Keeping Them Moist

Grilled, Juicy, Tender…

If you have a grill in your house, there’s no point in turning on the oven. And when you’re grilling outside, your house stays cool while you also get to enjoy some fresh air.

Want to learn how to grill your shrimp while keeping it all juicy and tender? You’ve come to the right place! And with the technique you’re going to use today (along with a knowledge of the right tools we’ll list), you will be on your way to becoming a grilling expert.

To start off, you will need a grill pan and a silicone basting brush. Tongs are a must, and you will also benefit from a mini heat thermometer. Once you have these tools handy, we can proceed to the fun stuff. Ready?

The technique is pretty simple, but most people who prepare seafood at home ignore it. The key is to grill the shrimp WITH the shells.

Let me repeat that: don’t remove the shells from the shrimp. Leave them on while grilling them. Simple as that.The hard work is deveining the shrimp, which is an absolute must for this technique. Take a sharp knife, and run through the back of each shrimp. This will help you remove the vein while keeping the shrimp intact. Done cleaning? Now coat each piece with 1 or 2 tablespoons of olive oil and gently toss. Alternately, you can use melted butter.

Go by Walmart Next, season the shrimp generously with salt and pepper before placing them on the grill pan. The benefit of using a grill pan is that the shrimp cooks evenly. Plus, they won’t fall between the grates.

Grill each side for 2 to 3 minutes, maximum. Remember that shrimp cooks real fast, so there’s always a danger of overcooking them. You will know when the shrimp are done when they are white and curled, i.e. their tails will move towards the head.

Shrimp Cleaner