Yummy Grilled Shrimp

Grilled shrimp skewers are about flavor and speed. Two pounds of shrimp get tossed in a bright, gingery marinade of olive oil, lemon juice, fresh parsley, ground coriander, thyme, and a hit of crushed red pepper. Thirty minutes is all the marinade needs (or overnight if you want deeper flavor).

The technique trick: devein the shrimp through the shell with kitchen scissors. Leaving the shells on while grilling protects the meat from the direct fire heat, locks in moisture, and the shells crisp up to add their own roasted seafood flavor when peeled at the table.

Use two parallel skewers per stack. Single-skewer shrimp spin around when you flip them, which means uneven cooking. Two skewers lock the shrimp flat for even color top and bottom.

Pro Tips

• Soak bamboo skewers in water for at least an hour before grilling. Dry skewers char and snap on the grill.
• Pat the shrimp dry before threading, even after marinating. Wet shrimp steam on the grill instead of getting a sear.
• Don’t overcook. Shrimp are done at 1½ to 2 minutes per side. They keep cooking after coming off the heat.
• Grill over high direct heat. Low heat dries shrimp out before they get any color.

Variations

• Add 2 tablespoons of soy sauce and a teaspoon of toasted sesame oil to the marinade for an Asian-inspired version.
• Use lime juice and add a teaspoon of cumin and 2 tablespoons of cilantro for a Mexican grilled shrimp.
• Serve over a rice bowl with grilled vegetables for a complete meal.