I don’t know who tuna thinks it’s fooling, but shrimp is the true chicken of the sea. It goes with everything, it has a mild flavor that’s basically a seasoning delivery system, and it’s so easy to cook that it practically has a built-in I’m-done indicator (when it looks pink like shrimp, it’s done).
That makes it a fantastic RV meal, no matter what your preferred cooking method is. But with an eye on the thaw of spring, where warmer days end in cooler evenings perfect for roaring campfires, we have grilling on the mind.
The best way to get the most out of grilled shrimp is with a great marinade. And the bonus of marinading shrimp is that because they cook so quickly, you can leave the marinade on the meat even when cooking with medium heat over an open flame, unlike a larger cut of meat like chicken. That means if you use a marinade with some sugar in it, like this one, you’re going to get nice caramelization without burning.
Marinate for Maximum Flavor
Shrimp are like a blank canvas, and marinating is a great way to impart huge flavor. There’s one critical thing to remember when marinating shrimp: They have a very delicate flesh. That means if you leave your marinade on for too long, your final product is likely to be mushy, as any acid in your marinade will start to break down the proteins.
That means you can pop your shrimp in a freezer bag with the marinade before a few hour-long drive, just don’t leave them overnight.
Use this zesty marinade, with minimum acid, for anywhere from 2 to 4 hours:
- ½ Cup — Olive oil
- 1 Tablespoon – Honey (brown sugar works too)
- 2 Cloves — Garlic
- 1 Tablespoon — Cilantro (basil if you prefer)
- 1 Teaspoon — Smoked Paprika
- ½ Teaspoon — Chipotle Chili Powder (less or more for desired heat level)
- Salt and Pepper to Taste
Whisk the marinade ingredients together and shake up with a pound of shrimp in a freezer bag. Toss it in the cooler during your trip, and when you’re ready to cook, your shrimp will be too.