this article, I’ll cover everything you need to know about grilling pre-cooked shrimp.
An Overview of Grilling Pre-Cooked Shrimp
Grilling cooked shrimp may sound unappealing at first After all, doesn’t the shrimp need that high dry heat to cook through? Surprisingly, grilling already cooked shrimp offers several advantages
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It infuses a lovely charred smoky flavor you can’t get otherwise.
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You skip the step of worrying about undercooked shrimp, since it’s pre-cooked.
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It provides opportunity to add spice rubs, glazes, and sauces.
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Grilling firms up the texture of shrimp especially if it was boiled.
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You can grill frozen cooked shrimp with no thawing required.
With the right techniques, grilling can give pre-cooked shrimp gourmet restaurant flavors. Keep reading to learn how it’s done.
Should You Grill Previously Frozen Shrimp?
Many people use frozen pre-cooked shrimp for convenience. But how does freezing impact grilling?
Good news – grilling previously frozen cooked shrimp poses no problems. In fact, some benefits include:
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No thawing required. Frozen shrimp can go straight on the grill.
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Ice crystals form gaps in protein fibers, allowing more marinade absorption.
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Freezing and thawing slightly firms up the texture.
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Shells protect delicate shrimp flesh from freezer burn.
Just watch closely while grilling frozen shrimp. The shells may char faster since frozen items require more heat. Adjust grilling time accordingly.
Tips for Preparing and Seasoning Pre-Cooked Shrimp
Proper prep ensures your grilled shrimp turns out juicy and bursting with flavor. Here are some tips:
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If shrimp are frozen, rinse under cold water until thawed enough to separate.
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Peel, devein, and rinse shrimp if desired. Leaving shells on adds flavor.
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Pat shrimp dry thoroughly so seasonings adhere.
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Brush lightly with oil to prevent sticking and help conduct heat.
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Season shrimp with spices, herbs, sauces, or dry rubs. Get creative!
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Allow seasoned shrimp to marinate 15-30 minutes so flavors permeate.
With bold seasonings and a quick marinade, the possibilities for infusing flavor are endless.
How to Grill Previously Cooked Shrimp to Perfection
Grilling cooked shrimp requires some adapted techniques. Follow these steps:
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Preheat grill to medium-high heat. Use lower heat for previously frozen shrimp.
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Oil the grill grates right before adding shrimp. This prevents sticking.
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Place shrimp directly on grates or in grill basket if needed. No skewers required.
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Grill approximately 2 minutes per side. Flip once.
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Check for grill marks and lightly charred bits. Shrimp may firm up and curl.
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Resist urge to flip constantly. Let shrimp cook undisturbed for best color.
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Remove immediately when done to prevent overcooking.
It’s that quick and easy for restaurant-quality grilled shrimp at home.
How to Tell When Grilled Pre-Cooked Shrimp is Done
With raw shrimp, it’s critical to cook through fully. But for pre-cooked shrimp, you’re just looking to heat through and add flavor/texture. Watch for these doneness signs:
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Opaque, pearly color throughout
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Light charring and grill marks on surface
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Plump and firm texture (but still tender)
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Internal temp reaches 145°F
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Shells turn vibrant reddish-orange (if left on)
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Total cooking time of 2-4 minutes
Pull shrimp immediately when these targets are achieved. Overcooking leads to rubbery, chewy texture.
Delicious Ways to Serve Grilled Pre-Cooked Shrimp
The possibilities are endless when it comes to serving up tasty grilled shrimp. Some mouthwatering ideas include:
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Toss with pasta, pesto, tomatoes and mozzarella for a shrimp caprese pasta salad.
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Pile on buns with spicy mayo and lettuce for grilled shrimp tacos.
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Skewer with pineapple and bell peppers for a tropical shrimp kabob.
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Serve over grits or rice with Creole seasoning for New Orleans-style shrimp and grits.
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Scatter on top of garden salads or wedge salads for a protein punch.
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Add to seafood chowders, bisques, and gumbos right before serving.
With so many ways to serve them, grilled shrimp make both elegant entrees and casual weeknight dinners.
Storing Leftover Grilled Pre-Cooked Shrimp
Like any leftover, storage is key for enjoying grilled shrimp later. Follow these tips:
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Let shrimp cool completely before refrigerating.
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Store in airtight container in coldest part of fridge.
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Use leftover grilled shrimp within 3 days for peak quality.
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To freeze, cool completely then store in freezer bags up to 3 months.
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Reheat gently either on the stovetop or in the microwave.
With proper storage, grilled shrimp leftovers can be incorporated into all types of tasty dishes. No need to waste a single bite!
Safety Tips for Grilling and Consuming Pre-Cooked Shrimp
It’s important to keep safety in mind when grilling and eating any pre-cooked seafood:
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Discard shrimp that smells unpleasant or looks slimy.
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Cook frozen shrimp thoroughly since the centers still may be icy cold.
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Don’t let cooked shrimp sit out for more than 2 hours before grilling.
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Always reheat cooked shrimp leftovers to 165°F before consuming.
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Refrigerate within 1 hour of cooking. Toss if left out too long.
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Marinate shrimp in the refrigerator, not on the counter.
Following basic food safety guidelines ensures you feel good about the shrimp you grill and eat.
Key Takeaways for Grilling Previously Cooked Shrimp
Grilling gives new life to pre-cooked shrimp! Remember these key tips:
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Grilling imbues smoky flavor and crispy texture.
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Previously frozen shrimp can go straight on the grill.
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Bold spices, glazes and sauces make grilled shrimp shine.
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Cook 2-4 minutes per side over medium-high heat.
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Serve grilled shrimp in tacos, salads, pasta, and more.
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Store leftovers for up to 3 days refrigerated.
Grilling Cooked Shrimp and Vegetables
Preheat your outdoor grill to high. Put shrimp that has already been cooked on metal or wooden skewers and brush them with cooking oil, like olive oil, which has unsaturated fats that are good for your heart.
Some herbs and spices that you can use on the shrimp are garlic powder, paprika, and cayenne pepper. Set the shrimp aside.
Wash vegetables thoroughly and chop them into large chunks. Thread the vegetables onto separate skewers than the shrimp. Or, try wrapping them up in foil, as described by the National Heart, Lung, and Blood Institute.
The vegetables need more time to cook than the shrimp that have already been cooked. The shrimp only need a few minutes on the grill to warm them back up. Use cooking oil, like olive oil, to coat the vegetables, and then add your favorite herbs and spices.
Soak the chopped vegetables in water for 10 to 15 minutes before putting them on the grill. This will help them retain their moisture as they cook. Another alternative is to marinate the vegetables before cooking them.
According to Harvard Health, marinating food before grilling reduces the amount of carcinogens that form while grilling. Marinating the vegetables on the skewers cuts down on the mess because trying to thread slippery vegetables onto skewers is quite difficult and messy.
Place the vegetable skewers on the grill. Place them around the edges of the grill, away from direct heat, so they don’t get burned. Close the lid and allow the vegetables to cook for several minutes until they are almost tender.
The amount of time this takes will depend on what type of vegetables youre using. Mushrooms, for example, cook more quickly than raw potatoes or carrots.
Add the shrimp skewers to the grill for the last minute or two of cooking the vegetables. Remove the shrimp skewers as soon as the shrimp is hot.
This will prevent the shrimp from getting dried out and tough. Take the vegetables off the grill last. Push the shrimp and vegetables off the skewers with a fork and serve the meal immediately.
Soak the wooden skewers in water for at least 30 minutes before you put the vegetables and shrimp on them. This will help prevent the wood from splintering, which can leave small pieces in your food. It also moistens the wood so its less likely to burn while on the grill.
- Wooden or metal skewers
- Cooking oil
- Basting brush
- Herbs and spices
- Vegetable brush
- Sharp knife
- Cutting board
- Outdoor grill
- Fork
- Serving platter
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Super Quick Video Tips: The Best Way to Grill Shrimp
Can you cook shrimp on a grill?
Grilled Shrimp Is Fast. Like, lightning fast. So fast that it takes more time to fire up the grill than it does to cook the shrimp. (Might as well make some Grilled Corn or Grilled Broccoli since you took the time to preheat the grill though, right?) It’s Also Easy. Whisk together a marinade or Shrimp Seasoning and cook it. Your work is done.
Can one eat raw shrimps?
While raw shrimp or shrimp sashimi can be consumed safely, raw shrimp is considered a high-risk food because it can harbour harmful bacteria such as Salmonella and various Vibrio bacteria. Although some people consider the seafood used in ceviche raw, it is actually cooked by immersing it in an acid rather than using heat. The acid from the citrus can reduce harmful bacteria but it is not as effective as using heat. The safest approach would be to consume only cooked shrimp from a reliable source. The US Food and Drug Administration(FDA) advises that pregnant women, those with weakened immunity, older adults, and young children are at higher risk of foodborne illness and its consequences and should avoid all raw seafood.
How long does it take to grill shrimp?
It takes just 3 to 5 minutes to grill shrimp, using medium-high direct heat (375 to 400°F). Timing will depend on the exact temperature, whether you’re cooking with the shell on, and how big the shrimp are. For this recipe, we used medium shrimp that were 26 to 30 per pound size.
Can you cook frozen shrimp on a grill?
Before you start grilling, it’s essential to prepare the shrimp and the grill. Thaw the pre-cooked shrimp if frozen by placing them in the refrigerator overnight or running them under cold water. Preheat your grill to medium-high heat. If you’re using a charcoal grill, make sure the coals are hot and evenly distributed.