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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
To shuck an oyster, hold it in a towel or wear a glove to protect your hand. You can also place the oyster on a cutting board for stability.
- Hold your oyster cupped side down, flat side up for shucking. Using a sturdy oyster-shucking knife, place the tip of the knife in the thicker, tapered end of the oyster, near the hinge. Rock the knife back and forth to insert it, then twist the knife to pop the oyster open.
- Next, insert the knife fully to carefully scrape the muscle from the upper shell, then lift the shell off. Similarly, use the knife to cut the muscle from the lower shell.
- Be careful not to spill the juice from the cupped shell below – it’s delicious and helps cook the oyster when grilling.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Direct-Heat Grilling
- Temp: 475°F (High 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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