Armed with this shrimp buying and grilling guide, you’ll never feel lost in the shrimp aisle again.
When you stand in front of the frozen shrimp case at the grocery store, it can be a little daunting. There are so many bags to choose from. Pink bags, blue bags, jumbo, colossal, deveined. What does it all mean?
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When you’re at the store, the shrimp aisle can feel overwhelming. Bags of shrimp are labeled with terms like jumbo, colossal or extra-large. But these sizes aren’t consistent from store to store.
Jumbo shrimp at one store may be 16-20 per pound, while at another, the same label might refer to 21-25 per pound.
Instead of shopping for a size label, look for the quantity. For example, 16-20 per pound means you’ll get 16 to 20 shrimp in a pound. This size is ideal for grilling.
Raw or Cooked?
Frozen shrimp is available either cooked or raw. If you plan to grill shrimp, you want to make sure to buy a bag that says raw shrimp. These bags are usually blue; whereas cooked shrimp bags are usually pink or red.
Raw shrimp will be more translucent with a brownish pink hue. Cooked shrimp will be pink and opaque.
Fresh or Frozen?
Unless you live on the coast, all shrimp at the grocery store is likely frozen at some point. Even the shrimp at the seafood counter is often defrosted from frozen bags. For the freshest flavor and to control quality, buy frozen shrimp and thaw them yourself.
How to Select Shrimp for Grilling
For the best results on the grill, choose raw, peel-on, deveined shrimp.
Anytime you prepare shrimp, it’s best to remove the digestive tract from the outer curve of the shrimp. But this can be very time consuming. If you look for deveined shrimp, this task will be completed for you.
Peel-on shrimp adds extra flavor, much like cooking meat on the bone. The shell helps protect the shrimp from overcooking and locks in moisture.
Be mindful of the shrimp’s origin. Gulf shrimp are mild and slightly sweet, while Argentine red shrimp have a more robust flavor. Both are excellent choices depending on your preference.
Check for Additives
Read the label before buying. Shrimp labeled as “all-natural” or “no chemicals added” should list shrimp and salt as their only ingredients. Those not marked with those claims may contain the chemical compound sodium tripolyphosphate, which is used to enhance moisture.
How to Thaw Shrimp
If you have the time, thaw it overnight in the fridge. Place the frozen bag in a bowl, and by morning, the shrimp will be ready to cook.
For a quick-thaw method, place the shrimp in a bowl and top with cold water. Change the water every few minutes until thawed (about 10-15 minutes).
After thawing, pat the shrimp dry to remove excess moisture for better grill marks.
Seasoning Secrets
The key to flavorful shrimp is a mix of oil and spices.
Use avocado oil or olive oil to prevent sticking. Then, add a drizzle of sesame oil for a rich, umami punch.
Season with your favorite BBQ rub, Old Bay, or a simple salt and pepper blend. Shrimp is naturally salty, so go easy on the added salt.
Grilling Shrimp Like a Pro
Preheat the grill to high (around 400F) direct heat. Place shrimp directly on the grill. Dump them all at once and spread them into an even layer using tongs.
Cook for 3-5 minutes per side. Flip once you start to see sear marks.
Don’t overcook the shrimp or it will become rubbery. For perfect results, cook to an internal temperature of 140-145F.
Serving Suggestions
Grilled shrimp are a versatile protein you can enjoy in countless dishes.
Peel them and toss with pasta, serve them on top of a grain bowl or salad, or layer them in a po’boy sandwich.
For a quick protein-packed snack, peel the shrimp after grilling, refrigerate and enjoy cold with cocktail sauce.
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