grilled shrimp recipe searches always jump in summer. Can’t count the times I’ve tried to grill shrimp at a backyard BBQ, only to mess it up and wind up chewing on rubbery little sea-erasers. So hey, I get it. Nailing perfectly juicy shrimp is weirdly tricky for something that grills in minutes. But get this right and you’ll be skipping takeout and impressing folks, no joke. If you ever drool over shrimp alfredo recipes or crave a switch from steak (try this easy grilled mahi mahi recipe), you’ll love this. Quick, straightforward, and not fussy. 
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Why This Is The Best Grilled Shrimp Recipe
Let’s not pretend: most grilled shrimp recipes taste fine but never hit five-star restaurant level. This one, though? It’s wild how simple and awesome it is. I have grilled hundreds—no exaggeration—of shrimp skewers and landed on this version after a lot of shrimpy failures.
For one thing, it’s lightning fast. Like, you blink and it’s finished. (Don’t wander off. I’ve nearly ruined dinner returning after “just a sec” for a drink.) The flavor is bright. Garlic, lemon juice, and a splash of good olive oil do all the work. Even my picky cousin who thinks ketchup is spicy went back for seconds.
You can double or triple it for parties. Mess is minimal, cleanup is a breeze, and you get these crispy, juicy bites that absolutely taste better than anything frozen. My best friend said, “Why’d you hide this recipe from me for so long?” Seriously.
This recipe changed my mind about grilling seafood at home. The directions are easy, not scary at all, and finally my shrimp don’t taste like pencil erasers. — Emily, reader from Virginia
Choosing The Best Shrimp for Grilling
Here’s where I used to slip up. Size matters! Go with large or extra-large shrimp, ideally 21-25 count per pound or bigger. Smaller ones, honestly, disappear on the grill (and fall right through those grates).
Fresh versus frozen? Frozen is just fine. Most “fresh” shrimp at grocery stores started frozen anyway. Thaw them in the fridge, or heck, soak them in cold water for 15 minutes if you’re in a pinch (I always am). Shell on or off? Peeling them makes life easier at the table. Deveined is also key for snag-free, happy bites.
And skip anything that smells super fishy. You want shrimp that smell like the ocean, not a bait shop.
If you’re following low-carb meals, check out this killer keto shrimp recipe collection for other seafood riffs.
How To Grill Shrimp
You want shrimp to cook fast and even, so here’s my not-so-fancy process:
First, pat shrimp dry and toss in a bowl with olive oil, lots of chopped garlic, a little salt, cracked pepper, and a splash of fresh lemon juice. Sometimes I get wild and throw in smoked paprika, if I’m feeling extra.
Thread them onto skewers or (if you’re stubborn like me and forgot skewers) just line them up directly on the grill. Crank your grill to medium-high. Grease those grates—just a quick oil swipe using tongs and a folded-up paper towel. Saves a headache later.
Set those shrimp on, and don’t step away. Grill just about two minutes, then flip. Another minute or so… and they’re perfect when pink with a touch of char. Get ‘em off right away or you’ll regret it. Weirdly easy to overdo.
Oh, and charcoal grills just give a smokier flavor. Both work, but sometimes I miss the drama of a good charcoal fire pit. Just my two cents.
Tips for Success + Variations
Wanna know my secret weapons? Okay, not all are super secret, but they work:
- Soak wood skewers if you use ‘em. Prevents flaming up (seriously, nothing ruins dinner faster).
- Don’t over-marinate. Ten, fifteen minutes is plenty. Too long and shrimp get funky.
- Try flavored oils or spices. Cajun? Italian? Go nuts.
- If you’re hungry for baked options, the baked shrimp casserole is a quick swap for rainy days.
Done right, this grilled shrimp recipe outshines even the stuff served at chain seafood joints. I’m opinionated about that—sorry not sorry. And hey, if you’re feeling creative, I once dunked mine in a dash of hot honey for sweet-heat goodness. Not traditional, but unforgettable.
What To Serve with Grilled Shrimp
Alright, you whipped up that grilled shrimp recipe—now what do you serve it with? My family cycles through sides, but some go-tos:
- Big green salad or grilled veggies, especially when you want to balance things out.
- Rice or garlic bread to soak up all the juices. Carb lovers, unite.
- Corn on the cob, because it’s summer and that’s just how we do it.
- If you feel extra, check garlic shrimp gratin for a bubbly appetizer twist.
Honestly, these shrimp are great on their own too. Stuff them into tacos or, if you want to skip the grill, try some air fryer garlic parmesan shrimp for lazy nights.
Common Questions
Q: Can I use frozen shrimp for grilled shrimp recipe?
Yep! Just thaw completely, pat dry, and use as directed.
Q: How do I keep shrimp from sticking to the grill?
Oil up your grates well, and make sure shrimp are coated with oil too. Never hurts to double down.
Q: How long does shrimp need to grill?
Only about 2-3 minutes total per side, sometimes even less.
Q: What’s the best way to skewer shrimp?
Thread them through tail and body, so they don’t spin or flip unevenly.
Q: Can I make grilled shrimp recipe in advance?
Eh, best fresh—reheated shrimp just aren’t the same. If needed, grill ahead and chill for salads.
Roll Up Your Sleeves and Grill
Alright, so if you’ve made it this far, you’re probably honestly hungry (don’t blame you). With the right grilling tips and a pinch of enthusiasm, anyone can pull off jaw-dropping shrimp—no culinary degree needed. Mix it up, have fun, and don’t stress if you char a skewer or two. For more wild ideas, take a peek at Grilled Shrimp | A Farmgirl’s Dabbles or give Grilled Shrimp with Garlic and Lemon Recipe a try if you’re after a gourmet spin. And for totally droolworthy crispy options, Crispy Grilled Shrimp (Prawns) with Lemon Garlic Butter wins my weeknight dinner award. Trust me, grill shrimp once and you’ll dream about them all year long.
Grilled Shrimp
Ingredients
For the marinade
- 1 pound large or extra-large shrimp (21-25 count per pound) Use peeled and deveined shrimp if possible.
- 3 tablespoons olive oil Good quality olive oil enhances flavor.
- 4 cloves garlic, chopped Can adjust per taste.
- 1 tablespoon fresh lemon juice Add more to taste if desired.
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- ½ teaspoon smoked paprika Optional for extra flavor.
Instructions
Preparation
- Pat the shrimp dry and place in a bowl.
- Add olive oil, garlic, salt, pepper, and lemon juice to the bowl.
- Toss the shrimp until evenly coated with the marinade. Let marinate for 10-15 minutes.
- Thread the shrimp onto skewers or directly line them on the grill.
Grilling
- Preheat the grill to medium-high heat and grease the grates with oil.
- Place the shrimp on the grill, cooking for about 2 minutes before flipping.
- Grill for another minute or so until the shrimp are pink and have a slight char.
- Remove the shrimp from the grill immediately to prevent overcooking.
