If you’re like us, you enjoy grilling in the summertime, but you probably have a heavy rotation of burgers, hot dogs, steaks, and chicken wings going. Here’s something exciting to add to your menu – shrimp kabobs! They’re ready in mere minutes, and you can add them to just about anything – salad, tacos, pasta, etc. In this recipe, we’re serving them over a bed of couscous – YUM!
When it comes to grilling shrimp, people often overcook them (we admit, we’ve been there before, too)! After all, shrimp cook so quickly that sometimes it’s hard to believe they can actually be done that fast! We’d be so upset if you prepared this lovely dish and served it with overcooked shrimp, so here’s some tips to ensure that will NOT happen!
Grilled shrimp cooks quickly, so it’s important to keep a close eye on them to ensure they are perfectly cooked without becoming tough. Here are some key indicators to tell if grilled shrimp is cooked:
Visual Cues:
- Color Change:
- Raw shrimp starts off with a grayish, translucent appearance.
- Cooked shrimp turns a pinkish-orange color and becomes opaque. The transformation is usually complete after about 2-3 minutes of cooking per side on the grill.
- Shape:
- As shrimp cook, they will curl. Perfectly cooked shrimp typically form a loose “C” shape.
- Overcooked shrimp will curl tightly into an “O” shape and can become rubbery.
- Texture:
- The flesh should feel firm but still tender when touched with a fork or tongs.
- If the shrimp feels mushy, it’s undercooked. If it feels too firm or rubbery, it’s overcooked.
Internal Temperature:
- While it’s not always necessary to check the temperature of shrimp, you can use a food thermometer for precision.
- The internal temperature of cooked shrimp should be 120-130°F (49-54°C).
Timing:
- Depending on the size, shrimp usually take 2-3 minutes per side to cook on a grill set to medium-high heat.
- Larger shrimp may need a bit more time, but always check the visual cues mentioned above.
Testing Doneness:
- Cut into one of the shrimp if you’re unsure. The inside should be opaque and pearly white, with no translucent (raw) areas.
Additional Tips:
- Even Cooking: Make sure the shrimp are of similar size and are spaced evenly on the skewer or grill to ensure they cook at the same rate.
- Marinating Time: If marinating, do not over-marinate as the acid (from lemon juice, vinegar, etc.) can start to “cook” the shrimp, leading to a mushy texture once grilled.
By paying attention to these indicators, you can achieve perfectly grilled shrimp every time. Enjoy your deliciously cooked shrimp!
Weber® Ultimate Garlic Shrimp Kabobs with Couscous
Ingredients
For the Weber® Ultimate Garlic Shrimp Kabobs
- ⅓ cup Member's Mark™ Extra Virgin Olive Oil
- Zest of 2 lemons
- ¼ cup Chopped fresh parsley
- 1-2 tbsp Weber® Ultimate Garlic Seasoning
- 2 lb Large shrimp, peeled and deveined
- Member’s Mark™ Sea Salt
- Freshly squeezed lemon juice, as desired
For the Lemon Garlic Couscous
- 2 tbsp Member's Mark™ Extra Virgin Olive Oil
- 1½ tsp Minced garlic
- 1¼ cup Low sodium chicken broth
- 1 tsp Lemon zest
- 2 tbsp Freshly squeezed lemon juice
- Member’s Mark™ Sea Salt, as desired
- 2 tbsp Chopped fresh parsley
- 1 cup Couscous (not the pearl type of couscous)
Instructions
For the Weber® Ultimate Garlic Shrimp Kabobs
- In a small bowl, combine Member's Mark™ Extra Virgin Olive Oil, lemon zest, parsley, and Weber® Ultimate Garlic Seasoning. Reserve 2 tablespoons of the marinade in a separate bowl for later.
- Pat the shrimp dry and season with Member’s Mark™ Sea Salt . Place the shrimp in a large bowl and pour the marinade all over. Toss to combine.
- Cover the bowl and refrigerate for 20 to 30 minutes (do not go longer).
- Thread the shrimp on skewers, about 4 large shrimp per skewer. Note - if you're using bamboo skewers, be sure to soak them for 30 minutes prior to using.
- Preheat a gas grill to high. Then, reduce heat to low (temperature should be somewhere between 275ºF to 325ºF). Carefully grease the cooking grates. Once the grill reaches the recommended temperature, add the shrimp skewers and close the lid. Cook shrimp for 2 to 3 minutes on each side or until no longer translucent.
- Transfer the grilled shrimp skewers to a platter with the couscous (recipe below) and spoon the remaining marinade over the shrimp. Add a splash of lemon juice. Serve immediately.
For the Lemon Garlic Couscous
- Heat olive oil in a medium saucepan over medium-low heat.
- Add garlic and saute until fragrant, about 20 seconds.
- Remove pan from heat, pour in chicken broth, lemon zest, lemon juice, and season with Member’s Mark™ Sea Salt to taste. Place over medium-high heat and bring to a boil.
- Pour in couscous into pan, stir, then remove from heat and immediately cover with lid. Let rest 4 - 5 minutes off heat.
- Add parsley and fluff couscous with a fork. Finish with a little more olive oil, and place couscous on a platter. Top with the shrimp kabobs.
