Grill Like a Pro: Easy and Delicious Gas Grilled Shrimp Kabobs

Elevate your backyard grilling experience with the tantalizing flavors of shrimp kabobs, a summer classic that will ignite your taste buds. This detailed guide will provide you with step-by-step instructions, tips, and tricks to master the art of gas grilling shrimp kabobs, ensuring perfectly cooked, succulent shrimp that will be the star of your next outdoor gathering.

Selecting the Right Shrimp

The foundation of any great shrimp kabob lies in the quality of the shrimp. Opt for fresh, wild-caught shrimp whenever possible, as they offer the most vibrant flavor and texture. Choose shrimp that are medium-sized, about 21-25 count per pound, as they will cook evenly on the skewers.

Marinating the Shrimp

Marination not only enhances the flavor of the shrimp but also tenderizes it, resulting in a melt-in-your-mouth experience. Create a flavorful marinade by combining olive oil, lemon juice, garlic, herbs, and spices. Allow the shrimp to marinate for at least 30 minutes, or up to overnight for maximum flavor absorption.

Assembling the Kabobs

Use sturdy metal skewers to prevent the shrimp from falling off during grilling. Thread the shrimp onto the skewers, leaving a small space between each piece to ensure even cooking. Alternate the shrimp with your favorite vegetables, such as bell peppers, onions, or zucchini, for a colorful and flavorful presentation.

Preparing the Grill

Preheat your gas grill to medium-high heat, aiming for a temperature of around 375-400°F. Clean the grill grates thoroughly to prevent sticking and ensure even heat distribution.

Grilling the Kabobs

Place the kabobs on the preheated grill and cook for 2-3 minutes per side, or until the shrimp are opaque and cooked through. The internal temperature of the shrimp should reach 121°F when measured with a meat thermometer. Avoid overcooking the shrimp, as they will become rubbery.

Saucing the Kabobs

Once the shrimp are cooked, brush them with your favorite sauce. Options include a simple lemon-herb butter, a tangy honey-mustard glaze, or a spicy barbecue sauce. The sauce adds an extra layer of flavor and moisture to the kabobs.

Serving the Kabobs

Remove the kabobs from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful shrimp. Serve the kabobs immediately with your favorite sides, such as grilled vegetables, rice, or pasta salad.

Tips for Grilling Success

• Use a grill basket or fish spatula to flip the kabobs easily without breaking them.
• If the shrimp are sticking to the grill grates, spray them with cooking spray or brush them with oil.
• Keep a spray bottle filled with water nearby to extinguish any flare-ups.
• Don’t overcrowd the grill. Cook the kabobs in batches if necessary.
• Allow the grill to cool down before cleaning it to prevent damage.

Questions We Hear a Lot

Q: What type of wood chips can I use for grilling shrimp kabobs?
A: Mesquite, hickory, or applewood chips are all great choices that will impart a subtle smoky flavor to the shrimp.

Q: Can I marinate the shrimp in a plastic bag?
A: Yes, you can marinate the shrimp in a plastic bag, but make sure to rinse them thoroughly before grilling to remove any excess marinade.

Q: How do I prevent the shrimp from drying out on the grill?
A: Brush the shrimp with oil or butter during grilling to keep them moist. You can also wrap the kabobs in aluminum foil for the last few minutes of cooking.

Q: What are some other ingredients I can add to the marinade?
A: Try adding honey, soy sauce, ginger, or paprika to the marinade for additional flavor.

Q: Can I grill frozen shrimp kabobs?
A: Yes, you can grill frozen shrimp kabobs, but they will take longer to cook. Thaw them partially before grilling to reduce cooking time.