There’s nothing quite like the smoky, savory flavor of grilled shrimp sizzling over an open flame. Whether you’re planning a summer cookout or craving a quick weeknight dinner, this seafood favorite delivers big taste with minimal effort. Ready to discover the secrets to perfectly grilled shrimp that’ll impress every guest? Let’s dive in.
Grilled Shrimp
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Description
Juicy, smoky, and kissed by the flame, grilled shrimp brings the soul of summer to your plate no matter the season. The delicate sweetness of the shrimp contrasts beautifully with the charred edges and hints of citrus and garlic. Each bite is tender yet crisp, like a sunset beachside barbecue wrapped in flavor and memory.
There is something magical about shrimp sizzling on the grill. The way it cooks in just minutes, transforming from translucent to bright coral pink, is as satisfying to watch as it is to eat. This dish tastes like a backyard gathering with friends, a cold drink in hand, and laughter ringing through the air. Serve it with grilled corn, a chilled pasta salad, or right off the skewer and let the flavors speak for themselves.
Why You’ll Love This Recipe
This grilled shrimp recipe is quick, simple, and outrageously flavorful. Whether you’re hosting a big cookout or throwing together a last-minute dinner, its minimal prep time and fast cooking make it an ideal choice. Plus, it hits all the right notes — healthy, high in protein, and naturally low in fat.
You can easily customize the seasoning to fit your style or pairings. Use it for tacos, toss it on salad, or serve it over rice. However you plate it, grilled shrimp delivers a restaurant-quality dish with backyard simplicity.
Serving and Storage Tips
Grilled shrimp is best served immediately while warm and just off the grill. However, leftovers can be refrigerated in an airtight container for up to 3 days. To reheat, place the shrimp in a hot skillet for 1 to 2 minutes or until just warmed through. Avoid microwaving as it can make them rubbery.
You can freeze grilled shrimp for up to 2 months. Let them cool completely before placing in a freezer-safe container or bag. Thaw in the refrigerator overnight before reheating. If you’d like to prep ahead, you can marinate the shrimp for up to 24 hours in the fridge before grilling.
Ingredients
- 1.5 pounds large shrimp peeled and deveined
- 3 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- Lemon wedges for serving
Equipment
- Grill or grill pan
- Mixing bowl
- Tongs
- Serving platter
- Basting brush
- Skewers if using metal or soaked wooden skewers
Instructions
- Make the marinade: In a mixing bowl, whisk together olive oil, garlic, smoked paprika, salt, pepper, oregano, and lemon juice. This flavorful marinade is what makes these shrimp sing.
- Coat the shrimp: Add the peeled and deveined shrimp to the bowl and toss gently until each piece is well coated. Let them sit for at least 10 minutes. If you have time, marinate for up to 30 minutes for an even deeper flavor.
- Prep the grill: Preheat your grill or grill pan over medium-high heat. If you’re using wooden skewers, don’t forget to soak them first to avoid burning. Metal skewers or a grill basket are excellent alternatives too.
- Skewer the shrimp: Thread shrimp onto skewers, if using. This makes them easier to flip and helps prevent smaller ones from falling through the grill grates.
- Grill the shrimp: Place the shrimp on the hot grill. Cook them for 2 to 3 minutes per side. You’ll know they’re ready when they curl slightly, turn opaque, and develop those gorgeous grill marks. Do not overcook — shrimp can go from perfect to rubbery very quickly.
- Serve and garnish: Remove the shrimp from the grill and place on a serving platter. Sprinkle with fresh chopped parsley and serve with lemon wedges. The lemon adds brightness and the parsley brings a fresh, herbal finish.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
Recipe Notes
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use frozen shrimp?
Yes, just make sure they are completely thawed under cold running water or overnight in the fridge. Pat them dry with paper towels before marinating to help the seasoning stick and to avoid steaming on the grill.
What size shrimp should I buy for grilling?
Look for large to extra-large shrimp. They are easier to thread onto skewers and hold up better over high heat without overcooking too fast.
Can I make this recipe without a grill?
Yes. Use a grill pan on your stovetop or broil the shrimp in your oven on a lined baking sheet. Keep an eye on them and flip halfway through — the cooking time stays roughly the same.
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Grilled Shrimp
Ingredients
- 1.5 pounds large shrimp peeled and deveined
- 3 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- Lemon wedges for serving
Instructions
- In a mixing bowl, combine olive oil, garlic, smoked paprika, salt, pepper, oregano, and lemon juice. Whisk until well blended.
- Add the shrimp to the bowl and toss to coat evenly. Let marinate for at least 10 minutes while you preheat the grill.
- Preheat your grill or grill pan to medium-high heat. If using skewers, thread the shrimp onto them now.
- Place the shrimp on the grill and cook for 2 to 3 minutes per side, or until the shrimp are opaque and have nice grill marks.
- Remove from the grill and sprinkle with chopped fresh parsley.
- Serve immediately with lemon wedges on the side.
