Grilled Shrimp

Grilled Shrimp are flavorful, easy to cook to perfection in just a few minutes, and can be served as an appetizer or entree! Marinated, skewered, then grilled with the best charred edges – these shrimp really steal the spotlight wherever they’re served. Summer just got so much more delicious! 

Grilled Shrimp

I can confidently say that these grilled shrimp skewers are far better than most restaurant shrimp I’ve ever had! Pairing one of these skewers with a Pineapple White Wine Slushie is an easy way for me to feel like I’m at the beach bar, no matter how landlocked I may be at that moment. The thing that really makes this easy shrimp recipe so good is the marinade. Ingredients like lemon juice, garlic, crushed red pepper flakes and more create the best flavor ever! Also, as much as I love firing up the grill for the skewers in the summertime, they’re really great for serving all year long. 

Have any extra shrimp in your fridge or freezer? Use them deliciously when you make more easy recipes like Shrimp and Rice, Shrimp Scampi, and Shrimp Boil Pasta Salad

How long does it take to grill shrimp? 

At medium-high heat, shrimp should only need about 2-3 minutes per side to cook. You’ll know they’re ready to go when their tails begin to curl into a C shape and they become opaque in color. Be careful not to cook them for too long! Over-cooked shrimp turn out tough and rubbery. Once the tails curl and the shrimp change color, they’re fully cooked and ready to eat. 

How to Make Grilled Shrimp

• Prepare the shrimp. Clean the shrimp and gently pat dry. Set aside. 
• Make the marinade. Combine all of the ingredients for the marinade in a bowl. 
• Marinate the shrimp. Add the shrimp to the bowl and toss to fully coat all shrimp with the marinade. Cover and refrigerate for a minimum of 15 minutes and a maximum of 1 hour. 
• Soak the skewers. If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent splinters. 
• Preheat. Preheat the grill to medium-high heat.
• Assemble. Thread the marinated shrimp onto the skewers. There should be about 4-5 shrimp per skewer, depending on the size of the shrimp. 
• Grill. Grill the shrimp skewers for 2-3 minutes per side, or until the shrimp are pink and cooked through.

Storing Grilled Shrimp

Once cooled to room temperature, you can store your leftover grilled shrimp in an airtight container in the fridge for up to 2 days. To reheat, I recommend using your air fryer or stovetop. The microwave will make your shrimp pretty rubbery, so avoid that if you can! 

Ingredient Notes for Grilled Shrimp

• Lemon Juice – Freshly squeezed lemon juice is what you’ll need to use for the best flavor and acidity! Avoid using bottled lemon juice from concentrate.
• Shrimp – You can use frozen shrimp. Just make sure you let them slowly thaw in the fridge for a few hours prior to marinating. Also, make sure they’re cleaned and deveined with the tails ON!
• Garlic – Fresh garlic will create better flavor than pre-minced. You can mince or grate the cloves, either way works. 
• Olive Oil – Avocado oil also works well if preferred. 
• Paprika – Want to add a smoked flavor to these charred shrimp? Sounds delicious! Just swap the plain paprika with smoked paprika for that extra pop of flavor. 
• Crushed Red Pepper Flakes – Add more or less of this spice to adjust the spice level. 

Enjoy!

~Nichole