Two years ago today (January 21, 2018), we left with a group of BBQ warriors for Honolulu, Hawaii, to get inspired by their cooking techniques and discover the most typical dishes of these fiery islands. If you've ever been to Hawaii, you know that we're already talking about shrimp. The shrimp shacks that can be found everywhere on the island of Oahu are all more delicious than the last, honestly, the city of Honolulu can offer you the biggest and best shrimp on the planet!
Today, I present to you my way of cooking delicious shrimp on the BBQ, simply and in order to make your cooking of the week faster. Forget the marinades that will burn on the BBQ, we are talking here about a real recipe adapted for your BBQ.
Servings: 31-40 shrimp
Preparation time: 10 min
Cooking time: 5-10 min
-
I recommend about 31-40 shrimp. (That's how many shrimp are in a pound) You can get them smaller or bigger, indirect cooking time will be different but grilling time will be the same.
-
You can put your shrimp on skewers. Flat stainless steel skewers are ideal for holding your shrimp without tearing them and without them spinning around when you turn them. The Steven Raichlen skewers for example are really cool and effective.
-
If you don't want to use skewers, as the shrimp may fall through the grill: I suggest you use a stainless steel, cast iron or enameled steel baking tray/basket instead. Heat the tray, then add the shrimp to grill.
-
Those with a side burner can also sauté the shrimp outside using the Napoleon Wok or even if you have a rotisserie you can put the basket for chicken wings, shrimp of course, but even your fries!
Step #1
We preheat our BBQ, with a direct and indirect zone. If you don't know what direct/indirect cooking is, it's HERE .
Step #2
Add your favorite spices. Personally, I'm a big fan of the Caribbean dry rub that my brother Max created, its little lemony kick is delicious and perfect for fish and seafood. Otherwise, other great choices like Kansas or all the Wings Dust from Kosmos Q which are incredible on chicken wings, shrimp, chips, popcorn, chili, and so on. Ok, let's get back to our shrimp. Ok? here we go, go!
Once our shrimp are covered in spices, I recommend that you simply put them on indirect heat until they are cooked. If they are frozen, it takes longer, if they are larger, it also takes longer, but if they are small, this step is very short or even non-existent in the case of small thawed shrimp.
Basically, you cook the shrimp in indirect mode until they are almost done, and just before they are 100% done, you will grill them in direct mode.
Typically you will grill them for about 1 to 2 minutes per side, until desired browning, then flip and grill again for 1 to 2 minutes.
Then we take out the Samurai sauce , our sauce that my brother and I invented in Hawaii. It is the perfect balance between notes of pineapple, sesame, hoisin sauce, mirin and ginger. It is all the rage with shrimp, but also with pork, chicken and fish. It is ideal to serve with sushi, eggrolls, Pokébowl, salmon or tuna tartare and much more.
What's great about shrimp is that it's super healthy and can be put in everything. A salad, a Poké, in pasta and even in tacos!
Simple and quick, shrimp are delicious when prepared well!
Happy BBQ!