Grilling shrimp can be pretty simple. One of the best grilling tips for Shrimp Kabobs, or Skewers and some people call them, is to select the right size shrimp. My recommendation is to use large or extra large shrimp. The larger sized shrimp stay on the grill better, they don't fall through the grates. They also hold onto the skewer better and are large enough to thread the skewer through two spots holding them more securely onto the skewer.
The next grilling tip is to soak wooden skewers for approx. 1 hour prior to using them on the grill. This prevents them from burning. Find a large enough pan to fit them into and cover them with water. You can place something on them to hold them down in the water or swish them around several times during the soak.
\"coconut Milk\"
Third tip, when skewering the shrimp, leave plenty of room on the end of each skewer to be able to grab them, this also prevents the shrimp from falling off the ends when you flip them.
If making grilled shrimp recipes that don't call for skewers, I prefer to use a grilling basket for shrimp. They are a wire mesh or metal basket with holes. They allow the flames to come through and conveniently hold the shrimp inside, preventing them from falling into the grill. (These baskets can be a dinner saver!) Each time I use the basket I give it a spray with the PAM cooking spray for grills. Keeps the food from sticking.
Another tip is the grilling temperature. A medium to high heat usually works best. And the last and most important tip (no matter how you are cooking it) always watch the amount of time you cook it. You do not want to over cook shrimp.
Are you ready to try some Grilled Shrimp Kabobs? Here is a recipe to get you started:
Hawaiian Grilled Coconut Shrimp Skewers
Marinade
1 can cup coconut milk (reserving 3 tablespoons for later)
¼ cup pineapple juice
1 tablespoon olive oil
1 teaspoon garlic, finely chopped
24 jumbo shrimp - raw, shell removed (tails can be left on)
1/4 cup unsalted butter
3 tablespoons coconut milk
2 tablespoons sweet shredded coconut
1 teaspoon dark rum, optional
Approx. 12 Fresh Pineapple cubes
Directions: Mix marinade ingredients together and marinate shrimp for about 4-6 hours prior to cooking. After marinating shrimp, soften butter and mix with coconut milk, shredded coconut, and dark rum, if desired. Blend together well. Skewer shrimp onto skewers, adding a pineapple cube in between every other shrimp. Cook over open flame or under a hot broiler 3 to 4 minutes on each side. After turning once, brush with butter mixture. Continue cooking until done.
That's all there is to it. Fire up your grill and enjoy.
How to Make Perfect Grilled Shrimp Kabobs
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