Grill up juicy and flavorful shrimp in 15 minutes! This grilled shrimp recipe is a favorite of mine and is perfect for summer parties and BBQs.
Once the weather starts to warm up, I find myself craving one thing right off the bat: juicy, perfectly-seasoned grilled shrimp. Everyone in my family loves shrimp recipes, and it’s one of the easiest, most versatile ways to jazz up your weekly meal planning.
Grilled shrimp just tastes like summer, especially when you’ve perfected the art of tender, flavorful shrimp with just the right amount of char. Steal my tested grilled shrimp recipe for a dish that looks (and tastes!) like it should have taken way more than 15 minutes to make.
Tips for the Perfect Grilled Shrimp
The grilling might sound like the tricky part, but the best grilled shrimp starts with some basic prep. Here are a few tips I’ve picked up along the way for tender, flavorful shrimp:
- Use larger shrimp. I typically use shrimp that are the 26 to 30 per pound size. You want shrimp large enough that they won’t fall through the grill grates. Jumbo shrimp work, too.
- Frozen shrimp are fine. Just make sure to thaw them before you start, either in the fridge overnight or the day of, in a large bowl with cold water.
- Devein your shrimp. Buy deveined shrimp for the easiest prep. While not harmful if left in, the deveining process creates a more visually appealing and better-tasting shrimp.
- Leave the shells on…or off. Both turn out great on the grill, so whether you peel your raw shrimp is up to you. I like to use tail-on shrimp because they look the most appetizing.
- Try a marinade. For even more flavor, use my favorite shrimp marinade and marinate them for 1 hour before grilling.
- Skewers are optional. If you’d like, thread your shrimp onto skewers for effortless on-the-grill turning. I prefer wooden skewers over metal ones. Soak the skewers for 20 minutes before grilling.
Time to Fire Up the Grill
It’s time to start the grilling process! Here’s my tested method to BBQ shrimp on the grill (or you can go ahead and jump to the full recipe):
Step 1: Preheat a grill to medium-high heat (375-450°F).
Step 2: Place fresh or thawed shrimp in a mixing bowl, drizzle with olive oil, and season with oregano, garlic powder, onion powder, and kosher salt.
Step 3: Place the shrimp directly on a grill for 1-2 minutes per side until they’re bright pink and cooked through. Timing will depend on the exact temperature, whether you’re cooking with the shell on, and how big the shrimp are – just make sure to keep the lid open!
Step 4: Remove shrimp from the grill and serve with a few squirts from fresh lemon wedges, to taste.
Expert Tip! How to Know It’s Cooked Through
It’s important to ensure the shrimp is fully cooked through. Shrimp start out being U-shaped before being cooked. As they grill, they should start resembling a C-shape. The outside of the shrimp should turn a nice pink color, and the meat inside should be white and opaque.
If your shrimp starts to be O-shaped, that’s a big indicator it’s overcooked and may turn out rubbery.
Change up the Flavor
I suggest using a blend of seasonings that you likely already have in your pantry, but you can have some fun with flavors. Here are a few other ways to season grilled shrimp:
- Cajun-style: Mix your shrimp in my Cajun seasoning with cayenne pepper and paprika for Cajun grilled shrimp. For milder flavors, start with my blackened seasoning.
- Garlic butter: Oil is better for grilling due to butter’s low smoke point, but you can toss your shrimp in garlic butter and fresh parsley after for a tasty meal.
- Seafood seasoning: Dust my magic seafood seasoning on your shrimp and whatever else comes off your grill.
- Teriyaki: Brush your shrimp with my homemade teriyaki sauce before and after grilling for a flavor bomb without the preservatives.
Standout 5-Star Review
“My dad and I used this recipe tonight to grill shrimp! So helpful and flavorful.”
– Courtney
Great Ways to Serve
Shrimp is one of my favorite appetizers, but it’s super simple to turn into a main dish. Here are some of my favorite side dishes for shrimp – perfect for even the busiest weeknights:
- Whole grains: Serve grilled shrimp on a bed of whole grains, like seasoned quinoa, farro, coconut rice, cilantro lime rice, or polenta.
- Pasta: Pair your grilled shrimp with lemony orzo or an herbaceous linguine for something that tastes truly special.
- Salad: I love a main-course salad in the summertime. Add shrimp to a simple tossed salad with a tomato vinaigrette or Caesar salad.
- Grilled vegetables: Since you’ve already got the grill fired up, toss on some asparagus, corn on the cob, or peppers and onions.
- Tacos: These grilled shrimp tacos are a family favorite. Shrimp fajitas are a regular in the rotation, too.
How to Store and Reheat Any Leftovers
Grilled shrimp are best eaten fresh off the grill, but they’ll keep for 2-3 days in an airtight container in the fridge. Keep them in any cooking juices to retain moisture. Reheat back on the grill or on the stovetop at low heat to keep them as tender as possible (it’s easy to overcook when reheating).
Grilled Shrimp
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These grilled shrimp are perfectly seasoned, succulent, and perfect for your next barbecue. Follow my steps for my favorite seasoning, or play with flavors. The key is in the grilling time!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4
- Category: Main Dish
- Method: Grilled
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 pound large shrimp, tail-on and deveined
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon salt
- Freshly ground black pepper
- 1 lemon
Instructions
- Thaw the shrimp, if frozen, then pat the shrimp dry.
- Preheat a grill to medium-high heat (375-450°F).
- Place the shrimp in a bowl with olive oil, oregano, garlic powder, onion powder, and salt. Mix to combine.
- Place shrimp directly on a grill for 1-2 minutes per side until bright pink and cooked through.
- Remove from the grill and serve with fresh lemon juice.
Notes
Like any grilled seafood, shrimp can be grilled on a gas grill or a charcoal grill. Charcoal is nice for smokier flavors, but you can’t beat the convenience of a gas grill. (Grill pans are fine, but closer in flavor to a skillet.) Cooking time is most important here because shrimp cook quickly!
Preheat your grill to keep shrimp from sticking to the grates. Grilled shrimp skewers are easier to turn, but there’s some finesse here. You don’t want to move them too early, and overcooking results in rubbery shrimp!
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