Grilled shrimp is the one thing I will happily stand over a hot grill for, but I did not always feel that way. The first time I made it, I wandered off to refill drinks, came back a couple of minutes later, and found a row of tight little pink erasers. Everyone was very polite about it. Nobody finished theirs.
Thankfully, grilled shrimp is much easier once you know a few small tricks. The key is not walking away while they’re cooking, drying the shrimp well before they hit the grill, and knowing when to pull them off. This version uses garlic butter in two stages, so you get plenty of garlic flavor without letting it burn, plus an easy skewering trick that keeps the shrimp from spinning when you flip them.
Prep Time: 15 minutes, plus 15 to 30 minutes to marinate
Cook Time: 6 minutes
Servings: 4
Ingredients
- 1 1/2 pounds large shrimp (21 to 25 per pound), peeled and deveined
- 4 tablespoons butter, melted
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- Juice of half a lemon, plus lemon wedges for serving
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 8 to 10 skewers (soak wooden skewers in water for 30 minutes first)
How to Make It
1. Dry the shrimp
If you’re using frozen shrimp, thaw them in a bowl of cold water for 15 to 20 minutes, or thaw them overnight in the refrigerator.
Pat the shrimp very dry with paper towels before doing anything else. This small step makes a difference because wet shrimp tend to steam instead of sear, which means you miss those golden grill marks.
2. Make the garlic butter and marinate
Stir together the melted butter, olive oil, minced garlic, lemon juice, paprika, salt and black pepper.
Pour half of the mixture into a separate bowl and set it aside. You’ll use this fresh portion to finish the shrimp after grilling.
Toss the shrimp with the remaining garlic butter and let them marinate for 15 to 30 minutes.
Don’t let them sit much longer, especially because of the lemon juice. Acid can start breaking down the shrimp and affect their texture.
3. Skewer the shrimp
Thread each shrimp through the thick end and again through the tail, creating a loose C shape. Leave a little space between the shrimp so the heat can reach them evenly.
If your shrimp tend to spin around when you turn the skewers, use two parallel skewers through each row. It takes a little extra effort, but it makes flipping much easier.
4. Grill the shrimp
Heat your grill to medium-high, about 400°F to 450°F, and oil the grates well.
Place the shrimp skewers on the grill and cook for about 2 to 3 minutes per side.
The shrimp are ready when they’re pink, opaque, and curled into a loose C shape. If they curl tightly into an O, they’ve probably been on the grill too long.
Shrimp cook quickly, so stay close to the grill rather than walking away while they’re cooking.
5. Finish with garlic butter
Brush the hot shrimp with the reserved garlic butter, then sprinkle with fresh parsley and squeeze lemon over the top.
Serve immediately while they’re warm and juicy.
Tip
Don’t wait until the shrimp are tightly curled before taking them off the grill. Once they’re opaque and curled into a loose C, they’re ready. Shrimp continue cooking from the residual heat, so a little attention at this stage helps keep them tender.
Make It Cajun
If you prefer a little heat, you can turn the same grilled shrimp into a Cajun-style version without changing the cooking method.
Mix together:
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (use less if you’re serving kids or anyone who doesn’t like much heat)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Toss the seasoning with the shrimp and 2 tablespoons of olive oil, then marinate for 15 to 30 minutes. Skewer and grill using the same method above.
For a cool sauce alongside the spicy shrimp, try a simple cilantro-lime avocado sauce made with avocado, cilantro, lime juice, Greek yogurt, garlic and a pinch of salt.
No Skewers? Use Foil
If you don’t have skewers or simply want an easier option, you can cook the shrimp in a foil packet.
Place the marinated shrimp in the center of a large sheet of heavy-duty foil. Spoon a little of the garlic butter over them, then fold and seal the foil tightly.
Place the packet on a medium-high grill and cook for about 6 to 8 minutes, until the shrimp are pink and opaque.
Open the packet carefully because the steam will be hot. Spoon the buttery juices over the shrimp before serving.
You won’t get the same grill marks as you do with skewers, but the shrimp will be juicy and full of garlic butter flavor.
What to Serve with Grilled Shrimp
Grilled shrimp works well with simple sides, especially when you’re making dinner on the grill.
Try serving them with:
- Corn on the cob
- Coconut or cilantro-lime rice
- Grilled zucchini or bell peppers
- Creamy coleslaw
- Potato salad
- Crusty bread for soaking up the garlic butter
- A simple green salad with lemon dressing
For an easy summer dinner, you can grill the shrimp and vegetables at the same time and serve everything with rice or a fresh salad.
If you love easy shrimp dinners, you might also like my One-Pan Lemon Garlic Shrimp and Orzo, a simple weeknight meal with shrimp, orzo, and plenty of lemony garlic flavor.
FAQs About Grilled Shrimp
1. How long does it take to grill shrimp?
Large shrimp usually take about 2 to 3 minutes per side over medium-high heat. Smaller shrimp may need less time, while jumbo shrimp can take a little longer.
The best guide is their appearance rather than the clock. They should be pink, opaque and curled into a loose C.
2. Should I grill shrimp with the shell on or off?
Both work. Shrimp cooked with the shell on can stay a little juicier and have plenty of flavor, but they’re messier to eat.
For skewers, I prefer peeled and deveined shrimp because they absorb the marinade well and are easier to serve.
3. Do I need to soak wooden skewers?
Yes. Soak wooden skewers in water for about 30 minutes before grilling so they don’t burn before the shrimp are cooked.
Metal skewers don’t need soaking.
4. How do I keep shrimp from sticking to the grill?
Start with clean, fully heated grill grates and brush them with oil before adding the shrimp.
Also, don’t try to flip the shrimp immediately. Give them a couple of minutes to sear first, and they should release more easily from the grates.
5. Can I use frozen shrimp?
Yes. Frozen shrimp work perfectly well for this recipe.
Thaw them in cold water for 15 to 20 minutes or overnight in the refrigerator, then pat them completely dry before marinating.
6. How do I store leftover grilled shrimp?
Store leftover shrimp in an airtight container in the refrigerator for up to 3 days.
Reheat them gently in a skillet over low heat for a minute or two. Avoid heating them for too long because shrimp can become rubbery very quickly.
You can also enjoy leftover grilled shrimp cold over a salad or tucked into tacos.
Conclusion
Grilled shrimp really can be a quick and easy dinner once you get the timing right. Keep the shrimp dry, don’t let them marinate too long, stay close to the grill, and take them off as soon as they’re cooked through.
Start with the garlic butter version, then try the Cajun variation when you’re in the mood for something with a little more heat. Either way, the shrimp are best served right away with plenty of lemon and that extra garlic butter.
