Perfectly Moist Grilled Shrimp


Thanks to the Food Labs for this one. J. Kenji López has an excellent story on how the recipe was developed, an attempt to come up with the best way to grill shrimp and keep it moist and tasty inside while giving it a crispy grilled texture on the outside. The recipe here isn’t very specific regarding ingredient volumes or even cooking time, but it works, nonetheless.

IMG_20160611_175315-01

Use These…
  • 1-1/2 lbs FRESH Large Shrimp
  • Olive Oil (I used Chipotle infused, but Garlic infused would also be awesome
  • Melted Butter
  • Chopped fresh parsley
  • Kosher Salt, to taste
  • Natural Bamboo Skewers

 

Do This…

IMG_20160611_181553-01

First, you want to place your bamboo skewers in a bath of water to soak.  This will keep them from burning up on the grill.

IMG_20160611_175315-01

Clean and de-vein the shrimp.

IMG_20160611_182908-01

Pack the shrimp tightly onto your skewers.  I alternated between head on the right and head on the left to keep them nice and even.  Making it tight is important to ensuring they don’t dry out.

Place the shrimp on a backing rack or over a deep platter like you see above for optimal air flow and put them in the fridge to remove excess moisture from the outside.  Remember, crispy grilling hates moistness.  This is important if you want that grilled snap on the outside of your shrimp.

Leave them in the fridge for at least a half hour, but you should b e able to tell when the outside of the shrimp is nicely dry. While your waiting for them to dry, start your grill.  Set it on high and really get the grates HOT HOT HOT.  This is also extremely important to make sure the outside cooks quickly, letting the inside stay moist and tender.

Brush the olive oil on [both sides of the shrimp and sprinkle with just a touch of Kosher salt, then place the skewers directly on the heat of the grill. Leave the lid OPEN!. There’s no specific time here, because every grill and every grilling surface is different, but just watch the shrimp until you see the bottoms turning red around the edges.

Flip them over and let the other side cook.  If there not quite “done” on top, you can always flip them again.

IMG_20160611_220000-01

I like to leave the shrimp on the skewers, but you can definitely throw em in a bowl for the next part if you want. If you’re a “leave them on the skewers” person, brush both sides with melted butter and sprinkle them with chopped parsley. If you’re a “pull them off the skewer person put them in a bowl with the melted butter and parsley and toss.

Now sit down to a meal of perfectly grilled shrimp.

Perfectly Moist Grilled Shrimp

Use These…
  • 1-1/2 lbs FRESH Large Shrimp
  • Olive Oil (I used Chipotle infused, but Garlic infused would also be awesome
  • Chopped fresh parsley
  • Kosher Salt, to taste
IMG_20160611_220000-01
Do This…
  1. Place the bamboo skewers in a bath of water to soak.  This will keep them from burning up on the grill.
  2. Clean and de-vein the shrimp.
  3. Pack the shrimp tightly onto your skewers.  I alternated between head on the right and head on the left to keep them nice and even.  Making it tight is important to ensuring they don’t dry out.
  4. Pack the shrimp tightly onto your skewers.  I alternated between head on the right and head on the left to keep them nice and even.  Making it tight is important to ensuring they don’t dry out.
  5. Place the shrimp on a backing rack or over a deep platter like you see above for optimal air flow and put them in the fridge to remove excess moisture from the outside.  Remember, crispy grilling hates moistness.  This is important if you want that grilled snap on the outside of your shrimp.
  6. Leave them in the fridge for at least a half hour, but you should b e able to tell when the outside of the shrimp is nicely dry. While your waiting for them to dry, start your grill.  Set it on high and really get the grates HOT HOT HOT.  This is also extremely important to make sure the outside cooks quickly, letting the inside stay moist and tender.
  7. Brush the olive oil on [both sides of the shrimp and sprinkle with just a touch of Kosher salt, then place the skewers directly on the heat of the grill. Leave the lid OPEN!. There’s no specific time here, because every grill and every grilling surface is different, but just watch the shrimp until you see the bottoms turning red around the edges.
  8. Flip them over and let the other side cook.  If there not quite “done” on top, you can always flip them again.
  9. I like to leave the shrimp on the skewers, but you can definitely throw them in a bowl for the next part if you want. If you’re a “leave them on the skewers” person, brush both sides with melted butter and sprinkle them with chopped parsley. If you’re a “pull them off the skewer person put them in a bowl with the melted butter and parsley and toss.

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