Hey there, fellow grillers! I’ve been grilling shrimp for years, and lemme tell you – getting the temperature right is super important if you want those little crustaceans to turn out perfect. Today, I’m gonna share everything I know about the ideal temp for grilling shrimp, plus some extra tips to make sure they turn out amazing every single time.
The Perfect Grilling Temperature
The sweet spot for grilling shrimp is 350°F to 450°F (175°C to 230°C). This medium-high heat range is ideal because it:
- Cooks shrimp quickly without drying them out
- Creates a nice char on the outside
- Keeps the inside tender and juicy
- Develops that awesome grilled flavor we all love
Cooking Times Based on Shrimp Size
Here’s a handy guide for how long to grill your shrimp at 350-450°F
| Shrimp Size | Count per Pound | Grilling Time (per side) |
|---|---|---|
| Jumbo | 16-20 | 3-4 minutes |
| Large | 21-25 | 2-3 minutes |
| Medium | 31-40 | 1-2 minutes |
| Small | 41-50 | 1 minute or less |
Getting Your Shrimp Ready for the Grill
Before we throw these bad boys on the grill, here’s what ya need to do:
1. Prep Work
- Thaw completely if frozen
- Clean and devein
- Pat dry with paper towels
- Remove shells (optional, but I prefer it)
- Thread onto skewers (makes flipping way easier!)
2. Seasoning Options
I love keeping it simple with:
- Olive oil
- Salt and pepper
- Fresh lemon juice
- Minced garlic
- Your fave herbs (I’m a big fan of parsley)
Pro Tips for Perfect Grilled Shrimp
-
Don’t Skip PreheatingMake sure your grill is properly heated before adding shrimp. Trust me, this makes a huge difference!
-
Oil Those GratesNobody wants their shrimp sticking to the grill Give those grates a good oil rub before cooking,
-
Watch for Doneness Signs
Your shrimp are ready when they:- Turn pink and opaque
- Form a nice “C” shape (not a tight “O” – that means they’re overcooked!)
- Reach an internal temp of 145°F (63°C)
-
Avoid Common Mistakes
- Don’t overcrowd the grill
- Don’t walk away (they cook super fast!)
- Don’t marinate too long (30 mins max)
Different Grilling Methods
Direct Heat Method
This is my go-to method:
- Preheat grill to 350-450°F
- Place shrimp directly over heat source
- Grill 2-3 minutes per side
- Remove when pink and opaque
Indirect Heat Method
Better for bigger shrimp or if you’re worried about overcooking:
- Create two-zone fire
- Cook on cooler side first
- Finish over direct heat for char
- Takes slightly longer but more forgiving
Storage and Leftovers
If you end up with leftover grilled shrimp (which rarely happens at my house!), here’s what to do:
- Store in airtight container
- Keep in fridge for up to 3 days
- Reheat gently to avoid toughening
- Use in salads or cold dishes
Final Thoughts
Getting the right temp for grilling shrimp isn’t rocket science, but it does make a huge difference in the final result. Stick to that 350-450°F range, keep an eye on your timing based on shrimp size, and you’ll be golden.
Remember, practice makes perfect! Don’t get discouraged if your first batch isn’t restaurant-quality. We’ve all been there, and with these tips and a bit of practice, you’ll be grilling perfect shrimp in no time!
Got any questions about grilling shrimp? Drop ’em in the comments below – I love helping fellow grill enthusiasts nail their seafood game!
Would you like me to explain or break down any part of this guide in more detail?
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.
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.
Super Quick Video Tips: The Best Way to Grill Shrimp
FAQ
What temperature should you grill shrimp at?
For grilling shrimp, aim for a grill temperature between 350-450°F (175-232°C). The shrimp should cook for about 2-3 minutes per side, or until they turn opaque and pink, and reach an internal temperature of 120°F (49°C).
How long do shrimp take to cook at 400 degrees?
How long to bake shrimp at 400? Making shrimp in the oven is easy! Place thawed shrimp in a single layer on a sheet pan and bake 8-10 minutes.
What temperature is shrimp cooked at?