How do I grill shrimp correctly?

Find out tips and tricks here on how to prepare these little delicacies perfectly

How do I grill shrimp correctly?

Find out tips and tricks here on how to prepare these little delicacies perfectly

Regardless of whether the grilled food is prepared in different variations, marinated in delicious marinades or with tasty dips: If you enjoy seafood, then grilling shrimp is the right choice for you!

Grilling shrimp - this is how it works!

Preparing these little delicacies doesn't have to be rocket science. You can find numerous recipes online from all over the world that use different methods and marinades. The best flavour experience is subjective. We explain what you need to look out for when grilling prawns.

Our selection for your grill

Four tips from the prawn barbecue pro

Hot recipe ideas

Matching sauces and spices

The perfect variety for grilling

Basically, it doesn't matter which variety is chosen for the barbecue, although larger prawns are often preferred. This is mainly for practical reasons and makes our king prawns, among others, particularly popular. With the Black Tiger King Prawn, there are 2-4 pieces per kilo. However, small prawns are by no means inferior.

Large prawns: Larger prawns, such as Black Tiger king prawns, are particularly suitable for the barbecue due to their size and consistency. They are easier to handle and have a lower risk of drying out.
Smaller prawns: Smaller prawns can be easily placed on skewers, which makes it easier to turn and cook them evenly. This is particularly practical if you want to grill lots of prawns at the same time.
With or without shell: Prawns can be grilled with or without their shells. With the shell on, they remain juicier and develop a more intense flavour. The shell protects the meat from the direct heat and can be easily removed later.
With head or without head: Head-on prawns often have a more intense flavour, as the head contains additional flavour carriers. When grilling with the head on, care should be taken to ensure that the prawns are cooked evenly.

Drei Holzspieße mit Bayerischen Garnelen auf weißem Teller von oben fotografiert

MEER-Rabatt

Bavarian shrimp skewers

without head & shell, deveined

CHF 24.99*

CHF 22.72 /100g

Black Tiger Riesengarnelen mit Kopf und Schale auf weißem Teller

Black Tiger king prawn, whole

with head & shell

from CHF 54.99*

Fünf argentinische Rotgarnelen ohne Kopf auf Eis auf weißem Teller von oben fotografiert

MEER-Rabatt

Argentine red shrimp, easy peel

headless, deveined

CHF 9.99*

CHF 55.50 /kg

Rote Riesen-Tiefseegarnelen Carabinero mit Kopf und Schale

Carabinero Red Giant Deep Sea Shrimp, whole

with head & shell

from CHF 109.99*

Bio Black Tiger Riesengarnelen ohne Kopf und entdarmt auf Eis und weißem Teller von oben fotografiert

MEER-Rabatt

Organic Black Tiger king prawn, easy peel

headless, deveined

from CHF 7.99*

Sieben ganze Bayerische Garnelen auf Eis, auf weißem Teller von oben fofografiert

Sold out

Bavarian shrimp, fresh

with head & shell

from CHF 24.99*

Origins & varieties: The Bavarian shrimp comes from sustainable, regional breeding in Germany and is characterised by its freshness and quality. It is ideal for the barbecue and can be easily prepared on a skewer. Black Tiger king prawns mostly come from Asia and are known for their size and strong flavour, which makes them particularly suitable for the grill. The Obsiblue southern sea shrimp is a rare and exquisite delicacy from New Caledonia. It is characterised by its tender, sweet flesh and blue skin and brings a unique, mild flavour to the barbecue that delights gourmets worldwide.

Four prawn barbecue tips from a professional

The popular crustaceans are not only delicious and healthy, but also extremely easy to prepare. Once you've tried it, you won't be able to do without it next barbecue season. With the barbecue hacks from Marco Werth, seafood expert at HONEST CATCH, you can quickly and easily turn these valuable sources of protein into a culinary delight.

Tip 1: Soak wooden skewers in water

The wooden skewers should be placed in a bowl of water at least half an hour before grilling to soak up the water.

The result: the wetness prevents the skewers from burning so quickly; when grilling, the water on the skewer evaporates and keeps the prawns juicy.

Skewer correctly: For whole prawns, do not skewer them crosswise, but from head to tail. For easy peel prawns, skewer crosswise with two sticks. This makes turning easier and prevents the food from slipping through the grill.

Tip 1: Soak wooden skewers in water

The wooden skewers should be placed in a bowl of water at least half an hour before grilling to soak up the water.

The result: the wetness prevents the skewers from burning so quickly; when grilling, the water on the skewer evaporates and keeps the prawns juicy.

Skewer correctly: For whole prawns, do not skewer them crosswise, but from head to tail. For easy peel prawns, skewer crosswise with two sticks. This makes turning easier and prevents the food from slipping through the grill.

Tip 2: Grill prawns in their shells

During preparation, the shrimp shell releases the shellfish flavour into the tender shrimp meat.
The optimum grilling temperature for prawns is 200°. The shell provides direct heat protection, as the meat quickly becomes dry without the shell.

Good to know: Vegetables can also be grilled on the same grill setting.

Tip 2: Grill prawns in their shells

During preparation, the shrimp shell releases the shellfish flavour into the tender shrimp meat.
The optimum grilling temperature for prawns is 200°. The shell provides direct heat protection, as the meat quickly becomes dry without the shell.

Good to know: Vegetables can also be grilled on the same grill setting.

Tip 3: A flavour explosion with a twist

Separate the head of the prawn from the body with a twisting motion. Collect the liquid from the head in a small bowl.
Mix with melted butter and a little salt and marinate the prawns in it.

Tip 3: A flavour explosion with a twist

Separate the head of the prawn from the body with a twisting motion. Collect the liquid from the head in a small bowl.
Mix with melted butter and a little salt and marinate the prawns in it.

Tip 4: Don't grill for too long

The optimum cooking time for prawns with shells is two to three minutes per side. Peeled prawns only need a maximum of one minute per side. Care should be taken here, because without the shell, the crustaceans absorb more marinade, but the meat dries out more quickly.

Tip 4: Don't grill for too long

The optimum cooking time for prawns with shells is two to three minutes per side. Peeled prawns only need a maximum of one minute per side. Care should be taken here, because without the shell, the crustaceans absorb more marinade, but the meat dries out more quickly.

Fits perfectly:

Fünf Obsiblue Südseegarnelen auf Eis auf weißem Teller von oben fotografiert

Fits perfectly:

Obsiblue southern sea shrimp

with head & shell

CHF 64.99*

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Recipe ideas for grilled prawns

Discover three irresistible barbecue recipes that will turn any summer evening into a culinary highlight! Fiery grilled prawn with a tantalising tomato and soy glaze, prawn skewers with fresh pineapple and a tangy citrus marinade and grilled Obsiblue prawn skewers, refined with aromatic herb butter - these dishes are easy to prepare and are guaranteed to delight your guests. Perfect for all barbecue lovers and seafood fans!

Glazed prawns from the grill

Fiery grilled prawns, tender and flavourful! Experience the tantalising fusion of spicy cayenne pepper, fresh garlic and exotic soy sauce. The juicy Obsiblue or Bavarian Shrimp develop their full flavour as they sizzle on the grill. The tantalising tomato and soy glaze turns them into an irresistible delicacy. A barbecue delight that is guaranteed to delight!

Tip: This recipe also contains an ingenious marinade.

To the recipe

Glazed prawns from the grill

Fiery grilled prawns, tender and flavourful! Experience the tantalising fusion of spicy cayenne pepper, fresh garlic and exotic soy sauce. The juicy Obsiblue or Bavarian Shrimp develop their full flavour as they sizzle on the grill. The tantalising tomato and soy glaze turns them into an irresistible delicacy. A barbecue delight that is guaranteed to delight!

Tip: This recipe also contains an ingenious marinade.

To the recipe

Prawn skewers with pineapple and pineapple-chilli dip

Prawn skewers with pineapple are a fruity, summery treat for barbecue lovers. The tender organic black tiger prawns and fresh pineapple harmonise perfectly with a spicy marinade of lemon, garlic and olive oil. A spicy pineapple and chilli dip rounds off the flavour experience. These easy-to-prepare skewers are the highlight of any barbecue party.

To the recipe

Prawn skewers with pineapple and pineapple-chilli dip

Prawn skewers with pineapple are a fruity, summery treat for barbecue lovers. The tender organic black tiger prawns and fresh pineapple harmonise perfectly with a spicy marinade of lemon, garlic and olive oil. A spicy pineapple and chilli dip rounds off the flavour experience. These easy-to-prepare skewers are the highlight of any barbecue party.

To the recipe

Grilled prawn skewers with herb-garlic butter

Grilled Obsiblue prawn skewers are a real treat for barbecue fans and seafood lovers. During grilling, the prawns are coated with a homemade herb butter, which gives them a wonderful flavour. This simple recipe will delight all guests with its delicious flavour.

To the recipe

Grilled prawn skewers with herb-garlic butter

Grilled Obsiblue prawn skewers are a real treat for barbecue fans and seafood lovers. During grilling, the prawns are coated with a homemade herb butter, which gives them a wonderful flavour. This simple recipe will delight all guests with its delicious flavour.

To the recipe

Sauces for grilled shrimp

If you are grilling prawns, we recommend a flavoursome dip as a side dish. Mediterranean pestos or a garlic dip, for example, are popular. They emphasise the flavour of the prawns and can be enjoyed with vegetables or meat. Also a delight: fruity and spicy sauces, which usually have a slightly Asian flavour.

Zitronen-Rosmarin Sauce in der Glasflasche

Citric Rosemary Sauce

Citrus rosemary sauce with orange, pineapple, lemon and mustard

CHF 11.99*

CHF 49.96 /kg

On sale

Honest Fish Seasoning

Spice mix

from CHF 9.99*

Aioli Sauce

CHF 6.99*

CHF 31.77 /kg

On sale

Fresh Tomatillo & Lime Salsa

Green salsa with tomatillos, cucumber, lime & jalapeno

from CHF 7.99*

Sriracha Aioli

Strong aioli made from sun-ripened chilies

CHF 15.99*

CHF 53.66 /kg

The question of the right barbecue - All barbecues are beautiful

Shrimp on the wood grill

Do you want to give your prawns a special flavour? The wood-fired grill is particularly suitable for this. The wood gives the crustaceans a smoky and tangy flavour that can be perfectly combined with sauces, dips and side dishes. For a particularly intense flavour, grill the prawns directly on the grill. To do this, either marinate them in oil or roast them in their shells.

Shrimp on the electric grill

On the electric grill you can grill your shrimp either directly on the grill or in a grill basket. Of course, aluminum packages are also possible. The shrimp retain their own taste, which you can enhance with an intensive marinade.

Shrimp on the kettle grill

You can also benefit from the unique aroma of the crustaceans on the kettle grill: Grill the shrimp directly in the shell or lying on the grill. Another good option: thread smaller varieties onto a grill skewer and perhaps refine them with vegetables.

Shrimp on the gas grill

On the gas grill, the seafood benefits from the high temperature, which you can easily control. The result is juicy and very tasty crustaceans. With an intense marinade you get a special taste. Do you like it juicy? Then simply grill the shrimp in the shell. Otherwise, place them in a grill basket or directly on the grate.

Grill shrimp on the campfire

If you want to grill prawns directly on the campfire, ideally use large varieties. The butterfly style gives you an attractive appearance and intense flavour. To do this, cut the crustacean down the centre, but keep the ends together. You then grill the prawns either in a grill basket on the hot embers or on a stick. The result: an intense roasted flavour with a special touch.