One of the most surprising discoveries I’ve had as a mom was how much my daughter loved shrimp the first time she tried it. I’m not sure why I expected her to dislike it, but I was pleasantly surprised when she gobbled it all up! And I think this Grilled Shrimp recipe had a lot to do with it. I marinate them in olive oil, lemon juice, herbs, and seasonings, then grill them for just a few minutes on each side until tender. Shrimp can go from juicy to rubbery in seconds, but this method makes it almost foolproof! I use frozen and thawed shrimp to keep costs down, and it’s a convenient option for all your summer cookouts and BBQs!
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Easy Grilled Shrimp Recipe
Meat, including seafood, is not a staple in my house, but now that I’ve mastered this super flavorful grilled shrimp recipe (and the cost of shrimp isn’t half bad), maybe I’ll treat my family a little more often this summer! And I have to tell you, my coworkers in the studio devoured this recipe when I made it! I’m lucky we had enough grilled shrimp left to take these beautiful photos!
If you haven’t tried cooking shrimp on the grill yet, now’s the time. You only need a handful of simple ingredients, and most of the time (only 20 minutes!) is spent letting the shrimp soak up all that flavor from the marinade. Just don’t blink…they’ll be gone before you know it. 😉
I use frozen shrimp instead of fresh to save a little money. Most “fresh” shrimp sold at the store has previously been frozen, so you’re really just paying for the convenience of someone thawing it for you. I go for large, peeled, and deveined tail-on shrimp (26–30 per pound). Bigger shrimp can be a bit more expensive, but they’re worth it since they hold up better on the grill and won’t fall through the grates as easily. If yours are smaller, thread them onto water-soaked wooden skewers and reduce the cook time as needed.
Grilled Shrimp
Make tender, juicy Grilled Shrimp with a quick marinade and just a few ingredients. Great for summer cookouts, parties, or anytime!
- 12 oz frozen shrimp (extra large with the tail on, thawed (26-30 per lb) $5.68)
- ⅛ cup olive oil ($0.39)
- 2 garlic cloves (minced, $0.06)
- ½ Tbsp fresh parsley ($0.05)
- ½ Tbsp fresh cilantro ($0.05)
- ½ tsp smoked paprika ($0.08)
- ⅛ tsp crushed red pepper ($0.02)
- 1 Tbsp lemon juice ($0.06)
- ½ tsp salt ($0.01)
- ½ tsp black pepper (freshly cracked, $0.03)
Gather ingredients. Thaw shrimp according to package directions.
Whisk together olive oil, garlic, parsley, cilantro, smoked paprika, chili flakes, lemon juice, salt, and pepper. Set aside.
Rinse thawed shrimp with cold water and pat dry.
Add the shrimp to the marinade.
Toss shrimp marinade and let sit, covered in the fridge, for 20 minutes.
Preheat the grill pan over medium-high heat, or preheat your grill to 375℉.
Grill shrimp for 2 minutes on each side. They will turn pink and shrink up a little bit as the proteins tighten and their moisture cooks out. You may need to cook the shrimp in batches depending on the size of your grill pan or grill. Enjoy!
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Grill or Grill Pan
Mixing bowl
Paper Towels
The total prep time doesn’t include the time to thaw the shrimp, as this will vary depending on the method used.
Serving: 1servingCalories: 166kcalCarbohydrates: 3gProtein: 16gFat: 10gSodium: 1032mgFiber: 0.3g
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how to make Grilled Shrimp step-by-step photos
Gather all of your ingredients and thaw 12 oz. frozen extra large shrimp (tail on) per the package directions.
Make the marinade: Add ⅛ cup olive oil, 2 minced garlic cloves, ½ Tbsp fresh parsley, ½ Tbsp fresh cilantro, ½ tsp smoked paprika, ⅛ tsp crushed red pepper, 1 Tbsp lemon juice, ½ tsp salt, and ½ tsp black pepper to a bowl. Whisk together and then set it aside.
Pat the shrimp dry: Rinse the thawed shrimp under cold water and pat them dry with a paper towel.
Marinate the shrimp: Add the shrimp to the marinade and toss to combine.
Cover the bowl and let the shrimp marinate in the fridge for 20 minutes.
Grill the shrimp: Preheat your grill pan to medium-high heat or preheat your grill to 375°F. Once preheated, add the shrimp and grill for 2 minutes on each side. You might have to grill the shrimp in batches depending on the size of your grill pan or grill (I’m using the Ninja Sizzle Smokeless Grill for reference).
They’ll turn pink and shrink a little as the proteins tighten and their moisture cooks out.
If you’re cooking in batches, set the first batch on a plate while you grill the remaining shrimp. Then serve and enjoy!
- Use large shrimp for the best results. The cook time, as written above, is based on large, no-shell, deveined tail-on shrimp. If your shrimp are smaller (or larger than 26-30 per lb shrimp), you’ll just need to keep a close eye on them while they cook since the timing will vary.
- Shrimp are fully cooked when they’re pink, opaque, and curled into a loose “C” shape. If they curl tightly into an “O,” they’re likely overcooked and can turn rubbery. I look for that gentle curl (see my photos above for reference) and a slightly firm texture when I press them with tongs.
- Make grilled shrimp skewers. I sometimes slide the raw marinated shrimp onto wooden skewers before grilling. It makes them easier to flip, and they’re perfect for serving at cookouts or casual dinners! Soak the wooden skewers in water while the shrimp marinate to keep them from burning on the grill.
- Don’t over-marinate the shrimp. About 20–30 minutes is plenty. Shrimp are delicate, and since this marinade includes acidic lemon juice, leaving them too long in the marinade can break down the proteins. This can make the texture mushy or mealy instead of firm and juicy. A short soak gives you all the flavor without messing with the texture.
Serving Suggestions
These marinated grilled shrimp are excellent with a side of seasoned rice and grilled veggies, but they’re also delicious as-is as an appetizer or tossed onto a fresh salad. I love grilled shrimp on top of a Caesar salad. Yum!
Storage & Reheating
Let any leftovers cool before storing them in an airtight container in the fridge for up to 2-3 days. Reheat the shrimp in the microwave, on the stove in a skillet with a little oil, or back on the grill. It’s easy to overcook shrimp during reheating, so I recommend reheating over low heat until heated through (the internal temp should reach 165°F on a food thermometer when reheating any leftovers).
You can also freeze these grilled shrimp for up to 3 months. Let them thaw in the fridge before reheating.
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