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Nothing says summer quite like a platter of sizzling grilled shrimp hot off the grill! This shrimp is a snap to make and incredibly delicious. We use an easy-to-make spice mixture to add great flavor to the shrimp. A quick spin on the grill and you’ve got a dinner the whole family will love.
This recipe brings together juicy, perfectly seasoned shrimp with a garlicky herb butter dipping sauce that’ll have the shrimp disappearing faster than you can grill them.
I hope you’ll check out more of my grilling recipes, such as grilled chicken kebabs, grilled boneless pork chops, grilled flank steak, and grilled cilantro lime chicken, next!
🔥 BEFORE YOU START
→If you’re using bamboo skewers, submerge them in water.
→Peel and devein the shrimp up to 1 day in advance.
🦐 GRILLED SHRIMP INGREDIENTS
- Shrimp: I use large or extra-large shrimp. If you’re able to get fresh shrimp, by all means do so! Save the heads and shells for my shrimp stew. You can, of course, use frozen shrimp.
➤ Tips for Using Frozen Shrimp
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Thaw gently for the best texture
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Overnight method: Place shrimp in a colander set over a bowl in the fridge to thaw slowly.
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Quick method: Submerge shrimp (in a sealed bag) in cold water for 15–20 minutes, changing the water once or twice.
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Never use hot water—it will start cooking the shrimp unevenly.
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Dry thoroughly: Pat shrimp very dry with paper towels after thawing. This helps the seasoning stick and gives you a nice sear on the grill.
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✅ TIPS
- 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.
🍽️ SERVING RECOMMENDATIONS
In our family, grilled shrimp must be paired with coleslaw! Try it with:
Round out the menu with:
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Fresh salads like grape salad, carrot salad, tomato salad, or broccoli salad
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Or keep it fun with fluffy sides like pineapple fluff, peach fluff, strawberry fluff, Oreo fluff, Watergate salad, or frog eye salad!
🧊 STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This In The Fridge? The shrimp will keep in the fridge for up to 3 days when stored properly in an airtight container.
- Can you freeze it? Yes! Here’s how to preserve the best texture and flavor:
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Let the shrimp cool completely and remove from skewers.
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Freeze in a single layer on a parchment-lined baking sheet until solid (about 1–2 hours), then transfer to a freezer-safe bag or airtight container.
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Thaw overnight in the fridge before reheating gently.
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Make-Ahead Tips:
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Mix the dry seasoning blend up to 1 week ahead and store in an airtight jar.
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The garlic herb butter dipping sauce can be made 1–2 days ahead and stored in the fridge. Reheat gently before serving.
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You can thread shrimp onto skewers up to 12 hours in advance and keep them tightly covered in the fridge.
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- Food Safety: For food safety, don’t leave cooked shrimp at room temperature for more than 2 hours (or 1 hour if the outside temperature is high). For more information on food safety, please visit this link.
📸 HOW TO MAKE GRILLED SHRIMP
MORE GRILLED MEAT RECIPES
- Huli Huli Chicken
- Grilled Greek Chicken Salad
- Greek Chicken
- Shish Kabob
- Grilled Beer Brats
- Barbecued Smoked Ribs
- Grilled Flank Steak
- Steak Marinade
- Grilled Pork Tenderloin
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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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