5 Steps to the Best Grilled Shrimp


Grilling fast-cooking foods is always a balancing act. Hot and hard is the only style to develop those characteristic deep brown grill marks and charred places that dedicate grilled foods their unique flavor–a process “ve called the” Maillard reaction that takes place rapidly at around 300 degF( 150 degC) and higher. On the other hand, for the most tender, juicy meat, gentle and slow is the way to run. This is never truer than when you’re cooking shrimp.

You insure, shrimp happen to be quite moist, and since the Maillard browning reaction can’t begin to take place until surface moisture has evaporated, this is necessary plenty of high hot to get those shrimps browned and flavorful. On the other hand, shrimp meat was also very delicate. It goes from tender and juicy with a nice snap to overcooked and rubbery within the span of a few degrees.