Grilled Shrimp Recipes

Grilled shrimp piled on a plate and ready to serve.

There’s a lot to love about shrimp, which means there’s a lot to love about grilled shrimp recipes! Cooking shrimp…

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Grilled shrimp piled on a plate and ready to serve.

There’s a lot to love about shrimp, which means there’s a lot to love about grilled shrimp recipes! Cooking shrimp is easy, they have tons of flavor, they come in different sizes for different uses and they are freakin’ delicious in all kinds of cuisines. I’m stoked for you to find your favorite recipes!

Grilled shrimp piled on a plate and ready to serve.

What You’ll Love About Grilled Shrimp Recipes

The best grilled shrimp recipes only need a handful of ingredients to produce flavorful shrimp, so you can throw together an easy main dish or appetizer that will be a real crowd pleaser. Shrimp tacos, garlic butter shrimp, surf and turf, hot honey garlic — shrimp have got something for everyone.  

Raw shrimp getting started on the grill grate.

Feeling inspired and want to grill some more seafood? Check out my Best Lobster Tail Recipes, Stuffed Shrimp or even Salmon Wrapped Shrimp!

How to Cook the Best Grilled Shrimp

When I’m grilling shrimp, I like to use a grill plan, or cook shrimp skewers or shrimp kabobs. We don’t want one of those shrimp falling through the grill grates!

Shrimp cooking in a grill basket.

As far as ingredients, make sure you have lemon juice or lime juice, fresh garlic, herbs like fresh parsley, red pepper flakes, and soy sauce on hand. Those ingredients are essential in a lot of these recipes to produce the most succulent shrimp. 

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On a Skewer

Whether you’re cooking shrimp on wooden skewers or metal skewers, this method of cooking will result in juicy shrimp with a perfect crispy exterior. If you’re using wooden skewers, soak them in water for about 30 minutes. I do this so they’re less likely to catch fire on the grill. I recommend using two-prong skewers or two separate skewers because that will help keep the shrimp secure. 

Shrimp strung on metal skewers and layer on the grill grate over hot coals.

When you’re cooking shrimp on an outdoor grill skewers are great because they make it easier to turn the shrimp on the grill all at once! The skewers also help prevent the shrimp from falling through the cracks in the grill grate, which is probably the biggest headache for any grilled shrimp recipe.

Bacon wrapped shrimp on skewers

I like to toss the cleaned shrimp in a large bowl with olive oil or beef tallow, kosher salt and black pepper, your favorite BBQ rub or an easy marinade before adding them to the skewer. You can also choose to season them after they’re already secured on the skewer, it’s all up to your preference! Then let the shrimp cook until they’re an opaque pink, usually about 2-3 minutes depending on the size of shrimp. 

My Favorite Grilled Shrimp Recipes

Without further ado, here are my top recipes for grilled shrimp. With how easy and flavorful they are, I’m betting at least one becomes your go-to recipe. 

Nashville Hot Grilled Shrimp

Nashville Hot Grilled Shrimp

Nashville Hot Grilled Shrimp because if it's good on chicken, it'll be even better on shrimp!
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The grilled shrimp plated and ready to serve.

Grilled Shrimp with Garlic Chile Vinaigrette

Grilled Shrimp with Garlic Chile Vinaigrette recipe for a tangy and savory shrimp mix up! A fun, simple and delicious meal!
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grilled buffalo shrimp with zesty ranch

Grilled Buffalo Shrimp with Zesty Ranch

Who else loves food drenched in buffalo sauce? If that true, then you are going to love my Grilled Buffalo Shrimp with Zesty Ranch recipe.
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grilled shrimp tacos

Grilled Shrimp Tacos

Try some delicious grilled shrimp tacos over some hot Cowboy Charcoal. They are sure to make your grilling a night to remember all year round.
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A close up shot of the Grilled Shrimp Roll.

Grilled Shrimp Roll

Grilled Shrimp Roll is a perfect handheld meal for any seafood lover!
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The Grilled Seafood Platter is easy and so satisfying.

Grilled Seafood Platter

The Grilled Seafood Platter with boiled red potatoes and fresh corn is the perfect recipe for kicking off your summer. Get ready for the tastiest blue crabs, lobster tails, shrimp, and oysters smothered in a zesty and spicy lemon herb sauce.
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Bacon Wrapped Shrimp Skewers ready to serve.

Bacon Wrapped Shrimp Skewers

Bacon Wrapped Shrimp Skewers are deliciousness, wrapped in bacon… Bacon wrapped deliciousness!
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What to Serve with Grilled Shrimp

When it comes with what pairs well with grilled shrimp, the world is your oyster — or shrimp, since we’re playing that way! Pasta, crusty bread and rice go great with these easy shrimp recipes, and you can have a simple green salad or vegetable on the side. Don’t forget the lemon wedges and fresh herbs to brighten up everything. 

Make it a Surf And Turf

Leftovers and Reheating

The trick to leftover shrimp is to reheat it gently, so the texture of the shrimp doesn’t become rubbery and tough. Store your grilled shrimp in the fridge in an airtight container for up to three days. Then, reheat your shrimp on medium-low heat on the stovetop for about five minutes, preferably in whatever liquid you cooked them in to keep them from drying out. You just want to warm up those grilled shrimp so they don’t overcook.

FAQs

Should I buy fresh or frozen shrimp? 

Here’s a little secret: the “fresh” shrimp you see at your local supermarket were most likely already frozen, then defrosted at the fish counter. When fisherman catch shrimp, they freeze them on the boats within a very short time of being out of the water. That move keeps that shrimp flavor from when they were caught. So, unless you’re sure the “fresh” shrimp you’re seeing for your grilled shrimp recipes are right off the boat, you’re better off buying frozen shrimp. 

What size shrimp should I use? 

The selection of shrimp at the grocery store can be overwhelming! The size of the shrimp really depends on your grilled shrimp recipe. You’ll find mini, medium, large, jumbo shrimp and colossal on the market. All these sizes also have a number on them, which details how many shrimp you get per pound. Smaller shrimp are usually better in salads and pastas like steak and shrimp alfredo. Larger shrimp work well for appetizers or main courses like the garlic shrimp scampi.

How do I peel and devein shrimp? 

If your grilled shrimp recipe calls for it, you’ll need to remove the shell and use a paring knife to make a small slit along the back of the shrimp. Then, use the tip of the knife to get under the vein and gently pull it out. I can think of fewer people out there who have cooked more shrimp than Emeril Lagasse. He’s got a great step-by-step video to show you how to do it!

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Best Lobster Tail Recipes

If you’re a lobster fan looking for an epic lobster tail recipe, stop scrolling and discover what kind of steakhouse-level magic you can…

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If you’re a lobster fan looking for an epic lobster tail recipe, stop scrolling and discover what kind of steakhouse-level magic you can create with your own backyard grill or smoker.

Today, I’m curating my best lobster recipes all in one spot. As you’ll soon see, the boiled lobster tail is not the only way to celebrate this wondrous seafaring crustacean. Lobster tail meat is meaty, hearty, and always the perfect centerpiece for a meal that’s so freakin’ delicious!

Stuffed Lobster Tails with garlic butter as they finish cooking on the grill. Lobster Tail Recipes

Why You’ll Love Each Lobster Tail Recipe

There are few things better in life than taking a bite of some buttery lobster. As any seafood lover knows, lobster and melted butter (with garlic and a sprinkling of fresh parsley) is already a match made in foodie heaven!

When you have the right recipe in front of you, you can make lobster with the best flavor that rivals any steak. The sweet, tender meat pairs perfectly with a variety of seasonings and cooking methods.

Skewered Lobster tails cooking in the grill.

Each recipe card below expands on the possibilities and ventures into the world of seasoned lobster tails. The bold, zesty, spicy, and citrusy flavor combinations are all designed to bring out the natural goodness of the lobster.

Whether smoked, grilled, stuffed or cooked in a cast-iron pan, lobster tails offer versatility and a gourmet touch to any meal. Plus, they cook quickly, making them a win-win for your next special occasion or weeknight dinner.

Cooking Tips for the Best Results 

  1. Best Quality Lobster: Sourcing live lobster is the first step to having the best lobster tail dinner ever. If you can’t get fresh lobster tails, frozen is a great option, but make sure they are properly thawed before cooking.
  2. Butterfly the Tails: For even cooking and a beautiful presentation, butterfly your lobster tails by cutting down the top of the shell with a pair of kitchen shears and spreading the meat open.
  3. Season Generously: Lobster meat is sweet and delicate, so don’t be afraid to season generously. Garlic, butter, herbs and a bit of lemon juice can enhance its natural flavor. If you haven’t tried my seasonings yet, they would also add the perfect burst of complex flavor.

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  1. Monitor the Temperature: Lobster tails cook quickly, so watch them closely to avoid overcooking. They are done when the meat is opaque and firm. The recommended internal temperature of the lobster is 140 degrees F. 
  2. Handy Tools: When making lobster, grab a cutting board, a pair of sharp kitchen shears to break through the hard shell, and a small saucepan for melting butter. 

Smoked Lobster Tails

The smoking process takes more patience than grilling, but it’s worth it every time. In fact, sometimes this is the easier option because they cook slower and therefore make it more difficult to overcook. Not impossible… but more difficult.  Plus, the smoky flavor that gets imparted on the lobster meat is delicious!

a platter with smoked lobster tails and esquites held next to a smoker

Smoked Lobster Tails with Esquites

Smoky lobster is paired with the creamy, tangy taste of esquites, a Mexican corn salad.
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Honey Cajun Smoked Lobster Tails before being pulled from the smoker.

Honey Cajun Smoked Lobster Tails

Sweet and spicy, these lobster tails are glazed with honey and seasoned with Cajun spices, creating a mouthwatering bite.
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Smoked Lobster Tails

Smoked Lobster Tails with Spicy Garlic Butter

These smoked lobster tails are drenched in a spicy garlic butter sauce that enhances their rich, smoky taste.
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Smoked Lobster Tails with Parmesan Butter

Smoked Lobster Tails

Simple and straightforward, these smoked lobster tails let the lobster's natural flavor shine through with just a hint of smoke.
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Grilled Lobster Tails

Grilled lobster is a classic way to give the buttery meat a deep and satisfying flavor from your smoky charcoal. The lobster cooks faster this way, so be ready when it’s go time.

Grilled Lobster Tail

Grilled Lobster Tail

Simple and classic, these grilled lobster tails are perfect for purists who love lobster's natural flavor.
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Grilled Garlic Butter Lobster Recipe

Grilled Lobster Recipe

Grilled Garlic Butter Lobster because who doesn't love protein covered in butter and cheese?
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grilled lobster tails

Grilled Lobster Tails with Honey Cajun Butter

Grilled to perfection and basted with honey Cajun butter, these lobster tails are sweet, spicy, and smoky.
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Grilled Lobster Tail Skewers

Grilled Lobster Tail Skewers

Simple, succulent lobster tail skewers that are perfect for grilling season. Serve with your favorite dipping sauce.
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grilled lobster tails

Grilled Lobster Tails with Honey Cajun Butter

Simple and easy grilled lobster tails basted with a honey cajun butter sauce. This is the ideal backyard cook for those that need some sweet and spicyness!
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Lobster Skewers with Bang Bang Sauce plated and served.

Lobster Skewers with Bang Bang Sauce

Tender chunks of lobster tail grilled on skewers and served with a spicy, creamy Bang Bang sauce that's sure to be a crowd-pleaser.
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delicious sriracha butter lobster tails

Sriracha Butter Lobster Tails

For those who like it hot, these grilled lobster tails are slathered in a sriracha butter sauce that packs a punch.
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Coal Roasted Baja Lime Lobster

Coal Roasted Baja Lime Lobster

Cooking some seafood straight on the coals today with this Coal Roasted Baja Lime Lobsters recipe. Inspired by the dish from the Southwest.
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dirty lobster tails

Dirty Lobster Tails with Hatch Chile Butter Sauce

Grilled with the shell on and smothered in a Hatch chile butter sauce, these lobster tails are full of bold, Southwestern flavors.
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wood plank lobster tails

Wood Plank Lobster Tails

Grilled on a wood plank, these lobster tails take on a subtle, smoky flavor that's absolutely irresistible.
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Stuffed Lobster Tails

Stuffed lobster tails are a true showstopper, bringing together the rich flavors of lobster with a variety of mouthwatering ingredients.

Stuffed Lobster Tails with garlic butter as they finish cooking on the grill.

Stuffed Lobster Tail with Garlic Butter

Lobster tails stuffed with a rich garlic butter mixture create a luxurious and indulgent dish that's perfect for special occasions.
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Bacon Stuffed Lobster Tails garnished with parsley and ready to serve.

Bacon Stuffed Lobster Tails

Everything's better with bacon! These lobster tails are stuffed with a savory bacon mixture that adds a delicious, smoky flavor.
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Grilled Garlic Butter Lobster Recipe

Crab Stuffed Lobster

The ultimate seafood indulgence, these lobster tails are stuffed with a rich, creamy crab mixture for a double dose of decadence.
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Cast-Iron Skillet Lobster Recipe

Last but not least, one of my favorite ways to cook lobster tail is in my well-seasoned cast-iron skillet.

parmesan crusted lobster tails

Parmesan Crusted Lobster Tails

Cooked in a cast-iron pan, these lobster tails with simple ingredients are topped with a crispy Parmesan crust that adds a savory crunch to every bite.
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A fork full of lobster Mac and cheese.

Stuffed Cajun Lobster Mac and Cheese

Who doesn’t love homemade mac and cheese?! That’s the foundation for this Stuffed Cajun Lobster Mac and Cheese recipe.
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What to Serve with Your Lobster Dinner

Pair your lobster tails with classic sides like garlic mashed potatoes, grilled asparagus or a fresh garden salad. For a more luxurious touch, consider making truffle mac and cheese, parmesan risotto or rice pilaf. Obviously, don’t forget a glass of crisp white wine or a refreshing cocktail to complete the insanely good meal.

Make it a Surf and Turf!

Leftovers & Reheating Lobster Tail

Leftover lobster tails can be stored in the refrigerator in an airtight container for up to two days. To reheat, gently warm in the oven at 350°F until heated through. Avoid the microwave, as it can make the lobster tough and rubbery. You can also use leftover lobster meat in salads, sandwiches, or pasta dishes.

If you enjoyed this lobster recipe round up, check out my some of my other round ups for grilled steak, burnt ends and even chicken legs!

FAQs for Lobster Tails

Why are Maine lobsters the best?

It’s the cold water. The icy, nutrient-rich waters of the North Atlantic provide the ideal environment for lobsters to grow slowly, which results in tender, sweet meat.

Can I still make lobster tail recipes if I buy a whole lobster?

Absolutely! If you buy a whole lobster, you can definitely still make lobster tail recipes. Simply remove the tail from the rest of the lobster by twisting it off where it meets the body.  The remaining lobster meat can be used for other dishes like lobster bisque, lobster rolls, or seafood pasta.

Where can I find the best Maine lobsters?

You can find high-quality Maine lobsters online from reputable seafood suppliers or usually at your local grocery store. Many offer overnight shipping to ensure freshness. Look for suppliers with good reviews and a solid reputation for quality.

What kind of charcoal do you recommend when grilling lobster tails?

I prefer lump charcoal for grilling lobster tails because it burns hotter and cleaner than briquettes. It imparts a wonderful smoky flavor without any chemical taste. Brands like Cowboy CharcoalRoyal Oak or Kamado Joe are excellent choices for high-quality lump charcoal.

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Hot Smoked Salmon

Hot Smoked Salmon with a Whisky Chipotle Glaze

Get your grill out, ’cause we’re making the best Hot Smoked Salmon with some Pendleton Rye Whisky. It’s an epic recipe…

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Hot Smoked Salmon with a Whisky Chipotle Glaze

Get your grill out, ’cause we’re making the best Hot Smoked Salmon with some Pendleton Rye Whisky. It’s an epic recipe that merges three favorites: an Old-Fashioned cocktail, BBQ seasoning, and succulent salmon with a flaky texture.

Post Sponsored by Pendleton Whisky.

Hot Smoked Salmon with a Whisky Chipotle Glaze

The final result of this culinary combo? Sweet, spicy, and smoky decadent goodness in every bite. This hot smoked salmon recipe is a variation of my Bourbon Bacon Pecan Salmon recipe. However, this time around the garlic and chipotle kick up the smoky flavor a notch or two.

Why am I recommending Pendleton Whisky? If you know, you know. And if you don’t know, then you should soon find out! Pendleton Whisky is distilled in Western Canada with glacier-fed spring water sourced from Mt. Hood, Oregon. With its exceptionally smooth texture and rich, complex flavor profile, I always keep a bottle of Pendleton Whisky in my cabinet. 

Why You’ll Love Hot-Smoked Salmon

To clarify, this is not a traditional cold smoked salmon recipe made in the Traeger Smoker. We’ll use a grill and a higher temperature so that the salmon cooks for only about 20 minutes on the grill grates. The smoke flavor in the cooking process comes from the chipotle and the fruit wood chips we’ll throw in the grill.

The hot smoked salmon is planked by orange slices.

Besides the short cooking time, Hot Smoked Salmon is always a great idea for special occasions or easy weeknight dinners. Salmon doesn’t need a long time to cook so it’s perfect for summer nights when you’re not in the mood to spend hours standing by the grill. 

Overall, wild salmon with flavor love from the barbecue seasoning and the Pendleton Rye Whisky chipotle glaze is so freakin’ delicious. Each bite is rich, flavorful and memorable!

More Salmon

Delicious Smoked Salmon Recipe Ingredients

  • Full Side of Salmon – The best type of salmon is always a personal preference. Wild-caught salmon from the Pacific Northwest is my favorite, however, Atlantic salmon, farm-raised salmon or even sockeye salmon are fine. Choose whichever one you think is the better choice and season it with your favorite BBQ rub.

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  • Whisky Chipotle Glaze – A tantalizing blend of Pendleton Rye Whisky, maple syrup, BBQ sauce, brown sugar, Chipotle puree and sesame seeds creates a sticky, flavorful coating for the salmon.
  • Oranges – Sliced navel oranges serve as a natural “plank” for the salmon during cooking, imparting another Old-Fashioned-inspired touch.

With its tantalizing blend of flavors and easy preparation, Hot Smoked Salmon is sure to become a favorite recipe in your culinary arsenal. You’ll savor every bite of the smoky sweet goodness! 

How to Make the Best Salmon on the Grill 

First, let’s get started by firing up the grill. Preheat it to medium-high heat, aiming for around 350 degrees F.

Whisky Glaze for Hot Smoked Salmon

Next, once the grill is heated up, place a cast iron skillet over the high-heat side. Toss in your minced garlic and let it sizzle and brown for about 2 minutes. Then comes the fun. Deglaze the skillet with Pendleton Rye Whisky and let it simmer for another 2 minutes. 

The Whisky Chipotle Glaze gets thick and sticky

Next, it’s time to add the rest of the ingredients for the sweet and spicy whiskey glaze. Let everything simmer away over the flames until it thickens up, usually about 4-5 minutes. Keep an eye on it, stir it often, and if it starts bubbling too high, just pull the skillet off the flames for a bit. Once it’s nice and thick, let it cool down for a few minutes to room temperature.

Glazing the salmon is a great way to add more flavor to the dish. If this specific glaze isn’t doing it for ya, check out the glazes I use in my Bourbon Bacon Pecan Salmon, Teriyaki Salmon or Honey Mustard and Chili Baked Salmon for other options.

Salmon

While the glaze is cooling off, let’s prep the surface of the salmon. With the skin side down, generously season the top of the salmon with the BBQ Rub and set it aside. 

The top of the salmon is covered with the spicy whiskey glaze

Go ahead and grab those sliced oranges and then arrange them on the cooler side of the grill as a plank. You may have seen me use this technique before in the Planked Salmon recipe. This is one of my favorite ways to cook salmon because it’s a simple and easy way to add flavor, plus it ensures the salmon won’t stick to the grill.

Carefully lay the seasoned salmon on top of the oranges. Next up, slather the salmon generously with that delicious Whisky Chipotle Glaze. Make sure to cover every inch with that sticky and flavorful sauce. 

The vibrant and spicy whiskey glaze covers the salmon.

Grilling Hot Smoked Salmon

Close the grill lid and let it work its magic, cooking indirectly at 350 degrees F for about 15-20 minutes, or until the salmon reaches an internal temperature of 135-145 degrees F. To check the temperature, make sure to use an instant-read thermometer. 

Once the salmon is done, carefully take it off the grill and sprinkle on some chopped chives and a few extra sesame seeds for good measure. All that’s left to do is serve up each piece of salmon. Lastly, enjoy every bite of that hot smoked salmon goodness!

Hot Smoked Salmon is flaky, spicy, and tasty.

For other fun salmon recipes, check out how to make Smoked Salmon Burnt Ends or even Salmon Wrapped Shrimp! Baked Wood Plank Salmon is another classic that’s easy to cook and so freakin’ delicious!

What to Serve with Fresh Salmon

Hot Smoked Salmon pairs well with many of your favorite sides. I’m thinking grilled vegetables, a fresh green salad, or garlic-infused mashed potatoes. For drinks, make a classic Pendleton Old Fashioned cocktail, because, of course, it’s the perfect complement. See the quick and easy recipe below. 

If you love seafood as much as me, check out the latest post about how to make a Grilled Seafood Platter.

Pendleton Old Fashioned Cocktail Recipe

Firstly, fill a mixing glass or cocktail shaker with a handful of ice cubes. Secondly, pour in 2 ounces of Pendleton Whisky. Next, add a quarter ounce of simple syrup. Then, add two dashes of Angostura bitters before stirring or shaking vigorously for about 30 seconds. Finally, strain the concoction into a glass filled with fresh ice. Garnish with an orange twist. 

Pendleton Whisky Old Fashioned

Leftovers & Reheating

If you happen to have a lot of salmon left over, first let it cool down. Then, store it in an airtight container in the fridge for up to 2 days.

To reheat, warm the salmon over the grill tucked inside some aluminum foil at a low temperature for about 10-12 minutes. Leftover cold salmon is great on salads or in creamy pasta dishes. 

FAQs for Hot Smoked Salmon

Can I use a different type of whisky for the glaze?

While Pendleton Rye Whisky offers the best results for this salmon recipe, feel free to experiment with other spirits like bourbon. 

Can I use a different method to cook the salmon fillet? 

Absolutely! If you don’t have a grill yet, you can achieve tasty results by baking the salmon in the oven at 400 degrees for about 14-15 minutes, depending on the thickness of the fish.

Can I adjust the spiciness of the glaze?

Yes, to do so, you only need to adjust the amount of Chipotle puree or simply leave it out. 

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Hot Smoked Salmon with a Whisky Chipotle Glaze
Print

Hot Smoked Salmon

My Hot Smoked Salmon recipe features a Whisky Chipotle Glaze made with the finest Pendleton Rye Whisky.
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 people
Calories 150kcal
Author Derek Wolf

Ingredients

Salmon:

  • 1 Whole Side of Salmon
  • ¼ cup BBQ Seasoning
  • 4-5 Navel Oranges sliced
  • Chopped Chives for garnish

Whisky Chipotle Glaze:

  • 3 oz of Pendleton Rye Whisky
  • 2 tbsp Maple Syrup
  • 2 tbsp BBQ Sauce
  • 1.5 tbsp of Brown Sugar
  • 1 tbsp Chipotle Puree
  • 2 tsp Brown Sugar
  • 2 tsp Sesame Seeds

Instructions

  • Preheat a two zone medium-high heat fire (around 350F).
  • Add a cast iron skillet over the high heat side of the side. Add your minced garlic to brown for 2 minutes, then deglaze with Pendleton Rye Whisky and let simmer for 2 minutes.
  • Next, add the rest of the ingredients for the Whisky Glaze and let simmer over the flames until thickened (about 4-5 minutes). Make sure to stir it often, and pull the skillet off the flames if you see it start to bubble too high. Let it cool, then add it back to the flames and keep stirring. Once the glaze has thickened, pull it off and let cool for 5 minutes.
  • Generously season your salmon with BBQ Rub and set to the side.
  • Add all your sliced oranges to the cool side of the grill to create a “plank” for your salmon to lay on.
  • Place the salmon on top of the oranges and slather in the Whisky Chipotle Glaze. Thoroughly cover the top of the salmon with the glaze.
  • Close your grill lid and cook indirect at 350F for 15-20 minutes until it reaches 135-145F internal.
  • When the salmon is done, pull it off and garnish with chopped chives and more sesame seeds. Serve with a Pendleton Old Fashioned and enjoy!

Notes

Pendleton Old Fashioned Cocktail Recipe
Fill a mixing glass or cocktail shaker with a handful of ice cubes. Pour in 2 ounces of Pendleton Whisky. Next, add a quarter ounce of simple syrup. Then, add two dashes of Angostura bitters. Stir or shake vigorously for about 30 seconds. Strain the concoction into a glass filled with fresh ice. Garnish with an orange twist. 

Nutrition

Calories: 150kcal | Carbohydrates: 22g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 83mg | Potassium: 291mg | Fiber: 3g | Sugar: 13g | Vitamin A: 376IU | Vitamin C: 42mg | Calcium: 119mg | Iron: 3mg

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The Best Steak Pinwheels Recipes

French onion steak pinwheels, plated.

Here it is: the best steak pinwheels recipes roundup! I’m a huge fan of steak pinwheels because they’re really impressive,…

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French onion steak pinwheels, plated.

Here it is: the best steak pinwheels recipes roundup! I’m a huge fan of steak pinwheels because they’re really impressive, so freakin’ delicious and don’t take a lot of work in the kitchen. Because of their beautiful presentation and how easy they are to make, grilled steak pinwheels recipes are a huge hit everywhere. You can make them for your next backyard BBQ with friends or a special occasion like holiday parties. 

Fajita steak pinwheels, grilled and ready to eat.

Steak pinwheels may look intimidating, but I’ll give you all the tips and tricks you need to make these beef pinwheels with confidence and style. You’ll also have a solid list of delicious recipe after delicious recipe to choose from!

Why You’ll Love Steak Pinwheels

Once you start making steak pinwheels, you won’t be able to stop. They hit all the flavor profiles thanks to the cheese, vegetables and other pieces we can roll in, and the sauces we can put on top of the steak rolls. Because of these endless variations, the sky’s the limit. I can walk into the grocery store and see what looks good, then turn it into a freakin’ delicious steak pinwheels recipe. 

Spanish garlic steak pinwheels, served and ready to eat.

The key is having the right step-by-step instructions to get you started, so next time — and every time you hit the grill after — you’ll be rolling steak pinwheels like a pro. 

For more pinwheel style recipes, check out my Pork Belly Cinnamon Rolls and Steak Frites With Garlic Chili Butter. They’re still meat rolled into a spiral, but not the classic “pinwheel” that we refer to in this round up. There’s also this Tomahawk Beef Short Ribs recipe, where we roll the short rib on top of itself to look something like a hatchet. Pretty cool, and even tastier!

How to Cook the Best Steak Pinwheels

​Pinwheel Prep Basics

  • Choosing your cut: I like to make steak pinwheels with long, flat steaks that are easy to pound thin and roll. Skirt steak is my favorite, but you can use butterflied flank steak too (see Steak Milanesa Napolitana for another butterflied flank steak recipe). 
  • Flattening the steak: If you’re having a rough day, here’s a great way to take out all your anger. Put your steaks on a cutting board, use a very sharp knife to slice them in half, and cover with parchment paper or a sheet of plastic wrap. Using a heavy mallet or specific meat mallet, hammer the steak until it is less than 1/2 inch thick. The thinner you can make the steak, the easier it will roll and the better your separate pinwheels will stay together. 
  • Seasoning the steak: Once you’ve got your butterflied steak nice and thin, you’ll want to season both sides of the steak according to your steak pinwheels recipes with vegetable oil or beef tallow and your seasoning of choice, like kosher salt or one of my Spiceology rubs, which you can find in our shop. Then, you can add in your fillings. Slices of provolone cheese or mozzarella cheese, bell peppers or fresh spinach, and chorizo are all great options. Finally, you’ll secure the individual pinwheels with butcher’s twine so they hold up on the grill. 
Preparing and rolling steak fajita pinwheels.

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Grilling Steak Pinwheels

  • Searing: I’m a fan of a two-layer fire for grilled steak pinwheels. First, we’ll sear the pinwheels on the hot side of the grill, about one minute of cooking time per side. That’s how we get a nice crust on these steak roll ups. 
  • Finishing: Once we’ve got that nice crust, I’ll move the pinwheels to the cool side of the grill to cook at medium heat for another 10-15 minutes, until they reach 125 degrees Fahrenheit internal temperature. Your meat thermometer is your friend here.
Grilling the fajita steak pinwheels.

Serving Steak Pinwheels

  • Resting: I say it all the time: let your steak rest! About 10 minutes after you pull them off the grill is best. When the meat rests, the muscle fibers have time to relax and the juices can redistribute throughout the red meat. 
  • Toppings: You can go as big as grilled shrimp or as simple as balsamic glaze or a little lemon juice, black pepper and kosher salt. Whatever you choose, it’ll be so freakin’ delicious. 
Surf and turf pinwheels with lobster.

My Favorite Grilled Steak Pinwheels Recipes

​Now that you’ve got the basics down, here’s the roundup of my favorite grilled steak pinwheels recipes! Be sure to let me know in the comments which ones you tried and liked the best. 

cheesy steak pinwheels

Cheesy Steak Pinwheels

As a child, I was always told not to play with my food. Little did they know that I would do that as an adult all the time! These Cheesy Steak Pinwheels are no exception to that rule.
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Spanish Garlic Steak Pinwheels on a plate.

Spanish Garlic Steak Pinwheels

Perfectly seasoned tender skirt steak, pounded thin, rolled with Spanish Manchego cheese, chorizo, and parsley is fun to grill and delicious to eat!
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French Onion Steak Pinwheels sliced and ready to eat.

French Onion Steak Pinwheels

French Onion Steak Pinwheels for a steak rollup kind of dinner.
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grilled steak pinwheel being lifted off of a cutting board with more pinwheels

Grilled Steak Pinwheels

These Grilled Steak Pinwheels are made with juicy steak layered with pesto, prosciutto, and provolone. Served with Charred Scallion Gremolata! 
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Skirt Steak Pizza Pinwheels sliced and served.

Skirt Steak Pizza Pinwheels

Skirt Steak Pizza Pinwheels for a protein forward pizza!
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A slice of Italian beef pinwheels.

Italian Beef Pinwheels

Italian Beef Pinwheels for a flavor packed steak with a bit of Italian flair.
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flank steak fajita pinwheel

Fajita Pinwheel

This Fajita Pinwheel recipe is gonna have your taste buds spinning as soon as you dig in. Juicy, well-seasoned steak, gooey cheese, and tasty fajita veggies are an unbeatable combo!
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Fajita steak pinwheels, grilled and ready to eat.

Fajita Steak Pinwheels

Fajita steak pinwheels are a fun, easy take on surf and turf that make for real crowd pleaser. The spicy butter is out of this world!
View Recipe
Final Surf and Turf Pinwheels

Surf and Turf Pinwheels

Rolled and stuffed skirt steak cooked all on the Breeo sear plate till perfect. Surf and Turf Pinwheels is the best of both worlds.
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Stuffed Lomo Al Trapo is a twist on the classic dish from Colombia.

Stuffed Lomo Al Trapo

This savory creation, made with pounded whole beef tenderloin, seasoned mushrooms, and spinach, is truly a showstopper that belongs at any special occasion feast!
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salmon pinwheels on a citrus plank overhead

Green Chili Salmon Pinwheels

These Green Chili Salmon Pinwheels are layered with green chili cream cheese, smoked with citrus fruit, and finished with agave nectar glaze.
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Maple Cajun Salmon Pinwheels

Maple Cajun Salmon Pinwheels

Maple Cajun Salmon Pinwheels for a skillet full of deliciousness! What’s not to love about a cream cheese filling and maple syrup finishing glaze?
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What to Serve with Grilled Steak Pinwheels

The great thing about steak pinwheels is they can really stand on their own. If you want to feel extra depending on the occasion, you can serve these flavor bombs with rice, roasted potatoes or crusty bread as a starch and a simple garden salad or green veggie. 

For More Skirt Steak

Leftovers and Reheating

For leftover steak pinwheels, wrap them up tightly in aluminum foil. Then, place them in an airtight container in the fridge for 3-4 days. When it’s time to reheat, open the aluminum foil and add a little beef tallow to keep the meat moist while warming over the grill or in a 250-degree oven for 10-12 minutes.

French onion steak pinwheels, plated.

FAQs

Where should I buy my steak? 

Your local grocery store is a great option, especially if you can get to know the butcher and ask questions! You can also buy some of the best pasture-raised beef you’ll ever taste online. White Oak PasturesUS Wellness Meats, and Primal Pastures are a few popular sites. If you have your own high-quality meat supplier, let me know in the comments. 

Since skirt steak has a lot of connective tissue, should I marinate the steak for my steak pinwheels recipes?

You won’t need to marinate the steaks here, since you’ll be pounding it and breaking down the fat with a meat mallet.

What spice rubs do you recommend for steak pinwheels? 

​It all depends on the other flavors you’ve got in the beef roll. You can use your favorite homemade rub, one you find at the store or one of my Spiceology rubs. I really love the Jalapeno Lime Pilsner for Tex-Mex dishes!

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Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

The post The Best Steak Pinwheels Recipes appeared first on Over The Fire Cooking.

Fajita Steak Pinwheels

Fajita steak pinwheels, grilled and ready to eat.

Steak pinwheels are so fun, easy and freakin’ delicious that I just can’t stop making them. There are so many…

The post Fajita Steak Pinwheels appeared first on Over The Fire Cooking.

Fajita steak pinwheels, grilled and ready to eat.

Steak pinwheels are so fun, easy and freakin’ delicious that I just can’t stop making them. There are so many flavor bomb options out there! These fajita steak pinwheels are a new spin on our classic grilled steak pinwheels, since they add fajita vegetables and shrimp on top of the steak.

Fajita steak pinwheels, grilled and ready to eat.

The key to making fajita steak pinwheels is flattening out the skirt steak before you start rolling it. The thinner you can make the steak, the easier it will roll and the better the steak fajita pinwheels will stay together. 

Why You’ll Love Fajita Steak Pinwheels

You know that feeling you get when you’re at a restaurant, you order steak fajitas, and they bring out that sizzling cast iron skillet? Everything smells, looks and tastes just incredible. These fajita steak pinwheels are all that, and the pride of knowing these are homemade. Also, the butter we’ll make in this recipe is out of this world. 

For more pinwheels, check out Spanish Garlic Steak Pinwheels, Italian Beef Pinwheels and Green Chili Salmon Pinwheels.

Fajita Steak Pinwheels Ingredients

  • Steak: The star of the show. We’ll use 2-3 whole skirt steaks, seasoned with my Jalapeno Lime Pilsner Rub, slices of Monterey Jack cheese and lime juice. 
  • Fajita Vegetables: We’re going especially classic here for fajita steak pinwheels, with sautéed onions and bell peppers seasoned with Jalapeno Lime Pilsner Rub
  • Shrimp: Who doesn’t love a good surf and turf? We’ll flavor our peeled and deveined shrimp with sliced jalapenos and yes, more Jalapeno Lime Pilsner Rub
  • Butter: Ah, the spicy butter. Chopped cilantro, jalapeno paste, my FYR RED Hot Sauce and kosher salt are a great way to take butter to the next level. 

Add flavor to everything you’re cooking

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Easy Roasted Tomato Salsa

I don’t know about you, but a homemade fajitas recipe doesn’t feel complete to me without a bowl of chips and salsa.

To make this easy roasted tomato salsa, cut 2 pounds of Roma tomatoes lengthwise, then put them on a foil-lined baking sheet skin side down with 1 onion (peeled and halved), 1 jalapeno (halved lengthwise, ribs and seeds removed if you don’t want it too spicy) and 4 unpeeled garlic cloves. Then, turn on your oven’s broiler and broil all the veggies for 6-8 minutes.

To finish the salsa, process all the roasted ingredients in a blender with 1 tablespoon of lime juice, 1/2 cup of fresh cilantro and kosher salt to taste. Serve with your favorite tortilla chips. 

How to Make Fajita Steak Pinwheels

Get your senses ready for some sizzling steak fajitas — but even better. 

Cooking the Fajita Vegetables

Preheat your grill for a two-zone cooking at high heat (around 400 degrees Fahrenheit). Then, place a cast iron skillet over the hot coals and add some olive oil or beef tallow. Sauté your bell peppers and onions with 1.5 tablespoons of Jalapeno Lime Pilsner Rub for 5-7 minutes until softened. Once the fajita vegetables are done, pull them off the grill to cool for 5 minutes.

Fajita vegetables in a cast iron skillet and flattening skirt steak for pinwheels.

Making the Steak Pinwheels

First, lay one of your 2-3 skirt steaks out on a cutting board, slice them in half and cover with parchment paper or a sheet of plastic wrap. Using a heavy mallet or food mallet, hammer the skirt steak until it is less than 1/2 inch thick. Then, slather the surface area of your steak with beef tallow and season both sides with 1/4 cup of my Jalapeno Lime Pilsner Rub. Next, add a layer of sliced Monterey Jack cheese, followed by your sautéed veggies.

Preparing the steak pinwheels with cheese and fajita vegetables.

Carefully roll the skirt steak up lengthwise to create the pinwheel. Secure the roll with two strings of butcher’s twine and slice between them to make two separate pinwheels. Repeat this process with the rest of the skirt steak for all of the pinwheels.

Grilling the Pinwheels

Add your pinwheels to the hot side of the grill. Then sear each side for 1 minute per side, or until they have developed a nice crust. Once they have a nice crust on the outside, pull the pinwheels over to the cool side of the grill. Cook until they reach 125 degrees F internal temperature (about 10-15 minutes more). When the steaks are done, pull them off the grill and let rest for 10 minutes. 

Grilling the fajita steak pinwheels.

Cooking the Shrimp

For the shrimp, place a cast iron skillet on the medium-high heat side of the grill with a little beef tallow. In a large bowl, season your shrimp with 2.5 tablespoons of my Jalapeno Lime Pilsner Rub and 1.5 tablespoons of sliced jalapenos, then add to the skillet. Cook for 4-5 minutes until the shrimp are no longer translucent but an opaque white. 

Cooking the shrimp in a skillet on the grill.

Serving the Fajita Steak Pinwheels

Finally, place the cooked shrimp on top of your pinwheels. Mix together 1 cup of melted butter, 2.5 tablespoons of chopped cilantro, 1 tablespoon of jalapeño paste and 1 tablespoon of my FYR Red Hot Sauce for your spicy butter and garnish over everything. Serve and enjoy!

Topping the fajita steak pinwheels with shrimp and getting ready to eat.

What to Serve with Fajita Steak Pinwheels

​Basically anything that goes with steak fajitas goes with fajita steak pinwheels! Think arroz rojo (Mexican rice) or even a corn salsa if you’re feeling fancy. 

Leftovers and Reheating

If you have any leftover fajita steak pinwheels, wrap them up tightly in aluminum foil. Then, place them in an airtight container in the fridge for 3-4 days. When it’s time to reheat, open the aluminum foil and add a little beef tallow to keep the meat moist while warming over the grill or in a 250-degree oven for 10-12 minutes.

For More Pinwheels

FAQs

How do I adjust the spice level? 

There are plenty of ways you can adjust the spice level up or down in this fajita steak pinwheels recipe. You can change the amount of sliced jalapeños in the shrimp, or play with how much jalapeño paste and FYR Red Hot Sauce you want in the spicy butter. 

I can’t find skirt steak. Can I use other cuts of beef? 

Sure! Flank steak is a solid option for fajita steak pinwheels. Just make sure you butterfly it and pound it to that 1/2 inch thickness so it’s easy to roll into flank steak pinwheels.

What are some other cheese options for these pinwheels? 

​I love a good pepper jack cheese for these fajita steak pinwheels, or you could even use slices of provolone cheese if you want something milder. 

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Fajita steak pinwheels, grilled and ready to eat.
Print

Fajita Steak Pinwheels

Fajita steak pinwheels are a fun, easy take on surf and turf that make for real crowd pleaser. The spicy butter is out of this world!
Course Dinner, Lunch, Main Course
Cuisine American, Mexican
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Calories 3723kcal
Author Derek Wolf

Ingredients

Steak:

Veggies:

Shrimp:

Spicy Butter:

  • 1 cup Melted Butter unsalted
  • 2.5 tbsp Chopped Cilantro
  • 1 tbsp Jalapeno Paste
  • 1 tbsp FYR RED Hot Sauce
  • Kosher Salt to taste

Instructions

  • Preheat your grill for a two zone high heat temperature (around 400F).
  • Add a cast iron skillet over the hot coals with oil. Add your bell peppers and onions with some Jalapeno Lime Pilsner Rub to saute for 5-7 minutes until softened. Pull off once done to cool for 5 minutes.
  • Lay your skirt steak out on a cutting board, slice it in half and cover it with parchment paper or plastic wrap. Using a heavy mallet or food mallet, hammer the skirt steak until it is less than ½” thick.
  • Slather your steak with beef tallow and season both sides with my Jalapeno Lime Pilsner Rub. Next, add a layer of sliced jack cheese followed by your sauteed veggies.
  • Carefully roll the skirt steak up lengthwise to create the pinwheel. Secure the roll with two strings of butcher twine and slice between them to make two separate pinwheels. Repeat this with the rest of the skirt steak for all of the pinwheels.
  • Add your pinwheels to the hot side of the grill to sear each side for 1 minute per side or until they have developed a nice crust.
  • Once they have a nice crust on the outside, pull the pinwheels over to the cool side of the grill to cook until they reach 125F internal (about 10-15 minutes more).
  • When the steaks are done, pull them off and let rest for 10 minutes.
  • Add a cast iron to medium high heat with a little beef tallow.
  • Season your shrimp with my Jalapeno Lime Pilsner Rub, sliced jalapenos and add to the skillet.
  • Cook for 4-5 minutes until the shrimp are no longer translucent but an opaque white.
  • Serve the pinwheels with the shrimp on top. Mix together your Spicy Butter and garnish over everything. Serve and enjoy!

Notes

Easy Roasted Tomato Salsa
I don’t know about you, but a homemade fajitas recipe doesn’t feel complete to me without a bowl of chips and salsa. To make this easy roasted tomato salsa, cut 2 pounds of Roma tomatoes lengthwise, then put them on a foil-lined baking sheet skin side down with 1 onion (peeled and halved), 1 jalapeno (halved lengthwise, ribs and seeds removed if you don’t want it too spicy) and 4 unpeeled garlic cloves. Then, turn on your oven’s broiler and broil all the veggies for 6-8 minutes. To finish the salsa, process all the roasted ingredients in a blender with 1 tablespoon of lime juice, 1/2 cup of fresh cilantro and kosher salt to taste. Serve with your favorite tortilla chips. 

Nutrition

Calories: 3723kcal | Carbohydrates: 106g | Protein: 302g | Fat: 246g | Saturated Fat: 140g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 72g | Trans Fat: 10g | Cholesterol: 2023mg | Sodium: 3181mg | Potassium: 5883mg | Fiber: 26g | Sugar: 40g | Vitamin A: 22205IU | Vitamin C: 751mg | Calcium: 1136mg | Iron: 32mg

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