Shrimp, like other seafood, is perhaps the most fun grilling to cook.

When the heat is good, the shrimp can be baked in a matter of minutes. Before that, it is customary to lightly marinate them, adding pungency, sweetness or spice. Grilled shrimps are then fried on skewers or simply laid out on the surface of the device.

Let's take a closer look at how this happens.

A bit of theory

Shrimp can be grilled with or without shell. If you do not peel them of their shell, they will come out much more juicy, since their tenderest meat will be reliably protected from fire.

If the recipe for the dish involves peeling shrimp, then they need to be freed from the shell.

Then make a neat cut along the back, pick up the black vein with a fork or a toothpick and separate it from the pulp.

It is more efficient to string small shrimps on wooden skewers in several pieces at once and with maximum density. Thus, their juiciness will remain after heat treatment.

The approximate grilling time is 2-5 minutes in direct heat. It depends both on the outside temperature, the strength of the wind, and on the thickness of the shrimp, proximity to the heat source, and the temperature of the grill. Shrimp is usually eaten fully cooked.

Shrimps with bacon

How to cook these delicious grilled seafood? There are a variety of recipes. For example, it would be very nice to prepare slices of bacon for shrimp kebabs.

Required Ingredients:

• two dozen raw king prawns;
• the same number of bacon slices;
• garlic (two cloves);
• 100 g olive oil;
• sea ​​salt;
• freshly crushed black pepper;
• ground red pepper;
• lemon;
• oregano.

Cooking technique:

1. Cleanse the seafood as described above. Rinse in cool water, dry and place in a pickling bag.
2. Remove the zest from the lemon, squeeze the juice out of it. Mix it with olive oil, season with a pinch of sea salt, a teaspoon of dry oregano. Crush the garlic cloves through a press and add to the rest of the ingredients. Spice up. Gently pour the marinade into the seafood bag. Cover, stir and marinate in the refrigerator for at least 4 hours.
3. Then remove the seafood from the bag, let the marinade drain. Then proceed to shashlik formation, using miniature skewers for this.
4. Each shrimp should be wrapped in a strip of bacon and strung on a skewer - five in total.
5. Grill over a hot grill on a direct heat for about 3 minutes on each side.

Serve ready meal with baguette and any BBQ sauce

Grilled tiger prawns with soy sauce

An original recipe for cooking seafood in a Pan-Asian style.

Required Ingredients:

• 16 large tiger prawns (4 per serving);
• a pod of red chili;
• garlic;
• Sesame oil;
• tomato paste;
• soy sauce;
• lime juice;
• Brown sugar.

Cooking technique:

1. Grilled shrimp marinade is made with all of the ingredients listed. First you need to chop a clove of garlic through a press. Then peel the hot pepper pod from the seeds and chop it finely. Combine the garlic and pepper in a small saucepan and squeeze the juice out of a small lime. Add one tablespoon each of soy sauce, tomato paste, sesame oil, brown sugar.
2. You need to cook the marinade on minimal heat, stirring occasionally until the sugar is completely dissolved. Then remove from heat and wait until it cools completely.
3. Rinse the seafood, dry it, put in a spacious glass dish in one layer. Pour with chilled marinade. Cover with something and refrigerate overnight or at least a couple of hours.
4. Immediately before frying, soak wooden skewers in cold water for half an hour. Place marinated shrimps in 4 pieces on one skewer.
5. Preheat the grill. Fry the kebabs over direct heat for 3 minutes on each side.

For an effective serving, you can cut the lime into four wedges and chop one on each skewer.

Top with crispy tortillas or bread, fresh vegetables and herbs.

In garlic sauce

Greek recipe. Fragrant and delicious grilled shrimp in a spicy garlic sauce.

Required Ingredients:

• a pound of frozen king prawns;
• two lemons;
• ginger root;
• soy sauce;
• garlic;
• half a glass of olive oil;
• a pack of butter;
• salt;
• freshly crushed black pepper.

Cooking technique:

1. First you need to squeeze the juice from the lemons. This can be done either manually or using a juicer.
2. Peel the ginger root, rinse and grate.
3. Crush 4 garlic cloves with the flat side of a knife. Remove husks. Chop the garlic as small as possible.
4. Remove a regular pack of oil from the refrigerator in advance. Let it warm to room temperature - the oil should be soft. In a separate bowl, mix olive oil, freshly squeezed juice, add 50 ml of soy sauce, a couple of teaspoons of liquid flower honey, ginger and garlic prepared in advance. Beat the mixture with a regular whisk or mixer until smooth. Add softened butter to the mixture and repeat whipping.
5. It is also better to defrost shrimp in advance in a natural way, without resorting to the microwave. This will keep them juicy and retain their full flavor. After defrosting, they need to be washed, the shell, black vein removed. Then sprinkle with salt and freshly crushed black pepper.
6. After the preparation of the shrimp for the grill is completed, you can start the frying process with a clear conscience. Seafood should be planted on wooden skewers in several pieces. Then the formed kebabs should be generously greased with garlic sauce. This can be done both with your hands and with a pastry brush.
7. Fry prepared kebabs on a preheated grill over direct heat. Cooking time is two minutes on each side.

When serving a ready-made dish, you can decorate the seafood with finely chopped herbs, lemon wedges, cherry tomatoes

An ideal drink "under the shrimp" is a glass of cold beer or dry wine.

Sour cream + tequila

A truly royal dish can be prepared by grilling tiger prawns and serving them with an original sauce based on sour cream and tequila.
For spice lovers, add finely chopped fresh chili or ground cayenne to the sauce.

Required Ingredients:

• one kilogram of fresh tiger prawns;
• 50 ml olive oil;
• three limes;
• a glass of sour cream;
• 40 ml tequila;
• a small bunch of cilantro;
• some green onions;
• salt;
• freshly crushed black pepper.

Serve the original sauce for the dish in personal gravy boats

Cooking technique:

1. Make the sauce first. To do this, finely chop a few green onions and a bunch of cilantro. Squeeze out the juice of one of the limes. Mix herbs with sour cream, pour in a couple of tablespoons of lime juice, tequila, salt and season with black pepper. Place in the refrigerator.
2. Cut the two remaining limes into beautiful wedges.
3. Peel the shrimps, leaving the tail ends, grease with olive oil.
4. Bake seafood on a perfectly heated grill for 8 minutes - 4 on each side.

Garnish with lime wedges when serving.

By and large, there is nothing daunting in cooking shrimp. These seafood, which is extremely beneficial to human health, can be eaten at least every day.

Seafood can be cooked in a simple and affordable marinade. Once you've mastered the basic recipe, start experimenting with seasonings and other additives.

Ingredients:

• frozen shrimp in shell - 0.5 kg;
• white salad onions - 1 pc.;
• vegetable refined oil - 5 tbsp. l .;
• granulated sugar - 5 tbsp. l .;
• coarse table salt - 1 tbsp. l .;
• table vinegar - 2 tbsp. l .;
• one small clove of garlic;
• grains of black and allspice, coriander, bay leaves - to taste.

Cooking;

• boil the shrimps in salted water, then cool and remove the shells;
• cut the onion into rings, chop the garlic;
• mix oil, vinegar, salt, sugar, add seasonings and mix well;
• put seafood, onions and garlic in a sterile jar, fill with marinade and refrigerate for a day.

This tasty and healthy dish is ready to eat.

Chinese marinated shrimp: affordable exotic

Seafood occupies a special place in Chinese cuisine. They are fried, pickled, baked and boiled. The combination of seasonings typical of this region - soy sauce and rice vinegar - gives the dishes a special taste.

Ingredients:

• fresh large unpeeled shrimps - 1 kg;
• natural soy sauce - 130-140 ml;
• rice vinegar (you can use regular) - 50 ml;
• cane sugar - 60 g;
• fresh ginger - 2 cm;
• refined vegetable oil - 250 ml;
• 2 medium-sized limes or 1 lemon;
• optionally take 2 tbsp. l. sesame oil.

Preparation:

• remove the shells from the shrimp and fry them in a dry cast-iron pan until golden brown, put them in a jar;
• cut the ginger into cubes and put it in a jar, squeeze the juice of lime or lemon there;
• make the marinade - mix the soy sauce, rice vinegar, sugar and butter, heat the mixture, you can add a little water;
• Cover the shrimp with hot marinade and refrigerate for 3-5 days.

The finished dish is served with boiled rice or vegetables.

Marinating is a great solution for those who are not very fond of seafood. It gives a delicate and unusual taste. Shrimps marinated in different ways will pleasantly diversify both the everyday menu and the festive one.

Marinade

Step 1. Grind the garlic with a garlic press or finely chop.

Step 2. Pour the lemon over with boiling water and grate - lemon zest.

Step 3. Squeezing the juice from the lemons - the easiest way to do this is using a citrus juicer. If it is not at hand, then lemon juice can be squeezed out with a regular fork.

Step 4. Take a medium bowl, mix lemon juice, olive oil, garlic, lemon zest and soy sauce in it.

Step 5. If you want to add an Asian flavor to the dish, you can add ginger. If you have fresh ginger root, prepare it first. Take a teaspoon and gently scrape off the rind from the root. Rinse the root thoroughly, wipe dry and then grate. Add the grated ginger to the sauce. If you don't have fresh ginger on hand, you can use dried ground ginger.

Shrimps

For grilling, it is best to choose shrimp with heads and unpeeled, for example.

Step 1. Before marinating the shrimp, they must be thawed slowly in the refrigerator.

Step 2. Cut the shrimp necks with a sharp knife, clean and rinse. This will make the shrimp marinate better and open up on the grill and make it easier to peel.

Step 3. Put the shrimps in a container with high edges and fill with garlic sauce. Please note - the marinade should be distributed in such a way that it completely covers the seafood.

Step 4. Marinate the shrimps for 30-40 minutes.

Step 5. Once the shrimp are soaked in the marinade, place them on the grill rack. To prevent the seafood from burning during frying, it is best to preheat the grill a little.

Step 6. Grill the shrimps for about 2-3 minutes, then turn the wire rack over and fry them on the other side.

Innings

Grilled shrimp should be served immediately after cooking. As a side dish for shrimp, you can recommend slices of lemon or lime, fresh herbs and vegetables.

Fried shrimp is a simple, but at the same time, quite an interesting appetizer that can brighten up any feast and gatherings with friends. The fried shrimp recipe is simple and can be varied with many additives.

Making fried shrimp is easy. You just need to use this step-by-step recipe. It is simple to perform, does not take long to prepare, and the result is always delicious.

Juicy fried shrimp is a truly delicious and aromatic delicacy.

What you need:

• shrimp - 0.5 kg;
• white bread - 100 g;
• salt - 1 tsp;
• flour - 2 tbsp. spoons;
• a piece of butter up to 100 g;
• black pepper - 1 tsp;
• red pepper - ½ tsp;
• various spices - pinch at a time.

In a small bowl, combine a mixture of your favorite spices or any that go well with fish and seafood.

Typically, these are paprika, dried onions and garlic, oregano, thyme, rosemary and cumin.

Do not forget to put salt with any pepper and flour there as well.

Prepare the shrimp - defrost, peel and roll well in the prepared spice mixture. Place a skillet with a piece of butter over high heat and heat. Place the shrimp there without stirring. After 3-4 minutes, turn them over to the other side and fry until they curl into rings and become slightly translucent.

How to fry with garlic?

Garlic-fried shrimp is another good option for this snack.

What you need:

• shrimp - 1 kg;
• garlic - 1 head;
• vegetable oil - 3 tbsp. spoons;
• salt;
• ground pepper;
• lemon juice - 2 tsp.

Defrost the shrimp by rinsing them under warm water. You can soak them in it for a while. Heat oil in a skillet over high heat, add seafood, and stir occasionally.

The shrimps are fried until the moisture has completely evaporated from them and they curl into rings.

Separate 6 cloves from the garlic, peel and chop finely. Place the chopped garlic over the almost cooked shrimp, stir, season with salt and fry for another 5 minutes for a delicious flavor. The finished yummy is laid out on a plate and poured on top with juice from half a lemon.

You can additionally decorate the shrimp with garlic and lemon with a couple of sprigs of herbs.

Breaded

Not everyone knows that batter shrimps are as delicious as traditionally boiled ones.

For a pound of shrimp you will need:

• a couple of eggs;
• any vegetable oil - ½ cup;
• 2 tablespoons of starch and sour cream;
• walnuts - ½ cup;
• a couple of cloves of garlic;
• greens with salt and pepper.

Thaw the shrimp, peel them off and tear off the heads. Blot lightly with paper towels to remove excess moisture.

Fry the nuts for 3-5 minutes without adding oil, and then chop them. Next, you need to prepare the batter. To do this, the whites are separated from the yolks, mixed with a small amount of water and beaten with a whisk or mixer at low speed until a foam is formed. Add a spoonful of starch to the batter and mix again.

Dip the shrimp completely in the rest of the starch and dip them in the resulting batter. Fry the seafood in a skillet until beautifully golden brown.

In soy sauce

Shrimp fried in soy sauce will be an excellent appetizer for gourmets and spicy food lovers.

What you need:

• shrimp - 0.5 kg;
• soy sauce - 250 ml;
• garlic - 3 cloves;
• lemon juice - 1 tbsp. a spoon;
• vegetable oil - 3 tbsp. spoons;
• greenery.

Cut the garlic cloves into thin slices and fry them with oil in a skillet until lightly translucent. Then remove the garlic and place it separately on a plate, leaving the fragrant oil in the skillet.

Defrost shrimp, peel and pat dry with paper towel if necessary.

Place them in the pan where the garlic was fried and toss evenly in the soy sauce. Fry over medium heat for five minutes, stirring constantly. Put ready-made shrimps for beer on a plate, pour over with lemon juice and garnish with herbs.

Fried king prawns

Fried king prawns - you will lick your fingers!

What you need:

• king prawns - 1 kg;
• garlic - 1 head;
• oil - 3 tbsp. spoons;
• lemon - 1 pc.;
• salt;
• pepper.

Thaw the shrimp in warm (not hot) water, then pat dry with a paper towel to remove excess moisture.

Heat the oil in a frying pan, and then add the king prawns, peeled of shells and heads, into it. Fry them over high heat until all moisture has completely evaporated from them. You will understand this when the shrimp curl into rings.

After that, add your favorite spices, salt, and also put chopped garlic. Stir well and fry for another 3-5 minutes with the lid closed. Finished shrimps are sprinkled with lemon juice.

How to fry shrimp in a pan in a shell?

Cooking shrimp with the shell will be even easier than without it, and the result will delight you with its especially juicy taste.

What you need:

• shrimp - 0.5 kg;
• oil - 3 tbsp. spoons;
• green onions;
• soy sauce - 1 tsp;
• chicken broth - 2 tbsp. spoons;
• salt;
• pepper.

Rinse the shrimp, pat dry with a paper towel and place directly in the shell in a preheated skillet with oil. Add there a couple of tablespoons of chicken broth, spices and fry until golden brown. Ready-made shrimp in the shell are laid out on a dish, poured with soy sauce and chopped green onions are added to them. You can also drizzle lightly with lemon juice.

In a creamy sauce

Almost any seafood goes well with creamy sauces. And shrimps are no exception in this case.

Fried shrimp in a creamy sauce is a gourmet dish for everyday and festive serving.

What you need:

• shrimp - 0.8 kg;
• cream - 1 glass;
• a piece of oil for frying;
• garlic - 2 cloves;
• greenery;
• salt;
• pepper.

Garlic is lightly fried with oil in a pan. Then add cream to it, mix thoroughly and bring to a boil. This will be the creamy shrimp sauce. Thaw them in warm water, peel off the shells and wipe off excess moisture. Then put the seafood in the skillet and mix thoroughly with the sauce.

What you need:

• king prawns - 0.8 kg;
• lemongrass - 4 stems;
• ginger - 50 g;
• lime leaves - 5 pcs.;
• chili pepper - 2 pcs.;
• garlic - 2 cloves;
• oil - 5 tbsp. spoons;
• orange juice - 1 glass;
• salt.

Garlic and ginger are grated and mixed. Lemongrass stems are cut into 4 equal parts. The pepper is finely rubbed and added to the garlic-ginger mixture. In this case, it is better to work with gloves, since hot pepper juice is very difficult to wash from the hands.

Add chopped lemongrass, lime leaves, salt, oil and juice to the mixture. Shrimps are placed in the resulting brine and insisted in the refrigerator for several hours (no more than 5-6). After that, wrap them in foil directly in the marinade and bake on a wire rack or over charcoal. The original appetizer is ready!

This time I want to give you my favorite and most successful shrimp marinade recipes. I've been making them quite often in an air fryer lately, but if they are very large, of course we grill them.

Asian variant

Delicious and aromatic marinade. Ideal for kebabs on bamboo sticks.

1 kg peeled shrimp

bamboo sticks pre-soaked for 30 minutes in water

3 tablespoons coconut milk or cream (+ a little more if the paste is very thick)

1-2 tablespoons of vegetable oil

1 teaspoon coriander seeds

1.5 teaspoons of cumin seeds

1 teaspoon curry powder

1 teaspoon ground turmeric

3 finely minced garlic cloves

lemongrass if possible

2 chili peppers, finely chopped

1 shallot, minced

3 teaspoons lemon juice

1 teaspoon granulated brown sugar

salt to taste

Grind coriander and caraway seeds with a blender or mill. Add the turmeric and curry to them. Stir well and then add the remaining ingredients one at a time, stirring thoroughly each time. If the paste is very steep, add some coconut milk. At the very end, add sugar and salt and stir again.

In a small gravy boat, heat the oil and add your pasta. Pour in coconut milk and simmer for 3 to 5 minutes. Remove from heat and cool.

Place the shrimp in a container and cover with the marinade. Cover and refrigerate for at least 30 minutes. I usually marinate for 2 to 3 hours.

Shrimp marinated in this way can also be cooked in an air fryer.

Preheat your grill and sauté for 6 to 10 minutes, turning the skewers over from time to time.

Marinade for unpeeled tiger prawns

1 kg tiger prawns

juice of 2 limes

1 teaspoon Hungarian paprika

1 teaspoon ground pepper mixture

coarse salt to taste

1 teaspoon lime zest

1 tablespoon mixture of Provencal herbs

some fresh rosemary leaves

2 tablespoons olive oil

4 cloves of garlic, finely minced

Transfer all the ingredients to the gravy boat and bring to a boil. Boil for 2-3 minutes. Remove from heat and cool. Transfer the breeches to a container and cover with the marinade. Close the lid and refrigerate for 2-3 hours.

Fry for 3-5 minutes on each side over very hot coals.

just delicious marinade

My mother loves these shrimps very much, they leave like seeds :)

1.5 kg of unpeeled shrimp of any size (do not take the smallest ones, you will struggle to peel)

300 ml chicken or meat broth (in a pinch, replace with water)

80 grams of butter + - does not matter

6 cloves of garlic, finely minced

4-6 pieces of green onions (white and green parts) or a feather-onion)) I forgot what it's called))

2 teaspoons tabasco

1 teaspoon of wooster

2 bay leaves

2 teaspoons cayenne pepper

2 teaspoons sweet paprika

salt pepper to taste

1 teaspoon dried thyme

4 tablespoons brown sugar

Boil the shrimp in the broth for 5 to minutes, depending on their size. Remove from broth and peel. Strain the broth and save 200 ml for the marinade.

Add all the other ingredients to the broth and boil for about 10 minutes. Cool and pour over the shrimp. Cover and marinate for 2 to 4 hours.

Preheat the grill and oil the grates. Place the shrimps and cook for 2 minutes on each side. At this time, use a brush to brush over them with the remnants of the marinade. Or cook in an airfryer for 7-10 minutes

It is great!

Instead of sugar, you can use honey, cane syrup, or maple.