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Grilled Shellfish
Try this recipe to grill up some of your favorite shellfish like shrimp, scallops, lobster and crab quickly and easily.
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Ingredients
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oysters, clams, mussels, shrimp, scallops, lobster or crab
1 Food Prep
Shrimp and Scallops
Pat your deveined shrimp or scallops dry with a paper towel and season to your liking.
Though not necessary, the easiest way to grill shrimp and scallops is to skewer them on metal skewers or bamboo skewers (skewer them lengthwise so they lie flat on the grate). Just make sure to soak your bamboo skewers in water for at least 1 hour before using them and make sure there’s enough room for air to circulate between each piece.
Another option is to place your shrimp and scallops inside a nonstick or oiled grilling basket. Do whichever works best for you!
Lobster and Crab
Pat your lobster or crab dry with a paper towel, then brush the shell with oil.
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: Shrimp & Scallops: 375°F – 425ºF (Medium Heat) / Lobster & Crab: 250ºF (Low Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- Shrimp
- When you’re at temp (medium heat), put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Grill your shrimp for 2–3 minutes per side, turning halfway through cooking, until the shrimp curls and turns pink.
- Remove your shrimp from the grill once they reach an internal temperature of 145ºF and serve immediately.
- Scallops
- When you’re at temp (medium heat), put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Grill your scallops on one side for 2–3 minutes, then flip them and cook for about 30 seconds or until the meat is opaque and well caramelized. Although they cook quickly, if your shrimp or scallops begin to burn, move them to the cooler side of the grill.
- Remove your scallops from the grill once they reach an internal temperature of 145ºF and serve immediately.
- Lobster and Crab
- When you’re at temp (low heat), put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Place your lobster or crab bottom side down on the cooler side of the cooking grate (not directly over the coals). Close the lid and cook until the shell is bright red and you can see juices seeping from the shell. This should take about 8–10 minutes for a 1½-pound lobster or crab. No need to turn it while cooking.
- Remove your lobster or crab from the grill once it reaches an internal temperature of 145ºF. Allow it to rest for a few minutes, then serve.
For safe meat preparation, reference the USDA website.
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