Grilled shrimp is quick to prepare, cooks in just minutes, and pairs beautifully with a wide range of sides. The high heat of the grill locks in moisture while adding a delicious sear. Whether you use skewers or toss them directly on a grill pan, this method enhances the shrimp’s natural flavor with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Large shrimp (peeled and deveined, tails on or off)
Olive oil
Garlic (minced)
Lemon juice
Salt
Black pepper
Paprika or chili powder (optional, for a smoky or spicy kick)
Fresh parsley or cilantro (for garnish)
Optional: skewers (if grilling directly over flame)
Directions
In a bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika or chili powder (if using).
Add the shrimp to the marinade and toss to coat. Cover and refrigerate for 15–30 minutes.
Preheat your grill or grill pan to medium-high heat.
If using skewers, thread the shrimp onto skewers, leaving a bit of space between each for even cooking.
Grill shrimp for 2–3 minutes per side, or until pink, opaque, and lightly charred.
Remove from the grill and garnish with chopped parsley or cilantro.
Serve hot with lemon wedges and your favorite side dishes.
Servings and timing
This recipe serves 4 people. Prep time: 15 minutes (including marinating) Cook time: 6 minutes Total time: 21 minutes
Variations
Garlic Butter Shrimp: Brush with melted garlic butter instead of olive oil before grilling.
Spicy Shrimp: Add cayenne pepper or hot sauce to the marinade for extra heat.
Herb-Marinated: Use fresh rosemary, thyme, or basil in the marinade for a fragrant twist.
Citrus Glazed: Swap lemon juice with orange or lime for a unique citrus note.
Asian-Inspired: Marinate with soy sauce, sesame oil, and ginger for an umami-rich profile.
Storage/Reheating
Store leftover grilled shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over medium heat for 1–2 minutes or microwave briefly (30 seconds to 1 minute) until just heated through. Avoid overcooking when reheating, as shrimp can become rubbery. Freezing grilled shrimp is not ideal, as it can affect the texture, but it can be done if needed—wrap tightly and use within 1 month.
FAQs
What kind of shrimp is best for grilling?
Large or jumbo shrimp (16/20 or 21/25 count) are best for grilling because they’re easier to handle and less likely to overcook.
Do I need to peel the shrimp before grilling?
You can grill shrimp with or without the shell. Shell-on shrimp have more flavor, but peeled shrimp are easier to eat.
Can I grill shrimp without skewers?
Yes, you can grill them directly on a grill pan or basket. If using an open-flame grill, skewers help prevent them from falling through.
How do I know when shrimp are done?
Shrimp are done when they turn pink and opaque and curl into a C-shape. Overcooked shrimp will be tough and rubbery.
Can I marinate the shrimp overnight?
It’s best to marinate shrimp for no more than 30 minutes, as the acid in the marinade can start to break down the texture.
Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before marinating and grilling.
What sauces go well with grilled shrimp?
Garlic butter, chimichurri, tzatziki, aioli, or spicy mayo are all great options.
Should I use metal or wooden skewers?
Either works. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
What sides pair well with grilled shrimp?
Rice, grilled vegetables, pasta salad, corn on the cob, or a fresh green salad are great complements.
Can I cook this indoors?
Yes, use a grill pan or cast iron skillet on the stovetop for similar results.
Conclusion
Grilled shrimp is a quick, healthy, and delicious way to enjoy seafood any time of the year. With minimal ingredients and a short cooking time, it’s perfect for both casual dinners and special occasions. Customize it with your favorite flavors and pair it with your go-to sides for a satisfying, protein-packed meal that’s sure to impress
Grilled shrimp is a fast, flavorful seafood dish where marinated shrimp are cooked over high heat for a smoky, juicy finish. Perfect for weeknight meals, summer BBQs, or elegant appetizers.
Ingredients
1 lb large shrimp, peeled and deveined (tails on or off)
2 tbsp olive oil
2 cloves garlic, minced
2 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp paprika or chili powder (optional)
Chopped fresh parsley or cilantro, for garnish
Optional: skewers (metal or soaked wooden skewers)
Instructions
In a bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika or chili powder (if using).
Add shrimp to the bowl and toss to coat. Cover and marinate in the refrigerator for 15–30 minutes.
Preheat grill or grill pan to medium-high heat.
If using skewers, thread shrimp onto skewers, spacing slightly apart for even cooking.
Grill shrimp for 2–3 minutes per side, or until pink, opaque, and lightly charred.
Remove from grill and garnish with chopped parsley or cilantro.
Serve immediately with lemon wedges and preferred side dishes.
Notes
Do not over-marinate shrimp—30 minutes max to prevent a mushy texture.For extra flavor, add fresh herbs or zest to the marinade.Use grill baskets or grill pans if not using skewers to prevent shrimp from falling through the grates.Serve with sauces like garlic butter, chimichurri, or spicy mayo.Grilled shrimp pairs well with rice, salads, or grilled vegetables.
