FOOD NEWS
The Marinating Tip For The Absolute Greatest Grilled Shrimp
By Grace Allison
The secret to incredible grilled shrimp is to peel off the shells before marinating them. This allows the marinade to seep into the meat and impart all its vibrant flavors.
You'll need to peel the shrimp anyway, so you may as well do it beforehand, and it makes deveining the shrimp easier, eliminating the chance of a gritty bite after grilling.
Begin by taking the shells off your raw shrimp. You can keep the tails on to make it easier to pull off the skewers after grilling them.
Use a small knife to devein the shrimp, carefully slicing down the back of each one and removing the dark vein. Have a paper towel ready to wipe your hands and knife as you go.
A simple shrimp marinade could include the juice and zest of a lemon or lime, garlic, fresh parsley, salt, pepper, and a tablespoon of olive oil.
For a more adventurous flavor, try a masala marinade with coriander, ginger, and chili flakes. Leave them to marinade before grilling for about 3 minutes on each side.
If your marinade is acidic, marinate them for no longer than 15 minutes. The acid will break down the proteins in the shrimp, which increases the risk of overcooking on the grill.