Grilled Shrimp

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Grilled Shrimp: The Complete Guide to Juicy, Flavorful Skewers

Nothing says summer quite like grilled shrimp. Tender, smoky, and infused with the lively flavors of citrus and spices, grilled shrimp transitions easily from weeknight dinner to a backyard celebration. With a quick, fuss-free marinade and a few simple grilling tricks, you can serve this favorite in less than thirty minutes.

If you’re seeking shrimp that’s juicy on the inside and lightly charred outside, you’ve come to the right place. Let’s explore every detail—selecting the right shrimp, building the ideal marinade, grilling to perfection, and serving these ruby-pink morsels in all sorts of creative ways.

Why Grilled Shrimp Wins Every Time

Shrimp holds a unique spot in the world of seafood. With its delicate sweetness and quick-cooking nature, it takes on new character over a live flame. These are just a few of the reasons I keep grilled shrimp on my go-to list:

• Speed: Shrimp cook in under five minutes.
• Versatility: Serve over salad, pasta, or folded into soft tacos.
• Minimal Cleanup: A single marinade bowl, skewers, and a grill—done.
• Big Flavor, Few Ingredients: Even with pantry basics, the right marinade brings out the magic of shrimp.

When the craving hits, all you need are fresh shrimp, olive oil, lemon, garlic, and a couple of bold spices.

Choosing the Best Shrimp

Quality starts at the seafood counter. Here’s what you want to look for:

• Size: Large or jumbo shrimp (16/20 count per pound) stay juicy and won’t slip through grill grates.
• Shell-On or Peeled: Peeled and deveined shrimp save time. If you prefer extra flavor, grill with the shells on, then peel before eating.
• Fresh or Frozen: Unless you’re buying at the dock, most “fresh” shrimp have been previously frozen. High-quality frozen shrimp, thawed overnight, are perfect for grilling.

Tip: If using wooden skewers, soak them in water for 30 minutes to prevent burning.

Ingredients for Grilled Shrimp

A well-balanced marinade brings depth and brightness to shrimp. Here’s what you’ll need:

Feel free to swap smoked paprika with chipotle powder for a bolder smoky edge, or add a splash of hot sauce for extra zip.

Building the Perfect Marinade

It’s all about balance—bright, rich, spicy, and savory in one bowl. Combine:

• 1 ½ pounds large shrimp (peeled, deveined)
• 3 tablespoons olive oil
• Zest and juice of 1 large lemon
• 2 garlic cloves, finely minced
• 2 teaspoons smoked paprika
• 1 to 1 ½ teaspoons Old Bay seasoning
• ½ teaspoon red pepper flakes (optional)
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper

Mix marinade ingredients in a large bowl. Add shrimp and toss gently to coat. Cover, marinate for 10–20 minutes in the fridge. Don’t marinate longer—acidic lemon juice “cooks” the shrimp and can make them tough.

Step-by-Step: How to Grill Shrimp

Follow these easy steps for plump, perfectly charred shrimp:

1. Prep Shrimp and Skewers

Pat shrimp dry with paper towels. If using skewers, thread shrimp through both the tail and thick end—this keeps them flat and ensures even cooking.

2. Preheat the Grill

Heat a gas or charcoal grill to medium-high. Brush grates lightly with oil to prevent sticking.

3. Grill the Shrimp

Arrange shrimp directly over heat. Grill 2–3 minutes per side. You’ll know they’re ready when the flesh turns pink and opaque, and the shrimp curl into a “C” shape.

Example: If grilling on a stovetop grill pan, cook 2–3 minutes per side over medium-high heat, turning carefully. Avoid overcrowding.

4. Rest and Serve

Remove shrimp to a platter. Let rest 1–2 minutes to finish cooking in their own heat. Garnish with chopped parsley and additional lemon wedges.

Tips for Irresistible Grilled Shrimp

Picking Shrimp

Use shrimp sized 16/20 per pound—they’re easy to skewer and won’t overcook quickly.

Threading Shrimp

For even grilling, use two parallel skewers instead of one. This stops shrimp from spinning when you flip them.

Prevent Overcooking

Shrimp go from juicy to rubbery in seconds. Pull them as soon as they’re opaque and just firm. They’re done when they curl but still look plump.

Marinade Timing

Only marinate for up to 30 minutes. Any longer and the citrus begins to break down the delicate shrimp.

Flavor Experiments

Change up the seasoning:
– Use Cajun or Creole blends for a southern spin.
– Add a drizzle of garlic butter right before serving.
– Brush with chimichurri for a herby twist.

Serving Suggestions: Ways to Enjoy Grilled Shrimp

There’s no wrong way to enjoy these smoky, juicy bites. Some of my favorite serving ideas:

• Appetizer Platter: Serve skewers with a lemon aioli or tzatziki for dipping.
• Main Course: Pair with herbed rice, quinoa salad, or warm grilled vegetables.
• Tacos: Layer shrimp in warm corn tortillas. Top with slaw, avocado, and a squeeze of lime.
• Seafood Pasta: Toss grilled shrimp with linguine, olive oil, blistered tomatoes, and fresh basil.

Storage and Make-Ahead Tips

Grilled shrimp shine best fresh off the grill, but leftovers have their uses.

• Refrigeration: Cool cooked shrimp quickly and store in an airtight container. Use within 3–4 days.
• Freezing: Freeze cooked, cooled shrimp in a single layer, then transfer to a freezer-safe bag. Best used within 2 months.
• Reheating: Warm shrimp briefly on the stovetop over low heat with a splash of olive oil. Microwaving can toughen them.

Example: Chilled leftover shrimp make a stellar salad topping the next day. Toss with arugula, cherry tomatoes, and a simple vinaigrette.

Troubleshooting: Common Questions

Why are my shrimp tough?
Most likely, they overcooked. Grill just until pink and opaque. Adjust grill temperature as needed.

Can I grill shrimp without skewers?
Absolutely. Use a grill basket or large grill pan to keep shrimp from slipping through the grates.

Should I use fresh or frozen shrimp?
Both work well. Thaw frozen shrimp overnight in the fridge and pat dry thoroughly to minimize splatter.

Nutritional Profile

Shrimp is lean and packed with protein, minerals, and antioxidants. Here’s a quick overview per 3-ounce serving (not including marinade):

Shrimp is also low in carbohydrates and makes an excellent choice for keto, paleo, or gluten-free diets.

Final Thoughts: Make Grilled Shrimp Your Signature

With the right marinade and a careful eye on the grill, you’ll discover just how tasty shrimp can be. Keep this recipe close—whether you’re meal prepping, entertaining, or simply craving seafood, grilled shrimp never disappoint. The best part? You can tweak the flavors every time, keeping dinner fresh and exciting all summer (and winter) long.

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Grilled Shrimp

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4.8 from 1 votes

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Course: Main Course / Cuisine: American

Prep Time 10 minutes

Cooking Time 5 minutes

Servings 4 servings

Calories 215 cal

These juicy grilled shrimp are coated in a zesty marinade of garlic, lemon, and spices. They are cooked to smoky perfection. They’re an easy summer favorite.

Ingredients

• chopped fresh parsley, for garnish
• 3 tablespoons olive oil
• 1/2 teaspoon smoked or sweet paprika
• 2 teaspoons Old Bay seasoning
• 2 tablespoons fresh lemon juice (about half a lemon)
• 1/2-1 teaspoon red pepper flakes, optional
• 2-3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound large shrimp, peeled and deveined
• lemon wedges, for serving

Instructions

1. Clean the shrimp under cold water. Rinse them thoroughly. Pat the shrimp dry with paper towels. Remove the tails if desired.
2. In a large bowl, add the olive oil, garlic, lemon juice, Old Bay, red pepper flakes (if using), paprika, salt, and pepper. Mix well.
3. Add the shrimp to the marinade. Toss gently to ensure they are evenly coated. Let the shrimp rest in the marinade for 10–15 minutes. Do not let them rest for more than 30 minutes.
4. Heat the grill or grill pan to medium-high heat. Lightly oil the grill grates or skillet to prevent sticking.
5. Place the shrimp directly on the grill. Space them out for even cooking. Grill for 2–3 minutes per side. Remove when they turn pink and opaque.
6. Rest the cooked shrimp for a minute or two. Arrange them on a serving platter. Garnish with fresh herbs. Add an additional squeeze of lemon if desired. Enjoy!