One of the most delightful foods you can cook over a fire, grilled shrimp are quick to make, easy to eat, and so versatile. No matter which cuisine you prefer, this luscious protein absolutely fits in. For details about grilling shrimp to perfection, we consulted a chef and seafood expert. Read on to learn how to grill shrimp, and then try one of our favorite shrimp recipes.
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Mike Price is a New York City restaurateur, chef, and seafood expert.
What to Look for When Buying Shrimp
Any kind of shrimp can go on the grill, but some grill up better than others. Price prefers wild shrimp (versus farmed) from locations like the Gulf of Mexico or the Carolinas. When looking at size, jump for large, jumbo, or colossal shrimp as they often result in a more succulent, delectable meal. "You want to make sure you have good-sized shrimp, preferably 16/20," Price suggests. We also prefer larger shrimp, since they are easier to maneuver on the grill (you don't want any to fall under the grates!)
What You Need:
- Propane or charcoal grill
- Shrimp
- Oil and seasoning, or marinade
- Skewers or grill basket (optional)
- Serving platter
How to Grill Shrimp
Make sure you have all your meal components ready before you start grilling shrimp because it goes fast!
Step 1: Preheat the Grill
Preheat your grill to 375 to 450°F. Once it’s hot, clean the grill grate with a wire brush.
Both charcoal and gas grills are good for grilling shrimp, however, you will have a slight difference in how to heat it up. For a gas grill, you'll simply light it up to the desired temperature. For a charcoal grill, pour the charcoal bits into the chimney, let them heat, then you'll spread them evenly across the bottom grate and place the top grate above the coals. Shrimp needs to cook over direct heat, meaning directly above the heat source. So, for a charcoal grill, you'll grill directly over the hot coals, and for a gas grill, you'll grill right above the flame.
Be sure to oil the grill grate before grilling to keep the shrimp and other grilled food from sticking.
Step 2: Prepare the Shrimp
Shrimp can be grilled with or without their shell on, it is completely up to you. But if you're undecided, consider how they will be served and what is most convenient for your guests. Grilling shrimp with the shell on will keep more flavor since the shell acts as a pocket for circulating steam. "It's always fun to cook and serve head-on shrimp depending on the dish and use," Price says.
While the grill is heating, you'll start by giving your shrimp, whether fresh or frozen, a quick rinse under cold water. Rinsing frozen shrimp will help them thaw while allowing you to inspect them, to ensure they are still in good condition. Rinsing fresh shrimp will ensure they are clean.
Once rinsed, pat your shrimp dry and season them with a drizzle of oil and seasonings. Alternatively, if you've marinated your shrimp, remove them from the marinade and let them rest so that excess sauce doesn't drip and burn in the flames.
If your shrimp are on the small side, cook them on skewers—or use a grill basket or cast-iron pan—to ensure they don't fall through the grill. The use of skewers also makes flipping grilled shrimp faster and easier. If using wooden skewers, presoak them in water to prevent them from cooking along with the shrimp.
Step 3: Cook
Depending on the size of your shrimp, place them over the heat for 1 to 2 minutes per side. "While shrimp cook, it's crucial to monitor them and flip them, to prevent the shrimp from overcooking," Price advises.
Step 4: Rest
"Once cooked to your liking, make sure to space the shrimp out, not piling them on top of each other," says Price, "which would allow the cooking process to continue and may lead to overcooking the shrimp."
How to Tell When Shrimp Are Done
When shrimp are done, they will appear opaque and be light pink or orange in color. Cooked shrimp should reach an internal temperature of 145°F. Overcooked shrimp will feel rubbery and be hard to chew.
Grilled Shrimp Recipes to Try
Grilled shrimp are excellent right off the grill, rested at room temperature, or even chilled for a unique take on a shrimp co*cktail or a New England-style shrimp roll. Price recommends adding grilled shrimp to Caesar salad or atop a risotto. If you're fresh out of ideas, choose one of our recipes and get grilling!
Grilled Shrimp Tacos
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For this recipe, shrimp isn't alone on the grill. It's joined by tortillas and lime halves, giving them a subtle, smoky grill flavor, too. Top these shrimp tacos with shredded cabbage, a creamy cumin-spiked sauce, and tomatillo salsa, and then drizzle with a squeeze of those grilled limes.
GET THE RECIPE
Shrimp and Avocado Salad With Crispy Tortillas
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You can sauté shrimp on the stove for this refreshing salad as the recipe instructs, but if you skewer, lightly oil, and then set them on a grill, they take on a delicate char flavor that makes this salad even better. While you're at it, toss romaine halves, cabbage wedges, and avocado halves on the grill, too.
GET THE RECIPE
Frequently Asked Questions
Can you grill shrimp from frozen?
Yes and no. You can grill shrimp from frozen, but you probably shouldn't. "It makes the outside tough and cooks unevenly, tending to leave the inside raw," Price says. "It's best if the shrimp is thawed, peeled, deveined, marinated, then grilled."
If you're short on time, place frozen shrimp in a bowl of cold tap water, cycling the water every 10 minutes until the shrimp is thawed, which should take less than an hour. Voila, you have defrosted shrimp to grill!
How should I season grilled shrimp?
While any seasoning you like works on grilled shrimp, Price is a fan of Old Bay, curry, sambal, sriracha, chipotle, garlic, ginger, and salt and pepper. He also likes to use bold citrus—such as lime, lemon, and orange—to season shrimp. Regardless of the seasoning he goes for, Price always uses a fat, like olive oil, to impart flavor and lock in moistness.
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