Can I make this recipe without a grill?

Absolutely! A grill pan on the stove works beautifully, or broil them in the oven on high for about 2 minutes per side. You can even quickly sauté them in a hot skillet—you'll miss some of the char flavor but they'll still be delicious.

What size shrimp is best for grilling?

Jumbo shrimp (16-20 per pound) or extra-large (21-25 per pound) work best for grilling. They're easier to handle, less likely to overcook, and won't fall through the grill grates. If using smaller shrimp, definitely use skewers.

Can I use frozen shrimp?

Yes! Just thaw them completely in the refrigerator overnight or in a colander under cold running water for about 5-7 minutes. Pat them thoroughly dry before marinating for the best flavor absorption and browning.

How can I tell when shrimp are perfectly cooked?

Perfectly cooked shrimp form a "C" shape, are opaque throughout with no gray bits, and have a slight firmness when touched. They should have just lost their translucency—if they're curled into a tight "O" shape, they're overcooked.

Easy Grilled Shrimp Recipe

Description

This quick and flavorful grilled shrimp recipe is perfect for summer cookouts, or whenever you’re craving a smoky and spicy seafood dish. With only a few simple ingredients, this recipe delivers perfectly juicy shrimp bursting with mouthwatering flavor. It’s an easy, healthy, and fast grilling option that everyone will love!

Ingredients

Units Scale

Shrimp Marinade

1 pound jumbo shrimp, peeled and deveined
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice

Seasonings

1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper

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Instructions

Prepare the Shrimp
Place the peeled and deveined shrimp in a large mixing bowl. Add the olive oil and lemon juice to the bowl and toss well to coat the shrimp evenly.
Season the Shrimp
Sprinkle the shrimp with smoked paprika, garlic powder, onion powder, dried oregano, dried basil, salt, black pepper, and cayenne pepper. Toss again until all shrimp are thoroughly coated with the seasonings. Cover the bowl and refrigerate while the grill preheats.
Preheat the Grill
Preheat your outdoor grill to high heat, approximately 500°F (260°C). If you’re using wooden skewers, soak them in water for about 10 minutes to prevent burning during grilling.
Skewer or Grill the Shrimp
Choose whether to thread the shrimp onto the prepared skewers or place them directly on the grill individually. If placing shrimp directly, ensure that they’re large enough to not fall through the grates.
Cook the Shrimp
Grill the shrimp for 2 to 3 minutes per side, flipping them once. The shrimp are done when they appear opaque and no longer translucent. Be cautious not to overcook, as this can make them rubbery.
Serve Immediately
Remove the shrimp from the grill and serve hot, either as an appetizer or as part of your main meal.

Notes

If using metal skewers, there’s no need to soak them in water before grilling.
Ensure equal cooking by using shrimp of a similar size.
For added flavor, serve with a side of garlic butter or a lemon wedge.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Serving Size: 1 serving
Calories: 120
Sugar: 0g
Sodium: 450mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 18g
Cholesterol: 190mg