Hey there fellow grillers! After years of experimenting with grilled shrimp skewers, I’ve finally nailed down the perfect temperature and technique. Today, I’m gonna share everything I know about getting those juicy, tender shrimp skewers that’ll make your guests go “wow!”
The Perfect Grilling Temperature for Shrimp Skewers
Let’s cut to the chase – here’s what you need to know about temperatures:
- Ideal Grill Temperature: 325°F to 400°F
- Target Internal Shrimp Temperature: 140°F
- Cooking Time: 2-3 minutes per side
Pro Tip: Keep your grill between 325°F-400°F. Too hot and you’ll get rubbery shrimp, too cool and they’ll steam instead of getting that nice char we’re after.
Why Temperature Matters So Much
Here’s something interesting I learned – shrimp have these funky enzymes that activate between 130°F and 140°F. When these enzymes get going, they can make your shrimp mushy instead of tender. Nobody wants mushy shrimp! That’s why we gotta be super careful with our temps.
Step-by-Step Guide to Grilling Perfect Shrimp Skewers
1. Prep Work
- Thaw shrimp completely under cold water
- Pat dry with paper towels
- Peel and devein (leave tails on if you want)
- Season or marinate (but don’t marinate longer than 2 hours!)
2. Skewering Tips
- Use metal skewers or soaked bamboo skewers
- Thread 4-6 shrimp per skewer
- Leave small gaps between each shrimp
- Don’t overcrowd – they need space to cook evenly
3. Getting Your Grill Ready
- Preheat grill to 325°F-400°F
- Clean grates thoroughly
- Oil grates to prevent sticking
- Create a direct heat cooking zone
How to Tell When Shrimp Are Done
Look for these signs
- Color changes from gray to opaque pink
- Flesh becomes pearly white
- Shrimp curl into a loose “C” shape
- Internal temp hits 140°F
Warning: If they curl into a tight “O” shape, they’re overcooked!
My Favorite Quick Marinade Recipe
Here’s my go-to marinade that never fails:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon oregano
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Common Mistakes to Avoid
- Overcooking – Seriously, don’t walk away from the grill! These little guys cook fast
- Wrong Size – Use large or jumbo shrimp (31-40 or 21-25 per pound)
- Marinating Too Long – More than 2 hours and you’ll end up with ceviche
- Inconsistent Heat – Keep that temperature steady
Storage and Leftovers
If you somehow end up with leftover grilled shrimp (though I doubt it!) here’s what to do
- Store in airtight container
- Keep in fridge for up to 3 days
- Reheat gently in microwave or skillet with a bit of oil
Pro Tips from My Kitchen to Yours
- Always buy the biggest shrimp you can afford – they’re easier to grill
- If using wooden skewers, soak them for at least 30 minutes
- Don’t mix veggies and shrimp on the same skewer – they cook at different rates
- Keep a spray bottle of water handy for flare-ups
Perfect Side Dishes for Grilled Shrimp
We love serving our grilled shrimp skewers with:
- Grilled vegetables
- Mediterranean potato salad
- Greek orzo salad
- Fresh garden salad
- Grilled lemon slices
When Things Go Wrong: Troubleshooting
| Problem | Solution |
|---|---|
| Shrimp sticking to grill | Oil grates better next time |
| Too rubbery | Lower cooking temperature |
| Not cooking evenly | Leave more space between shrimp |
| Wooden skewers burning | Soak longer in water |
Remember, practice makes perfect! Don’t get discouraged if your first attempt isn’t restaurant-quality. I’ve had my share of overcooked shrimp before getting it right.
Would you like me to explain or break down any part of this guide in more detail? I’m happy to share more specific tips or expand on any section you’re particularly interested in!
What do shrimp sizes mean?
Shrimp is sold based on size. In particular, they are measured by how many shrimp, on average, make up one pound. So large shrimp, labeled 31–40, have between 31 and 40 shrimp per pound. Jumbos have 21–25 per pound, and U10 have under 10 shrimp per pound. For the example in this cook, we used large shrimp.
The larger the shimp you buy, the easier it is to get their internal temp just right—more thermal mass makes it easier to hit your target temp. That doesn’t mean you have to buy the biggest ones, but know that smaller shrimp can be a little harder to cook just right.
Whatever size of shrimp you use, the procedure for grilling them is pretty much the same.
First, you need to thaw your shrimp. Yes, you can buy fresh shrimp, but the majority of shrimp sold in this country are fresh-frozen. Put them in a bowl and run cold water over them in your sink. They will thaw very quickly in cold water. You don’t need to use warm water which could possibly start cooking the tender shrimp.
Next, season your shrimp. Are you using teriyaki sauce? Salt pepper and garlic? Are you using a Caribbean jerk marinade like we did? Whatever you choose to use, get that flavor on there. You can shake dry seasonings onto the shrimp as they cook, but if you’re using a wet marinade, it’s best to let the shrimp sit in it. Be careful with acidic marinades, as they will actually ceviche-cook the shrimp if the shrimp sit in them for too long! A few minutes will do fine.
Now prep the shrimp for the grill. Unless you’re using huge jumbo shrimp, there is a real danger that your little guys are going to fall between your grill grate slats. It’s best to skewer them (or, if you have one, put them in a grilling basket). Not only will you greatly reduce the danger of losing shrimp to the fire, but it’s much quicker and easier to flip, temp and, adjust whole skewers of shrimp rather than individual shrimps.
When you make your skewers, remember our #1 rule of skewer-cooking: only one food or food-type per skewer! No mixing peppers or eggplant or onions with your shrimp. If you want veggie skewers, make them. But let the shrimp all cook at the same rate together, without having to wait for peppers to cook.
Metal skewers are great, but bamboo are just fine, if you don’t mind them getting a little char on the ends.
Finally, grill your shrimp skewers (or basket).
Super Quick Video Tips: The Best Way to Grill Shrimp
FAQ
How long to grill raw shrimp at 350 degrees?
How Long Does Shrimp Take to Grill? At 350 degrees Fahrenheit, shrimp take 5 to 7 minutes total grilling time. That means about 2 to 3 minutes per side.
What should the internal temperature of grilled shrimp be?
According to the USDA, the proper internal temperature for cooking shrimp is 145°F (62.8°C). Once they reach this temperature, you’ll see how juicy, tender, and flavorful your shrimp are.
How do I know when shrimp is cooked on the grill?
Grill the shrimp over direct, medium heat for 5-7 minutes, turning the shrimp halfway through the process. The outside of the shrimp should turn a nice pink color when it is cooked while the meat inside should be white and opaque. Be careful not to overcook the shrimp or else it will become tough.