Shrimp skewers are a hot item come grilling season! Ok so we are going to break down a few tips and tricks for you when grilling up shrimp skewers.
The first thing I do is find my shrimp. I always go with a cold water and wild caught shrimp. This gives us a firmer texture and sweeter flavor. Try to avoid shrimp that could be soft. Best case scenario I use Alaskan Spot Prawns or Argentine Reed Shrimp. Both have incredible flavor and texture, that are more similar to the profile of a lobster.
Second, I soak my skewers. I usually soak anywhere from 15 – 30 minutes. Since the shrimp skewers will not be on the grill to long, you do not have to worry about soaking them for super long to avoid them getting charred.
Third, we begin to peel the shrimp and put them on the skewers. For the common skewer that you find at the grocery store we can usually fit about 5 shrimp on each.
Fourth, it is time to marinate! I always keep this super simple and marinate with Italian Dressing. I try to marinate for 15 minutes to an hour all depending on how prepared I am! To marinate I wrap the skewers in aluminum foil.
Fifth, it is time to grill. Make sure to get your grill nice and hot, up to 375-400 degrees. Once the grill is up to temp stick the skewers on. The shrimp will cook super fast and you want to keep them nice and tender. We shoot for 2 minutes on each side. This keep the shrimp tender, soft, and juicy!
