juicy, slightly charred grilled shrimp is one of the simplest pleasures of summer—if You know how to grill them the right way. This recipe will help you achieve perfect grilled shrimp every time!

Why You’ll Love This Grilled Shrimp Recipe

• grilled shrimp is quickly. Like, lightning fast. It goes so fast that it takes more time to grill than to cook the shrimp. (Might as well make some grilled corn or broccoli since you took the time to preheat the grill, right?)
• it’s also easy。 Stir together a homemade grilled shrimp marinade or shrimp seasoning, prep the shrimp if desired, and cook. your job is done.
• Shrimp are a treat. I don’t know about you, but I’ve always found shrimp to be special – it’s not a dish I cook very often, so it feels like a treat. While I love grilled chicken breasts and grilled pork chops, the grilled shrimp is different. (When it’s not grilling season, I love my grilled and air fried shrimp!)
• You can scale up for parties. instead of standard BBQ fare (look at you,hot dog! ), impress your guests with a plate of grilled shrimp. Because it cooks quickly, it’s great for entertaining — this grilled shrimp recipe pairs well with a variety of light summer cocktails, like white sangria.
• Has many uses. Make grilled shrimp skewers with your favorite veggies, pile them on top of pasta dishes like garlic shrimp spaghetti, serve them over lemon rice, stuff them into shrimp tacos, or dip them in warm Makes a delicious dinner in garlic butter. (Who can resist garlic butter shrimp?!)

How to Make Grilled Shrimp

these ingredients

• shrimp. You can technically skip the peeling and deveining, but I recommend doing both. Peeling helps sauces or marinades absorb better, while deveining prevents anyone from getting unpleasant grit in the mouth when eating. (Also, “vein” is a great way of saying “digestive canal”, which is a great way of saying “this is where the waste goes”. So let’s get rid of that!)
• Shrimp Marinade or Grilled Shrimp Seasoning. CHOOSE YOUR OWN ADVENTURE! Either way, you’ll add a lot of flavor to this grilled shrimp recipe.
• canola oil. We use canola oil here instead of olive oil because it has a higher smoke point.

direction

1. Marinated or Seasoned Shrimp. For marinades, leave for at least 30 minutes, or up to 4 hours. If seasoned, you can cook the shrimp right away.

2. to grill. Brush a grill or pan with oil and grill the shrimp on both sides until pink and opaque. Enjoy now!

how long to bake shrimp

grilled shrimp should take Cook for 2 to 3 minutes per sidebut this is an estimate – the exact time needed depends on the size of the shrimp and the exact temperature of the grill.

Because there may be some changes, instead of looking at the clock, it is important to watch the shrimp.

Shrimp are cooked when:

• The tails are slightly curled (a tight curl means they are overcooked!).
• The color changes from a translucent gray to an opaque pink.

Recipe Variations

• Grilled Shrimp. Give your grilled shrimp an Asian twist with the Teriyaki Sauce from my Teriyaki Salmon. Simply brush the teriyaki sauce on the shrimp before grilling and then again after they’ve finished cooking.
• grilled shrimp. To cook shrimp in the oven, preheat broiler. Line a pan with foil and coat with nonstick spray (or use a well-seasoned cast iron skillet). Grill the shrimp for 2 to 3 minutes, then flip them over and grill the other side for an additional 2 to 3 minutes, or until opaque pink.
• Lemon Pepper Shrimp. Citrus and pepper go perfectly with seafood – just look at my Lemon Pepper Salmon! Use a store-bought or homemade lemon-pepper seasoning; alternatively, you can use the seasoning or marinade from my original grilled shrimp recipe and top the shrimp with extra lemon juice and freshly ground pepper. Swap in lime juice or chili for a kick.
• Sweet and Smokey Grilled Shrimp。 Use my Salmon Seasoning, which contains garlic powder, smoked paprika, and brown sugar for a sweet and savory blend.

storage skills

• storageGrilled Shrimp is best eaten right away, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• reheat. Heat remaining grilled shrimp in a skillet on the stovetop over medium-low heat or in the microwave.
• freeze. Transfer grilled shrimp to an airtight freezer safe storage container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating according to directions above.

What to Serve with Grilled Shrimp

• vegetable。 For a light and healthy summer dinner, pair this baked shrimp recipe with an easy side dish like sautéed broccoli or baked red potatoes seasoned with flaky sea salt.
• spaghetti。 Add grilled shrimp to garlic pasta with herbs like fresh parsley and a dash of lemon zest, or serve shrimp over a bowl of pesto pasta.
• salad。 Make a big bowl of Shrimp Pasta Salad or serve grilled shrimp on a bed of arugula salad.
• whole grainsGrilled Shrimp Kebabs are a great accompaniment to cooked farro or quinoa, seasoned with lemon juice.
• grilled vegetables. Make an Entire Dinner on the Grill! Sprinkle some veggies on the grill and make grilled asparagus or roasted zucchini.

recipe tips

• Thawing Frozen ShrimpThere is absolutely nothing wrong with using frozen shrimp in this grilled shrimp recipe – in fact, most fresh shrimp in the grocery store are actually frozen and thawed. Let the shrimp thaw overnight in the refrigerator, or place frozen shrimp in a bowl of cold water for about 15 minutes, stirring occasionally, until thawed.
• Dip Your Kebabs. If you are grilling shrimp on wooden skewers, it is very important to soak them in water for at least 30 minutes or overnight. This keeps them from catching fire when you put them on the grill.
• don’t over salt. If you are using my grilled shrimp marinade, do not leave the shrimp in for more than 4 hours. At this point, the acid in the lemon juice will start to change the texture of the shrimp.
• Flip the shrimp in the same order you put them on the grill. Yeah, that sounds pretty picky, but seriously: The Shrimp Chef real A quickie and an extra minute or two on the grill can be the difference between tender perfection and rubbery disappointment. When it’s time to flip the shrimp and cook the other side, start with the shrimp or skewers on the grill.
• use wild shrimp. They are much tastier than farmed varieties!
• Don’t pile cooked shrimp on your plate. Like moody teenagers, grilled shrimp need their space! If you stack them, they will continue to cook which will make them stretchy.
• save the shells。 You can save the shrimp shells and use them to make seafood stocks for clam chowder and other seafood soups and stews.