Grilled shrimp are a crowd-pleaser that is easy to make. The key is to not overcook the delicate shellfish.
Small to medium shrimp need just three minutes per side on the grill. Large or jumbo shrimp need slightly longer. Skewering the shrimp on metal or soaked wooden skewers helps them cook evenly.
Marinate
A great marinade can make all the difference in how well grilled shrimp turn out. The perfect marinade for grilled shrimp will contain a mix of citrus, herbs and spices to add flavor and complexity. For this recipe, a mixture of lemon juice, garlic, olive oil, parsley, pepper and Old Bay is used to season the shrimp before they are grilled. Some fresh chopped parsley, paprika and butter are added to the dish as well for additional flavor and a touch of richness.
While this is a simple and versatile marinade, you can also customize it to suit your taste by using other flavors like lime zest, rosemary or basil. You could even add a little hot sauce or cayenne to the marinade for some spice!
You will want to marinate the shrimp for at least 30 minutes. If you are using wooden skewers, make sure they are soaked ahead of time in water so they don’t burn on the grill.
Combine the marinade ingredients in a large bowl and stir to combine. Add the cleaned shrimp and toss to coat. Transfer the marinated shrimp to a large resealable plastic bag and seal while removing excess air. Marinate in the refrigerator for up to 2 hours. If desired, use a paper towel to lightly grease the grill grate.
Skewers
Shrimp are incredibly easy to grill and cook in less than a few minutes. They’re a great option for appetizers or main courses, especially when marinated in a flavorful sauce and threaded on skewers. Whether you’re using a natural wood like bamboo or metal skewers, the key to grilling shrimp is to not overcook them.
Overcooked shrimp are rubbery and lack flavor, so if you’re planning on serving these skewers as an entree, make sure to keep an eye on them. You’ll know they’re done when the shell turns a bright pink and becomes opaque. They should also curl into a C shape and have a slight char on the outside, which adds extra flavor.
In a large bowl, toss the thawed shrimp with 80% of the marinade until coated. Let marinate for 1 hour at room temperature (or up to 2 hours in the fridge).
Meanwhile, prepare your skewers by cleaning and oiling the cooking grate. Thread a few pieces of pineapple, red bell pepper, and onion onto each skewer along with some of the marinated shrimp. Repeat until all the skewers are full and ready to grill.
Temperature
Shrimp cook so fast that it can be hard to brown them without overcooking them inside. Using the right technique, however, can overcome this issue.
One of the easiest ways to achieve a more substantial crust is to use a lower grill temperature. A lower grill temperature also allows the shrimp to absorb the flavor of the marinade better.
Another way to improve the crust is to add some salt to the marinade. Salt helps to create a chemical reaction called the Maillard reaction that helps to brown foods. The Maillard reaction occurs at higher pH levels, so adding salt to the marinade raises the pH level and speeds up the process.
You can add as little or as much seasoning as you like to the shrimp while they’re cooking. I usually go with a simple combination of garlic powder, coarse salt, and paprika, but you can use your favorite spices. For a hint of heat, I sometimes add ground black pepper and red pepper flakes.
To make this recipe even more delicious, I recommend serving it with a side of Instant Pot white rice and some parsley. It’s perfect for weeknight dinners, but it’s also a great choice for entertaining. This is the kind of food that your guests will rave about long after the party is over.
Time
Because shrimp cook so quickly, it’s important to prep and marinate them just before cooking. Doing so will prevent them from overcooking and drying out. If you’re using frozen shrimp, simply run them under cold water for 3-5 minutes to thaw before adding to the marinade.
A simple garlic butter marinade is a perfect match for shrimp. Lemon juice adds bright acidity, while salt and cayenne pepper provide a little heat. For added flavor, you can toss the shrimp in a squirt of fresh lemon wedge and chopped parsley.
It’s also important to preheat the grill or pan so it can get hot. This will help the shrimp develop a nice char on the outside while cooking through on the inside. For a propane or charcoal grill, you’ll want to light a chimney full of coals and then transfer them to one side of the grates. For a cast iron skillet, you’ll need to preheat the pan over high heat before adding the shrimp.
Finally, if you’re using fresh or frozen shrimp, make sure that the shells are still intact before tossing them in your marinade. This will allow the shrimp to maintain their juiciness while developing plenty of flavor from the marinade and the natural shells themselves. Cooking shell-on shrimp also helps to prevent overcooking, as the shells act as a temperature buffer and will keep them from overheating.
