FOOD NEWS
Why You Should Honestly Avoid Grilling Peeled Shrimp
By Andra Picincu
When it comes to grilling, shell-on shrimp is the way to go. The shell acts as a barrier to retain moisture and prevent the shrimp from curling up or breaking apart on the grill.
Removing the shells is easier after the meat has had time to expand and loosen. It's also more visually appealing due to the char and caramelization from the grill's heat.
First, wash and devein the shrimp with a knife or tweezers. Marinate them in olive oil, lemon juice, and seasonings for up to an hour in the fridge until you're ready to cook.
You could also simply brush them with olive oil on both sides and add salt, pepper, garlic, chives, and other seasonings. Preheat the grill to 400 F and brush the grates with oil.
Lay the shrimp on the grill or thread them on stainless steel skewers so you can flip them more easily. Remember to leave some space between each shrimp to ensure even cooking.
Grill them for up to three minutes per side or until their internal temperature reaches 145 F. Once fully cooked, they should be pink and opaque, with the shells slightly charred.