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Perfectly grilled shrimp are one of the easiest ways to bring big flavor to the table. Coated in a smoky, savory seasoning blend, grilled over high heat until lightly charred and juicy, then finished with a warm garlic herb butter, this Grilled Shrimp Recipe is ready in under 30 minutes and tastes like something you’d order at your favorite seafood restaurant.
Whether you’re firing up the grill for a quick weeknight dinner, backyard barbecue, or summer cookout, these shrimp cook in just minutes and pair beautifully with everything from rice and vegetables to fresh salads and grilled corn.
If you’re firing up the grill, be sure to try my Grilled Chicken Kebabs, Grilled Boneless Pork Chops, Grilled Flank Steak, and Grilled Cilantro Lime Chicken next!
✨ Before You Begin
✨ Choose jumbo or extra-large shrimp. Larger shrimp are easier to grill, stay juicy, and are less likely to overcook than smaller shrimp.
✨ Pat the shrimp completely dry. Removing excess moisture helps the seasoning stick and gives you beautiful char and grill marks.
✨ Soak wooden skewers for at least 30 minutes. This helps prevent them from burning on the grill. If you’re using metal skewers, you can skip this step.
✨ Preheat your grill before cooking. A hot grill sears the shrimp quickly, creating great flavor while keeping the inside tender and juicy.
✨ Cook over medium-high direct heat. Shrimp cook incredibly fast—usually just 2–3 minutes per side—so have everything ready before they hit the grill.
✨ Watch for doneness, not the clock. Perfectly cooked shrimp turn opaque pink and form a gentle “C” shape. If they curl into a tight “O,” they’re overcooked and can become rubbery.
Ingredients + Key Notes
Shrimp: You’ll need 1½ pounds of extra-large or jumbo shrimp, peeled and deveined. I prefer fresh shrimp when they’re available, but frozen shrimp work beautifully too—just thaw them completely and pat them dry before seasoning. Leave the tails on if you’d like an easy handle for serving, or remove them if you prefer.
Olive Oil: A light coating of olive oil helps the seasoning stick to the shrimp and promotes beautiful browning on the grill.
Shrimp Seasoning: This flavorful blend of Old Bay, garlic powder, onion powder, smoked paprika, sugar, Italian seasoning, salt, and black pepper creates smoky, savory shrimp with just the right amount of spice.
Garlic Herb Butter: Melted butter, olive oil, honey, fresh garlic, chopped parsley, fresh lemon juice, and a little reserved shrimp seasoning combine to make an irresistible finishing sauce that takes these grilled shrimp to the next level.
Wooden Skewers: If you’re using bamboo or wooden skewers, soak them in warm water for at least 30 minutes before grilling to help prevent burning. Metal skewers don’t require soaking.
Lemon Wedges: Fresh lemon wedges add the perfect bright, citrusy finish just before serving.
🥣 How to Make Grilled Shrimp
Prepare the Grill: Preheat your grill for 10–15 minutes with the lid closed. Clean the grill grates well, then set up a two-zone fire by leaving one side over medium-high direct heat and the other over lower heat. This gives you a place to move the shrimp if they’re cooking too quickly.
Season the Shrimp: Pat the shrimp completely dry with paper towels. Drizzle with olive oil, then toss with the shrimp seasoning until each piece is evenly coated. Reserve 1 teaspoon of the seasoning for the garlic herb butter.
Thread the Skewers: Thread each shrimp through both the head end and the tail end to form a “C” shape. Arrange about 5–7 shrimp per skewer, leaving a little space between them so the heat can circulate evenly.
Make the Garlic Herb Butter: In a small bowl, stir together the melted butter, olive oil, honey, garlic, parsley, lemon juice, and the reserved teaspoon of seasoning until well combined.
Grill the Shrimp: Place the skewers over medium-high direct heat and grill for 2–3 minutes per side, turning once, until the shrimp are opaque, lightly charred, and just cooked through. If they begin cooking too quickly, move them to the cooler side of the grill to finish.
Finish and Serve: Brush or drizzle the warm garlic herb butter over the grilled shrimp just before serving. Garnish with fresh parsley, serve with lemon wedges, and enjoy immediately while they’re hot and juicy.
⭐ Pro Tips
⭐ Buy jumbo or extra-large shrimp. They’re easier to grill, stay juicier, and are much less likely to overcook than smaller shrimp.
⭐ Pat the shrimp dry before seasoning. Removing excess moisture helps the seasoning stick and gives you better browning and grill marks.
⭐ Don’t overcrowd the skewers. Leave a little space between each shrimp so the heat can circulate for even cooking and beautiful char.
⭐ Keep the lid closed as much as possible. Closing the grill helps maintain consistent heat so the shrimp cook quickly and evenly.
⭐ Watch the shrimp closely. They only need about 2–3 minutes per side. As soon as they’re opaque and lightly charred, they’re ready to come off the grill.
⭐ Serve immediately. Grilled shrimp are at their juiciest straight off the grill while the garlic herb butter is still warm and glossy.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing: Let the grilled shrimp cool completely, then transfer them to an airtight container and refrigerate for up to 3 days.
Reheating: Warm the shrimp gently in a skillet over low heat with a little butter or olive oil until heated through. You can also microwave them in short 20- to 30-second intervals, but be careful not to overcook them.
Freezing: Freeze cooled grilled shrimp in a freezer-safe container or freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture may be slightly softer after freezing, but they’ll still be delicious.
Make-Ahead: Mix the shrimp seasoning and garlic herb butter up to 2 days in advance and refrigerate until ready to use. You can also peel, devein, and skewer the shrimp several hours ahead of time. For the best texture and flavor, grill the shrimp just before serving.
What to Serve With Grilled Shrimp
Fresh Salads: Keep things light with Strawberry Spinach Salad, Tomato Salad, Carrot Salad, or Grape Salad.
Creamy Cookout Favorites: Pair your grilled shrimp with KFC Coleslaw, Classic Macaroni Salad, or Hawaiian Macaroni Salad.
Summer Sides: Complete the meal with Best Corn, Cowboy Baked Beans, or your favorite grilled vegetables.
Sweet Finishes: End your cookout with Peach Fluff, Ambrosia, or Frog Eye Salad.
Frequently Asked Questions
◆ What size shrimp are best for grilling?
Extra-large or jumbo shrimp are the best choice because they’re easier to grill, stay juicy, and are less likely to overcook than smaller shrimp.
◆ Can I use frozen shrimp?
Absolutely! Frozen shrimp work great for grilling. Just thaw them completely, pat them dry with paper towels, and season them as directed.
◆ Do I have to use skewers?
Skewers make grilling much easier and help prevent shrimp from falling through the grates. If you don’t have skewers, you can use a grill basket instead.
◆ How do I know when grilled shrimp are done?
Shrimp are done when they turn opaque pink and form a gentle “C” shape. If they curl into a tight “O,” they’ve likely overcooked and may become rubbery.
◆ Can I make grilled shrimp without an outdoor grill?
Yes! A grill pan on the stovetop works well and still gives the shrimp delicious charred flavor.
◆ Can I make these ahead of time?
Grilled shrimp are best served immediately after cooking. If you need to prep ahead, season the shrimp and make the garlic herb butter a few hours in advance, then grill the shrimp just before serving.
Still have questions? Leave them in the comments below, and I’ll be happy to help! ❤️
More Backyard Grilling Favorites
Greek Chicken – Tender, juicy chicken marinated in bright Mediterranean flavors for an easy dinner that’s delicious on or off the grill.
Grilled Greek Chicken Salad – Crisp vegetables, juicy grilled chicken, feta cheese, and a tangy Greek dressing make this hearty salad perfect for summer.
Shish Kabob – Tender marinated beef and colorful vegetables grilled on skewers for a classic backyard barbecue favorite.
Grilled Beer Brats – Juicy bratwurst simmered in beer and finished on the grill until beautifully browned and flavorful.
Grilled Pork Tenderloin – Tender, juicy pork with a flavorful seasoning blend that’s easy enough for weeknights and impressive enough for entertaining.
TRIED THIS RECIPE?
I’d love to hear how your Grilled Shrimp turned out! ⭐⭐⭐⭐⭐ Leave a comment below and let me know if you made it for a backyard barbecue, weeknight dinner, or summer cookout. Your tips and variations might help another reader, too!
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Thanks for stopping by my kitchen today—happy cooking, friends! ❤️
Grilled Shrimp
Ingredients
For The Shrimp
- 1 1/2 pounds extra large shrimp or jumbo shrimp peeled and deveined (fresh shrimp preferred, but frozen shrimp work too)
- 5-8 pieces bamboo skewers or wood skewers soaked in warm water for at least 30 minutes
Garlic Herb Dipping Sauce
- 2 tablespoons olive oil
- 1/2 cup melted butter
- 1 tablespoon honey
- 1 clove garlic minced
- 1 tablespoon fresh parsley chopped (fresh herbs)
- 1-2 tablespoons lemon juice
- 1 teaspoon reserved shrimp seasoning
Shrimp Seasoning
- 2 teaspoons Old Bay
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon sugar
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Finishing
- lemon wedges
Instructions
Soak the Skewers
- If you are using wooden skewers, be sure to soak them in warm water for at least 30 minutes to prevent them from burning on the grill. Metal skewers don't require soaking.
Prep the Shrimp
- Pat your shrimp (1 1/2 pounds) dry with paper towels. This helps the seasoning stick and ensures a good sear. If you are using frozen shrimp, make sure they're completely thawed and at room temperature.
Make the Seasoning Mix
- In a small bowl, mix all seasoning ingredients together. Reserve about 1 teaspoon for the dipping sauce.
Season the Shrimp
- Lightly coat the shrimp with olive oil and then sprinkle the seasoning evenly over the shrimp.
- Thread the shrimp through the head end and tail end to form a "C" shape. Add about 5-7 individual shrimp per skewer, depending on the size of the shrimp.
- Set up a two-zone grill:Preheat the grill covered for 10–15 minutes. Be sure to clean the grill grates if needed.Charcoal: pile the coals on one sideGas: turn one side of the burners to medium-high heat
- Place the skewers over medium-high direct heat and cook them in batches. Grill them for 2-3 minutes per side, until the shrimp turn opaque pink and are slightly charred. Keep a close eye on them because shrimp cook quickly. Move the cooked shrimp to the cooler zone to prevent overcooking.
Notes
- Don’t Overcook: Don’t walk away! Shrimp cook in 2–3 minutes per side, and they go from perfect to rubbery fast. Watch for that opaque pink color and slight char, and pull them immediately.
- Don’t Crowd the Skewers: Give the shrimp a little breathing room on the skewers so heat can circulate. This helps you get those gorgeous grill marks and even cooking.
Nutrition
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