Shrimp recipes nearly always make the list of favorite seafood recipes at top restaurants around the world. For the amateur chef, cooking shrimp doesn’t require much work to achieve the best results. After so many requests in our contact form section, I am sharing with you guys today how to cook shrimps.
Expert chefs will tell you that the most common mistake is overcooking the shrimp. Shrimp cooks faster than you’d think. Depending on the size of the shrimp, you’ll rarely need more than 2-3 minutes per side on the grill.
To make the best shrimp, follow these simple guidelines when purchasing and preparing these tasty crustaceans.
1) Purchase Raw Shrimp:
Cooked shrimp are pink. Raw, either frozen or fresh, will produce better results. Cooking shrimp that are pre-cooked will yield tough, chewy results.
2) Go Big or Go Home:
For the best results on grilled shrimp recipes, get the large or extra large shrimp. Smaller shrimp are more difficult to skewer and less impressive on the plate.
3) How to Thaw:
Thaw frozen shrimp under cold water. They’ll thaw faster than you think. If they haven’t been deveined, make a small incision on the back towards the tail and remove the digestive tract that runs the length of the shrimp.
The same shell that protects a live shrimp can protect them on the grill. Cooking shrimp with the shell on helps retain extra moisture.
5) Dry them:
Pat your shrimp dry with a paper towel. Since most of our wonderful marinades will include oils, we need to remove excess water from oil and water mix like…well, oil and water.
You have your shrimp cooked. Serve Hot, or use within another recipe.