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Topic History of: Jumbo Shrimp Cooking
Max. showing the last 6 posts - (Last post first)

Author	Message
G-man	I cook in the shell between 400-450. It really depends on the size of the shrimp. I've seen jumbo that were just large shrimp. I've also seen jumbo that looked almost like lobster tails. Generally though, it takes me about 5 min total (2.5 min per side).
Scott	steve sarich, I have done jumbo shrimp scampi a couple of times on my Large BGE so far and each time turned out great. I am usually cooking them after I have cooked steak and the temp is usually around 400 to 450 degrees dome temp. I have had great success doing them on skewers and they usually take 3 to 3 1/2 minutes per side. I like experimenting with marinades. Good luck!
Popsicle	steve sarich, I always peel and de-vein before cooking direct at 375. About 3 1/2 minutes per side will generally cook 15 / 26 count just about perfect. I always marinade in Italian dressing, place 8 or 9 on each skewer. Brush a little melted butter on after turning or sprits with I can’t believe it’s not butter when you take them off. A squeeze of fresh lime is also great before serving them. A large will cook 10 skewers at a time, 80 t0 90 shrimp. Watch your smoke. Seafood like shrimp really do not need any smoke to complement their flavor. IMHO 6 / 12 count I use the same recipe just don’t put them on skewers. They fit the grate well but the ones in back will cook faster so watch for that. Good luck and enjoy. Popsicle
fishlessman	steve sarich, i bought these already marinated with a cilantro lime honey marinade. i cook them til they almost look done then take them off the grill and cover with a loose foil for a few more minutes. you dont want them over cooked. try a marinade, the big shrimp imported up here do not have all the flavor that the local small stuff has in newengland. these were pretty big shrimp and i have no idea where they were from.
thirdeye	steve sarich, You should get a lot of different answers to your question, some folks skewer, some cook in a wok or cast iron skillet and some folks are like me and just grill them whole. I generally marinate them and cook in the shells. The shells protect the meat and lock in the most moisture. (plus they look purdy) On the other end of the cook, the shells will help hold some sauce and slow down the pace when eating them. And besides, its fun to eat shrimp with your hands. As far a cooking times go, it almost impossible to answer that question because of the variables in your fire and size of shrimp, not to mention the small window of perfect doneness with shrimp. With the shells on, it's hard to watch for them turning opaque, so I put a few on 5 minutes early, (pinch their tails off so you can identify them) then add the rest. Watch for them to change color and curl a little. When the early birds feel done, sample one. Once you get one that is done perfectly, you know that in five minutes the rest will be ready. ~thirdeye~
Darnoc	steve sarich, I have done 11/14 count @450 direct 3min one side and flipped and put cheddar cheese on top and cook four min more.