July 10, 2012

Texas Style Grilled Shrimp

Filed under: recipes — Tags: , , , , , , , — caribbeanandworldrecipes @ 1:45 pm

Ingredients you will need:

16-20 Extra jumbo, or colossal shrimp, de-veined, raw. You can leave the shell on if you prefer, and are afraid of burning your shrimp, or you can remove it totally. I prefer to remove them if they do not have the head still attached. If they still have the head attached you can leave the head on, and remove the vein, and outer shell still leaving the tail on and it makes for really a nice rustic presentation.

3/4 Cup Spicy Sweet Baby Rays BBQ sauce, you can add more if you like they just need to be coated. If Sweet Baby Ray’s is unavailable then any local spicy BBQ should do the trick.

1 T chopped fine cilantro, you can take this down to 1 tsp if you do not like so much cilantro

2 cloves of minced garlic

1/8 to 1/4 tsp of cumin powder

Canola Oil, about 1/2 cup.

Coarse salt and black pepper to taste, or a pinch of each

1/2 lime, juiced

*****skewers metal or if you are using wooden they will need to be soaked if you do not want them to burn during the cooking process

Closely guarded secrets & recipes of the world’s best grill master

Grilled shrimp

Create the Marinade:

Marinade: Add all ingredients into a zip lock bag or tupper ware container. Mix the marinade well and add the shrimp, and evenly coat all of them. Let set in the fridge for at least 30 minutes to an hour.

Preheat grill to a medium heat, you can make a higher heat if you are grilling other items just make sure to grill the shrimp last because you do not want to burn them.

Butterfly shrimp by slicing “almost” through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat. Or, as a second option remove all of the shell and skewer them, if you do not want to take the time to flip each shrimp from side to side. Just leave a gap in the skewer so they will cook evenly.

Grill about 3 minutes on each side, or maybe a little longer if you are using the colossal shrimp and depending on the heat of your flame. Cook until the shells are hot pink and shrimp is opaque. If the shell has been removed then make sure that the flesh is pink and that there has started to be a slight curvature in the tail. The proteins are coagulating and they are probably very close to being done. At this time pull from the grill and the carry over cooking will finish them off right before you serve them. ** It does not take long for you to over cook your shrimp. So be very careful not to ruin a delicate meal.

This is a really quick and easy recipe that you should be able to knock out pretty quickly. It would be great for a weekend meal or even a tail gate party. It should serve 3-4 people easily if you get the jumbo or colossal shrimp. Enjoy!

I have been doing Research and Development for the last 5 years and I have developed many recipes. These recipes should be very easy to replicate, and I hope you have fun cooking them. They are healthy, quick and easy to prepare. If you are a foodie and like great flavorful dishes then you will want to try my newest recipes.

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