Many barbecue favorites tend to be high in fat and calories. Grilled shrimp, however, is a healthy choice. Also referred to as prawns, this mild-flavored shellfish can be used in salads, paired with vegetables, grilled on a skewer or eaten alone. Low in fat and calories, shrimp is an excellent source of selenium, vitamin B12, magnesium, phosphate and protein.
Selecting
There are over 300 species of shrimp, everything from tiger and cold water shrimp to Gulf and farm-raised shrimp. They come in a variety of sizes, everything from extra small to extra colossal. Smaller shrimp tend to be sweeter and are preferred for sandwiches and salads, while larger shrimp are meaty and pair well with bold flavors, making them perfect for Asian dishes and grilling.
Shrimp are available fresh or frozen, and raw or cooked. Fresh should be cooked within 24 hours, because they are highly perishable. Technically, any kind of shrimp can be grilled and will taste fine as long as they are not overcooked. Most chefs prefer to grill with larger shrimp. Smaller shrimp tend to fall through the grill and should be skewered first.
Shell
Fish mongers often have shrimp available that still have the shells and sometimes the heads. Many cooks prefer to grill shrimp with the shells still intact, because this imparts more flavor into the meat. It's not necessary to grill shrimp with their shells still intact. Both the shell and the head can be removed after cooking. If you prefer to remove them before grilling, it's easiest to do so when the shrimp is still slightly frozen.
Removing the Shell
The shell does not affect the cooking of the shrimp and can be removed at any time. It is tough and not recommended for consumption. If the head is still attached, twist the head carefully to remove it. The feet should also fall off. To remove the shell, either cut it off with a pair of kitchen sheers or simply hold the tail and lift the shell up and away from the body. The black vein is also edible, though many prefer to remove it, and it may be left during grilling or not. To remove, trace the vein with a cocktail fork or sharp knife, and pull it out.
Grilling Tips
When grilling, the main concern is to not overcook the shrimp, causing it to turn tough and chewy. This is why uncooked shrimp is best for grilling -- it's much easier to overcook. Generally two to three minutes per side is all the shrimp needs to cook on the grill. When the shrimp is pink, it's done. Also, keep the shrimp from turning dry by brushing it will olive oil or marinating it before and during the grilling process.
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