Jumbo shrimp, marinated in a spicy Buffalo sauce then grilled and served on a bed of Cajun Rice Pilaf.
Buffalo Grilled Shrimp
Most people think of Frank's RedHot with wings, or maybe chicken, but I thought that I'd give it a run on some grilled shrimp for a change of pace.
The next time that The Cajun headed out to shrimp with Dad, I put out my request for some proper grilling jumbos. To grill shrimp, you really need colossal or jumbo sized. Anything smaller will overcook too quickly on the grill unless you are quick on the draw and stand over them.
Right off the boat, caught in our Gulf in the mornin', cooked that same day - now that's as fresh as it gets y'all!
I usually grill shrimp shelled, simply because they are much easier to eat that way. I thought that I would try them shell and head-on this time though, just to see if it really made any major difference in the texture or cooking of the shrimp.
I carefully ran a paring knife along the backs of the shell to open them up, both to remove any veins and to loosen the shells to rub a bit of oil up underneath to help prevent the shells from sticking and let the marinade get in.
By the way, I didn't notice any discernible difference myself, so I say peel and devein the shrimp instead and save yourself some mess, but leave the tail tips on, if desired. The biggest key is just simply not to overcook them and that's the bottom line, shells on or off.
Here's how to make my Buffalo-Style Grilled Shrimp.
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
Peel and devein the shrimp, leaving tail tips on if desired. Place into a bowl. Combine marinade ingredients, setting aside 1/2 cup for basting, pouring remainder over the shrimp; toss, cover and refrigerate for 30 minutes.
Remove shrimp from the marinade and thread on double skewers, 3 to 4 shrimp per skewer, leaving space of at least 1/4-inch between each shrimp.
Place on a preheated grill and cook for about 2 to 3 minutes per side, or until shrimp is nice and pink and no longer opaque.
Baste and turn once, halfway through.
I really loved the flavor of this marinade. It would be perfect for grilling, on chicken and certainly wings, but I think it would also pair up well with pork.
Unable to view the printable below on your device? Tap/click here.
Buffalo Grilled Shrimp
Yield: 4 Servings
Prep time: 15 MinCook time: 6 MinInactive time: 30 MinTotal time: 51 Min
Jumbo shrimp, marinated in a spicy Buffalo sauce then grilled and served on a bed of Cajun Rice Pilaf.
Ingredients
- 1-1/4 pounds jumbo shrimp (about 12), or peeled and deveined
- Kosher salt and freshly cracked pepper
For the Marinade:
- 1/4 cup (1/2 stick) salted butter
- 1-1/2 cups Buffalo Wing Sauce (like Frank’s RedHot)
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon cayenne pepper
Instructions
- Peel and devein the shrimp, leaving tail tips on if desired. Place into a bowl.
- Combine marinade ingredients, setting aside 1/2 cup for basting, pouring remainder over the shrimp; toss, cover and refrigerate for 30 minutes.
- Remove shrimp from the marinade and thread on double skewers, 3 to 4 shrimp per skewer, leaving space between each shrimp.
- Place on a preheated grill and cook for about 2 to 3 minutes per side, or until shrimp is nice and pink and no longer opaque, basting several times.
- Serve atop a platter of Cajun Rice Pilaf with a side salad or green vegetable.
Notes:
If cooking with the shell on, use a paring knife to carefully cut along the backs of the shell to open them up. Devein and add to a bowl, add enough olive oil to coat. Toss the shrimp in the oil, working the oil up under the shells. Then place in marinade. If using wooden skewers, soak them in water for 30 minutes, draining before using.
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