How should Shrimp be cooked on the Barbeque?

Question

In general, should the heat be lower or higher, etc.

Best answer gets 10

Thanks.

Answer 1

Shrimps assuming you are refering to the sea water variety, when fresh are usually are good enough to BBQ directly without additional of sauces or salt.
Cook in high heat with the shell on so that the shell is a bit burnt to give a smokey taste, but with the meat not dried out, and not overcooked so that it will be succulent and not tough.
If you like a bit of seasoning, you can marinate first in
1) Chinese Style - White sesamine oil and light soy sause(brandy optional)
2) Mediteranean Style - Olive oil and mix herbs(rosemary, oregano & thyme)
3)Indian - Curry powder
Skewer with bamboo skewers, 2 nos of skewers parallel, some distance apart to hold a neat row of shrimps near the head and tail.
Whatever you do, do not overcook it. Enjoy!

Answer 2

If you're into spicy, this is the recipe for you.

Cajun Shrimp

This recipe is all about shrimp, butter and spices.

4 pounds jumbo shrimp, deveined-shells on
1/2 pound butter

(for the homemade Cajun seasoning)
3 tablespoons paprika
2 tablespoons salt
1 tablespoon onion powder
1 tablespoon dried parsley
2 teaspoons garlic powder
2 teaspoons white sugar
2 teaspoons black pepper
1 teaspoon cayenne pepper(optional)
1 teaspoon basil
1 teaspoon thyme
1/2 teaspoon celery salt

Mix two tablespoons of the Cajun seasoning with the shrimp and refrigerate for a couple of hours. This gives time for the seasoning to latch onto the little boogers.

Heat up the grill to medium high heat, and cook the shrimp for only 2 or 3 minutes on each side. Smaller shrimp, shorter time. Remove the shrimp and place in a covered bowl.

Melt the butter and mix in one tablespoon of the Cajun seasoning. This is the Spicy Shrimp Dip.

Serve the Cajun shrimp alongside a pile of red beans and rice, and a glass of chablis.

That should do it.

Answer 3

Skewer it first to make it remain straight (and easier to peel off) when cooked, put on a medium-low heat (high will burn the covering peels--can't remember what they're called--but will leave the flesh raw) then observe this rule of thumb:

Shrimps, like crabs and other crustaceans, once they've turned red over a fire, are considered cooked.

Exposed too long, the flesh/meat will dry up and stick to the peels. Too soon and it will be half-cooked.

Answer 4

Wow! So many ways! My fav -> devein (remove shell & veins, keep tails) Heat bbq up at medium heat, you don't want to overdo it. (Also depends on if you're using a gas grill or a charcoal grill)Put 6-8 shrimpies on skewer. Baste with melted butter, garlic & lemon. Put on bbq. Turn after a few minutes (when slightly pink) baste again until entire shrimp are all nice & pink. (clear means they're not done) Enjoy!

Answer 5

Skewering on bamboo skewers (with or without veggies) at a medium-high temp is one way. Soak the skewers in water first to keep them from turning into mini tiki torches.

You can also put larger shrimp in a tight mesh grilling basket, brush them with garlic butter (or other seasoned butter of your choice) and then cook them.

And I suspect you could also steam them in a foil packet, again with seasoned butter. I've never tried it, but it seems possible.

Answer 6

peel raw shrimp but leave the tail on, stick on metal or bamboo skewers, and then marinate for flavor. you can use many types of marinades. that usually takes half an hour, then turn your grill on medium heat, and it only takes about two min per side once the grill has gotten hot, when they turn pink they are cooked enough but if you like the seared lines make sure the grill is hot before you put the shrimp on it. enjoy.

Answer 7

High heat and fast. They call it seafood because when it looks done, it is. Soak in a mixture of salt and sugar. Leave the shells on. Sprinkle with some essence and lime and BAM grilled shrimp. DO NOT overcook. That's the only way to screw up shrimp.

Answer 8

Cook the shrimp over lower heat and put it in foil with butter. I attempted to cook shrimp on a skewer and they came out like little hocky pucks...YUCK

Answer 9

i usually take the shrimp and clean them.. leaving just that hard piece on tail itself. Take a knife and butterfly shrimp. place a shoot of green onion in cut then wrap in a piece of bacon. use a toothpick for bacon. cook over a med grill heat. laissez les bon temps roulez!!!

Answer 10

First, marinate the shrimp with soy sauce or oyster sause, a little olive oil and a little pepper. lower the heat.