FireCooker Forums

When I cook shrimp on a barbecue, I tend to get them harder than when I cook them in a pan on the electric stove. They still taste good, but I’d like them a little softer.

Does anyone have a technique to get them done, but not so firm in texture?

Maybe cooking them more slowly on a lower heat would be worth a try?

Shrimp cook really quick, so they’ll get that texture that’s too firm as they overcook.  I find that I can normally cook jumbo shrimp in 2-3 minutes per side, but I watch the color as they’re cooking.  Once the first side is turning pink, it’s time to turn.  Once the other side is turning pink, they’re done.

Hope this helps some.