Get perfectly grilled shrimp every single time with this easy and fool-proof step-by-step tutorial on how to grill shrimp!
This grilled shrimp recipe comes with the most delicious shrimp marinade. It’s a quick and healthy seafood option to make on the grill.
Incredible Grilled Shrimp Recipe!
Is there really anything better than big, juicy grilled shrimp that’s bursting with lemon, garlic, and herby flavors?
We love making this grilled shrimp all summer long. It’s such an easy and quick protein to whip up. And serving them as grilled shrimp skewers is so fun for entertaining.
In this post, we’ll teach you how to how to grill shrimp like a pro, which includes an epic shrimp marinade that you need to keep in the back of your pocket!
What kind of shrimp do I need for grilling shrimp?
When you’re shopping for fresh shrimp at the grocery store, look for peeled and deveined shrimp. The deveining and peeling process is tedious, so this will save you time and frustration.
How to Make Shrimp on the Grill – step by step
Grilled shrimp doesn’t have to feel intimidating. We’ll walk you through how to make this super easy grilled shrimp recipe that doesn’t require foil. And don’t worry — the ease of this recipe does not mean it’s compromising on flavor. Let’s get into it:
To prepare this grilled shrimp marinade, combine the following into a large bowl and whisk together:
- Lemon juice
- Worcestershire
- Garlic
- Dijon mustard
- Honey
- Salt
- Pepper
- Red pepper flakes
And then drizzle 2 tablespoons of olive oil into the marinade while whisking until all the ingredients are combined.
Add the shrimp to the dish with marinade and toss to coat the shrimp in the marinade.
Place the shrimp into the refrigerator and let the shrimp soak in the marinade for 30 minutes to 1 hour, but no longer. If the shrimp sits in the marinade for longer than 1 hour the shrimp may begin to cook in the lemon juice.
While the shrimp is marinating, preheat the grill to 400ºF. Grilling at this temperature will ensure that your shrimp can cook quickly without overcooking 😀
Because when in doubt, make grilled shrimp skewers! Why? This will ensure that none of your delicious shrimp fall through the grill grates.
Remove the shrimp from the marinade and thread shrimp onto a skewer. Be sure to skewer the thick part of the shrimp and the tail. Repeat until all shrimp are skewered. You’re ready to grill!
You can either use wooden skewers or use metal skewers as we did!
When the grill reaches 400ºF place shrimp skewers on the grill grate over direct heat. Grill for 1-2 minutes on each side. Once the shrimp have turned pink in color and have reached an internal temperature of 145ºF, you know they are done cooking!
DO NOT OVER COOK!
There is nothing worse than rubbery, chewy shrimp. Make sure to only grill your shrimp for 1-2 minutes on each side, stopping when the internal temperature reaches 145ºF.
How do I know my grilled shrimp is done cooking?
The best and safest way to tell if your shrimp is done cooking is by measuring the internal temperature. Stick a meat thermometer in the thickest part of your shrimp. It should read at least 145ºF.
Your shrimp should be pink in color, opaque on the sides and firm to touch.
Remove the shrimp from the skewers and place them in a bowl. Drizzle on the rest of the olive oil and lemon juice over the shrimp and toss with fresh herbs like chopped cilantro or parsley.
Serve with your favorite BBQ sides! We’ve got some great recommendations below 😀
Grilled Shrimp Must-Dos
When it comes to grilling shrimp, we like to adhere to 3 simple must-dos! Making sure you have:
- Fresh shrimp
- Enough time for your shrimp to marinade
- Super short grill time
Grill your shrimp for 1-2 minutes on each side. You’ll know when the shrimp are starting to cook because it will turn pink! You’ll be able to see the pink color even through the marinade.
What to Serve with Grilled Shrimp
Serve this grilled shrimp with other BBQ sides (or serve them as shrimp tacos!), a refreshing salad and a simple grain. We recommend any of the following:
Salads
Veggies
Grains
Try it!
Grilled Shrimp Foil Packet
This is one of our favorite grilled shrimp recipes! It’s packed with seasonal vegetables, perfectly grilled shrimp, and seasoned with homemade old bay seasoning.
- 1-1.5 lbs. jumbo shrimp peeled and deveined
- 3 tablespoons lemon juice separated
- 2 tablespoons Worcestershire sauce
- 4 garlic cloves minced
- 1 teaspoon dijon mustard
- 1/2 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 red pepper flakes
- ¼ cup olive oil separated
- ¼ cup chopped cilantro
Begin by preparing the marinade. Add 2 tablespoons lemon juice, Worcestershire, garlic, dijon mustard, honey, salt, pepper, and red pepper flakes into a large bowl. Whisk the marinade together.
Drizzle 2 tablespoons of olive oil into the marinade while whisking until all the ingredients are combined.
Add the shrimp to the marinade and toss to coat the shrimp in the marinade.
Place the shrimp into the refrigerator and let the shrimp sit for 30 minutes to 1 hour, but no longer. If the shrimp sits in the marinade for longer than 1 hour the shrimp may begin to cook in the lemon juice.
While the shrimp is marinating, preheat the grill to 400ºF.
Remove the shrimp from the marinade and slide 4-5 shrimps onto a skewer. Be sure to skewer the thick part of the shrimp and the tail. Repeat until all shrimp are skewered.
When the grill reaches 400ºF place shrimp skewers on the grill over direct heat. Grill for 1-2 minutes on each side. Once the shrimp have turned pink in color, you know they are done cooking!
Remove the shrimp from the skewers and place them in a bowl. Drizzle on the rest of the olive oil and lemon juice over the shrimp and toss with the chopped cilantro.
Serve with your favorite BBQ sides!
Calories: 150kcal Carbohydrates: 7g Protein: 9g Fat: 10g Fiber: 0g Sugar: 2g
Photography: photos taken in this post are by Erin from The Wooden Skillet.
About Emily Richter
Emily spent the first 10 years of her career in marketing and advertising roles and started side-hustling with Fit Foodie Finds in Fall of 2015. Em lives in Minneapolis with her husband and son, and manages FFF editorial operations as well as all things sponsorships and brand collaborations.
