Hey grill masters! I’ve been grilling shrimp for over 10 years and lemme tell you – there’s nothing quite like the smoky flavor you get from cooking these little crustaceans over charcoal. Today I’m gonna share my foolproof method that’ll have you grilling restaurant-quality shrimp in no time!
What You’ll Need
Essential Equipment:
- Charcoal grill
- Tongs
- Skewers (wooden or metal)
- Digital meat thermometer
- Small bowl
- Paper towels
Key Ingredients:
- Large shrimp (16-20 count per pound)
- Olive oil
- Kosher salt
- Black pepper
- Fresh lemon
- Optional: melted butter
Step-by-Step Guide
1. Prep Your Shrimp
Before we start grilling, let’s get those shrimp ready
- Choose shell-on shrimp when possible (keeps ’em juicier!)
- Pat dry with paper towels
- Thread 4-6 shrimp per skewer
- Brush with olive oil
- Season with salt and pepper
Pro tip If using wooden skewers soak them in water for at least an hour to prevent burning. I like to use two skewers per row to stop the shrimp from spinning around.
2. Fire Up Your Grill
Getting the right temperature is crucial:
- Pour your charcoal into a chimney starter
- Once coals are gray with ash, arrange them using the two-zone method:
- Hot side: direct heat
- Cool side: no coals
- Target temperature: 375°F to 425°F
3. Grilling Time!
- Oil your grates to prevent sticking
- Place skewers on the hot side
- Grill 2-3 minutes per side
- Look for these done indicators:
- Slightly pink color
- Opaque flesh
- Internal temp of 145°F
Quick Marinade Ideas
Wanna kick things up a notch? Try these 15-minute marinades:
-
Classic Lemon-Garlic:
- Olive oil
- Minced garlic
- Lemon juice
- Salt & pepper
-
Spicy Cajun:
- Olive oil
- Cajun seasoning
- Worcestershire sauce
- Lemon juice
Common Mistakes to Avoid
- Don’t marinate longer than 15 mins (especially with citrus)
- Avoid overcrowding skewers
- Don’t overcook! Rubbery shrimp = sad dinner
Serving Suggestions
Here’s how I love serving my grilled shrimp:
- Straight off the grill with lemon wedges
- In tacos with slaw and avocado
- Over a bed of garlic pasta
- As part of a grilled veggie kebab
Troubleshooting Tips
Having issues? Here’s what might be wrong:
- Shrimp sticking to grates? → Clean and oil grates better
- Burning too quick? → Move to indirect heat side
- Not enough flavor? → Try a quick marinade next time
Listen, grilling shrimp ain’t rocket science, but it does need a bit of attention. Keep these tips in mind, and you’ll be the neighborhood’s shrimp grilling expert in no time!
Got questions? Drop ’em in the comments below – I’m always happy to help fellow grillers out! Happy grilling, y’all!
Would you like me to explain or break down any part of this guide in more detail?
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!
Super Quick Video Tips: The Best Way to Grill Shrimp
FAQ
How do you grill shrimp on a charcoal grill?
To grill shrimp on a charcoal grill, start by preparing the shrimp, preheating the grill, and then cooking the shrimp over direct heat for a few minutes per side, until they are pink and opaque.
How long do raw shrimp take to cook on a 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.
What are some common mistakes when grilling shrimp?
Common Mistakes to Avoid
Don’t walk away—shrimp overcook in seconds. Avoid overcrowding the grill, and never use high-acid marinades for too long. Don’t skip patting the shrimp dry—it helps searing. Using under-heated grills can result in rubbery texture and watery flavor.
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.