I’ve been trying to come up with something that would give the outside of the shrimp a nice crunchy coating, and sweet at the same time. After tossing around a number of ideas and combinations, I finally decided on this one. And boy oh boy, did it come out tasty!
So here it is. Pretty simple actually.
Pecan Crusted Honey Grilled Shrimp
1 pound large shrimp, peeled (approximately 20)
1/4 cup honey (more than enough)
1 cup finely crushed pecans (use a rolling pin)
metal skewers and rack
food prep brush
First things first. You don’t want to have those shrimp all skewered, brushed and coated with nowhere to go, so you better get the grill started first. You’re going to want a hot grill.
1) Skewer the shrimp. I find it’s much easier and more efficient grilling to skewer each shrimp in 2 places, through the tail and the head end.
2) With the 1/4 cup of honey, very lightly brush both sides of all the shrimp.
3) Lightly sprinkle the pecans over the brushed shrimp. No need to heavily coat the shrimp with the pecans.
2) Place the skewer rack on the grill directly over the coals, and then place the skewered shrimp on the rack. You will want to keep a grill glove handy for the metal skewers.
Note: You can use water soaked wooden skewers if you prefer, but the metal ones keep the shrimp oriented sideways above the fire. That’s why I like them better.
Important Note: With the honey on these, the shrimp take a bit longer than usual to cook, and the honey tends to drip on the coals, causing a slight flare up.
These will take about 3 minutes per side. When the shrimp no longer look translucent, remove them from the grill, because they’re done! Shrimp can become overcooked in a hurry, so you don’t want to leave them on longer, thinking this will insure them being completely cooked.
Pull them off the skewers, or serve them on the skewers. And by all means, enjoy!