Simplest Grilled Shrimp
Updated July 2, 2024
- Total Time
- 20 minutes
- Cook Time
- 6 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1pound shrimp, peeled and deveined
- Salt and pepper
- Olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
111 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 23 grams protein; 268 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Build a medium-high fire in a charcoal or gas grill, making sure that the grate is clean and clear of debris. (Shrimp will stick to a dirty grate.)
- Step 2
If you like, thread the shrimp onto skewers. Season the shrimp with salt and pepper. Rub them lightly with olive oil, and place the shrimp on the grill directly over the heat. Cook for 2 to 3 minutes, until lightly golden.
- Step 3
Flip the skewers and cook for another 2 to 3 minutes. Take care not to overcook. Remove to a plate. A squeeze of lemon over the shrimp might be nice.
Private Notes
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Cooking Notes
Anne T
One of the greatest developments ever found in a grocery freezer case? Easy-peel frozen shrimp. They are shell-on but split down the back and cleaned before freezing. All the added flavor of the shells without the added work.
Anita
I tried this but left the shells on. The shrimp turned out great and was super easy to thread on the skewers. Next time though, I would still leave the shells on but make a small scissor cut near the head to make them easier to peel once cooked.
Christopher Sanderson
Yes - another vote for shells on. Somewhat unintuitively, they add immensely to the flavour. There is something about the slightly charred shell that gives a lovely Mediterranean flavour - even more so with the addition of some chopped garlic and a green herb like oregano.
Taylor
Substituted Zatarans Creole seasoning
for salt/pepper..generously..with shell on.Tangy and delicious.
SNick
If using bamboo skewers, it helps to soak them in water for at least an hour before threading to keep them from igniting.
chef Pace, milano
definitely leave the shell on, more flavour, better presentation and less chance of sticking to the grill.
Amber
Thawed tail on shrimp, threaded on skewers, topped with pepper and salt (both sides) and brushed with olive oil. Grilled on medium heat, 2.5 minutes per side. Perfection!
Linda P
I make a chimichuri sauce with fresh herbs from my garden and lots of garlic to go with these.
SuzyQ
I always keep the shells on and use a vegetable grilling basket for the shrimp. Cooking them quickly a few minutes on each side will yield bright pink, wonderful shrimp. The shrimp I use are deveined in the shells, which is a big help. I serve them with garlic butter or with cocktail sauce. The latter is my choice for hot days.
Steve from Philadelphia
When grilling the shrimp with shells on, it helps to marinate them for about 10 minutes with your preferred seasonings and olive oil. The shells should be split and the shrimp deveined. Cook as described in this article, peel, eat, enjoy!
Jim
We marinate them in Rubusto Italian dressing for 30 minutes +/- and toss them on a Yoshi mat on the grill for 3.5 minutes per side. Delicious.
C. Minish
Try Chile Lime Seasoning from Trader Joe's! It's the best. Enjoy
Carol
Is this a good recipe to try under the broiler?
Elisabeth
Here to share my father-in-law’s grilled shrimp marinade, because once I made it, I never made it any other way. One part each of olive oil, fresh lemon juice, and soy sauce plus one garlic clove minced.
Donald Irving
We grill over coal, head-on, shell-on and chomp down the whole delicious, textured thing!
KBV
Leave tails on
Anne A.
In the absence of fresh shrimp I am curious as to which shrimp to purchase at the grocery that is sustainably sourced. Farmed? Wild caught?
P. Page
Great!!
James S
What's the deal with the shell sticking? Cooked too long? How can you prevent this is you prefer to cook shells on? It kind of ruins the meal.
Diane
Question.....when you leave the shell on, are you having to devein while you are eating?
SusanW
See Anne T's posting below about using easy-peel frozen shrimp (already deveined)
MDinNC
I did the olive oil first then added the salt and pepper. It just seemed to adhere better. Simple, easy and delicious skewered on the grill. Make extra - Leftovers are great chilled and tossed into salads!
Ron Nemirow
Not gonna lie. Pretty good with king soopers cocktail sauce.
Christian
Left shells on for grill and bumped up the chili, garlic and ginger per other commenters. Also added zest of a lime to the marinade. This was a hit. Not sure what the buttermilk is doing in here, wondered if it would work just with olive oil instead, but that’s for another day.
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