Grilled Buffalo Shrimp Recipe (2024)

FAQs

Do you peel raw shrimp before grilling? ›

Shrimp can be grilled with or without their shells. I like to peel the shrimp prior to grilling. Remove all of the shell except for the part that is around the tail of the shrimp. Removing the shell will allow the marinade to penetrate the meat and give the shrimp more taste.

Treating the shrimp with salt and baking soda helps them stay plump and juicy and brown more efficiently as they grill. Drying the shrimp out in the refrigerator gives them a jump-start on browning. Squeezing the shrimp together on a skewer gives them less surface area, which helps them stay juicier as they cook.

Jumbo shrimp can be cooked directly on the grill; if you use smaller shrimp, you'll need to make grilled shrimp skewers. I recommend threading them through two skewers instead of one, which will keep them from flipping when you have to turn them over.

They're light and juicy, but are also an awesome source of protein. Grilling shrimp is one of the best ways to prepare them because the high heat cooks them quickly but leaves them tender on the inside. The smoky flavor the char marks leave is really tasty too.

Shrimp – you'll want peeled and deveined fresh shrimp for this recipe. Marinating peeled shrimp will result in more flavor soaking into the shrimp. Tails on or off is totally up to you and will probably depend on how you're serving the shrimp.

Some prefer to soak seafood in milk before cooking to keep it from tasting too fishy. If you choose to soak your shrimp, you should do so with whole milk for at least 10 minutes.

They will cook through in less than 2 minutes, so it's a race to develop a nice exterior char as quickly as you can. For grills (charcoal, propane, etc), you will want to pre-heat with the lid down to get the metal grill grate really hot. Then open the lid and cook the shrimp over high heat with the lid up.

Undercook and they'll be mushy and translucent; overcook and they'll be rubbery and nearly inedible. The best way to tell when shrimp are cooked through is to look for visual cues: “Watch for the shrimp to curl and turn opaque,” says Kendra. Undercooked shrimp will be gray and translucent, with uncurled tails.

A marinade is the best way to put flavor onto shrimp that are going to be cooked with direct heat, such as grilled or sautéed shrimp. A basic marinade starts with a little oil, salt, pepper and something acidic, like citrus juice or vinegar.

What's the tastiest way to cook shrimp? ›

But have you ever wondered why some cooks leave the shells and heads on? The secret lies in a simple yet interesting fact: Keeping the shells and heads intact enhances the natural flavor of the meal. Shrimp shells contain certain molecules called ribonucleotides that enhance the savory umami flavor.

Pink shrimp are some of the tastiest shrimp you can find, mild and sweet without the distinctive ammonia taste some of the brown and white shrimp have. Just don't expect a vibrantly hued patch of shrimp at the market—pink shrimp can range from white to gray in color.

Many of us peel shrimp before cooking it, but it's time to rethink that habit. Not only does skipping peeling get you out of a tedious kitchen task but you'll be preserving what is arguably the tastiest part of the crustacean.

The shells add a lot of flavor to the meat, and they protect it from quickly overcooking. Besides, sitting around a table peeling and eating shrimp is a party right there. But if you do choose to peel the shrimp before cooking, save the shells and freeze them to make seafood stock for chowders and stews.

Not that I expect you to eat them, but when left on for the cooking process, shrimp shells contribute a depth of flavor that's somewhere between toasty and briny. Cooking unpeeled shrimp is the thing that will really make that shrimp flavor pop, and to reap the benefits, the only thing you need to do is… nothing.