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!
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.
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!
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.
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.
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
Grilled Shrimp with Garlic Chile Vinaigrette
Grilled Buffalo Shrimp with Zesty Ranch
Grilled Shrimp Tacos
Grilled Shrimp Roll
Grilled Seafood Platter
Bacon Wrapped Shrimp Skewers
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
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.
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.
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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