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Shrimps...help

Chris8938Chris8938 Posts: 153
in Seafood
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.
XL BGE, Lg BGE, MiniMax BGE, Mini BGE

Appleton, WI 
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Comments

  • nolaeggheadnolaegghead Posts: 31,264
    edited December 2018
    Leave out the hot stuff or substitute something less hot


    or


    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.


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  • Chris8938Chris8938 Posts: 153
    My shrimp are 31-40 range.  Thanks for the links.  I will check them out.
    XL BGE, Lg BGE, MiniMax BGE, Mini BGE

    Appleton, WI 
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  • buzd504buzd504 Posts: 2,880
    garlic, lemon, worcestershire, white wine, olive oil.
    NOLA
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  • EggcelsiorEggcelsior Posts: 14,282
    Add some baking soda to the marinade to help the shrimp retain moisture. Just a bit, around 1/4 tsp per lb.
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  • lousubcaplousubcap Posts: 19,845
    Double skewer them so that when you flip them they won't just spin on the skewer. 
    Louisville;  "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
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  • thetrimthetrim Posts: 8,900
    Or use a flat skewer
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    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
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  • fishlessmanfishlessman Posts: 24,923
    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

    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

    fukahwee maine

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  • SonVoltSonVolt Posts: 1,799
    thetrim said:
    Or use a flat skewer

    Then when it does somersaults over the flat skewer pull out another one and double screwer it :) 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • Photo EggPhoto Egg Posts: 9,372
    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.
    Thank you,
    Darian

    Galveston Texas
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  • JohnEggGioJohnEggGio Posts: 704
    You could keep it real simple and just use some Italian salad dressing.  Marinade no more than 30 minutes.
    Maryland, 1 LBGE
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  • ryanttryantt Posts: 2,018
    edited January 10
    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.   


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  • bubbajackbubbajack Posts: 314
    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!
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,L,S, MM, Mini BGE, FireDisc.
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  • Chris8938Chris8938 Posts: 153
    All great ideas.  I will have to work on my shrimp game.  Thanks everyone.
    XL BGE, Lg BGE, MiniMax BGE, Mini BGE

    Appleton, WI 
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  • dmouratidmourati Posts: 529
    edited January 12
    Check out APLs grilled shrimp cocktail.

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

    GLS is legit as well.
    Mountain View, CA
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  • WebassWebass Posts: 201
    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.    

    Lenoir City, TN -  Bama fan in Tenn Vol's backyard. 

    LBGE, Weber Spirit 

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