Succulent, slightly charred Grilled Shrimp are one of the simple pleasures of summer—if you know how to grill them the right way. This grilled shrimp recipe (complete with the best shrimp marinade!) will help you achieve grilled shrimp perfection every single time!
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Your summer menu is incomplete without grilled shrimp!
Instead of the standard barbecue fare, impress your guests with a platter of grilled shrimp and a light, summery cocktail like White Sangria for some coastal dining vibes (even if you’re in the midwest like me!).
- I love grilled shrimp because it’s fast. Like, lightning fast. So fast that it takes more time to fire up the grill than it does to cook the shrimp. (Might as well make some Grilled Corn or Grilled Broccoli since you took the time to preheat the grill though, right?)
- It’s also incredibly easy. Whisk together a marinade or Shrimp Seasoning and cook it. Your work is done.
- Grilled shrimp is versatile too. Make skewers with your favorite veggies, pile them onto pasta dishes like Garlic Shrimp Pasta, serve them over a bed of Lemon Rice, tuck them into Shrimp Tacos, or dip them in warm garlic butter for a decadent dinner. (Who can resist Garlic Butter Shrimp?!)
5 Star Review
“This was so juicy and delicious!”
— Gerry —
My Best Tips for Grilling Shrimp
- Thaw Frozen Shrimp. It’s absolutely fine to use frozen shrimp—in fact, most fresh shrimp at the grocery store was actually frozen and thawed. Let the shrimp thaw overnight in the refrigerator, or place the frozen shrimp in a bowl of cold water for about 15 minutes, stirring occasionally, until they thaw.
- Soak Your Skewers. If you’re using wooden skewers to grill your shrimp, it’s super important to soak them in water for at least 30 minutes, or up to overnight. This keeps them from igniting when you put them on the grill.
- Don’t Over-Marinate. If you’re using my Grilled Shrimp Marinade, don’t leave the shrimp in it for more than 4 hours. At this point, the acid from the lemon juice will begin to change the texture of the shrimp.
- Flip the Shrimp in the Same Order You Placed Them on the Grill. Yes, this sounds supremely fussy, but seriously: shrimp cooks really fast and an extra minute or two on the grill can be the difference between tender perfection and rubbery disappointment. When it’s time to turn the shrimp and cook the other side, start with the shrimp or skewer you placed on the grill first.
- Remove the Shell Prior to Grilling. If you leave the shells on, you’ll miss some of the char flavor and the marinade won’t penetrate as well.
- Save the Shells. You can save the shells of shrimp and use them to make seafood stock for clam chowder and other seafood soups and stews.
How Long to Grill Shrimp
Shrimp should take 2 to 3 minutes per side to cook on the grill, but this is an estimate—the exact amount of time needed will depend on the size of the shrimp and the precise temperature of your grill.
Because there can be some variation, instead of watching the clock, it’s important to watch the shrimp.
Shrimp are done cooking when:
- The tails curl slightly (a tight curl means they’re over-cooked!).
- The color goes from translucent gray to opaque pink.
Recipe Variations
- Teriyaki Shrimp. Use the teriyaki sauce from my Teriyaki Salmon to give your grilled shrimp some Asian-inspired flair. Simply brush the teriyaki sauce onto the shrimp just before grilling, and then again after they’re done cooking.
- Lemon Pepper Shrimp. Citrus and pepper pair beautifully with seafood—see my Lemon Pepper Salmon for proof! Use a store-bought or homemade lemon pepper seasoning; alternatively, you can use the seasoning or marinade linked in my original grilled shrimp recipe and serve the shrimp with an extra squeeze of lemon juice and freshly cracked pepper. Swap in lime juice or cayenne pepper for a kick.
- Sweet and Smoky Shrimp. Use my Salmon Seasoning, which has garlic powder, smoked paprika, and brown sugar for a delightful blend of sweet and savory flavors.
What to Serve with Grilled Shrimp
- Vegetables. For a light and healthy summer dinner, pair this recipe with a simple side dish like Sautéed Broccoli or Roasted Red Potatoes seasoned with flaky sea salt.
- Pasta. Add grilled shrimp to Garlic Pasta with herbs like fresh parsley and a little bit of lemon zest or serve the shrimp atop a bowl of Pesto Pasta.
- Salad. Make a large bowl of Shrimp Pasta Salad or serve shrimp on a bed of Arugula Salad.
- Grains. Grilled shrimp skewers are an excellent accompaniment to cooked farro or quinoa, seasoned with a squeeze of lemon juice.
- Grilled Dishes. Make your whole dinner on the grill! Toss some veggies on the barbecue and make Grilled Asparagus or Grilled Zucchini.
Grilled Shrimp
Prep: 10 minutes
Cook: 6 minutes
Total: 16 minutes
Servings: 4
This grilled shrimp recipe is quick and easy, giving you juicy, perfectly charred shrimp. Use a marinade or dry rub, either way it's delish!
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Ingredients
- 1 pound shrimp peeled and deveined use jumbo, 15-18 count shrimp to cook directly on the grill without skewers; if using smaller shrimp, skewer them cook for less time
- 1 batch Shrimp Marinade or Grilled Shrimp Seasoning
- Canola oil for grilling
Instructions
- Marinade the shrimp for 30 minutes (or up to 4 hours); if using the seasoning, you can season and cook right away. If using wood skewers, soak them for at least 30 minutes (smaller shrimp will need skewers; larger shrimp can cook directly on the grates).
- Preheat an outdoor grill or indoor grill pan to medium high heat (425°F to 450°F). If using smaller shrimp, thread them on metal skewers or wooden skewers that have been soaked in water for at least 30 minutes.
- Brush the grill or grill pan with canola oil. Grill the shrimp, just until pink and opaque, about 2 to 3 minutes per side, turning once half way through (discard the extra marinade). Serve immediately.
Notes
- TO BROIL: To cook the shrimp in the oven, preheat the broiler. Line a sheet pan with foil and coat with nonstick spray. Broil the shrimp for 2 to 3 minutes, then flip them and broil the other side for 2 to 3 minutes more, or until opaque pink.
- TO STORE: Grilled shrimp is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- TO REHEAT: Warm leftover grilled shrimp in a skillet on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Transfer the grilled shrimp to an airtight freezer-safe storage container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating according to the instructions above.
- Nutritional information is an estimate and had been calculated without the marinade or seasoning, as the calorie count will vary depending on which option you choose.
Nutrition
Serving: 1 (of 4, without seasoning or marinade)Calories: 96kcalProtein: 23gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gTrans Fat: 0.01gCholesterol: 183mgPotassium: 299mgCalcium: 73mgIron: 1mg
Email Me the Recipe!
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This was so juicy and delicious!
Hi Gerry! So glad you enjoyed the recipe! Thank you for this kind review!
Very tasty. I made no changes to the recipe.
Thanks Pat!
A made this using your shrimp marinade recipe and it was delicious! Also made the grilled zucchini – also delicious! Thank you for the simple recipes with the delightful outcome!
Yay! Thank you Pam!