Grilling shrimp is a quick and easy way to add delicious flavor to this classic seafood. The smoky notes imparted by the grill take shrimp to the next level However, grilling raw jumbo shrimp can be tricky With their larger size and thicker meat, achieving the ideal texture requires careful cooking. Undercook them and they will be soggy and mushy. Overcook them and you’ll end up with rubbery, dried out shrimp. So how long should you grill raw jumbo shrimp for perfect results? Let’s explore the ins and outs of cooking times for these succulent seafood treats.
What is Considered a Jumbo Shrimp?
Before we dive into grilling times, it helps to understand what classifies a shrimp as “jumbo”. Jumbo shrimp are the largest commonly available size. They are usually harvested at around 3.5 inches long from head to tail. Jumbo shrimp weigh approximately 10-15 shrimp per pound. This larger size means they have a higher ratio of meat to shell compared to smaller shrimp.
When purchasing raw jumbo shrimp for grilling, look for shells that are tight, shiny, and resilient. The shrimp should have a mild sea aroma without any strong fishy odor Their flesh should be firm and springy to the touch Refrigerate jumbo shrimp at 32-40°F and plan to cook them within a couple days for best quality.
Direct vs Indirect Grilling Methods
There are two main methods for grilling jumbo shrimp – direct and indirect heat. Each approach requires slightly different cooking times.
Direct Grilling
This method involves placing the shrimp directly over the heat source. The high heat sears the outside while quickly cooking the interior. Direct grilling is best for achieving a charred, smoky flavor.
Indirect Grilling
With indirect grilling, the shrimp are placed on the cooler side of the grill, away from direct heat. This gentler approach allows the shrimp to cook slowly and evenly without burning.
How Long to Grill Raw Jumbo Shrimp
Using direct high heat, raw jumbo shrimp will take 5-7 minutes to cook through. Jumbo shrimp have a higher ratio of meat to shell compared to smaller shrimp. This thicker flesh necessitates a little extra grill time.
Here are more specific grilling times for jumbo shrimp:
- Direct high heat – 5-7 minutes total
- 2-3 minutes per side
- Direct medium heat – 6-8 minutes total
- 3-4 minutes per side
- Indirect medium heat – 7-10 minutes total
- 4-5 minutes per side
These times are based on shrimp that have not been butterflied or skewered. Butterflying means slicing through the shrimp but leaving the top attached. This exposes more surface area, reducing the cooking time. Threading the shrimp on skewers also decreases grill time thanks to greater heat contact.
For skewered or butterflied jumbo shrimp, subtract 1-2 minutes from the total cook time.
7 Tips for Grilling Jumbo Shrimp Perfectly
Follow these tips for succulent, flavorful grilled jumbo shrimp every time:
1. Dry shrimp thoroughly – Pat raw shrimp with paper towels to remove excess moisture before grilling. Wet shrimp may steam instead of searing.
2. Brush lightly with oil – A light coat of oil helps prevent sticking to the grill grates.
3. Preheat grill properly – Allow grill to heat up for at least 10-15 minutes before adding shrimp.
4. Don’t overcrowd – Leaving space between shrimp ensures even grilling.
5. Grill peel side down first – Place shrimp on grill peel-side down to begin. The shell helps protect the delicate meat.
6. Flip only once – Resist the urge to move the shrimp too much. Just one flip halfway through is all you need.
7. Remove immediately when done – Check doneness early and transfer shrimp off grill as soon as they are cooked.
How to Tell When Jumbo Shrimp Are Done Grilling
It can be tricky judging the doneness of shrimp, especially larger jumbo size. Here are a few ways to determine when they are ready:
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Color – Look for an opaque, pinkish-white appearance throughout the flesh once cooked.
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Texture – Meat should be firm but still juicy and succulent when squeezed.
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Temperature – Use an instant read thermometer to check for 140-145°F internally.
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Timing – Stick to recommended grill times based on method and size.
Err on the side of slightly undercooked when in doubt. You can always put them back on the grill for another minute if needed. But overcooked shrimp are beyond saving.
Common Grilling Mistakes
Avoid these pitfalls when grilling jumbo shrimp:
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Too much marinade – Jumbo shrimp have a higher surface area for marinades to cling and burn. Use marinade sparingly.
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Not preheating grill – Failing to preheat may lead to sticking and uneven cooking.
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Too high initial heat – If grill is too hot when shrimp is added, the outsides will burn before insides cook.
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Too many flips – Flipping shrimp too often leads to loss of juices and inconsistent doneness.
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Slow transfer off grill – Have a plan to promptly move shrimp to a platter once done. The longer they sit on grill, the more likely they are to overcook.
Complementary Flavors for Grilled Jumbo Shrimp
The beauty of shrimp is that they pair well with endless flavors. Consider serving grilled jumbo shrimp with:
- Fresh lime, lemon or orange wedges
- Melted garlic-herb butter
- Tangy bbq sauce or sweet chili sauce
- Cocktail sauce, aioli or remoulade
- Diced avocado, mango or pineapple salsa
- Crisp coleslaw, corn salad or potato salad
However you choose to flavor and sauce them, juicy grilled jumbo shrimp are sure to satisfy. Just follow the recommended grill times and techniques for tender, smoky shrimp off the barbecue every time.
Frequently Asked Questions
How do you tell when jumbo shrimp are cooked through?
Check for an opaque, pinkish-white color throughout the flesh. Meat should be firm but still juicy when squeezed. Use an instant read thermometer to test for 140-145°F internal temperature.
Should you soak jumbo shrimp before grilling?
It is not necessary to soak raw jumbo shrimp before grilling. Simply pat them dry thoroughly with paper towels before placing them on the hot grill.
Can you grill jumbo shrimp from frozen?
It is best to thaw frozen jumbo shrimp before grilling. Thaw in the refrigerator overnight or use the cold water method. Grilling frozen shrimp risks uneven cooking.
What is the minimum grill temperature for jumbo shrimp?
Aim for at least 400-450°F grill temperature when cooking jumbo shrimp directly over the heat. This high heat helps sear the outsides quickly while cooking the insides.
Is it better to grill shrimp in the shell or peeled?
Shells help retain moisture and protect delicate shrimp meat during grilling. Peel only after grilling for the juiciest texture. However, peeled and deveined shrimp work fine too with brief cook times.
Steps to Make It
- Gather the ingredients.
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The Spruce Eats - Peel and devein shrimp. Dry with paper towels and put in a plastic bag that can be closed again. The Spruce Eats .
- Oil, cilantro, lemon juice, shallot, minced garlic, chopped basil, salt, and white pepper (if using) should all be mixed together in a bowl or large mixing cup to make the marinade. The Spruce Eats .
- Pour mixture over shrimp. Close the bag and put it in the fridge for 20 to 30 minutes. Don’t leave it there for longer than that, or the acid from the lemon juice will start to soften the shrimp. The Spruce Eats .
- Preheat the grill to medium-high heat. Use tongs and oil-dipped paper towels to grease the grill grates well right before putting the shrimp on them. Make about 4 passes to create a nonstick surface. The Spruce Eats .
- Remove shrimp from the bag and discard marinade. Put shrimp on the grill and cook for two to three minutes on each side, or until they are pink all the way through and feel firm. The Spruce Eats .
- Remove from heat and serve right away with extra basil or cilantro chopped on top. Enjoy! The Spruce Eats .
- If you dont care for cilantro, substitute flat-leaf parsley. You can use almost any fresh herb in this recipe, so feel free to add or change them as you like.
- Add a dash of cayenne pepper to your marinade if you like things a little spicier. Be careful, though, because more than a dash might be too much.
- Green onions, chopped, look nice on top of this dish and can give it a touch of class.
- Try this recipe for Australian Shrimp on the Barbie to get a taste of Australia.
- You can keep the grill lid on while the shrimp cook, but you need to keep a close eye on them so they don’t get too done. Take the shrimp off the grill just before they’re done, or even a little before. The heat from the grill will finish cooking them.
- Putting these big shrimp on skewers before grilling might be easier, depending on the type of grill you have. Put four or five shrimp on each skewer and cook as directed. You can also put the shrimp and a little of the marinade in a pouch made of aluminum foil that is tightly sealed and grill it for about 10 minutes.
- If you want to use this marinade as a sauce for shrimp after they’re cooked, you might want to double the recipe and save half for serving.
Before marinating, this recipe says to dry the shrimp. This is especially important if you are using frozen shrimp, since the only way to defrost them is to run them under cold water until they thaw. It’s important to dry shrimp as much as possible before cooking them because shrimp that hold water can make shellfish soggy.
Most shrimp come from the market with their shells on, and sometimes they have been deveined already. If you bought shrimp that had their veins taken out, it will be easier to take off the shells because the shrimp usually has a cut down the back where the vein was taken out. Whether you leave the tail on or not is up to you. If your shrimp arent deveined, the deveining technique is pretty easy. While the shrimp are still in the ice bath, use the tip of a paring knife to cut down the back of one of them. You should be able to see the vein. You can use the knife’s tip or your fingers to pull it out. Hold the shrimp’s back under a stream of cold water if you’re having trouble. The water should push the vein right out. .