Seafood Technique: Skewering Shrimp and Veggies for Even Grilling

Notes

This technique works because threading shrimp and vegetables onto skewers allows for consistent heat distribution and easy flipping. The even size of the shrimp and vegetables ensures they cook at the same rate, resulting in perfectly grilled bites every time. Common mistakes include overcrowding the grill, which can lead to steaming rather than searing, and not preheating properly, causing sticking. To avoid these issues, ensure your grill is hot before adding skewers and don’t overload them. For safety, always handle skewers carefully to prevent burns. You can prepare skewers up to an hour ahead and refrigerate them until ready to grill. Store leftovers in an airtight container in the fridge for up to 2 days.

Steps

1. 1 Select medium-sized shrimp, about 30 to 40 count per pound, for even cooking.
2. 2 Peel and devein the shrimp, leaving the tails on for presentation.
3. 3 Pat the shrimp dry with paper towels to ensure a good sear.
4. 4 Cut vegetables like bell peppers, zucchini, and mushrooms into similar sizes for uniform cooking.
5. 5 Soak wooden skewers in water for at least 30 minutes to prevent burning.
6. 6 Thread shrimp and vegetables onto skewers, alternating for visual appeal and even cooking.
7. 7 Preheat your grill to medium-high heat, around 375°F to 400°F.
8. 8 Lightly oil the grill grates to prevent sticking.
9. 9 Place skewers on the grill, leaving space between each for airflow.
10. 10 Grill for 2 to 3 minutes per side, watching closely to avoid overcooking.
11. 11 Look for opaque shrimp and tender yet firm vegetables as visual cues for doneness.
12. 12 Remove skewers from the grill and transfer to a platter immediately.
13. 13 Season with salt, pepper, and a squeeze of lemon juice while still hot.
14. 14 Let rest for 2 minutes before serving to allow flavors to meld.