Hey there, fellow grillers! I’ve been grilling shrimp for years and let me tell ya – getting that perfect timing can be tricky. Too long and you’ve got rubber, too short and it’s unsafe to eat. After countless BBQs and experiments I’m here to share everything I know about how long to grill those tasty little crustaceans.
The Quick Answer
For most shrimp sizes, you’ll want to grill them for:
- First side: 2-3 minutes
- Second side: 1-2 minutes
- Total time: 3-5 minutes
But hold up! There’s more to it than just throwing them on the grill. Let’s dive into all the details you need to know.
Getting Your Shrimp Ready for the Grill
Pick the Right Size
Listen size matters when it comes to grilling shrimp! Here’s what I recommend
- Jumbo (21-25 per pound)
- Large (26-30 per pound)
- Extra Large (16-20 per pound)
Pro tip Bigger shrimp are easier to handle and won’t fall through the grill grates. Trust me, I learned this the hard way! ♂️
Prep Work Matters
Before you even think about timing, here’s what ya gotta do:
- Thaw completely if frozen
- Pat dry with paper towels
- Devein those suckers
- Leave shells on or off (your choice, but I prefer off with tail on)
- Season or marinate
The Perfect Grilling Temperature
Get your grill nice and hot! You’re looking for:
- Medium-high heat
- Around 375-450°F
- Clean, oiled grates
Detailed Timing Guide by Size
Here’s my tried-and-true timing chart:
| Shrimp Size | First Side | Second Side | Total Time |
|---|---|---|---|
| Jumbo | 3 minutes | 2 minutes | 5 minutes |
| Large | 2-3 minutes | 1-2 minutes | 3-4 minutes |
| Medium | 2 minutes | 1 minute | 3 minutes |
How to Know When They’re Done
Look, nobody wants overcooked shrimp! Here’s how to tell they’re perfect:
- Color changes from grey to pink
- Meat becomes opaque white
- Shape forms a loose “C” (if it’s a tight “O”, you’ve gone too far!)
My Favorite Pro Tips
After messing up more shrimp than I care to admit, here’s what I’ve learned:
-
Use Skewers: Makes flipping way easier! Soak wooden ones for 20 mins first.
-
Don’t Walk Away: Seriously, these little guys cook FAST. No checking your phone!
-
Keep the Lid Open: Unlike other grilled foods, shrimp do better with direct heat and an open lid.
-
Season Smart: My go-to mix:
- Olive oil
- Garlic powder
- Old Bay seasoning
- Lemon juice
- Salt & pepper
Common Mistakes to Avoid
We’ve all been there! Here’s what not to do:
- Overcrowding the grill
- Using too low heat
- Forgetting to oil the grates
- Cooking straight from frozen
- Walking away (yeah, I’m saying it twice!)
What If You’re Using Marinaded Shrimp?
If you’re using a marinade (which is super yummy btw), here’s the deal:
- Marinate for 30 mins to 1 hour max
- Pat dry before grilling
- Same cooking times apply
- Watch for sugar content in marinade (it can burn!)
Serving Suggestions
Once you’ve nailed the timing, here’s how to serve ’em up:
- Straight off the grill with lemon wedges
- On skewers as appetizers
- In tacos (my personal fave!)
- Over salad or rice
- In pasta dishes
Troubleshooting Tips
Sometimes things don’t go as planned. Here’s how to fix common issues:
If Shrimp Stick to Grill:
- Make sure grates are clean and oiled
- Wait for shrimp to release naturally
- Use higher heat next time
If Shrimp Are Rubbery:
- You cooked them too long (sorry!)
- Next time, remove them slightly before you think they’re done
- Remember: they keep cooking for a minute after removal
Storage and Leftovers
Got leftovers? Here’s what to do:
- Store in airtight container
- Keep for 2-3 days max
- Reheat gently or serve cold in salads
Final Thoughts
Remember, grilling shrimp is more about watching and learning than strict timing rules. Every grill is different, and you’ll get better with practice. The key is staying attentive and looking for those visual cues.
Have fun grilling, and don’t stress too much – even slightly overcooked shrimp are still pretty darn good with enough cocktail sauce!
Quick Recap:
- Preheat grill to medium-high (375-450°F)
- 2-3 minutes first side
- 1-2 minutes second side
- Look for pink color and C-shape
- Serve immediately
Now get out there and grill some shrimp! And hey, if you mess up the first batch, there’s always more at the store. Trust me, I know!
Solution #2: Don’t Peel Off!
What if messing about with sugar and marinades isnt the solution? One surefire way to guarantee juicier, more tender shrimp is to cook them with their shells still intact. Those shells act as a temperature buffer, helping to keep the meat from overcooking while developing plenty of flavor in the shells themselves.
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Personally, I like being served shell-on shrimp. Those shells give a ton of flavor to the meat, and if youre feeling bold, you can go ahead and eat the grilled shells as they are. But shelling shrimp as you eat them can be a messy-fingered affair. Nothing wrong with that per se, but there had to be a solution that could work for those who only want to use a fork.
Solution #5: Get Dry to Stay Moist
We like moist food. We want our shrimp to be juicy. But theres a difference between surface moisture and internal moisture. Internal moisture is what were really after. For the exterior, we actually want the exact opposite. Browning reactions cant take place until surface moisture has evaporated, and it takes an awful lot of energy to evaporate that moisture. When you place a damp skewer full of shrimp on the grill, for at least the first several minutes, youre waiting for surface moisture to evaporate. All the while, the interiors of those shrimp are getting hotter and hotter, thus expelling more moisture, which then has to be evaporated again, thus exacerbating the problem.
Fact is, if you want shrimp that stay moist inside, they have to start dry outside. Carefully blotting them with paper towels helps, but theres an even better solution. After skewering my shrimp, I lay the skewers over the edges of a baking dish so that the shrimp are completely elevated. I then place the whole thing, uncovered, in the refrigerator for an hour. Good air circulation means the shrimp dry out rapidly.
When Im ready to grill, I brush the shrimp with some olive oil (unlike water-based liquids, oils and other fats can improve browning) and place them over the highest possible heat, pressing down on them slightly to ensure good contact with the grill grates.
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The result is juicy shrimp with a texture that practically pops in your mouth as you bite into them, all with a sweet, richly browned crust that packs plenty of flavor. In all honesty, you dont really need much more than salt and pepper and perhaps a squeeze of lemon with shrimp this tasty…
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…but who am I kidding? Garlic, parsley, and olive oil are always welcome at shrimp parties. I brushed this batch of shrimp with garlic and olive oil before grilling them, then tossed them with a bit of chopped parsley, more garlic, olive oil, and lemon after they came off the grill.
They may be shrimps, but as far as flavor is concerned, theyre giants.
Super Quick Video Tips: The Best Way to Grill Shrimp
FAQ
How long should shrimp be grilled?
How to tell when shrimp is done on the grill?
How many minutes do you cook raw shrimp?
Here’s associate food editor Kendra Vaculin’s rule of thumb: Cook medium shrimp for approximately 3 minutes, large shrimp for 4–5 minutes, and jumbo shrimp for 6–7 minutes. As for small shrimp, blink and you could miss it, so don’t walk away. You can buy shrimp either in the shell or peeled.
Do you grill shrimp with lid open or closed?
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.
How long do you cook grilled shrimp?
Follow these tips for flawlessly grilled shrimp every time: Cook 2-4 minutes per side depending on size. Don’t overcrowd. With a little practice, you’ll be an expert at grilling tender, juicy, flavorful shrimp to perfection in no time.
How long do you marinate shrimp before grilling?
A simple marinade can consist of olive oil, lemon juice, garlic, salt, and pepper. Allow the shrimp to marinate for at least 15-30 minutes but no longer than two hours, as the acid can start to cook the shrimp. Now that your shrimp are ready, it’s time to get grilling! Here’s a step-by-step rundown of how to grill shrimp effectively: 1.
How to cook grilled shrimp without overcooking?
Utilizing skewers or a grill basket, marinating the shrimp, and choosing the right size shrimp are all additional steps you can take to ensure perfectly grilled shrimp every time. So fire up the grill and enjoy some delectable grilled shrimp without the fear of overcooking.
What is the best way to grill shrimp?
The best way to grill shrimp starts with how you season them. Shrimp have a mild, slightly sweet taste that works with a wide range of flavors. This is our favorite seafood seasoning. Or, you can go simple with olive oil, salt, pepper, and a squeeze of lemon. Or go bold with Cajun, Caribbean jerk, or BBQ rubs. Want something sweet and spicy?
How do you Grill Jumbo Shrimp?
To grill them, skewer through the body in two places to keep them straight, then grill 2–2.5 minutes per side over medium-high heat. Brush with garlic butter or finish with a citrus glaze for added flavor. Jumbo shrimp can also be stuffed with herbs or wrapped in bacon before grilling.
Can You Grill shrimp on a gas grill?
Place shrimp directly on a grill for 1-2 minutes per side until bright pink and cooked through. Remove from the grill and serve with fresh lemon juice. Like any grilled seafood, shrimp can be grilled on a gas grill or a charcoal grill.