Grilled shrimp makes for a quick, easy, and delicious meal during the warmer months. The sweet, succulent taste of shrimp pairs perfectly with the smoky flavors imparted by the grill. Grilling shrimp is a great way to add variety to your BBQ repertoire.
With just a few simple steps, you can have restaurant-quality grilled shrimp off your own barbecue in no time. This comprehensive guide will teach you everything you need to know about how to grill shrimp on the BBQ like a pro.
Getting Started with Grilling Shrimp
Grilling shrimp is easy, but there are a few things you’ll need to do ahead of time to ensure success:
Choose the Right Shrimp
- Opt for raw, uncooked shrimp in the shell. Shell-on shrimp holds in moisture and flavor during cooking. Peeled shrimp tends to dry out on the grill.
- Go for larger shrimp sizes like jumbo or colossal for easy grilling. Smaller shrimp can fall through grill grates.
- Buy fresh or thawed shrimp instead of frozen. Frozen shrimp releases too much moisture when grilling.
- Use raw shrimp, not pre-cooked. Pre-cooked shrimp will be rubbery and overdone.
Prepare the Shrimp Properly
- Rinse shrimp under cold water and pat dry. Remove the vein running along the back if desired.
- Leave shells on and use a knife to lightly score shrimp shells. This allows seasoning to penetrate and helps prevent curling.
- Marinate shrimp for added flavor and moisture. Try olive oil, lemon, garlic, herbs, chili powder, or Cajun seasoning.
- If using wooden or bamboo skewers, soak them in water for 30 minutes first to prevent burning.
- Thread shrimp tightly onto metal or pre-soaked wooden skewers to prevent spinning.
Set Up Grill for Indirect Cooking
- For gas grills, turn one burner to high and leave the other burner(s) off. Place shrimp on the cooler side, not directly over the flame.
- For charcoal grills, bank coals to one side. Grill shrimp on the side with no coals underneath.
- indirect cooking prevents shrimp from charring or drying out. The cooler side of the grill is key.
Step-By-Step Guide to Grilling Shrimp
Follow these simple steps for perfect grilled shrimp every time:
1. Heat Grill to High Temperature
- For gas grills, turn burner under shrimp to high. Heat grill to about 450-500°F.
- For charcoal, let coals burn until covered with gray ash before grilling.
- High heat is necessary to sear and cook shrimp quickly before moisture is lost.
2. Oil the Grates
- Use a grill brush to apply a thin layer of high-smoke point oil like avocado, peanut, or grapeseed oil onto grate.
- Oiled grates prevent shrimp from sticking and create appetizing grill marks.
3. Place Shrimp on Cool Side of Grill
- Place shrimp over indirect high heat on oiled grates. No flames should be directly under shrimp.
- Grill skin/shell-side down first. Shell shields meat from direct heat.
- Close grill lid immediately to contain heat. This cooks shrimp faster.
4. Grill Shrimp 2-3 Minutes Per Side
- Grill shrimp for 2-3 minutes per side, without moving them. Opening the lid repeatedly lengthens cooking time.
- Shrimp shells will turn bright pink-orange when done. The meat will become opaque and firm.
- Don’t overcook. Shrimp can go from perfect to rubbery and tough quickly.
5. Check for Doneness
- Check doneness after 4-6 minutes total cooking time.
- Shrimp are done when shells are pink and meat is opaque and firm when pierced with a fork.
- If needed, move shrimp directly over flame for final minute to finish cooking.
6. Remove from Grill and Enjoy
- Immediately remove shrimp from grill once they reach desired doneness.
- Transfer to a platter and enjoy hot off the grill, or let cool briefly before peeling and eating.
- For added flavor, toss grilled shrimp with lemon-garlic butter, pesto, or barbecue sauce.
Tips for Grilling Juicy, Flavorful Shrimp
Follow these pro tips for plump, moist, and delicious grilled shrimp:
- Don’t crowd grill – Cook shrimp in a single layer with space between each piece. Crowding steams rather than sears.
- Use two zones – Sear over direct heat then move shrimp to indirect heat to finish cooking.
- Grill other sides – For more color and flavor, quickly grill peeled side after shells char.
- Baste with sauce – Brush with garlic-herb butter, teriyaki, or other glaze in final minutes.
- Spritz with lemon – A spritz of lemon juice adds brightness and moisture as shrimp cooks.
- ** Watch closely** – Have tongs ready to swiftly remove shrimp when they turn opaque.
Handling Common Grilling Shrimp Problems
Grilling shrimp may take some trial and error. Here are some common issues and how to avoid them:
Problem: Shrimp are overcooked and rubbery.
Solution: Remove shrimp from grill sooner and account for carryover cooking. Shrimp overcook quickly.
Problem: Shrimp are curling up and bunched together on skewers.
Solution: Score shells before grilling and thread shrimp very tightly onto skewers.
Problem: Shrimp are stuck to the grates and tearing.
Solution: Make sure grates are clean and oiled well before grilling. Use metal skewers.
Problem: Shrimp have no char or grill marks.
Solution: Grill over direct high heat for a minute or two per side before moving to indirect heat.
Problem: Shrimp have raw, translucent spots near the tails.
Solution: Position tails toward hot zone of grill to ensure tails fully cook.
Grilled Shrimp Recipes
Grilled shrimp pair deliciously with bright, fresh flavors like citrus, herbs, garlic, and chili spices. Try these tasty grilled shrimp recipes:
Simple Garlic-Lemon Grilled Shrimp
Coat peeled shrimp with olive oil, minced garlic, salt, and pepper. Grill 2-3 minutes per side over direct then indirect heat. Toss with fresh lemon juice and chopped parsley.
Cajun Blackened Shrimp
Marinate peeled shrimp in Cajun seasoning, olive oil, thyme, Worcestershire, and brown sugar for 1 hour. Grill as directed.
Honey-Ginger Grilled Shrimp
Whisk soy sauce, honey, minced ginger, and sriracha. Marinate shrimp in mixture 30 minutes then grill.
Chipotle Lime Grilled Shrimp
Blend chipotle peppers, olive oil, lime juice, cilantro, and garlic. Pour over shrimp before grilling.
Basil Pesto Grilled Shrimp
Toss grilled shrimp with prepared or homemade basil pesto sauce. Top on salad greens or pasta.
Grilled Shrimp Fajitas
Make fajitas with grilled shrimp, onions, and bell peppers. Serve with desired fajita toppings.
Frequently Asked Questions About Grilling Shrimp
Should you peel shrimp before grilling?
Leaving the shells on helps shrimp retain moisture and adds flavor as shells char. Peel shrimp only if marinating first or coating with a sauce that won’t stick to shells.
What is the best wood for grilling shrimp?
Fruit woods like apple, cherry, and pecan add a light sweetness. Oak also pairs well with shrimp. Avoid very strong woods like mesquite and hickory.
How do you stop shrimp from sticking to the grill?
Brush grates thoroughly with oil before grilling. Choose metal vs. wood skewers. Grill shrimp over direct high heat for just 1-2 minutes per side to sear.
Does grilled shrimp need to be refrigerated?
Yes, cooked shrimp should be refrigerated within 1-2 hours of grilling, and eaten within 3 days. Discard any leftover shrimp after 3 days.
Can you grill already cooked shrimp?
It is best to grill raw shrimp. Already cooked shrimp can be quickly warmed on the grill but will not have the same flavor or texture.
What temperature are shrimp fully cooked?
Shrimp are fully cooked when the internal temperature reaches 145°F. The meat will become opaque and firm when poked with a fork or knife tip.
Conclusion
Grilling shrimp is one of the quickest and easiest ways to enjoy tender, juicy shrimp with delicious smoky char flavor. With the proper techniques, you can avoid overcooking and have restaurant-quality grilled shrimp ready in minutes with just a little prep work. Brush up on your grilling skills using this comprehensive guide. Dazzle your family and friends this summer with appetizing grilled shrimp.