Beyond Burgers and Steaks: How Grilled Shrimp Became Summer’s Fastest Weeknight Hero

Everything you need to know about Beyond Burgers and Steaks: How Grilled Shrimp Became Summer’s Fastest Weeknight Hero, including expert perspectives.

Q1: Should I buy fresh shrimp from the seafood counter or frozen bags?

Unless you live near a coast with access to day-boat catches, purchase frozen, IQF (individually quick frozen) shrimp. Most "fresh" shrimp displayed at supermarket seafood counters was previously frozen and thawed behind the counter, meaning its freshness clock has already been ticking for days. Thawing frozen shrimp at home gives you maximum control over quality.

Q2: Is it better to grill shrimp with the shell on or peeled?

Leaving shells on protects delicate meat from intense grill heat and imparts extra flavor from shell compounds. However, shell-on shrimp cannot absorb marinades as deeply and can be messy to peel at the dinner table. For weeknight tacos, po'boys, or salads, peeled and deveined prawns work best. For casual peel-and-eat outdoor feasts, grill them shell-on with a spicy dry rub.

Q3: How do I keep shrimp from sticking to the grill grates?

Three rules guarantee clean release: heat, cleanliness, and oil. Scrape your grates clean once the grill reaches maximum temperature. Wipe the grates with a rolled paper towel dipped in high-heat cooking oil using tongs. Ensure the shrimp is lightly coated in oil before placing it down. Do not touch or force the skewer for the first two minutes; the protein will naturally release from the metal once a sear forms.