Quick Tips on Buying and Grilling Shrimp

Shrimp is known as the easiest and least intimidating seafood to cook. But when you’re buying fresh shrimp from the supermarket or local fishmonger instead of the freezer aisle, there are some key things you need to know to make sure you’re getting the very best quality seafood. Even after you get your shrimp home, there are storage and prepping procedures you should consider before finally throwing your shrimp onto the grill. Shrimp can cook pretty quick, so we’re giving you some even quicker facts and useful tips on grilling shrimp.

• Though there are more than 300 different species of shrimp around the world, you’ll probably only be able to find a few kinds at your local store. The good news: some of the best shrimp in the world comes off our own shores on the Gulf of Mexico, meaning you can eat fresh in any state.
• The shelf life is pretty short, so shrimp behind the supermarket glass isn’t your best bet when looking to buy fresh. Some of the best shrimp is sold in frozen blocks. You’ll have to peel and take out the veins. Another great option is individual quick frozen shrimp. It’s easier to thaw and prep.
• It’s sold by the pound, so if you’ve got less than 30 shrimp per pound, they should be big to jumbo or even colossal size. Tinier shrimp should score you more than 50. Colossal shrimp or larger sizes have a “U” before the number, which stands for “Under.” Ex: U8 is Under 8 shrimp per pound.
• Black spotting that is sometimes seen on shrimp that aren’t fresh is called melanosis. It doesn’t mean the shrimp isn’t edible, but it’s a good idea to try to avoid the shrimp with spots to make sure you’re getting the freshest flavor. Shrimp should also be firm. Don’t buy shrimp if it’s falling apart.

• Defrost before grilling. Do this in the fridge or with a bucket of cold water. Cold, not warm. Warm water might thaw shrimp faster but it will also force it to lose good moisture and density that will mess with the flavor. Looking for extra flavor? Try brining. Boil water with a mix of salt and sugar. Add it to the cold contents already in the fridge for a couple hours before grilling. Remember to rinse it off.
• Peel or not. It’s your preference. Peeling is better for throwing your shrimp on kabobs, but leaving the shell can help protect delicious shrimp meat from the grill. The exterior of the shrimp is best when it’s a little pink, and you know the inside is done when it’s white. Don’t walk away from the grill. Shrimp usually cooks quickly depending on how hot your grill is running. Cook time: 4-7 minutes.