How to Grill Jumbo Shrimp With the Shell for Maximum Flavor

Jumbo shrimp cooked on the grill with the shells on is a simple way to achieve the most flavorful, juicy shrimp you’ve ever tasted. Leaving the shell on while grilling helps keep moisture inside the shrimp, while also allowing the smoky, charred flavors from the grill to fully penetrate the shell and meat.

While it may seem intimidating, grilling shrimp with the shell on is an easy cooking method that anyone can master with just a few tips. In this article, you’ll learn the benefits of grilling shrimp with the shell on, how to properly clean and prepare the shrimp, time and temperature guidelines, what tools you need, how to prevent sticking, and plenty of serving ideas so you can take your shrimp straight from the grill to the plate in style.

Benefits of Grilling Shrimp With the Shell On

Here are some of the biggest benefits of grilling shrimp with the shell intact

• More flavor – The shell protects the shrimp and allows it to develop a rich, smoky char while still keeping the inside tender and juicy. The shell also provides its own flavor as it caramelizes on the grill.

• Prevents overcooking – The shell insulates the shrimp meat, slowing down cooking so the inside can stay moist and tender while the outside gets nicely charred.

• Easier to peel – Shrimp that is grilled with the shell on will peel much easier than shrimp without shells. The heat from the grill partially loosens the shell from the flesh.

• Holds marinade – Shrimp with shells provide more surface area for marinades and seasoning to adhere to

• Limits shrinkage – Shrimp meat can shrink a lot when cooked. Leaving the shell on helps maintain shape and size.

How to Clean Shrimp for Grilling

Purchase sustainably farmed, fresh shrimp for the best results. Ideally, you want to start with raw, shell-on shrimp that’s been deveined – meaning the digestive tract along the back has been removed. This prevents any unpleasant textures while eating.

Here are the basic steps for prepping shrimp:

• Rinse – Run cold water over the shrimp for a few minutes to clean the surface.

• Devein – Use a paring knife to slice along the back of the shrimp and pull out the vein. It will come out in one piece. Rinse away any residue.

• Trim – Snip off the pointy legs and edges from the head and tail end using kitchen shears. Don’t remove the shell.

• Soak – Allow shrimp to soak for 5-10 minutes in cold salted water or milk. This will hydrate the shrimp prior to grilling.

Your shrimp is now ready to be seasoned and grilled! Make sure shrimp is patted dry before tossing in oil or marinade so flavors properly stick.

How Long to Grill Jumbo Shrimp

Grilling times can vary based on the size of your shrimp as well as the intensity of your grill’s heat. Here are general guidelines:

• Medium shrimp (31-35 per pound): 2-3 minutes per side
• Large shrimp (26-30 per pound): 3-4 minutes per side
• Jumbo shrimp (16-20 per pound): 4-5 minutes per side
• Colossal shrimp (10 or less per pound): 5-7 minutes per side

The shrimp is fully cooked once the shell has turned bright orange-red and the meat is opaque. Use tongs to flip the shrimp halfway through cooking. Resist the urge to move or flip too often, which can cause them to stick.

Grill over direct high heat between 450-550°F. Quick grilling helps lightly char the shells without overcooking the inside. You want shrimps that are slightly smoky on the outside while still moist and tender inside when peeled.

Tools Needed for Grilling Shrimp

Having the right tools makes grilling shrimp much easier:

• Metal skewers – Long, flat metal skewers hold shrimp securely in place and conduct heat well. Soak wooden skewers beforehand if used.

• Grill basket – A mesh grill basket keeps shrimp contained and makes flipping easier. Look for large holes to allow smoke in.

• Tongs – Use long tongs to flip and remove shrimp from the grill. Silicone tipped tongs provide the best grip.

• Shell removal tool – Special tools with pinching claws help pull off the shells once cooked.

• Basting brush – Use a brush to coat shrimp with oil, lemon butter, or other glazes while grilling.

• Grill mat – Nonstick grill mats prevent sticking if your grill grates are not well-seasoned.

How to Prevent Shrimp From Sticking

Shrimp can easily stick to grill grates if the surface isn’t properly oiled and hot. Follow these tips for grilling shrimp without any sticking issues:

• Use metal skewers – Metal skewers conduct heat better and provide more space between the shrimp and grates.

• Oil the grates – Wipe grill grates with a high smoke point oil or spray prior to heating. Re-oil between batches.

• Keep it hot – Preheat grill completely and cook over direct high heat. Cooler grates increase sticking.

• Don’t move too soon – Leave shrimp undisturbed for 2-3 minutes after placing on the grill before flipping.

• Brush with oil – Frequently baste shrimp with oil or butter while grilling to prevent sticking.

• Use a grill basket – Baskets keep small shrimp contained together and make turning easy.

• Try grill planks – Wood or metal grill planks provide a naturally nonstick surface for grilling shrimp.

How to Grill Shrimp on a Skewer

Skewering shrimp is one of the easiest methods for grilling. Follow these simple steps:

1. Soak metal skewers in water for 30 minutes if needed.

2. Pat shrimp dry and lightly coat in oil or marinade.

3. Thread 4-6 shrimp tightly onto each skewer, keeping tails flat on one side.

4. Grill skewers over direct high heat for 2-4 minutes per side with lid closed.

5. Brush with glaze and flip halfway through. Cook until shells are orange-red.

6. Slide shrimp off skewers onto a platter to serve.

Double skewing, with two parallel skewers per shrimp, makes them even easier to flip. Flat skewers that don’t rotate work best.

Wooden and bamboo skewers should be soaked first to prevent burning. Metal skewers don’t require soaking.

Grilling Shrimp in Foil Packets

For mess-free grilling, shrimp can be cooked in foil packets:

1. Place 12-16 peeled, deveined shrimp in the center of a large foil sheet.

2. Coat shrimp in oil, seasoning blend, sliced lemons, herbs, etc.

3. Loosely seal foil into a packet crimping the edges.

4. Grill packets over direct medium heat for 14-18 minutes, flipping once.

5. Carefully open packets to avoid steam and serve shrimp warm.

The steam created within the foil packets will thoroughly cook the shrimp without drying them out. Feel free to add vegetables too.

Best Marinades for Grilled Shrimp

Marinating shrimp for 30 minutes or longer will infuse them with lots of extra flavor. Try these easy marinades:

• Lemon garlic – Mix olive oil, lemon juice, minced garlic, salt and pepper.

• Chimichurri – Whisk together olive oil, lime juice, cilantro, parsley, garlic and red pepper flakes.

• Teriyaki – Combine soy sauce, honey, sesame oil, garlic and ginger.

• Jerk spice – Mix Caribbean jerk seasoning with olive oil, lime juice and chopped scallions.

• BBQ shrimp – Blend ketchup, brown sugar, Worcestershire sauce, lemon juice, chili powder and paprika.

• Coconut lime – Whisk coconut milk, lime zest, cilantro, chili powder and salt together.

How to Peel Grilled Shrimp

Use these simple techniques for peeling grilled shrimp:

• Pinch and pull – Grab the tip of the tail shell and gently pull and slide it off in one piece.

• Shelling tool – Special clamping tools pinch the shell for easy removal.

• Slice the back – Use a paring knife to lightly slice along the back and the shell will lift off.

• Soak in ice water – After grilling, soak shrimp for 5 minutes in an ice bath. The cold water helps loosen the shells.

Discard the shells once removed. Eat shrimp immediately while hot or store peeled leftovers in the fridge for