How To Cook Tiger Shrimp On The Grill

How To Cook Tiger Shrimp On The Grill? Because of their size and flavor, tiger shrimp are known as the poor man’s lobster. You may use them in practically any shrimp dish. The plump crustaceans may be sautéed, boiled, grilled, or swiftly cooked in a wok and are prized for their meaty flavor.

On the other hand, the grill is probably the smartest cooking apparatus ever invented on earth. It not only adds a  unique taste to your food but also makes sure that its nutritious value remains intact. Hence, when you grill shrimps, especially frozen shrimps, you do nothing but treat your taste bud and body with a fantastic meal. So, “How to cook tiger shrimp on the grill” Keep reading to find the answer, as this article contains it all.

Tiger Shrimp – What Are They

Tiger shrimp, also called tiger prawns, have tiger-like stripes on their bodies and tails. The crustaceans have solid flesh and a somewhat sweet flavor, and they are substantially bigger than cold-water shrimp. Tiger shrimp are found along the African and Asian coasts. However, most tiger shrimp on the market is farmed in Asia and South America.

Look for shrimp that smell fresh, are firm and bright, and do not have an ammonia or iodine odor. A piece per pound method is used to sell packaged shrimp. For example, 16/20 shrimp refers to the number of shrimp in a pound. The larger the shrimp, the lower the number.

Tiger shrimp take extra time to cook than their smaller counterparts due to their size. Tiger shrimp are usually more expensive than cold-water shrimp.

Nutritional Value Of Tiger Shrimp To Cook Tiger Shrimp On The Grill

Tiger shrimp are low-calorie, high-protein, low-saturated-fat, and omega-3-fat-free. While they have more cholesterol than beef or eggs, they help raise HDL levels, which is a good thing.

Tiger Shrimp Preparation To Cook Tiger Shrimp On The Grill

Let them thaw overnight in the refrigerator before using frozen shrimp in your favorite tiger shrimp dish. If you’re in a hurry, dunk them in cold water in their original packing or a zipper-top bag. Until the shrimp are thawed, change the water every 30 minutes. As a final option, use the defrost setting on your microwave. The shrimp may begin to cook while thawing in the microwave.

If your recipe asks for it, peel the shrimp and cut out the black sand vein that runs down the back with a sharp knife. If you’re boiling or broiling the shrimp, don’t peel them.

Place your fingertips at the base of the shrimp’s head and twist it off to remove the heads of the entire, fresh shrimp. To prepare seafood stock, freeze the heads and shells.

On The Stovetop Shrimp To Cook Tiger Shrimp On The Grill

Using equal parts butter and olive oil, sauté tiger shrimp on the stovetop. If desired, season the butter with garlic, fresh herbs such as parsley and tarragon, or spices like paprika or cayenne pepper. The shrimp are done when opaque and firm, which takes about 6–7 minutes. Squeeze lemon juice over the shrimp once they’ve been cooked.

Bring a big saucepan of water to a boil for the cooked shrimp. Return the water to a boil with the shrimp. Remove the saucepan from the heat, cover it, and drain the shrimp in a colander after approximately seven minutes. Cool the shrimp immediately by running cold water over it or plunging it into an ice bath.

Bring a pan of water to a boiling point for Lowcountry or Cajun-cooked shrimp. Use Old Bay or a Cajun blend like Zatarain’s or Tony Chachere’s to season the water. Add tiny potatoes to the boiling water and simmer for about 10 minutes. Cook for another five to seven minutes after shucking the corn on the cob and adding it to the saucepan. Take off the pan from the heat, add the tiger shrimp, cover, and set aside another five minutes.

Tiger Shrimp, Broiled

Leave the tails on the shrimp after peeling and deveining them. On a broiler pan, arrange the shrimp in a single layer, spray liberally with olive oil, and season with chopped garlic, salt, and pepper. Broil for five to seven minutes, flipping once, at 4 inches from the fire. Serve as a shrimp cocktail or as a pasta sauce.

Mash or coarsely slice garlic cloves and season with cayenne, paprika, salt, and pepper for a more strongly seasoned tiger shrimp. Drizzle olive oil and lemon juice over them, mix thoroughly and massage the mixture all over the shrimp. Broil for three to four minutes on each side at 4 inches from the fire.

Tiger Shrimp On The Grill

Butterfly the shrimp in the shell by slicing it open from just below the head to the tail, taking care not to slice all the way through. Preheat the grill to medium-high heat. Heat the butter, parsley, basil, and garlic in a small saucepan until the butter melts. Brush the shrimp with butter and place them on the grill shell side down.

Process To Cook Tiger Shrimp On The Grill

Step 1: Thaw Your Shrimps

Thawing your frozen shrimps is an essential step to follow if you don’t want to have that dry shrimp in your next meal. To do so, fill a large bowl with water and ice. Take the frozen shrimp out of their package and seal them in a Ziploc bag. 

Now, place this bag into the bowl of cold water. Let it sit for about 15 to 20 minutes, or until the frozen shrimps are fully thawed.

Step 2: Heat-up The Grill

Preheat your grill on medium to high heat for about 5- 7 minutes

Step 3: Prepare Marination

Take a medium-sized bowl and put in crushed garlic, salt, cayenne pepper, paprika along with a little bit of olive oil and mix well. Next, squeeze lemon and give it a light stir to form a paste.

Step 4: Marinate Shrimps

Put your shrimp in the bowl containing marinating mixture. Mix shrimps well until the paste sticks to them firmly. Place a lid over a bowl and leave it for an hour. This step ensures that spices penetrate deep into the meat.

Step 5: Cook Your Shrimps

Oil the grill grates with any vegetable oil of your choice. Now place the shrimps over your grill and cook for about 2 to 3 minutes per side, or until opaque.

 Step 6: Serve 

Congratulations, your grilled shrimps are all ready to be served. So, take them out from the grill grates to your serving dish, squeeze half a lemon, garnish with the stuff of your choice and serve. Rest, we wish you Good luck. 

Conclusion

Cook for two or three minutes on one side, then turn and cook for another two or three minutes on the other side. You should thread peeled shrimp onto metal or bamboo skewers. Soak the bamboo skewers in water before utilizing them to skewer the shrimp. Brush them with olive oil or melted butter, season them, or leave them plain. Grill the shrimp for about eight minutes over medium heat, rotating once.