Dry shrimp and rubbery scallops usually come from the wrong cut or a cold grill. These six steps keep grilled seafood juicy and flavorful.
Step 1: Choose the right seafood
Go for firm, thick cuts: shrimp, scallops, and thick fish fillets hold together on the grill. Thin, delicate fish like tilapia or flounder dries out and falls apart.
Step 2: Prep your seafood
Peel and devein shrimp, remove the side muscle from scallops, and make sure fish is cleaned, filleted, and free of bones.
Step 3: Marinate your seafood
A marinade adds flavor and moisture. Citrus juice, wine, or olive or coconut oil all work; give it at least 30 minutes, or up to several hours.
Step 4: Preheat your grill
Heat the grill to medium-high and give it at least 10 minutes. A hot grate sears the surface, gives you grill marks, and cooks the seafood evenly.
Step 5: Grill your seafood
Cook 2-3 minutes per side, to an internal temperature of 145°F for fish and 160°F for shrimp and scallops. Watch it closely; timing varies with thickness and heat.
Step 6: Finish with a glaze or sauce
A citrus glaze of orange or lemon juice, honey, and a little butter is a simple finish. A spicy BBQ sauce or a creamy aioli works too.
Most of the work happens before the seafood ever touches the grill.