How to Grill Super Colossal White Shrimp

Grilling shrimp is one of the simplest ways to enjoy their natural sweetness while keeping the texture firm and juicy. Our Super Colossal White Shrimp are especially well suited for the grill because of their size, clean flavor, and careful processing. With only 8 to 12 shrimp per pound, each shrimp is substantial enough to handle direct heat without drying out when cooked properly.

Each 2 pound bag contains tail on, peeled, and top deveined shrimp, which means very little prep before cooking. There is no shell to remove and no vein to clean. Once thawed, the shrimp are ready to season and grill. The tails also make the shrimp easier to turn on the grill and help protect the meat from direct heat.

These shrimp are frozen using the Individually Quick Frozen method. Each shrimp is frozen separately, which helps preserve moisture and texture while preventing clumping. This makes it easy to thaw only what you need and ensures the shrimp cook evenly on the grill.

Colossal white shrimp have a mild, slightly sweet flavor and a firm bite that holds up well to grilling. When cooked correctly, they develop light char on the outside while staying tender inside. This guide walks through exactly how to grill shrimp at home without overcooking them.

Step 1: Thaw the Shrimp Properly

Remove the shrimp from the freezer and place them in the refrigerator 18 to 24 hours before grilling. This slow thaw helps maintain texture and prevents excess moisture loss. Do not use warm water and do not leave shrimp out at room temperature.

Once thawed, pat the shrimp dry with paper towels. Dry shrimp grill better and develop better surface color.

Step 2: Preheat the Grill

Preheat your grill to medium to medium high heat, aiming for a surface temperature around 375 to 425 degrees Fahrenheit.

Clean the grill grates thoroughly and lightly oil them to prevent sticking. Shrimp are delicate, and a clean, well oiled grate makes turning much easier.

Avoid very high heat. Shrimp cook quickly, and excessive heat can cause the outside to overcook before the inside is just done.

Step 3: Season the Shrimp Simply

Place the shrimp in a bowl and toss them lightly with olive oil or melted butter. Use just enough to coat the shrimp evenly.

Season with kosher salt and freshly cracked black pepper. From there, you can add optional flavors such as minced garlic, lemon zest, paprika, or a pinch of red pepper flakes. Keep seasoning balanced so it enhances the shrimp rather than overpowering it.

Avoid heavy marinades with a lot of sugar. Sugars can burn quickly on the grill and lead to bitter flavors.

Step 4: Skewer or Place Directly on the Grill

For easiest handling, thread the shrimp onto skewers. If using wooden skewers, soak them in water for at least 30 minutes before grilling. Skewering helps prevent the shrimp from falling through the grates and makes turning more controlled.

If placing shrimp directly on the grill, position them perpendicular to the grates and leave space between each shrimp so heat circulates evenly.

Step 5: Grill the Shrimp

Place the shrimp on the preheated grill and close the lid.

Grill for about 2 to 3 minutes on the first side, until the shrimp begin to turn opaque and release easily from the grates.

Flip the shrimp and grill for another 1 to 2 minutes on the second side. Super colossal shrimp may need closer to 3 minutes per side, but watch closely.

Do not walk away. Shrimp can go from perfectly cooked to overdone very quickly.

Step 6: Check for Doneness and Remove Immediately

Shrimp are done when they are opaque and pink with a slight curve, forming a loose C shape. The flesh should look just cooked through, not tight or curled into a circle.

Remove the shrimp from the grill as soon as they reach this point. They will continue to cook slightly from residual heat even after being removed.

Transfer to a serving platter and finish with a squeeze of fresh lemon juice or a small pat of butter if desired.

Tips for Perfect Grilled Shrimp

• Do not overcrowd the grill. Cooking in batches ensures even heat and better texture.
• Use medium heat rather than high heat to maintain control.
• Pat shrimp dry before seasoning to avoid steaming.
• Remove shrimp promptly once cooked to keep them tender and juicy.