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Stopped by the store and picked up some shrimp for tonight.  Fairly large, fresh, deveined but still have the shell on.  The shell is just split so they could devein them.  Thinking about just a simple marinade of olive oil, lime juice, salt, pepper and some Shaking the Tree and then grilling on the egg for about 2 minutes per side at around 400.  Should I remove the shell all the way to the tail before grilling or leave the shell on?  I would think the shell may add some flavor but most of the recipes I have seen here say to remove the shell to the tail before grilling.

Never done shrimp before so sorry if it's a dumb question.  Thanks.



  • BENTEBENTE Posts: 8,337
    i would remove the wont add that much flavor but will hinder your rub from getting on them

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • SPRIGSSPRIGS Posts: 432
    Thanks.  I will remove it.
    XL BGE
  • I am glad you asked this question @sprigs. I have never grilled shrimp, but plan to soon, and I had the same question. Thanks. 

    Oh and post pics or it never happened!  

    Louisville, GA - 2 Large BGE's
  • Remove it and don't overcook them, use 2 skewers so they turn easier
    Go Dawgs! - Marietta, GA
  • fishlessmanfishlessman Posts: 23,020
    why not make half on and half off, then youll know the difference. the half shell on will be steamed in the marinade and juicier, the half with the shell off will be drier but have more a grilled flavor. i like shell on better because they seem easier for me not to overcook
  • dlk7dlk7 Posts: 1,053
    I've done them both ways but prefer shell off due to more even marination and even cooking.

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

  • jlsmjlsm Posts: 982
    I'm with fishlessman. Most cookbooks I've seen and Cook's Illustrated recommend leaving the shell on for additional flavor and to protect the meat. My husband won't shell shrimp, so i end up grilling the giant variety to get a little char on the outside without toasting the whole thing. 
    Owner of a large and a beloved mini in Philadelphia
  • For grilled shrimp I like to remove the shells, toss in a bowl of grey poupon and little olive oil, then wrap the shrimp in bacon.
  • ChubbsChubbs Posts: 6,925

    I usually remove them, but can be done both ways. I think NecessaryIndelgences keeps it on and hers look great!


    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • dlk7dlk7 Posts: 1,053

    ·    Fiery Shrimp Diablo<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />


    ·    2 pounds of jumbo peeled, deveined shrimp

    ·    1/4 cup lime juice

    ·    1 tablespoon chili powder

    ·    1-1/2 teaspoons cayenne pepper (or to taste)

    ·    1 teaspoon black pepper

    ·    1 teaspoon sugar

    ·    2 teaspoons salt

    ·    2 tablespoons vegetable oil

    Place the shrimp in a gallon freezer bag. Whisk the remaining ingredients together, then pour into the bag with the shrimp, and marinate for 30 minutes.

    Grill over medium heat until they are just more if you can help it.


    Two XL BGEs - So Happy!!!!

    Waunakee, WI

  • SPRIGSSPRIGS Posts: 432
    So am I right in thinking that at 375 or so they should only take about 2 minutes per side?
    XL BGE
  • Solson005Solson005 Posts: 1,911
    2 minutes per side should be perfect @ 375° I've used Dizzy Pig Swamp Venom and Tsunami Spin on shrimp with good results I'm sure Shakin the Tree will produce the same. 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • jlsmjlsm Posts: 982
    Wow, @dlk7. Just added your recipe to my every-growing list. Looks great. 
    Owner of a large and a beloved mini in Philadelphia
  • GGGNATGGGNAT Posts: 14
    Our local butcher marinates them like this and then you grill them shell on.  Very good.
  • billyraybillyray Posts: 1,173

    Here's a marinade we use all the time and they are a real hit.

    • 1/4 cup evoo
    • 1 tsp kosher salt
    • 1 tsp granulated garlic
    • 1/2 tsp fresh ground black pepper
    • 1/2 tsp cayenne pepper
    • mix together in a bowl add the shrimp and coat, cover and refridgerate for 1 hour.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • YEMTreyYEMTrey Posts: 5,678
    What timing. I just bought some already veined, shrimp at the store as well.  Plan on wrapping them in bacon and hitting them with some Swamp Venom.
    Can't figure out what else to serve with them.  Thought about some rice or some pasta for starters.
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio

  • GriffinGriffin Posts: 7,674
    I know its probably too late, but brine it and leave the shell on. Adds flavor, protects from the heat, less likely to overcook and get rubbery shrimp.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • Remember, you can eat shrimp raw and they will not hurt you, thats what i tell myself when cooking shrimp in an effort to prevent myself from overcooking them -- better to undercook them.  And once they are "overcooked" the taste is gone!!  And Shrimp is another seafood with a very mild taste and easily "overpowered". 
  • NecessaryIndulgNecessaryIndulg Posts: 1,296
    edited February 2013
    I'm late, too. I've done them with the shell on and off -- I really like both.
    Like @Griffin said, the shell will protect the meat, it will also give you a little more room for error. When I take the shell off, it is a VERY fast cook.

    One of my favorite ways to eat them is to toss them with cilantro, lime, fish sauce and pistachios after I grill them -- and then peel & eat.

    Grilled Shrimp with Cilantro, Lime & Pistachios
    I've done this recipe with shell on and off -- again, I like both! :D
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.  
    You can also find me on FacebookInstagram, and Twitter.
  • I'll defer to the southern experts, @necessaryindulgences and @Griffin, but I like shell on for shrimp treated with a marinade. The shell on seems to keep the marinade seasoning on the meat and the split shell allows some, but not all of the steam to escape. If a rub/shake on season is used, I like the shells off. 
    It also depends on the crowd. Shell on is more of a roll up you sleeves and get into eat, while shell off using the tail handle is a little easier to eat without a bib. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • If you use skewers, and they are wood, make sure to soak them for as long as possible before the cook unless you want them to burn.

    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • billyraybillyray Posts: 1,173
    billyray said:

    Here's a marinade we use all the time and they are a real hit.

    • 1/4 cup evoo
    • 1 tsp kosher salt
    • 1 tsp granulated garlic
    • 1/2 tsp fresh ground black pepper
    • 1/2 tsp cayenne pepper
    • mix together in a bowl add the shrimp and coat, cover and refridgerate for 1 hour.
    Forgot the pics. 2 minutes a side
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • They look great!!
  • Hi54puttyHi54putty Posts: 1,872

    We love shrimp on the Egg. I toss them in a little oil and rub right before I put them on. A few minutes each side, raised direct. They are always a big hit and very easy to cook.


    Winston-Salem, NC 
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