While most Americans prefer shelled shrimp without the vein, the whole shrimp is preferred in much of the world. Each has its advantages and there is no right or wrong answer. There are two great debates when cooking shrimp: shell or no shell and vein or no vein. If you choose to leave the shrimp’s shells on, plan for 3/4 pound per person. If shrimp is your main dish, plan for 1/3 to 1/2 pound per person. For jumbo shrimp, there’s about 20 shrimp per pound.

For large shrimp, there’s approximately 30 shrimp per pound. When determining how much shrimp you’ll need, keep the count per pound in mind. Large or jumbo shrimp are ideal for the grill because their size prevents them from falling through the grill grates and easily overcooking. We’ll walk you through each step, giving you the keys to great grilled shrimp every time. However, overcooking shrimp is the biggest mistake backyard chefs make. The actual grilling part is very simple and extremely fast. The secret to perfectly grilled shrimp begins with the preparations: from selecting the shrimp to seasoning and skewering it. Shrimp can be flavored in a variety of ways, including the smokey flavor we all know and love from the grill. Plus, grilled shrimp can be served as the main dish or as an appetizer while the main grilled entrée rests. Grilled shrimp feels fancy, but it’s quick and easy to prepare on a busy weeknight. Shrimp is not only an affordable crustacean, but it’s also the fastest-cooking protein you can throw on the grill.

Shrimp straighter gaget