Hey there, fellow grill enthusiasts! I’ve spent countless hours perfecting my grilled shrimp game, and today I’m gonna share everything I know about getting that perfect cook time. Trust me, nobody wants rubbery, overcooked shrimp or worse – undercooked seafood. Let’s dive into the juicy details!
The Quick Answer
For perfectly grilled shrimp here’s your basic timing guide
- Jumbo shrimp (16-20 per pound): 3-4 minutes per side
- Large shrimp (21-25 per pound): 2-3 minutes per side
- Medium shrimp (31-40 per pound): 1-2 minutes per side
- Small shrimp (41-50 per pound): About 1 minute per side
Understanding Shrimp Sizes & Their Impact on Grilling Time
Before we jump into the nitty-gritty, ya gotta understand that shrimp size makes a huge difference in cooking time. Here’s what I’ve learned from grilling thousands of these little crustaceans:
Size Guide:
| Shrimp Size | Count per Pound | Best Grilling Method |
|---|---|---|
| Jumbo | 16-20 | Direct heat, longer cook time |
| Large | 21-25 | Direct heat, medium cook time |
| Medium | 31-40 | Quick cooking, watch carefully |
| Small | 41-50 | Not ideal for grilling |
Pre-Grilling Prep: Setting Yourself Up for Success
-
Thawing:
- Never grill frozen shrimp (trust me, I learned this the hard way!)
- Thaw overnight in fridge or under cold running water
- Pat dry thoroughly with paper towels
-
Prepping the Grill:
- Heat to medium-high (350-450°F)
- Clean those grates thoroughly
- Oil ’em up to prevent sticking
-
Seasoning Your Shrimp:
- Brush with olive oil or melted butter
- Add your favorite seasonings (I love garlic powder, smoked paprika, and a bit of cayenne)
- Don’t marinate longer than 30 minutes – the shrimp can get mushy
The Perfect Grilling Process
Direct Heat Method:
- Place shrimp on preheated grill
- Close lid
- Flip when pink on bottom
- Cook until opaque throughout
Using Skewers (My Preferred Method):
- Soak wooden skewers for 30 mins (if using)
- Thread shrimp, leaving small gaps
- Grill 2-3 mins per side
- Remove when they form a loose “C” shape
How to Tell When They’re Done
Here’s what I look for:
- Color changes from gray to pink
- Meat becomes opaque
- Forms a “C” shape (not a tight “O” – that means overcooked!)
- Internal temp reaches 145°F
Common Mistakes to Avoid
Listen up! These are the errors I see people make all the time
- Overcooking – The #1 crime against shrimp! Once they’re pink and opaque, they’re done
- Not preheating – Your grill should be hot before those shrimp hit the grates
- Overcrowding – Give ’em space to cook evenly
- Forgetting to oil – Both the grates and the shrimp need a little lubrication
Pro Tips from My Kitchen to Yours
- Size Matters: Bigger isn’t always better, but for grilling, I prefer large or jumbo shrimp
- Shell Game: Leave shells on for more moisture, off for better seasoning absorption
- Skewer Strategy: Double skewer to prevent spinning
- Temperature Control: Keep that grill at medium-high heat (350-450°F)
Serving Suggestions
Your perfectly grilled shrimp deserve perfect accompaniments! Here’s what I love serving with mine
- Fresh lemon wedges
- Garlic butter sauce
- Grilled veggies
- Light summer salads
- Rice or quinoa
Storage Tips
Got leftovers? Here’s how to handle ’em:
- Store in airtight container
- Keep refrigerated up to 3 days
- Reheat gently in microwave at 50% power
- Better yet, enjoy cold in a salad!
FAQs I Often Get Asked
Q: Can I grill frozen shrimp?
A: Nope! Always thaw first for even cooking.
Q: Should I leave the shells on?
A: Your choice! Shells = more moisture, but harder to season and eat.
Q: What’s the best oil for grilling shrimp?
A: I prefer olive oil, but any high-heat oil works great.
Remember, grilling shrimp isn’t rocket science, but it does need your attention. With these guidelines and a bit of practice, you’ll be grilling perfect shrimp every time! Just keep an eye on that cooking time – it’s the key to success.
Got any grilling questions? Drop ’em in the comments below! I’d love to hear about your shrimp grilling adventures and help troubleshoot any issues you’re having.
What to Serve with Grilled Shrimp
- Vegetables. For a light and healthy summer dinner, pair this recipe with a simple side dish like Sautéed Broccoli or Roasted Red Potatoes seasoned with flaky sea salt.
- Pasta. Add grilled shrimp to Garlic Pasta with herbs like fresh parsley and a little bit of lemon zest or serve the shrimp atop a bowl of Pesto Pasta.
- Salad. Make a large bowl of Shrimp Pasta Salad or serve shrimp on a bed of Arugula Salad.
- Grains. Grilled shrimp skewers are an excellent accompaniment to cooked farro or quinoa, seasoned with a squeeze of lemon juice.
- Grilled Dishes. Make your whole dinner on the grill! Toss some veggies on the barbecue and make Grilled Asparagus or Grilled Zucchini.
How Long to Grill Shrimp
Shrimp should take 2 to 3 minutes per side to cook on the grill, but this is an estimate—the exact amount of time needed will depend on the size of the shrimp and the precise temperature of your grill.
Because there can be some variation, instead of watching the clock, it’s important to watch the shrimp.
Shrimp are done cooking when:
- The tails curl slightly (a tight curl means they’re over-cooked!).
- The color goes from translucent gray to opaque pink.
- Teriyaki Shrimp. Use the teriyaki sauce from my Teriyaki Salmon to give your grilled shrimp some Asian-inspired flair. Simply brush the teriyaki sauce onto the shrimp just before grilling, and then again after they’re done cooking.
- Lemon Pepper Shrimp. Citrus and pepper pair beautifully with seafood—see my Lemon Pepper Salmon for proof! Use a store-bought or homemade lemon pepper seasoning; alternatively, you can use the seasoning or marinade linked in my original grilled shrimp recipe and serve the shrimp with an extra squeeze of lemon juice and freshly cracked pepper. Swap in lime juice or cayenne pepper for a kick.
- Sweet and Smoky Shrimp. Use my Salmon Seasoning, which has garlic powder, smoked paprika, and brown sugar for a delightful blend of sweet and savory flavors.
