- 1 - 1 1/2 Pound(s) Uncooked Shrimp
- 1 Tsp Kosher Salt
- 1 Tsp Ground Pepper
- Fresh Lemon Juice
- 1 Tbsp Fresh Rosemary
- 1 Tbsp Coconut Oil
Start by pre-heating your grill to about 400-500 degrees F. I like to cook my shrimp on the same day of purchase. Prior to grilling, I devein and peel my shrimp. You can grill your shrimp with or without the tail (I prefer without). Place your deveined/shelled uncooked shrimp into a small glass bowl.
Once all of your shrimp are in the bowl, it's time to give them a little flavor by sprinkling your salt, pepper, rosemary, melted coconut oil and a squeeze of fresh lemon juice all over the uncooked shrimp. Stir and head to the grill.
Now it is time to cook your seasoned shrimp. You have a few grilling methods to choose from: You can thread your shrimp on a metal skewer, you can use a water soaked wooden skewer or you can simply place them directly on the grill. I mostly choose the “directly on the grill” method.
Now it is time to grill your shrimp. Place each of your shrimp soldier-like directly onto your heated grill. Plan to cook your shrimp about 3-5 minutes on each side, depending on the size of your shrimp (the bigger the shrimp, the longer it takes). Once you start seeing your shrimp turn a pinkish color and slightly curl up, you can start flipping those babies over and cook for another 3-5 minutes. Your shrimp will turn a pinkish/orange color when grilling is complete. The inside of your shrimp should be white and opaque. Be careful not to overcook the shrimp or else it will become tough.
Take the shrimp off the grill, place in a glass container and give another squeeze of your fresh lemon over your cooked shrimp and enjoy!
NJAPP Tip: Purchasing jumbo or colossal-sized shrimp make grilling easier, but it cuts down your portion size. I prefer the regular sized shrimp because you are able to eat about 8-9 shrimp per serving rather than 5-6 jumbo shrimp. In this case, more is definitely better. Enjoy!