Shrimps...help

Chris8938

I am allergic to shrimp, but my wife loves shrimp.  I bought 2 pounds of raw, deveined, tailless shrimp that I plan on preparing.  I am looking for a nice marinade for the shrimp.  My wife does not like a lot of spice.  Also, the shrimp is cooked when it turns opaque, right?  Is there a temp I should be shooting for so I don't ruin perfectly good seafood?

Thanks for the knowledge you all provide.

nolaegghead

Leave out the hot stuff or substitute something less hot

https://barbecuebible.com/recipe/green-lightning-shrimp-tacos/

or

http://necessaryindulgences.com/2013/05/green-lightning-shrimp/

Shrimp cook super fast.  They have some latitude on the overcooked side if they are shelled (otherwise very hard to shell, but you said yours are shelled).  Generally when they turn opaque all over the outside, by the time you get them off the grill and they keep cooking, they are opaque through and through.  Although the very large shrimp may need additional cooking...you didn't specify the size.  Shrimp size is measured by the number of shrimp in a pound.  21-25 means any given pound will have that range of number of shrimp.

Chris8938

My shrimp are 31-40 range.  Thanks for the links.  I will check them out.

buzd504

garlic, lemon, worcestershire, white wine, olive oil.

Eggcelsior

Add some baking soda to the marinade to help the shrimp retain moisture. Just a bit, around 1/4 tsp per lb.

lousubcap

Double skewer them so that when you flip them they won't just spin on the skewer. 

thetrim

Or use a flat skewer

fishlessman

green lightning shrimp, its not too spicy, i like it poured over a steak with extra sauce.

mexican shrimp cocktail, it keeps in the fridge for a few days

https://www.allrecipes.com/recipe/228393/authentic-mexican-shrimp-cocktail-coctel-de-camarones-estilo-mexicano/

you need to wear gloves, you dont want to touch it direct if you are allergic. a grill wok might be a better option for you than skewers for the lightning shrimp, i never skewer those

SonVolt

thetrim said:

Or use a flat skewer

Then when it does somersaults over the flat skewer pull out another one and double screwer it  

Photo Egg

Shrimp cook so fast and you really don’t have to marinate very long. It’s the perfect food to run a very small sample cook. Then adjust marinade and cooking time/temp.

JohnEggGio

You could keep it real simple and just use some Italian salad dressing.  Marinade no more than 30 minutes.

ryantt

It all depends on what kind of flavors your wife likes.  If your wanting a tradition take garlic, oil and lemon are are classic.   We like an Asian take sometimes so we will toss them in ginger miso paste a little evoo, and a a splash of ponzu.  We really only season about 5-10 min areas of time. 

When cooking shrimp on the on the grill it’s hot and fast.  I feel like by the time I drop the sweaters all o it’s about time to flip them.  It’s a cook that’s done in just a few min.   

bubbajack

Sometimes when I am in a hurry. I set my shrimp out to dry. Start a pan on the stove on simmer or just enough to melt butter. Then I mix my spices into the pan, Garlic salt and pepper or anything else you like. Put the shrimp in the pan and toss the mixture on the shrimp. They should barely start to turn pink and take them off the stove. Then I skewer them and rest until time to sear them off. Flavor is all over them and tend to come out perfect every time for me. Good Luck!

Chris8938

All great ideas.  I will have to work on my shrimp game.  Thanks everyone.

dmourati

Check out APLs grilled shrimp cocktail.

https://www.cookstr.com/recipes/grilled-shrimp-cocktail

GLS is legit as well.

Webass

I keep it simple and marinate in Zesty Italian dressing. Flat skewers is a very good suggestion.  ryannt 's pics above look like perfectly grilled shrimp.