Easy Shrimp On The Grill Recipes

What Kind Of Shrimp Should I Use

I try to keep frozen shrimp in my freezer at all times for when I need a fast dinner. Heres how I thaw my shrimp when I need them. I like frozen shrimp because they are frozen quickly after theyre caught, which makes them really fresh when defrosted.

Whether fresh or frozen, youll want your shrimp to be peeled and deveined.

The Best Grilled Shrimp Recipe

You dont have to be an Aussie to enjoy some delicious shrimp on the barbie! Sorry we had to. I mean, we cant talk about grilled shrimp without throwing in at least one little shrimp joke! All jokes aside, this really is the BEST quick and easy grilled shrimp recipe!

All you need to make these shrimp are the following simple and inexpensive ingredients olive oil, freshly squeezed lemon juice, Cajun seasoning, and minced garlic. Yes, really! Grilled shrimp only need a few flavorful additions to help them develop the best flavor.

While these shrimp are full of flavor from the bold ingredients theyre coated with, theyre not too overpowering. Theyre actually quite versatile, and can be served with an array of various side dishes, or all by themselves! They are also seriously delicious in tacos or on top of a salad!

Garlic Grilled Shrimp On Grill

A favorite BBQ shrimp recipe is this garlic grill shrimp recipe. Could this be the best grilled shrimp recipe? Maybe!

Flavored with ingredients like garlic cloves, olive oil, fresh basil, lemon juice, black pepper, and tomato paste, these jumbo shrimp are absolutely succulent.

However, what makes these grilled shrimp skewers even better is the garlic butter theyre served with. Use minced garlic, butter, and fresh parsley and you have a sauce that is to die for.

Serve these shrimp skewers with lemon wedges with grilled veggies or over pasta and your recipe reviews will be over the top!

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Grilled Shrimp Satay With Bok Choy And Peaches

For this recipe, you use your farm-fresh peaches to create a delicious shrimp dish.

Other ingredients in this amazing recipe include natural peanut butter, dark brown sugar, seasoned rice vinegar, soy sauce, hot chili paste, and bok choy.

The soy sauce gives a nice contrast to the peaches. With soy sauce, you get a salty flavor and the peaches give you plenty of natural sweetness.

Tips For The Best Grilled Shrimp

• Use 2 skewers. To keep the skewers from flipping around as theyre grilled, use 2 for each set of shrimp. Its an old trick that really helps!
• Soak the skewers. Soak the wooden skewers for at least 30 minutes before using them, or they will catch on fire. Save even more time by using metal skewers instead!
• Watch out for hotspots when grilling. Most grills tend to have spots that are hotter than others. Be careful while grilling shrimp and move the skewers away from any extra hot spots. Shrimp cook very quickly and if they over cook, they will be chewy instead of tender.
• Dont flip shrimp too many times. I try to only flip my shrimp once or twice as they cook. The more you flip them, the less likely they will cook evenly. Since they cook quickly, it shouldnt be hard to not flip them more than once or twice.
• Dont overcook the shrimp. And the biggest tip we can give you, DO NOT OVERCOOK YOUR SHRIMP! Overcooked shrimp are rubbery and that would be a crime. Keep a close watch on your shrimp and remember they cook very quick. Shrimp are done cooking once they are no longer translucent, are light pink in color and have curled.

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How To Make Grilled Shrimp Skewers

• For the marinade, whisk together the lemon juice, honey, olive oil, garlic, spices, and salt in a large bowl. Use a large bowl so that you can add the shrimp right to the bowl rather than dirtying another dish.

• Remove ¼ cup from the marinade and set aside for brushing onto the shrimp while grilling. That is really going to finish this grilled shrimp with amazing flavor.
• Then add the shrimp to the remaining marinade and toss to coat.
• Cover the bowl and refrigerate to marinate the shrimp. Allow the shrimp to sit in the marinade for 15 minutes and up to 1 hour. Do not marinate the shrimp for longer than 60 minutes or the acid from the lemon juice will begin to cook the shrimp.
• Preheat a grill or grill pan to medium-high heat.
• While the grill is preheating, remove the shrimp from the marinade and thread on skewers.

• Grill shrimp until they are pink and opaque, about 2-3 minutes per side, brushing with reserved ¼ cup marinade before and after flipping the skewers.
• Once the shrimp are cooked, remove them from the grill and serve immediately.

How To Thaw Frozen Shrimp

How to thaw frozen shrimp? There are a few different options depending on when you start! Heres what to do:

• Night before: If you think ahead, simply place the frozen shrimp in the refrigerator overnight.
• Day of: Place the frozen shrimp into a large bowl with very cold water. Stir the bowl every 5 minutes to break up clumps of shrimp that freeze together. The shrimp should be defrosted in about 15 to 20 minutes, depending on the size of the shrimp.

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How To Make Grilled Shrimp

Grilled garlic shrimp is one of the easiest things you can make on the grill. Its fantastic for entertaining, or just a simple evening on the patio. Now, for the bare bones easiest recipe, you can grill it with just olive oil, salt, and pepper and a few squeezes of lemon. Go to Easiest Grilled Shrimp.

But if you have time for the marinadeand we hope you dothis recipe is absolutely worth it! This recipe features our grilled shrimp marinade made with lemon, olive oil, herbs, and garlic. It adds huge flavor to this shrimp. The only thing is that youll marinade the shrimp 30 to 45 minutes before youd like to grill it. Try not to go any longer than this, because the marinade almost cooks the shrimp, similar to a ceviche.

Should Grilled Shrimp Be On Skewers

You can if youd like! You can thread your shrimp onto skewers before you grill it, which in theory makes it easier to turn. But Alex and I also find that it tends to spin on skewers, making it harder to manage on the grill. It also takes some time to thread it onto skewers, and wooden skewers need to be soaked first so they dont burn.

If youd like a shrimp skewers recipe, head to our Grilled Shrimp Skewers recipe for more info. But we prefer skipping the skewers, since its quicker and easier!

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Best Grilled Jumbo Shrimp

• The best-grilled jumbo shrimp starts with cleaning the shrimp properly.
• Easy to grill and they are grilled perfectly! With a few tips to adjust your outside grill to cook these shrimps to perfection!
• Only need 2 ingredients to make them delicious tasting.
• Their fresh flavors explode with every bite.
• Theyre grilled on a raised level, not directly sitting on the grill, to avoid overcooking and charring.
• Its the Mediterranean way of cooking these shrimps.

What To Serve With Shrimp:

I love to pair this grilled shrimp with some thin angel hair pasta and my amazing Homemade Alfredo Sauce. A quick salad and some steamed veggies on the side are also a great pairing. My family loves the combination and fills us all up, even the teenage boys.

The good thing about this grilled shrimp is that it goes with anything really, but if you need a few ideas to get you started, here are my suggestions

• Steamed vegetables or vegetable skewers

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Can You Use Frozen Shrimp

When making this recipe, you can use fresh shrimp that you get at the meat counter or purchase frozen shrimp. If you purchase frozen shrimp, make sure to let it thaw before cooking. It will take about 20 minutes to thaw out.

To let it thaw, place shrimp in a colander and let it run cold water until thaw. You can also put the frozen shrimp bag in the refrigerator and let it thaw overnight.

How To Grow Fresh Herbs

This grilled garlic shrimp recipe uses a handful of fresh herbs: and its so much more fun to grow them yourself! We grow herbs all summer long, and its one of the most satisfying things to run out to the garden and harvest a few herbs. You dont even need garden space: you can just grow herbs in pots as long as you have a sunny ledge! And adding herbs to your cooking is a healthy flavor addition, without adding calories.

For this recipe, we used a mixture of dill, basil and chives: but you could use any that you like. We loved the dill though: its a natural complement to the grilled shrimp! So if can find dill, its absolutely worth it.

For all of our tips on fresh herbs, see this post on How to Grow Herbs.

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Shrimp Fajitas With Mushrooms And Corn

Stuck in a weeknight dinner rut? During the summer months you can easily shake things up with this simple, marinated-then-grilled shrimp. We like ours folded into tortillas with corn, poblano peppers and sautéed mushrooms, but you can feel free to use your favorite fajita fillings.

Get the Recipe: Shrimp Fajitas with Mushrooms and Corn

Let Them Sit But Not Too Long

How long should you marinate shrimp?

You want the shrimp to absorb the flavor and the oil of the marinade, so we suggest letting raw shrimp for 30 minutes to 1 hour.If you let your shrimp marinate for longer than 1 hour, it will likely come out tough and chewy because the acid will begin to cook the shrimp after a while.

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Solution #: Too Close For Comfort

With my shrimp pre-treatment taken care of, it was time to consider my grilling method. Thus far, I’d been threading the shrimp on a pair of skewers and spacing them apart, thinking that this would maximize their exposure to the heat of the grill. It also makes the shrimp look all nice and pretty when you toss that skewer on a serving platter. But is it really the best way?

My old employer Cook’s Illustrated says otherwise. They recommend squeezing the shrimp tightly together on a skewer. The reasoning is that with less surface area, heat takes longer to penetrate into the center of the shrimp, thus buying you extra time on the grill to give the exteriors a nice char. Makes sense to me, so I tried it.

They were absolutely right here, as they often are. By skewering the shrimp so that they were snugly spooning each other, I could easily leave them on the grill an extra minute or two before they started turning rubbery, buying me precious browning time. There was only one thing left to address: moisture.

How To Make Marinade For Shrimp

All it takes is a few easy steps to have the garlic shrimp marinade ready in no time! Simply:

Note: For proper food safety, discard any leftover raw shrimp marinade as it can not be reused.

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What Goes In Making Spicy Grilled Shrimp Recipe

• Shrimp: Use fresh shrimp which are peeled and deveined. Refer to this video to know how to devein shrimp. If you use froze shrimp, thaw it first before marinating and then use them in grilling.
• Grilled shrimp marinade: To make a spicy marinade for grilling shrimp, I have used some paprika, black pepper powder, garlic powder, olive oil, lemon juice and salt. I have added few chopped parsleys for garnish.

How do you cook shrimp on a skewer?

• Soak the wooden skewers in water for minimum 30 minutes.
• Add shrimp to a mixing bowl and add paprika, black pepper powder, garlic powder, lemon juice, finely chopped parsley, olive oil and salt and mix well.
• Keep aside to marinade for 15 to 20 minutes.
• Thread the shrimp on skewers one by one.
• Heat the cast iron grill pan and brush with oil.
• Place the shrimp skewers on the grill, so the shrimp touch each other and grill for 2-3 minutes on each side, till the shrimp is cooked and turns pink and opaque.
• Garnish with finely chopped parsley and serve hot.

Should I Soak The Skewers

If you are using wooden skewers, YES, you must soak them in water to prevent them from catching on fire on the grill. If you are using metal skewers, you do not have to have to soak them.

How To Soak Skewers: I usually fill a 9×13 casserole dish with about an inch of water and then place the skewers in the water. Place something heavy, like a plate or bowl, on top to keep the sticks submerged in the water. They need to soak about 30 minutes and then will be ready to go!

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Sweet And Spicy Grilled Shrimp Recipe

If you love shrimp dishes, then you’re going to want to try this sweet and spicy grilled shrimp recipe. As the name suggests, this recipe incorporates both sweet and spicy flavors, which work incredibly well together. This would be an excellent dish to serve during to the family in the summer, or it would be great to make if you’re having a group of friends over.

Recipe developer Hayley MacLean is the brains behind this wonderful shrimp dish, and it’s sure to be a new favorite in your household. “My favorite part of this recipe is how bright and bold the flavors are,” MacLean says about this dish. “The chili garlic sauce has such a great heat that is perfectly balanced by the earthy sweetness of the honey it is the perfect combination!” Can we just say that her description is spot on? Not only is this dish incredibly flavorful, but it’s pretty easy to make and requires minimal ingredients. So, shall we get started on making this sweet and spicy grilled shrimp recipe?

Make Ahead And Storage Tips

• To Store. Grilled shrimp is best enjoyed the day it is made but can be stored in the refrigerator for up to 2 days. I like to use the leftovers on top of salad or tossed with pasta.
• To Make Ahead. You can multiply this seasoning blend by as many times as you like, then store it in a jar. For each pound of shrimp, use 1 tablespoon, plus 1/2 teaspoon.

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Solution #: Get Dry To Stay Moist

We like moist food. We want our shrimp to be juicy. But there’s a difference between surface moisture and internal moisture. Internal moisture is what we’re really after. For the exterior, we actually want the exact opposite. Browning reactions can’t take place until surface moisture has evaporated, and it takes an awful lot of energy to evaporate that moisture. When you place a damp skewer full of shrimp on the grill, for at least the first several minutes, you’re waiting for surface moisture to evaporate. All the while, the interiors of those shrimp are getting hotter and hotter, thus expelling more moisture, which then has to be evaporated again, thus exacerbating the problem.

Fact is, if you want shrimp that stay moist inside, they have to start dry outside. Carefully blotting them with paper towels helps, but there’s an even better solution. After skewering my shrimp, I lay the skewers over the edges of a baking dish so that the shrimp are completely elevated. I then place the whole thing, uncovered, in the refrigerator for an hour. Good air circulation means the shrimp dry out rapidly.

When I’m ready to grill, I brush the shrimp with some olive oil and place them over the highest possible heat, pressing down on them slightly to ensure good contact with the grill grates.

Serious Eats / J. Kenji López-Alt

Bingo.

Serious Eats / J. Kenji López-Alt

They may be shrimps, but as far as flavor is concerned, they’re giants.

Our Test Kitchen Crew Offers This Fast And Tasty Fix For Shellfish Lovers

Looking for a quick and easy weeknight meal? Consider grilled shrimp. This lean protein source works with almost any flavor, marinates in no time at all and cooks up in a flash. Whats more, the tiny crustaceans are perfect as an appetizer, in salad or pasta or on a bed of quinoa.

Of course, turning all those tiny shrimp with tongs can get tedious. Thats why our Test Kitchen experts advocate seasoning shrimp in a simple marinade and then skewering them.

Selecting Shrimp

Have you ever wondered what the deal is with shrimp sizing? Theyre available in jumbo, large, medium and small, and although these terms are frequently used on packaging, shrimp are officially sized per pound. A good rule of thumb: The fewer shrimp per pound, the larger the individual shrimp. Refer to the chart below for more detailed descriptions of each size category.

Our favorite size for grilling is large . Theyre big enough to not fall through the grill grates, yet small enough to be tender and juicy.

To Peel or Not to Peel

I always start by buying shell-on shrimp, even if Im going to peel them myself. Theyre less expensive, and I find that they taste better. Plus, I get to keep the shells to make seafood stock.

Sometimes the tails are left on peeled shrimp. This is a matter of preferenceit gives the shrimp a nicer appearance, but it can make them a bit messier to eat.

Skewers: Metal or Wooden?

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