Grilled Or Broiled Shrimp Or Scallops
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
4 servings BASIC Feel free to improvise with the seasoning. Many pastes and rubs can be substituted for the simple treatment here.
Ingredients
- 2 pounds large shell-on shrimp, peeled and deveined, or sea scallops, side “hinge” removed, or a combination
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper, sweet paprika, or chili powder
- (1 tablespoon sherry vinegar)
- Lemon wedges, minced parsley or cilantro, and extra-virgin olive oil
- 1 Vinaigrette flavored with fresh herbs and made with lemon juice, or Chimichurri (opens in new tab)
- 1 Hoisin-Ginger Glaze, Teriyaki Marinade reduced to a glaze, Chipotle Barbecue Sauce, or Vietnamese Caramel Sauce (opens in new tab)
- Minced green onion
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 pounds large shell-on shrimp, peeled and deveined, or sea scallops, side “hinge” removed, or a combination
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper, sweet paprika, or chili powder
- (1 tablespoon sherry vinegar)
- Lemon wedges, minced parsley or cilantro, and extra-virgin olive oil
- 1 Vinaigrette flavored with fresh herbs and made with lemon juice, or Chimichurri
- 1 Hoisin-Ginger Glaze, Teriyaki Marinade reduced to a glaze, Chipotle Barbecue Sauce, or Vietnamese Caramel Sauce
- Minced green onion
Let's Cook
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Step 1.
Prepare a hot grill fire, or preheat the broiler and place the broiler rack as close to the heat as possible. Toss to coat in a shallow bowl: 2 pounds large shell-on shrimp, peeled and deveined, or sea scallops, side “hinge” removed, or a combination; 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon black pepper, sweet paprika, or chili powder; (1 tablespoon sherry vinegar)
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Step 2.
If grilling, thread the shellfish onto skewers (or use a grilling basket) to keep them from falling into the fire. Grill or broil, turning the shrimp after the first side turns pink, about 2 minutes; or turn the scallops when the first side becomes opaque, 2 to 3 minutes. Grill or broil until the second side is pink or opaque; test one of the shrimp or scallops by cutting into it to make sure it is cooked through. Serve garnished with: Lemon wedges, minced parsley or cilantro, and extra-virgin olive oil
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Step 3.
Or tossed with: Vinaigrette flavored with fresh herbs and made with lemon juice, or Chimichurri
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Step 4.
GLAZED
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Step 5.
Prepare and have ready: Hoisin-Ginger Glaze, Teriyaki Marinade reduced to a glaze, Chipotle Barbecue Sauce, or Vietnamese Caramel Sauce
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Step 6.
Preheat the grill or broiler and season the shrimp as for I. Cook for the first 2 minutes, but before turning the shrimp or scallops, brush the top sides with one of the glazes (if using Vietnamese Caramel Sauce, apply it sparingly). Turn and grill or broil for 2 minutes more. Turn again, move the shellfish to a cooler part of the grill or adjust the broiler rack to the center of the oven, and brush again with glaze. Turn and brush every minute or so for 3 to 4 minutes, until the shellfish has developed a nice glaze and is cooked through. Serve with: Minced green onion