Shrimps contains plentiful nutrition with high protein, iodine and calcium and low calories. It is considered that shrimps are healthy for the circulatory system because of its low saturated fat which is harmful to blood circulation. This article is a recipe for grilling shrimps.
First of all, you need to select shrimp. In my opinion, the best size for grilling is 26–30 shrimp per pound, as they are not too big to ensure not to fall from the grill grate and keep tender and juicy.
Before to start, you can choose either peeling or not. It is advised to peel shrimp if you want to marinated better and get better flavor. If you like juicy flavor, you can leave the shells. Either way you can get different flavor and it tastes delicious.
If you use wooden skewers, it is suggested to soak for at least half an hour to avoid charring when shrimps get grilled.
30 uncooked large shrimps (1.25 pounds), peeled and deveined
1/3 cup lime juice
2 tbsp. soy sauce
3 tbsp. minced fresh cilantro
2 tsp. olive oil
3 garlic cloves, minced
12 soaked wooden or metal skewers
1 Gas, pellet, charcoal grill
1 long-handed tongs
1.Preheat the grill. Set the grill for medium heat over 350 °F. Or put your hands five inches over the grill grate, you will feel too hot for six seconds to leave it.
2.Clean the grill. To prevent the shrimp from sticking, you can put a piece of grill mat on the grate as it is consuming time to clean up the grease or debris.
3.Marinade. Transfer lime juice, soy sauce, minced cilantro, olive oil and minced garlic cloves to a larger bowl.Whisk them together until they are well blended. Add shrimp and toss to coat. It takes 15-20 minutes for shrimps to get marinaded. Never marinate too long as acid will break down the proteins and makes them taste tough and rubbery.
4.Thread up. Drain the shrimp as much as possible. Then transfer them in a colander over a plate to catch the liquid. Gently pierce the thickest part of the shrimp with the pointed end of the skewer. Thread the shrimp through the skewer and curl the tail to the tail, leaving a 1/3 inch of space between each on to make cook evenly and keep an 1/3 inch off the pointed end and 1 inch off the other side.
If you don’t wan to thread them. Just use a piece of grill mat to prevent them from falling.
5.Grill. Use a long-handed tongs with a piece of paper tower moistening cooking oil, and rub it on the grill grates. Then transfer skewers to the grill and cook.
6.Flip. It takes about 2-4 minutes for each side to get seared. Flip the skewers with long-handed tongs when the shrimps turn to light pink.
7.Transfer the skewers to a plate and you can serve them with lemon or lime juice, which really make them more delicious.