This summer, think beyond burgers and steaks and use your grill to whip up delicious dishes like grilled shrimp with a Caribbean spin.
Perfect for a fast, healthy dinner or appetizer, shrimp takes just minutes on the grill.
When preparing shrimp, first start by deveining the shrimp. This process removes the dark vein that runs along the back of the shrimp. The best method is to use a small paring knife to split the shrimp down the back and then pick out the vein. I like to do this at the sink where I have cold running water to help rinse away the vein.
As for the shrimp, you can use either fresh or frozen. If using frozen, look for shrimp that is already deveined to save your self a step.
A quick marinade can give shrimp a boost of flavor. My go-to summer marinade has a Caribbean twist thanks to ingredients like lime juice, cumin, and cilantro. Whenever marinating shrimp (or any fish for that matter), never marinate for longer than an hour. The acid in the marinade will start to cook the fish after an hour or so.
The worse thing you can do to a shrimp is to overcook it. If you overcook your shrimp, they will be tough and chewy. The rule to remember is that as soon as they turn pink, they are done.
When grilling shrimp, be careful not to loose any between the grates. Grilling your shrimp on skewers or using a grill basket will help make grilling your shrimp a cinch.
A colorful pineapple salsa can add the finishing touch to your grilled shrimp.
This is Jennifer Chandler with The Weekly Dish. Happy Grilling!
Caribbean Grilled Shrimp with Pineapple Salsa
For the Pineapple Salsa:
- 2 cups diced fresh pineapple
- 1/4 cup finely diced red onion (about half a small onion)
- 1 tablespoon seeded and finely diced fresh jalapenos
- 1 tablespoon freshly grated lime zest
- 3 tablespoons freshly squeezed lime juice
- Kosher salt and freshly ground black pepper
- 2 tablespoons coarsely chopped fresh cilantro leaves
For the shrimp:
- 1/2 cup coarsely chopped fresh cilantro
- 1/2 cup coarsely chopped scallions
- 1 tablespoon diced green chilies
- 2 cloves garlic, finely minced
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 3 pounds medium-large shrimp (16-20 count)
- Vegetable oil, for the grates
- Skewers (if using bamboo, soak in water for 30 minutes)
To make the Pineapple Salsa: In a large mixing bowl combine the pineapple, red onion, jalapeno, lime zest, and lime juice. Season with salt and pepper to taste. Add the cilantro and gently toss to combine. Refrigerate until ready to serve.
To make the shrimp: In a blender or food processor, puree the cilantro, scallions, green chilies, garlic, lime juice, olive oil, and cumin.
Peel and devein the shrimp, leaving the tail attached. Place the shrimp in a large bowl and toss with the marinade. Cover and refrigerate for at least 30 minutes or up to 1 hour.
Remove the shrimp from the marinade, drain off any excess, and discard the marinade.
Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.
Thread the shrimp on skewers. Place on the grill. Close the lid and cook, turning once, until they turn pink, about 2 to 3 minutes per side.
Serves 4 to 6.
Do-Ahead: The pineapple salsa can be made 4 hours ahead. Store covered in your refrigerator until ready to serve.
Recipe reprinted with permission from Simply Grilling by Jennifer Chandler.