Charcoal Grilled Shrimp Recipe 445 Food

BBQ SHRIMP

Steps:

• Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
• In a mixing bowl, whisk together the olive oil, brown sugar, paprika, salt, cumin, coriander, cayenne and lime zest and juice. Add the shrimp and allow to marinate for 15 minutes at room temperature and up to 3 hours refrigerated.
• Remove the shrimp from the marinade and place on a cooling rack in a single layer. Put the cooling rack on the grill and cook the shrimp, pulling the cooling rack off the grill to flip them, until charred and cooked through, 2 to 3 minutes per side.
• To serve: Add the shrimp to a platter and garnish with lime wedges.

SPICY GRILLED SHRIMP

Steps:

• Preheat a gas grill on the highest heat level for 10 minutes or prepare a charcoal grill.
• While grill is preheating, remove the shrimp shells but leave on the heads. Butterfly the shrimp by using a knife to cut each shrimp down the middle, from the head down to the tail, halfway through but not cutting all the way through. Remove the vein, rinse off the shrimp and lightly dry off with paper towels.
• Place the shrimp in a large bowl, sprinkle with all the seasonings and the oil. Mix together with your hands, ensuring the mixture evenly covers each shrimp. Using a skewer, thread it through the whole body of a shrimp, on the backside starting at the tail and securing it into the head. If using wooden skewers, can wrap them in aluminum foil to prevent burning.
• Once the grill is preheated, gently place the whole shrimp on the grill and cook for 3-4 minutes on each side, or until shells turns pink and the shrimp is opaque.
• Serve immediately with lemon or lime wedges and your favorite hot sauce.

CHEF JOHN'S GRILLED GARLIC AND HERB SHRIMP

Steps:

• Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes.
• Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable.
• Place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter.
• Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.

GRILLED SHRIMP WITH GARLIC & HERBS

Steps:

• Mix all ingredient in a bag and marinate for 20 minutes in the refrigerator. Prepare grill to high heat and grill for 5-6 minutes turning to char all sides.

SEA ISLAND CHARBROILED SHRIMP

Steps:

• Prepare charcoal grill.
• Peel and devein shrimp, rinse and pat dry.
• Thread 5 shrimp onto each of 3 skewers, first pushing sharp end of skewer through large end of shrimp, then through tail.
• Set aside.
• Place bread crumbs on flat plate.
• Combine vegetable oil and melted butter in flat bowl.
• Put one skewer on bread crumbs, pressing lightly, then turn over and press crumbs on other side.
• Dip each side into oil and butter mixture, then place on plate and sprinkle each side with lemon pepper and seasoned salt.
• Repeat with remaining skewers.
• Rub grill rack with oil-soaked paper towel to prevent sticking.
• Grill shrimp about 4 to 5 minutes per side, or until done, basting with remaining butter mixture.
• Serve with lemon wedges.
• Makes 3 skewers, each 220 calories (73.6 percent calories from fat), 18 g fat, 60 mg cholesterol, 550 mg sodium, 9 g carbohydrates, 0 g dietary fiber, 6 g protein.
• Source: Sea Island/Express-News files.

SIMPLEST GRILLED SHRIMP

Steps:

• Build a medium-high fire in a charcoal or gas grill, making sure that the grate is clean and clear of debris. (Shrimp will stick to a dirty grate.)
• If you like, thread the shrimp onto skewers. Season the shrimp with salt and pepper. Rub them lightly with olive oil, and place the shrimp on the grill directly over the heat. Cook for 2 to 3 minutes, until lightly golden.
• Flip the skewers and cook for another 2 to 3 minutes. Take care not to overcook. Remove to a plate. A squeeze of lemon over the shrimp might be nice.

CHARCOAL GRILLED SHRIMP RECIPE - (4.4/5)

Steps:

• (Thaw shrimp if frozen) Place shrimp in a shallow ceramic or glass baking dish. Combine remaining ingredients and pour over shrimp. Cover and chill 3-4 hours or overnight. Drain shrimp and reserve marinade. Thread on skewers or place in a wire grill basket. Grill shrimp over hot coals, turning and brushing with reserved marinade often, until pink and cooked through, about 15-20 minutes. Serve with wooden picks.