Hey there! I’m super excited to share my favorite tips and tricks for seasoning grilled shrimp. After years of experimenting in my kitchen, I’ve figured out the best ways to make those little ocean jewels taste absolutely amazing on the grill. Let’s dive right in!
Quick Answer
The basic formula for perfectly seasoned grilled shrimp is:
- Coat with olive oil
- Add salt and pepper
- Mix in garlic powder, paprika, and onion powder
- Let sit for 15-30 minutes before grilling
- Cook 2-3 minutes per side
Three Killer Ways to Season Your Shrimp
1. Simple Oil & Spice Blend (My Go-To Method!)
This is what I use when I’m in a hurry but still want tasty results
Base ingredients:
- Extra virgin olive oil
- Sea salt
- Black pepper
- Garlic powder
- Onion powder
- Paprika (I love using smoked paprika for extra oomph!)
Steps:
- Pat shrimp dry with paper towels
- Toss with olive oil until well-coated
- Sprinkle seasonings evenly
- Let rest 15-30 minutes
- Grill those babies up!
2. Marinade Magic
When I’ve got more time, I love using marinades to really amp up the flavor:
Popular combos I’ve tested
- Lemon Garlic: Lemon juice + olive oil + minced garlic + parsley + red pepper flakes
- Spicy Chipotle: Chipotle peppers + lime juice + honey + cumin
- Asian-inspired: Soy sauce + ginger + garlic + brown sugar
Pro tip Don’t marinate longer than 2 hours! The acid will start “cooking” your shrimp and make them mushy. Trust me, I learned this the hard way!
3. Dry Rub Method
This creates an awesome crusty exterior:
My favorite dry rub mix:
- Paprika
- Garlic powder
- Onion powder
- Chili powder
- Cumin
- Dried herbs (oregano/thyme)
- Cayenne (if you like heat!)
Grilling Tips for Success
Getting It Right on the Grill
- Clean and oil those grates! Nobody wants stuck shrimp
- Preheat grill to medium-high heat
- Don’t overcrowd – give each shrimp some space
- 2-3 minutes per side is usually perfect
- Look for pink color and slight opacity
Common Mistakes to Avoid
- Overcooking (leads to rubber-band texture)
- Marinating too long
- Forgetting to pat dry before seasoning
- Using too much salt
FAQ That’ll Make You a Grilled Shrimp Pro
Q: Should I leave the tails on?
A: It’s totally up to you! Tails make nice handles but can burn quickly.
Q: Fresh or frozen shrimp?
A: Both work great! Just make sure frozen ones are completely thawed and dried.
Q: Do I have to devein?
A: For big shrimp, yes. Small ones, not really necessary unless you want to.
Side Dish Ideas
Make your grilled shrimp meal complete with:
- Grilled veggies (asparagus is my fave!)
- Rice or quinoa
- Fresh salad
- Grilled corn
- Crusty bread
My Final Tips
Y’all, here’s what I’ve learned from countless shrimp grilling sessions:
- Don’t overthink it – sometimes simple seasonings are best
- Always pat those shrimp dry
- Watch them like a hawk on the grill
- Let your creativity flow with seasonings
Remember, cooking should be fun! Don’t be afraid to experiment with different seasoning combos until you find your perfect match. Happy grilling!
What’s your favorite way to season grilled shrimp? Drop a comment below – I’d love to hear your ideas!
Six steps to grilling shrimp
Raw shrimp on a skewer, ready for the grill – How to grill shrimp
1. For the best possible results, buy fresh shrimp on the day that you plan to grill them. Shrimp thaw quickly and can go bad even more quickly. Make sure that you buy either jumbo or colossal sized shrimp for easier grilling.
2. Shrimp can be grilled with or without their shells. I like to peel the shrimp prior to grilling. Remove all of the shell except for the part that is around the tail of the shrimp. Removing the shell will allow the marinade to penetrate the meat and give the shrimp more taste.
3. Devein the shrimp by using a small, sharp knife to cut down the back of each peeled shrimp. Pull out the back vein while washing the shrimp under cold water. The vein is noticeable in jumbo or colossal shrimp.
ully grilled shrimp on a skewer – How to grill shrimp
4. Give the shrimp flavor in the marinade of your choice. My favorite is just a simple brush of olive oil on the shrimp with some salt, pepper and squeeze of lemon.
5. Thread your shrimp on a skewer for easy grilling. You can use a wooden skewer or metal skewer, both options work well.
6. Now it is time to grill the shrimp. Preheat your grill to 350-450°F and set it up for direct cooking. 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.
Take the shrimp off the grill and it is time to enjoy, perfect for a shrimp cocktail or to pair with your favorite dipping sauce!