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FAQ
I recommend marinating your shrimp for at least one hour, or up to 8 hours. This particular marinade does not contain any citrus juice, only lemon zest.
Preheat your grill to 350-450°F and set it up for direct cooking. Grill the shrimp over direct, medium heat for 5-7 minutes, turning the shrimp halfway through the process. The outside of the shrimp should turn a nice pink color when it is cooked while the meat inside should be white and opaque.
Thread the shrimp onto skewers, about 4 or 5 shrimp per skewer, threading so that the skewers goes through the tail and thick end of each shrimp. Brush the shrimp with some of the chile-garlic oil and season with salt and pepper. Grill until lightly golden brown on both sides and opaque, 1 to 1 1/2 minutes per side.
From tangy carrot slaw to a colorful Israeli couscous salad, we've rounded up 35 of the best grilled shrimp sides for a satisfying dinner.
- Crisp and Crunchy Coleslaws.
- Vegetable-Packed Salads.
- Pasta and Grain Salads.
- Sides from the Grill.
From a food-safety standpoint, it's better to avoid eating raw shrimp, said Katie Heil, Certified Professional in Food Safety and content manager at Certus. With any raw seafood or animal product, there's the potential to contract a foodborne illness, she said.
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
