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Temp & Time for Shrimp?

Harris Buck
Harris Buck Posts: 45
edited November -0001 in EggHead Forum
Have about two dozen on sticks we're gonna do before we grill up some salmon. Any tip on temp/time would be greatly appreciated. Also direct vs indirect?
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Comments

  • Crimsongator
    Crimsongator Posts: 5,797
    Shrimp go fast. They are done when they get pink. I can't imagine anything longer than 5 minutes for them. I would grill direct and flip a few times.
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  • Richard Fl
    Richard Fl Posts: 8,297
    325-400F range until they turn pink, 3-6 minutes depending on size.
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  • Darnoc
    Darnoc Posts: 2,661
    Size of the shrimp will some bearing as to how long the cook.16/20 21/25 count at 450ish would be two minutes per side.I always yank one off and cool it down under tap water and take a test bite.The cook wound be direct no raised grate.
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  • BayouMark
    BayouMark Posts: 284
    Put the shrimp on two skewers one through the tail and on through the thorax area and stack them up. The time depends if you marinate or not. If you marinate then the cook will be longer. For instance; I did 1.5 lbs large 16ct marinated in coconut milk, veg oil and other goodies cooked direct at 400 for 5 mins, one flip. I have cooked others with olive oil and rub for 3.5. Deal is pull when pink. There's nothing worse than over cooked shrimp (blasphemy!) :angry::angry:
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  • Garnerac
    Garnerac Posts: 134
    Am I the only one that doesn't ALWAYS go by a time and temp when grilling? Sure T&T are important for ALOT of things but shrimp? Build up a good medium sized pile of coals and place those skewers of God's gift from the sea on the lower grate. Take them off when they are done!
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  • Boilermaker Ben
    Boilermaker Ben Posts: 1,956
    I do shrimp screaming hot and fast on a cast-iron grate. I only leave them on long enough to get a nice sear and start to turn pink. Shrimp should have a nice snap when you bite into them...not rubbery. I don't really worry about time or temp. If it's hot enough that I've got to wear gloves, then the temp is right. I use metal skewers to help flip the shrimp quickly.

    I remember seeing a cooking show (it might have been Mario Batali, but I don't recall exactly) where the chef had a tip for how to keep from overcooking shrimp if you're doing two things at once. He said that the shrimp are less likely to over-cook if they are left too long on the first side...before flipping. If you make a mistake and leave them too long, it's better if it's the first side. If you flip them and THEN forget them, they're more likely to be rubbery.

    I have not tested this side-by-side, but I do make sure that after I flip shrimp, I don't leave them on the fire (or in the skillet) for much longer, and I haven't overcooked shrimp since...but maybe I'm just being more careful anyway.
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