Listen up seafood lovers! I’ve grilled hundreds of pounds of shrimp over the years and I’m gonna share my tried-and-true method for making the most amazing BBQ shrimp. Trust me, once you nail this technique you’ll never want to cook shrimp any other way!
Quick Answer
Grill shrimp over direct medium-high heat (400°F) for 2-3 minutes per side until pink and opaque. Marinade first for 15-30 minutes and brush with butter or oil while grilling.
What You’ll Need
Essential Tools:
- BBQ grill or grill pan
- Tongs
- Basting brush
- Skewers (wooden or metal)
- Small bowl for marinades
- Grill brush for cleaning
For Basic Seasoning:
- Olive oil
- Salt and pepper
- Fresh lemon
- Minced garlic
- Your favorite seafood seasoning
Step-by-Step BBQ Shrimp Guide
1. Prep Your Shrimp
- Buy large or jumbo shrimp (21-30 count per pound)
- Leave tails on but remove shells
- Pat dry with paper towels
- If frozen, thaw overnight in fridge
2. Season & Marinate
Here’s my go-to simple marinade:
- 3 tbsp olive oil
- 4 cloves minced garlic
- 1 lemon (juice & zest)
- Salt & pepper to taste
Mix marinade ingredients and coat shrimp Let sit 15-30 mins max (don’t overdo it!)
3. Prep Your Grill
- Clean grates thoroughly
- Heat to medium-high (400°F)
- Oil grates to prevent sticking
- If using wooden skewers, soak 30 mins before
4. Grill Those Bad Boys
- Thread 4-5 shrimp per skewer
- Place on direct heat
- Grill 2-3 mins per side
- Flip ONLY once
- Remove when pink & opaque
Pro tip: Don’t walk away! Shrimp cook super fast and can go from perfect to rubber in seconds.
My Favorite Marinade Variations
Spicy Cajun Style
- Melted butter
- Cajun seasoning
- Smoked paprika
- Touch of cayenne
Asian-Inspired
- Soy sauce
- Ginger
- Garlic
- Brown sugar
- Rice vinegar
Mediterranean
- Olive oil
- Fresh herbs (oregano, basil)
- Lemon zest
- Red pepper flakes
Common Mistakes to Avoid
- Overcooking (biggest no-no!)
- Overcrowding the grill
- Using too high heat
- Marinating too long
- Not patting shrimp dry
- Flipping too often
Serving Suggestions
Honestly these BBQ shrimp are perfect on their own. but here’s what I love serving them with
- Fresh lemon wedges
- Garlic butter sauce
- Grilled veggies
- Rice or pasta
- On tacos
- In salads
Storage Tips
- Eat immediately for best results
- Can store leftovers 2-3 days in fridge
- Reheat gently to avoid rubbery texture
- Don’t freeze after cooking
Final Thoughts
Y’all, grilling shrimp ain’t rocket science but it does need a bit of attention to detail. Follow these steps and you’ll be the BBQ shrimp master at your next cookout! Remember – the key is not to overthink it. Just keep an eye on those little guys and pull ’em off when they’re pink and you’ll be golden!
Have questions? Drop ’em below! I love helping fellow grillers perfect their BBQ game. Now get out there and start grilling!
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Dont forget minced garlic. –recommendation from a N.O. native whose dad made BBQ shrimp regularly.
I know you said no recipes, but please! Are there no limits? Cream? In BBQ shrimp? I dont think so. Both Pascal and Manale are turning over in their graves. As is Paul Prudhomme in his. Whats next? Ice cream on a hot dog?
We just make it in an iron skillet. No need for the oven!
My husband and I loved this “no recipe.” I used shelled shrimp, because I was feeling lazy. Based in the comments, I added about 6 garlic cloves and used 5 shallots. We love spice, and I think I would add more than a couple of shakes of cayenne next time to balance the sweetness of the Worcestershire. I added a splash of cream, but I think we could have done without it. We served this shrimp with rice and green beans, and it was yummy! This is a keeper.
DELICIOUS ON ITS OWN. WITH GRITS. PASTA, RICE!! Just make this, you’ll be glad you did!!!
This was delicious! I made it all on the stovetop because I was lazy. At first I was scared of there being no recipe, but it was fun! I served it over pasta, which I know its not traditional, but I recommend nonetheless. Ill try it with crusty bread next time!Private comments are only visible to you.
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Super Quick Video Tips: The Best Way to Grill Shrimp
FAQ
How to grill shrimp on the barbecue?
Preheat the grill to medium heat (375°F). Thread the shrimp onto skewers and grill for 2-3 minutes per side or just until the shrimp are opaque.Jun 29, 2024
Is it better to barbecue shrimp with shell on or off?
When it comes to grilling shrimp, keeping the shell on definitely has the advantage. The idea of leaving the shell on is primarily to protect the tender meat. It provides a more robust layer to shield against the flame, a heat deflector, if you will.
What should I put on shrimp before grilling?
Treating the shrimp with salt and baking soda helps them stay plump and juicy and brown more efficiently as they grill. Drying the shrimp out in the refrigerator gives them a jump-start on browning. Squeezing the shrimp together on a skewer gives them less surface area, which helps them stay juicier as they cook.
Can I grill shrimp without skewers?
What ingredients do you need to make BBQ shrimp?
The secret to this savory BBQ shrimp recipe is in the marinade. Whisk up this tangy mixture of soy sauce, lemon juice, and a variety of spices, then place the shrimp in the marinade to soak. After a couple of hours, remove the shrimp from the marinade and broil or grill the shrimp based on your preference.
What is the best way to cook BBQ shrimp?
Bake at 450° for 10 minutes or until shrimp turn pink. Serve shrimp with hot French bread, cold beer or iced tea, and lots of napkins.
How long should you grill BBQ shrimp?
Place shrimp on a broiler rack in a broiler pan or in a grill basket. Broil or grill shrimp,covered with grill lid, 6 to 8 minutes, turning once, or just until shrimp turn pink. Remove shrimp from skewers onto a serving platter.
How long do you marinate BBQ shrimp?
Whisk together the canola oil, hot pepper sauce, garlic, chili sauce, lemon juice, and oregano in a large glass or ceramic bowl. Add the shrimp and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 1 hour. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.