How do I know when shrimp are done cooking?

Perfectly cooked shrimp turn from translucent gray to opaque pink and form a loose "C" shape. If they curl into a tight "O" shape, they're overcooked. Remember, they continue cooking slightly after removal from heat, so take them off just as they turn pink.

Can I use frozen shrimp for this recipe?

Absolutely! Thaw frozen shrimp overnight in the refrigerator or place sealed shrimp in a bowl of cold water for quick thawing. Make sure to pat them completely dry before seasoning to ensure the marinade adheres properly and to prevent steaming instead of grilling.

What's the best way to devein shrimp?

After peeling, make a shallow cut along the back of the shrimp with a small paring knife. Look for the dark vein running along the back and gently lift it out. For convenience, many stores sell shrimp that are already peeled and deveined.

Can I make this recipe without a grill?

Definitely! A stovetop grill pan works beautifully, or you can sauté the seasoned shrimp in a hot skillet with a touch of oil for 2 minutes per side. You can also broil them on high for about 4 minutes total, flipping halfway through.

Easy Grilled Shrimp Recipe

Description

This Easy Grilled Shrimp recipe is packed with smoky, zesty flavors and comes together in no time. Succulent jumbo shrimp are perfectly seasoned with a mix of spices, then grilled to perfection in just minutes. Ideal as a main course, a topping for salads, or stuffed into tacos, this versatile recipe is a summer grill favorite that’s sure to impress.

Ingredients

Units Scale

Shrimp

1 pound jumbo shrimp, peeled and deveined

Marinade

2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
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 Grill:
Preheat an outdoor grill to high heat, approximately 500°F. If using wooden skewers, soak them in water for about 10 minutes to prevent burning. Alternatively, use metal skewers or a grill basket.
Prepare the Shrimp:
Peel and devein the shrimp, removing tails if desired. Place the shrimp in a large mixing bowl. Drizzle the shrimp with olive oil and lemon juice, ensuring they are well coated.
Season the Shrimp:
Sprinkle the shrimp with smoked paprika, garlic powder, onion powder, dried oregano, dried basil, salt, black pepper, and cayenne pepper. Toss the shrimp in the seasoning until evenly coated.
Thread the Shrimp:
Thread the seasoned shrimp onto the prepared skewers, ensuring a small amount of space is left between each piece for even cooking. If not using skewers, place the shrimp in a grill basket.
Grill the Shrimp:
Place the skewered or basketed shrimp onto the preheated grill. Cook for 2 to 3 minutes on each side, or until the shrimp are no longer translucent and just begin to curl. Serve hot.

Notes

One pound of jumbo shrimp typically equals 16 to 20 pieces. Adjust the recipe quantities as needed for larger servings.
This versatile shrimp can be served as a standalone main dish, as part of a salad, in a wrap, or transformed into tacos for a fun twist.
If you don’t have a grill, this recipe can be made using a grill pan on the stovetop.

Nutrition

Serving Size: 1/4 pound shrimp
Calories: 150
Sugar: 0g
Sodium: 370mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 1g
Protein: 18g
Cholesterol: 145mg