What does it take to make the world’s best grilled shrimp? About 15 minutes, one secret ingredient, and shrimp shells.
I’ve grilled dozens upon dozens of shrimp in my life. They’re one of my favorite healthy snacks. Before creating this recipe, I always thought my shrimp were pretty good. But pretty good isn’t good enough.
My grilled shrimp went from being pretty good to being the best damn grilled shrimp in the world once I added this one thing. I’m not exaggerating here. I can down a pound of shrimp like no tomorrow when I follow this method. This recipe takes minimal effort and has the best flavor.
Shrimp are a delicious and versatile ingredient that can be prepared in many ways. One common preparation method is marinating prior to cooking. This enhances flavor and tenderness. However, there is some debate around whether shrimp should be marinated with the shells on or off. In this article, we’ll examine the pros and cons of each approach to help you determine if you should marinate shrimp with the shells on.
The Case for Marinating Shrimp in their Shells
Here are some of the benefits of leaving the shells on shrimp during marinating
Retains Moisture
The shells help retain moisture during cooking. By leaving shells on during marinating, the shrimp absorb more of the marinade, leading to juicier, more flavorful results. The shells create a protective barrier, preventing the shrimp from drying out.
Enhanced Flavor
In addition to retaining moisture, the shells allow the shrimp to absorb more marinade. With shell-on shrimp, the marinade penetrates deeper into the flesh, infusing it with more flavor. The shells also impart their own briny flavor.
Easier to Peel After Cooking
When left on during marinating and grilling, the shells loosen from the flesh, making it easier to peel the shrimp after cooking. The shells essentially “steam” the insides, allowing you to slide them off easily.
Appearance
Shell-on shrimp have a beautiful presentation with the shells intact. The shells brown nicely on the grill, adding color. Serving shrimp in the shells also shows they are fresh.
Textural Contrast
The tender shrimp flesh contrasts nicely with the crisp, charred shells. You get an interplay of textures when biting into shrimp marinated and grilled with their shells on.
The Case for Removing Shells Before Marinating
On the other hand, here are some reasons why you may want to peel shrimp before marinating:
Marinade Penetrates Better
Without shells, the marinade makes direct contact with the shrimp flesh, infusing it with maximum flavor. Shells can act as a barrier preventing full penetration.
No Messy Peeling After
Removing shells beforehand eliminates the need to peel the shrimp after cooking. You can pop marinated peeled shrimp straight on the grill without fuss.
Even Cooking
Peeled shrimp cook more evenly, especially for quick-cooking methods like grilling or sautéing. The flesh directly absorbs heat, avoiding uneven cooking.
Less Work
You save yourself the time and effort of removing shells and veins later. Just peel, devein, and marinate for simpler prep.
Allergy Concerns
Those with shellfish allergies may only be able to eat shrimp with the shells completely removed beforehand. Marinating peeled shrimp is safer.
Appearance
Peeled shrimp look cleaner and neater. You can control the visual presentation better without shells.
So should you marinate shrimp with the shells on or off? Each approach has its merits. For the best of both worlds, my recommendation is to split your shrimp batch in half. Marinate some with shells on to get the benefits of moisture retention and enhanced flavor. Marinate the other half peeled for easier eating and full marinade penetration. Then compare results! Adjust the ratios to suit your own tastes and priorities. With a mix of shell-on and peeled shrimp, you can take advantage of the unique benefits of each preparation. This allows you to experiment and find the right balance for any dish.
Tips for Marinating Shrimp
Once you’ve decided on shells on or off, here are some tips for maximum flavor:
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Use an acidic marinade. Acidic ingredients like lemon juice, vinegar, or yogurt tenderize shrimp and impart flavor.
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Season aggressively. Shrimp have a mild flavor that benefits from bold seasoning. Use spicy or strongly flavored marinades.
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Chill thoroughly. Let shrimp marinate for at least 30 minutes (up to 1-2 hours). Chilling allows flavors to meld.
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Skewer for grilling. Thread shrimp tightly onto skewers to keep them flat. Alternate direction for even exposure.
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Flip frequently. Shrimp cook quickly. Flip every minute for even results.
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Don’t overcook. Grilled shrimp take just 2-3 minutes per side. Check early and often.
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Use the marinade. Reserve a bit of marinade to toss with cooked shrimp for a flavor punch.
Sample Marinade Recipes
Here are just a few marinade recipes ideal for grilled shrimp:
Tangy Lemon-Dill: Lemon juice, olive oil, garlic, dill, salt, and pepper.
Spicy Sriracha: Sriracha, brown sugar, lime juice, fish sauce, garlic, and cilantro.
Tandoori Yogurt: Plain yogurt, lemon juice, tandoori seasoning, garlic, and ginger.
Pesto: Basil pesto, olive oil, garlic, lemon zest, and red pepper flakes.
Jerk: Jerk seasoning, brown sugar, lime juice, vegetable oil, scallions, and habanero pepper.
Honey Ginger: Honey, rice vinegar, ginger, soy sauce, garlic, and sesame oil.
Mojo: Olive oil, orange juice, lime juice, cilantro, garlic, cumin, and oregano.
Get creative with marinade ingredients! Shrimp pair well with citrus, herbs, spices, chiles, etc. Adjust recipes to your tastes and what you have on hand.
The choice of whether or not to marinate shrimp in their shells comes down to personal preference. Following the tips here will lead to flavorful, juicy grilled shrimp regardless of your approach. So go forth and marinate those shrimp however you desire!
GCG Pro Pitmaster Tips
- The shrimp should only need three minutes on each side on the grill.
- I prefer jumbo or colossal sized shrimp to grill
- If you can find it, Gulf coast shrimp tastes great in this recipe.
That can happen if they’re overcooked. Also, look for the bag that says EZ-peel. That should help.
Yes, it is. Shrimp that has been grilled is very good for you, and shrimp themselves are full of good things for you like iron, zinc, magnesium, DHA omega-3 fatty acids (which are good for your heart), and more.
I don’t recommend grilling pre-cooked shrimp, because the texture will become rubbery. However, what you can do is combine the marinade ingredients from this recipe in a large bowl. Then, toss in a bag of thawed, peeled, ready-to-eat shrimp. Mix well and chill for about 30 minutes before serving.
When cooking over high to medium-high heat, jumbo shrimp will be fully cooked in 4-6 minutes.
How to serve grilled shrimp
You have two options when serving this grilled shrimp recipe. Either serve the shrimp straight from the grill with the shells left on or remove them before serving.
They are already very tasty, so you don’t need a sauce to dip them in. However, you can serve them with fresh herbs and sliced lemon wedges.
These are great as an appetizer but also work well as a main dish for lunch or dinner. They’re really good on top of a fresh salad.
Once you peel them, you can make delicious shrimp tacos. Just add some fresh slaw, pickled veg and a little sriracha mixed with mayo. Finish with a squeeze of lemon juice or lime juice.
You can keep leftover grilled shrimp in the fridge in an airtight container for about 3-4 days. They’re great to eat cold. You can also freeze the cooked shrimp if you want to make this recipe ahead of time. Just let them thaw in the refrigerator before serving.
Andrew Zimmern Cooks: Grilled Shrimp
Can you put shrimp marinade on or off?
You can add shrimp marinade to shrimp with the shell on or off, and each method has its benefit. Shell off is best when using a marinade – this way it can fully penetrate the shrimp, giving you the most flavour. Shell on is best if you will be using jumbo shrimp since this keeps them tender and juicy.
Should you leave shrimp shells on?
Leaving the shells on creates a little more work when it comes time to eat them, but honestly, it makes you slow down to enjoy each succulent bite. Grill them hot and fast over direct heat. You can put them straight on the grill, but if you buy smaller shrimp, they may fall through the grill grate.
Do you Grill shrimp with shells on?
Before we get to the ingredients, let’s talk about the grilling process. If you want juicy, flavorful shrimp, you’ve got to grill them with the shells on. They add so much more flavor to the shrimps, and they protect the delicate skin from the brutal fire.
How do you marinate shrimp?
My go-to shrimp marinade includes a splash of fish sauce, minced garlic, and ginger. For this recipe, I bumped up the aromatics with lemongrass and shallots, then added a burst of heat with chili flakes. To start, I wash the shrimp, then pat them dry.