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Inside this Article
  1. Grilling Food
  2. Grilling Beef
  3. Grilling Lamb
  1. Grilling Ribs
  2. Grilling Bratwurst
  3. Grilling Blackened Fish, Meat, and Poultry
  4. See more »
    1. Grilling Pork
    2. Grilling Chicken
    3. Grilling Cornish Hens
    4. Grilling Turkey
    5. Grilling Fish
    6. Grilling Seafood
    7. Grilling Peppers, Mushrooms, Onions, Sweet Potatoes, and Garlic
    8. Grilling Corn on the Cob
    9. See all BBQ & Grilling articles

Grilling Seafood


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The same number one rule applies to grilling shellfish as to fish -- don't overcook it. Shrimp are done when the shells turn uniformly pink. Lobster should be cooked only until opaque in the center.

Seafood Kabobs

(1 pound large raw shrimp and 10 ounces skinless swordfish or halibut steaks, cut 1 inch thick)

Kabobs can be prepared up to three hours before grilling. Cover and refrigerate until ready to grill.

Another tip that helps perfect seafood kabobs is to use bacon when preparing the skewers. Bacon helps keep these tasty kabobs from sticking and gives them a wonderful flavor on the grill.

To grill seafood kabobs:
  1. Peel shrimp. Remove the legs from shrimp by gently pulling them off the shell. Loosen shell with fingers, and then slide off.

    When grilling seafood kabobs, deshell shrimp by loosening along the length of the shell.
    © 2006 Publications International, Ltd.
    Loosen the shell a little at a time,
    all along the length of the shell first,
    and it should slide off.

  2. Devein shrimp. Using a paring knife, cut a shallow slit along back of shrimp. Lift out vein. (You may find this easier to do under cold running water.)

    To grill seafood kabobs, devein the sand vein from shrimp. It's a narrow, black vein that runs on the shrimp.
    © 2006 Publications International, Ltd.
    The sand vein is a narrow, black vein
    that runs along the back of the shrimp.

  3. Cut swordfish into 1-inch cubes on cutting board.Try to keep the size of the cubes consistent for even cooking.

    When grilling seafood kabobs, cut swordfish into 1-inch cubes.
    © 2006 Publications International, Ltd.
    Try to keep the size of the cubes
    consistent for even cooking.

  4. Spray room temperature barbecue grid with nonstick cooking spray or oil lightly. Replace grid on barbecue grill and prepare for direct cooking.

  5. Assemble kabobs. Pierce skewer through 1 end of a bacon slice. Add one piece shrimp. Pierce skewer through bacon slice again, wrapping it around one side of the shrimp.When you assemble the kabobs, you will be lacing the bacon through the seafood.

  6. Add 1 piece swordfish. Pierce bacon slice again, wrapping bacon around opposite side of swordfish. Continue adding seafood and wrapping with bacon, pushing ingredients to middle of skewer, until end of bacon slice is reached. Repeat with remaining skewers.

    When grilling swafood kabobs, handle the seafood and the bacon gently to prevent tearing.
    © 2006 Publications International, Ltd.
    Handle the seafood and the bacon gently
    to prevent tearing.

  7. Spray both sides of seafood with nonstick cooking spray or brush lightly with oil.

  8. Place seafood kabobs on preheated grid.

  9. Grill skewers, on covered grill, over medium coals 8 to 10 minutes or until shrimp are opaque and swordfish flakes easily when tested with a fork, turning halfway through grilling time.
Shrimp

(raw large shrimp)

Shrimp aren't as intimidating as they look. Just remember to use a grilling basket.

To grill shrimp:
  1. Peel shrimp, as pictured in Seafood Kabobs. Remove the legs by gently pulling them off the shell. Loosen shell with fingers, and then slide off.

  2. Devein shrimp. Using a paring knife, cut a shallow slit along back of shrimp. Lift out vein, as pictured in Seafood Kabobs. (You may find this easier to do under cold running water.)

  3. Prepare barbecue grill for direct cooking.

  4. Place shrimp in grill basket or thread onto skewers. Place grill basket or skewers on preheated grid.

    When grilling shimp, the grill basket makes it easy to turn shrimp and prevents them from falling into the coals.
    © 2006 Publications International, Ltd.
    The grill basket makes it easy to turn the
    shrimp and keeps them from sticking to
    the grid or falling into the coals.

  5. Grill shrimp, on uncovered grill, over medium coals 6 to 8 minutes or until shrimp are opaque, turning halfway through grilling time.
Lobster Tails

Many find the lobster tail to be the most succulent portion of the lobster. They're especially delicious grilled.

To grill lobster tails:
  1. Prepare barbecue grill for direct cooking.

  2. Place lobster tails on cutting board with backs facing up. Cut through center of lobster shells with kitchen scissors, starting in the middle and cutting to each end.

    When grilling lobster tails, cut through the center of the lobster shells with kitchen scissors.
    © 2006 Publications International, Ltd.
    Cut lobster shells with kitchen scissors.

  3. Press tails down to crack shells. This prevents curling on the grill.

  4. Place thumbs on either side of cuts in shells. Rolls hands to the sides while pulling shells apart to expose meat.

    When grilling lobster tails, pull shells apart to expose meat.
    © 2006 Publications International, Ltd.
    Pull shells apart to expose lobster meat.

  5. Gently pull out meat from shells, starting at wide end of shell. Leave meat attached to the shells at the narrow end.

    When grilling lobster tails, pull out meats from shells.
    © 2006 Publications International, Ltd.
    Pull meat out from shells.

  6. Press shells closed under meat, letting meat rest on tops of closed shells; brush with oil and sprinkle with salt and pepper.

  7. Place lobster tails, meat side down, on preheated grid.

  8. Grill lobster tails, on covered grill, 7 minutes per side or until meat turns opaque and is cooked through.
You now know the basics on grilling main dishes. We'll talk about how to grill vegetables in the next section.

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