Fire up the grill for this easy, flavorful Grilled Shrimp recipe perfect for summer cookouts, quick weeknight dinners, or backyard barbecues. With simple pantry ingredients and bold taste, these juicy shrimp are ready in minutes and make a reliable, protein-packed meal the whole family will love.
PIN IT FOR LATER!
If you want a restaurant-quality meal on a busy weeknight, try this grilled shrimp. Jumbo shrimp are seasoned simply, then seared over high heat for a crisp char and tender interior. Because shrimp cook so quickly, this recipe is ideal when you need dinner on the table fast.
Shrimp are high in protein and versatile—easy to pair with salads, rice, pasta, or grilled vegetables. Barbecued shrimp are a great starting point if you’re new to cooking seafood.
Why You’ll Love This Recipe
- Ready in minutes using common pantry staples.
- No long marinating time required—season and grill.
- High-protein option that’s light and satisfying.
Ingredients for Grilled Shrimp
- 1 pound jumbo raw shrimp – peeled and deveined. Jumbo size helps prevent shrimp from falling through the grates. If frozen, thaw in the refrigerator overnight. Do not use pre-cooked shrimp.
- 2 teaspoons olive oil – helps seasoning adhere and encourages searing.
- Seasonings: ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon smoked paprika, ½ teaspoon Italian seasoning, ½ teaspoon salt, ¼ teaspoon ground black pepper.
- Lemon wedges – for bright, fresh finish.
- Chopped parsley – optional garnish to add color and freshness.
How To Make Grilled Shrimp
- Preheat the grill to medium-high or high and clean the grates. Lightly oil the grates or brush the shrimp with oil to prevent sticking.
- In a medium bowl, combine olive oil, garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper.
- Pat the shrimp dry, add to the bowl, and toss gently until evenly coated with the seasoning mixture.
- Place shrimp on hot grill grates and cook for about 3 minutes, until they develop a light char. Flip and cook 1–2 minutes more, until shrimp are opaque and curl into a “C” shape. Avoid overcooking—shrimp cook fast and smaller shrimp will require less time.
- Remove from the grill and serve immediately with lemon wedges and optional chopped parsley.
Pro Tip
- Maintain consistent, high heat and make sure the grill is fully preheated. Even heat produces juicy shrimp with attractive grill marks.
Storage and Reheating
Fridge: Store leftover grilled shrimp in an airtight container for up to 4 days.
Freezer: After cooling, place shrimp in a single layer on a baking sheet to freeze, then transfer to an airtight container or freezer bag. Thaw overnight in the refrigerator before reheating. Note that texture can change after freezing.
To reheat, warm gently on the stovetop with a splash of water and a lid to retain moisture, heating just until hot throughout.
How Can I Tell When Shrimp Are Cooked Through?
Cooked shrimp should reach an internal temperature of 145°F (use a meat thermometer for accuracy). Visually, shrimp turn from translucent to opaque and curl into a “C” shape when done. Avoid overcooking to keep them tender.
Toss the shrimp in the seasoning blend, sear briefly on the grill, and serve immediately. This method gets dinner on the table fast while still feeling special—perfect for busy households and last-minute meals.
Grilled Shrimp
Equipment
- Grill
- Mixing bowl
- Grill tongs
- Measuring cups and spoons
Ingredients
- 1 pound jumbo raw shrimp, peeled and deveined
- 2 teaspoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Lemon wedges, for serving
- Chopped parsley, for garnish (optional)
Instructions
- Heat grill to medium-high/high. Clean grates and rub oil on them.
- In a medium bowl, whisk olive oil with garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper.
- Pat shrimp dry and add to the bowl; toss gently to coat.
- Grill shrimp 3 minutes, until lightly charred, then flip and cook 1–2 minutes more until opaque.
- Serve immediately with lemon wedges.
Tips
Fridge: Store leftovers in an airtight container up to 4 days.
Freezer: Freeze cooled shrimp in a single layer, then transfer to a sealed bag; thaw overnight in the fridge before reheating.
Reheat gently on the stovetop with a splash of water and a lid to maintain juiciness.
Nutrition Information
How To Serve Grilled Shrimp
Grilled shrimp pair well with many sides. Serve over rice, buttered noodles, or a bed of mixed greens for a shrimp salad. Try them alongside grilled vegetables, cauliflower, or add them to a Caesar-style salad for extra protein. For a simple dessert after the cookout, grilled peaches with ice cream make a delicious pairing.
More Great Shrimp Recipes
- For variety, try shrimp in tacos or on kabobs with steak or sausage for surf-and-turf options.
- If you like heat, try spicy grilled shrimp with your favorite hot sauce.