How to Grill Shrimp
Published 6/16/2023
This post may contain affiliate links. Please read our disclosure policy.
Get perfectly grilled shrimp every single time with this easy and fool-proof step-by-step tutorial on how to grill shrimp!
This grilled shrimp recipe comes with the most delicious shrimp marinade. It’s a quick and healthy seafood option to make on the grill.
Incredible Grilled Shrimp Recipe!
Is there really anything better than big, juicy grilled shrimp that’s bursting with lemon, garlic, and herby flavors?
We love grilling shrimp all summer long. It’s such an easy and quick protein to whip up. And serving them as grilled shrimp skewers is so fun for entertaining. Next to our broccoli salad recipe and grilled asparagus they’re just delightful.
In this post, we’ll teach you how to how to grill shrimp like a pro, which includes an epic shrimp marinade that you need to keep in the back of your pocket!
What kind of shrimp do I need for grilling shrimp?
When you’re shopping for fresh shrimp at the grocery store, look for peeled and deveined shrimp. The deveining and peeling process is tedious, so this will save you time and frustration.
Can you use frozen shrimp? YES! But make sure it’s completely thawed before you make this recipe.
Can you use cooked shrimp? You can use precooked shrimp, but we don’t recommend it. If you do, just give them a quick sear on the grill to heat them up.
Can you cook marinated shrimp on the stovetop instead? Yes! Feel free to pan-fry your shrimp over medium high heat in either a cast iron skillet or grill pan for 2-3 minutes per side.
How to Make Shrimp on the Grill – step by step
Grilled shrimp doesn’t have to feel intimidating. We’ll walk you through how to make this super easy grilled shrimp recipe that doesn’t require foil. And don’t worry — the ease of this recipe does not mean it’s compromising on flavor. Let’s get into it:
Make the Grilled Shrimp Marinade
To prepare this grilled shrimp marinade, combine the following into a large bowl and whisk together:
- Lemon juice
- Worcestershire
- Garlic
- Dijon mustard
- Honey
- Salt
- Pepper
- Red pepper flakes
And then drizzle 2 tablespoons of olive oil into the marinade while whisking until all the ingredients are combined.
Check out our yummy chicken marinades for more marinade ideas!
Let fresh Shrimp Marinate
Transfer the marinade and raw shrimp into a container and toss to combine.
Marinate in the fridge for 30 minutes to 1 hour, but no longer. If the shrimp sits in the marinade for longer than 1 hour the shrimp may begin to cook in the lemon juice.
Preheat Grill
While the shrimp is marinating, preheat the grill to 400ºF. Grilling at this temperature will ensure that your shrimp can cook quickly without overcooking 😀
Skewer Time
Because when in doubt, make grilled shrimp skewers! Why? This will ensure that none of your delicious shrimp fall through the grill grates.
Remove the shrimp from the marinade and thread shrimp onto a skewer. Be sure to skewer the thick part of the shrimp and the tail. Repeat until all shrimp are skewered. You’re ready to grill!
You can either use wooden skewers or use metal skewers as we did!
Grill Shrimp
When the grill reaches 400ºF place shrimp skewers on the grill grate over direct heat. Grill for 1-2 minutes on each side. Once the shrimp have turned pink in color and have reached an internal temperature of 145ºF, you know they are done cooking!
How long to grill shrimp?
There is nothing worse than rubbery, chewy shrimp. Make sure to only grill your shrimp for 1-2 minutes on each side, stopping when the internal temperature reaches 145ºF.
How do I know my grilled shrimp is done cooking?
The best and safest way to tell if your shrimp is done cooking is by measuring the internal temperature. Stick a meat thermometer in the thickest part of your shrimp. It should read at least 145ºF.
Your shrimp should be pink in color, opaque on the sides and firm to touch.
Try it!
Thermoworks Thermapen
We swear by using a meat thermometer when cooking any cut of meat. The Thermapen is our go-to meat thermometer that works every time.
Enjoy!
Remove the shrimp from the skewers and place them in a bowl. Drizzle on the rest of the olive oil and lemon juice over the shrimp and toss with fresh herbs like chopped cilantro or parsley.
Serve with your favorite grilling recipes! We’ve got some great recommendations below 😀
Top Tips for Perfect Grilled Shrimp
When it comes to grilling shrimp, we like to adhere to 3 simple must-dos! Making sure you have:
- Fresh shrimp
- Enough time for your shrimp to marinade
- Super short grill time
Fresh Shrimp is the Best Shrimp: If you’re buying fresh shrimp from the meat counter, make sure to ask the butcher how old the shrimp is, and when you should use it by! If you’re working with frozen shrimp, make sure you use it as soon as it’s completely thawed.
Give your Shrimp Enough Time in the Marinade: You want your shrimp to absorb the flavor and the oil of the shrimp marinade, so allow at least 30 minutes and no more than 1 hour for your shrimp to marinade.
How long to grill shrimp? Shrimp grills so incredibly fast compared to other grilled food like burgers, chicken, or even veggies. We like to put our shrimp on skewers so it’s easy to flip the shrimp in large numbers, but feel free to grill the shrimp free of skewers, too.
Pro tip
Grill your shrimp for 1-2 minutes on each side. You’ll know when the shrimp are starting to cook because it will turn pink! You’ll be able to see the pink color even through the marinade.
What to Serve with Grilled Shrimp
Serve this grilled shrimp with other BBQ sides (or serve them as shrimp tacos!), a refreshing shrimp salad or a simple grain such as quinoa. We recommend any of the following:
Salads
Veggies
Grains
Try it!
Grilled Shrimp Foil Packet
This is one of our favorite grilled shrimp recipes! It’s packed with seasonal vegetables, perfectly grilled shrimp, and seasoned with homemade old bay seasoning.
How to Grill Shrimp
Ingredients
- 1-1.5 lbs. jumbo shrimp, peeled and deveined
- 3 tablespoons lemon juice, separated
- 2 tablespoons Worcestershire sauce
- 4 garlic cloves, minced
- 1 teaspoon dijon mustard
- 1/2 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 red pepper flakes
- ¼ cup olive oil, separated
- ¼ cup chopped cilantro
Instructions
- Begin by preparing the marinade. Add 2 tablespoons lemon juice, Worcestershire, garlic, dijon mustard, honey, salt, pepper, and red pepper flakes into a large bowl. Whisk the marinade together.
- Drizzle 2 tablespoons of olive oil into the marinade while whisking until all the ingredients are combined.
- Add the shrimp to the marinade and toss to coat the shrimp in the marinade.
- Place the shrimp into the refrigerator and let the shrimp sit for 30 minutes to 1 hour, but no longer. If the shrimp sits in the marinade for longer than 1 hour the shrimp may begin to cook in the lemon juice.
- While the shrimp is marinating, preheat the grill to 400ºF.
- Remove the shrimp from the marinade and slide 4-5 shrimps onto a skewer. Be sure to skewer the thick part of the shrimp and the tail. Repeat until all shrimp are skewered.
- When the grill reaches 400ºF place shrimp skewers on the grill over direct heat. Grill for 1-2 minutes on each side. Once the shrimp have turned pink in color, you know they are done cooking!
- Remove the shrimp from the skewers and place them in a bowl. Drizzle on the rest of the olive oil and lemon juice over the shrimp and toss with the chopped cilantro.
- Serve with your favorite BBQ sides!
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds, we’d love to see what you’re up to!
Photography: photos taken in this post are by Erin from The Wooden Skillet.
shrimps. the metal skewers also make shrimp cook inside and fire outside so bamboo is in my opinion a better choice in the old days a iron nail in a potato makes em Bake quicker now Shrimp. best way I believe to tell when cooked is watch the center line of cut down back as its turning opaque flip it over and watch as that side starts to tern remove from heat source A meat thermometer is just to thick to probe with ,so forget temp , this is an educate4d chefs opinion associate of James Beard in the 70s. And as he always said. ” Good Eating “
Shrimp turned out great!
Some of my favorite shrimp ever!