Grilled Shrimp Recipes and Grilling Tips For Shrimp

For grilling shrimp, I recommend you use...

...large or extra large shrimp. The larger sized shrimp stay on the grill better. Also, If making shrimp kabobs they hold on the skewer better.

And, Always, always....

...Start with Raw Shrimp! It only takes a few minutes to cook.

You want to start with raw shrimp because using pre-cooked shrimp and grilling it will cause dried out, chewy shrimp. This can be bad, very bad!

Grilling raw shrimp only takes a few minutes.

A great idea for your grilled shrimp recipe that doesn't call for skewers is... ...use a grilling basket. They are a wire mesh or metal basket with holes. They allow the flames to come through and conveniently hold the shrimp inside, preventing them from falling into the grill. (These baskets can be a dinner saver!) Each time I use the basket I give it a spray with the PAM cooking spray for grills. Keeps the food from sticking.

Last you want to keep the grilling temperature at a medium to high heat. This usually works best when you grill shrimp.

And finally...

...the most important thing to remember (no matter how you are cooking it) always watch the amount of time you cook it.

You do not want to over cook shrimp!!

I repeat...You do not want to over cook shrimp!!

Cooking times will vary with the recipe you are using but a general rule is approx. 5 - 7 minutes. Turn shrimp over after approx. 4 minutes and finish grilling until the shrimp turn pink and white.

That's all there is to grilling shrimp (or grilled prawns as it's called in some parts of the world.) Fire up your grills and enjoy some Shrimp on the Grill tonight!

1 1/2 to 2 lb. peeled, deveined large Shrimp - thawed
1 1/8 cups vodka (try lemon or lime flavored for a tasty twist)
1/8 tsp. Salt, crushed (fine)
pinch of red pepper
1/8 tsp. paprika
1/4 tsp. garlic powder
2 Tbsp. butter or margarine
1/2 of an onion, chopped fine
2 cloves garlic, crushed or chopped fine
1 aluminum foil type pizza pan (disposable)

Combine butter, onion, and garlic in pan over medium heat on grill. Saute until brown, then add vodka and Shrimp. (Vodka should almost cover Shrimp completely.) Liberally add spices to Shrimp at beginning. Continue to cook over medium heat until alcohol cooks off (approximately 15-20 minutes). Close grill often!! Shrimp is done when dark brown with pink inside.

Hints: If Shrimp cooks too fast, reduce heat or drain small portion of liquid off. Also, poking holes in pan after liquid cooked off adds a smokier taste. Onions and garlic should be blackened and makes a good garnish.

Can substitute Cajun spice in place of red pepper, paprika, etc

1 lb. raw Shrimp (large)
1 container cherry tomatoes
2 green peppers, cut in strips
1 small onion, cut into thick strips
1/2 cup olive oil
3 Tbsp. chopped fresh dill

Peel & devein Shrimp. Marinate the Shrimp, tomatoes, green peppers in the olive oil and dill for 2 to 3 hours. Thread each Shrimp half on a skewer along with tomatoes, onions and peppers and grill over hot coals for 2 to 3 minutes.

Grilling Tip: Soak wooden skewers for approx. 1 hour prior to using them on the
grill. This prevents them from burning up.