Can I make this recipe without a grill?

Absolutely! You can cook these shrimp in a hot cast-iron skillet or under the broiler for similar results. If using a skillet, heat it until it's very hot before adding the shrimp, then cook for about 2 minutes per side until opaque.

How do I know when the shrimp are done cooking?

Perfectly cooked shrimp turn from translucent to opaque pink and form a loose "C" shape. If they curl into a tight "O" shape, they're overcooked. Remember that shrimp continue to cook slightly after being removed from the heat, so it's better to pull them off a touch early.

Can I use frozen shrimp for this recipe?

Yes! Frozen shrimp work perfectly for this recipe. Just make sure to thaw them completely and pat them dry before marinating. The convenience of keeping a bag of frozen shrimp on hand means this fantastic meal is always within reach.

Is it necessary to devein the shrimp?

While not strictly necessary from a safety standpoint, deveined shrimp have a cleaner appearance and taste. Most "peeled and deveined" shrimp from the store are already prepared this way, saving you time and effort.

Easy Grilled Shrimp Recipe

Description

A simple yet flavorful grilled shrimp recipe that’s perfect for summer barbecues or quick dinners. With a smoky, zesty marinade and minimal prep time, this dish is a guaranteed crowd-pleaser. The shrimp cooks up tender and juicy with a hint of spice, making it a delicious and healthy option for seafood lovers.

Ingredients

Units Scale

For the Shrimp:

1 pound jumbo shrimp, peeled and deveined
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice

For the Seasoning:

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 Marinade:
In a large mixing bowl, place the peeled and deveined shrimp. Drizzle with the olive oil and lemon juice. Sprinkle the smoked paprika, garlic powder, onion powder, dried oregano, dried basil, salt, black pepper, and cayenne pepper evenly over the shrimp. Toss everything together until the shrimp is evenly coated. Cover the bowl with plastic wrap and refrigerate while preheating the grill.
Preheat the Grill:
Preheat an outdoor grill to high heat, approximately 500 degrees Fahrenheit. If using wooden skewers, soak them in water for at least 10 minutes to prevent burning.
Prepare the Shrimp for Grilling:
Decide whether to thread the shrimp onto skewers or place them directly onto the grill. If placing directly on the grates, ensure you’re using jumbo shrimp to prevent them from falling through.
Grill the Shrimp:
Place the skewered or individual shrimp onto the hot grill. Cook for 2 to 3 minutes per side, flipping once, until the shrimp is opaque, no longer translucent, and has light grill marks. Be cautious not to overcook.
Serve:
Remove the shrimp from the grill and serve immediately while hot. Pair with your favorite salad, rice, or grilled vegetables for a complete meal.

Notes

If using metal skewers, you don’t need to soak them.
For added citrus flavor, serve grilled shrimp with lemon wedges on the side.
To check doneness, shrimp should turn pink and lose their translucent appearance when cooked through.
This recipe can also be adapted for an indoor grill pan with similar cooking times.

Nutrition

Serving Size: 3 ounces
Calories: 120
Sugar: 0g
Sodium: 480mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 1g
Protein: 14g
Cholesterol: 125mg