Grilling shrimp is a quick, easy, and delicious way to enjoy seafood. Whether you’re hosting a summer barbecue or just looking for a healthy weeknight dinner, grilled shrimp are always a crowd-pleaser. However, achieving perfectly grilled shrimp can be trickier than it seems, and a crucial factor often overlooked is the size of the shrimp you choose. This article dives deep into the world of shrimp sizes and how they impact your grilling success, ensuring you get succulent, flavorful results every time.
Understanding Shrimp Sizes: The Key to Grilling Success
Navigating the world of shrimp sizes can be confusing. The terms used to describe shrimp size, like “jumbo,” “large,” and “medium,” are subjective and can vary between vendors. The most accurate way to determine shrimp size is by the count per pound. This number indicates how many individual shrimp make up a pound. A lower count signifies larger shrimp, while a higher count means smaller shrimp.
For example, a count of 16/20 means there are approximately 16 to 20 shrimp in a pound. This range provides a general idea of the shrimp size, though slight variations can occur. Understanding this count system is fundamental to selecting the ideal shrimp size for grilling.
Decoding Shrimp Count Labels
Shrimp labels often display a range of numbers (e.g., 21/25, 31/40). This range represents the approximate number of shrimp you can expect to find in a pound. Always pay close attention to these numbers. Don’t rely solely on vague terms like “large” or “extra large” as these can be misleading. A vendor’s “large” might be another’s “medium.”
Also, consider whether the shrimp are sold head-on or headless. Head-on shrimp will naturally weigh more, affecting the overall count per pound of edible meat. The count system typically refers to headless shrimp.
Why Shrimp Size Matters for Grilling
The size of the shrimp you choose directly affects the grilling process and the final outcome. Different sizes require different cooking times, and smaller shrimp are significantly more prone to overcooking and drying out on the grill.
Larger shrimp, on the other hand, offer a wider window for error. Their larger size makes them more forgiving on the grill, allowing you to achieve a beautiful sear without completely drying them out. They also tend to be juicier and more flavorful due to their higher meat-to-surface-area ratio.
Overcooked vs. Perfectly Grilled: The Time Factor
Shrimp cook very quickly. Overcooking is the most common mistake, resulting in tough, rubbery shrimp. Smaller shrimp cook even faster, making them incredibly easy to overcook on a hot grill.
Larger shrimp offer a bit more leeway. You have a few extra seconds to get that perfect char and ensure they’re cooked through without becoming dry. This extra time can make a big difference, especially for novice grillers.
Flavor and Texture Considerations
Larger shrimp generally have a more robust flavor and a more satisfying texture. Their size allows them to absorb marinades more effectively, resulting in a more flavorful final product. The increased meatiness also contributes to a more pleasant eating experience.
Smaller shrimp can still be delicious, but they often lack the same depth of flavor and can be more prone to drying out, resulting in a less desirable texture.
The Best Shrimp Sizes for Grilling: Recommendations
While personal preference plays a role, certain shrimp sizes are generally considered ideal for grilling due to their optimal cooking properties and flavor profiles.
Ideal Size Range: 16/20 to 21/25 Count Per Pound
The sweet spot for grilling shrimp lies within the 16/20 to 21/25 count per pound range. These shrimp are large enough to handle the high heat of the grill without drying out too quickly. They also offer a good balance of flavor and texture.
This size range allows for a beautiful sear on the outside while maintaining a juicy and tender interior. They are also substantial enough to be served as a main course or as part of a larger grilled seafood platter.
Jumbo Shrimp (Under 15 Count Per Pound): A Luxurious Option
For a truly impressive presentation and a decadent eating experience, consider jumbo shrimp (under 15 count per pound). These are the kings of the shrimp world, offering a substantial amount of meat and a rich, flavorful taste.
Jumbo shrimp are particularly well-suited for grilling because their size provides a wide margin for error. They can withstand the heat of the grill without becoming tough or dry, and they offer a satisfyingly meaty texture. However, they are typically more expensive and may require a slightly longer cooking time.
Avoiding Smaller Shrimp (31/40 Count Per Pound and Higher)
While smaller shrimp can be grilled, they are generally not the best choice. Their small size makes them extremely prone to overcooking, resulting in dry, rubbery shrimp. They also tend to lose more moisture during grilling, further compromising their flavor and texture.
If you choose to grill smaller shrimp, it is crucial to monitor them closely and cook them for a very short amount of time. Consider using skewers to prevent them from falling through the grill grates and to make them easier to flip.
Preparation Tips for Grilling Shrimp of Any Size
No matter what size shrimp you choose, proper preparation is essential for achieving grilling success.
Thawing and Drying
If using frozen shrimp (which is common), thaw them completely before grilling. The best way to thaw shrimp is in the refrigerator overnight. If you’re short on time, you can thaw them in a bowl of cold water, changing the water every 30 minutes until they are fully thawed.
Once thawed, pat the shrimp dry with paper towels. This will help them to achieve a better sear on the grill. Excess moisture can create steam, preventing the shrimp from browning properly.
Marinating for Enhanced Flavor
Marinating shrimp adds flavor and helps to keep them moist during grilling. A simple marinade of olive oil, lemon juice, garlic, and herbs is a classic choice. You can also experiment with different flavor combinations to suit your taste.
Marinate the shrimp for at least 30 minutes, but no more than a few hours. Over-marinating can cause the shrimp to become mushy.
Skewering for Easier Grilling
Skewering shrimp makes them easier to handle on the grill and prevents them from falling through the grates. Use metal skewers or wooden skewers that have been soaked in water for at least 30 minutes to prevent them from burning.
Thread the shrimp onto the skewers, leaving a small space between each shrimp to allow for even cooking.
Grilling Techniques for Perfect Shrimp
Mastering the grilling technique is just as important as choosing the right size shrimp.
Preheating the Grill
Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). A hot grill is essential for achieving a good sear and preventing the shrimp from sticking.
Oiling the Grates
Before placing the shrimp on the grill, oil the grates with cooking oil or a grill spray. This will further prevent sticking and ensure that the shrimp release easily.
Grilling Time and Doneness
Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque. The exact cooking time will depend on the size of the shrimp and the heat of your grill.
Be careful not to overcook the shrimp. They are done when they are pink and opaque throughout and have curled into a “C” shape. An “O” shape indicates overcooked shrimp.
Serving Suggestions
Grilled shrimp can be served in a variety of ways. They are delicious on their own, with a squeeze of lemon juice or a dipping sauce. They can also be added to salads, pasta dishes, tacos, or rice bowls.
Conclusion: Choosing the Right Size for Grilling Success
Selecting the right size shrimp is a critical step in achieving perfectly grilled shrimp. While personal preference plays a role, the 16/20 to 21/25 count per pound range is generally considered ideal for its balance of flavor, texture, and grilling ease. Jumbo shrimp offer a luxurious alternative, while smaller shrimp should be approached with caution and require careful monitoring. By understanding the impact of shrimp size on grilling and following these preparation and grilling tips, you can confidently create delicious and memorable grilled shrimp dishes every time.
What shrimp size is generally recommended for grilling, and why?
Generally, larger shrimp, like jumbo or colossal (16/20 count or less per pound), are recommended for grilling. These sizes are less likely to fall through the grates and are more forgiving if slightly overcooked, as they have more moisture and substance to retain.
Smaller shrimp, while delicious, can easily become overcooked and dry on the grill. They also tend to slip through the grates, leading to a frustrating grilling experience. Larger shrimp offer better presentation and a more satisfying bite when grilled.
How does shrimp size affect grilling time?
Shrimp size directly impacts grilling time. Larger shrimp require longer cooking times to ensure they are fully cooked through without being charred on the outside. Smaller shrimp cook much more quickly, demanding constant attention to prevent overcooking.
As a rule of thumb, jumbo or colossal shrimp may take 3-4 minutes per side, while smaller shrimp might only need 1-2 minutes per side. Always monitor the shrimp closely and cook until they turn pink and opaque throughout.
What happens if I grill shrimp that are too small?
Grilling shrimp that are too small, like tiny salad shrimp, can result in a few undesirable outcomes. First, they are highly prone to overcooking, becoming rubbery and losing their succulent flavor. Second, they often fall through the grill grates, making them difficult to manage and wasting a significant portion of your meal.
Furthermore, even if you manage to keep them on the grill, the resulting yield of edible shrimp is minimal, offering a less satisfying grilling experience compared to larger shrimp. It’s generally best to reserve very small shrimp for other cooking methods like stir-frying or boiling.
Should I adjust my grill temperature based on the size of the shrimp?
While a medium-high grill temperature (around 375-450°F) is generally recommended for grilling shrimp, you can make minor adjustments based on the size. If using smaller shrimp, consider slightly lowering the temperature to prevent them from cooking too quickly on the outside before they are cooked through.
For larger shrimp, maintaining a consistent medium-high heat is ideal for achieving a good sear and ensuring even cooking. Regardless of size, always use a reliable meat thermometer or visually check for doneness (opaque and pink) to avoid over or undercooking.
Are there any grilling accessories that can help when grilling smaller shrimp?
Yes, several grilling accessories can significantly improve the experience of grilling smaller shrimp. A grill basket or a grilling plank can prevent the shrimp from falling through the grates and provide a more even cooking surface.
Skewers are another excellent option, allowing you to grill multiple small shrimp at once and easily flip them. Aluminum foil can also be used to create a temporary grilling surface, but be mindful that it can lead to steaming rather than grilling if not properly perforated.
Does the cooking method (direct vs. indirect heat) matter when grilling different sizes of shrimp?
While direct heat is generally preferred for grilling shrimp to achieve a nice sear, indirect heat can be beneficial when grilling larger shrimp, especially if they are very thick. Initial searing over direct heat followed by moving them to indirect heat can help ensure they cook through evenly without burning the outside.
Smaller shrimp are best cooked entirely over direct heat due to their shorter cooking time. Using indirect heat for smaller shrimp could result in them drying out before they reach the desired doneness. Monitor internal temperature and visual cues (color change) to avoid overcooking.
How does the “count” of shrimp (e.g., 21/25 count) relate to grilling suitability?
The “count” of shrimp refers to the number of shrimp per pound and provides a direct indication of size. A lower count (e.g., 16/20) means larger shrimp, making them more suitable for grilling as they are less likely to fall through the grates and are more forgiving in terms of cooking time. These larger shrimp will also give you a more substantial bite.
Higher counts (e.g., 41/50 or higher) signify smaller shrimp, which are generally not ideal for grilling unless using specific accessories like grill baskets or skewers to prevent them from falling through. Smaller shrimp can dry out quickly on the grill, so opting for larger shrimp (lower count) generally leads to a more successful and enjoyable grilling experience.