Grill shrimp over medium-high heat for about 2 to 3 minutes per side until pink and opaque.
Time
Grill shrimp over medium-high heat (about 400 F) for 2 to 3 minutes per side until pink and opaque. Large or jumbo shrimp may take 3 to 4 minutes a side.
Doneness
Shrimp curl into a C shape when done. An O shape means overcooked. The USDA says cook to 145 F.
Prep
- Thaw, peel and devein.
- Marinate for 15 to 30 minutes (acid too long makes it mushy).
- Thread on skewers, or use a grill basket.
Seasoning
Garlic, lemon, olive oil, paprika.
Tips
Oil the grates and don’t walk away.
Serve
With lemon, rice or salad.
Cooking times by method
Peeled, medium shrimp (31 to 40 per pound) cook in about 2 to 3 minutes per side on a grill at medium high heat of 400 to 450 F. Jumbo shrimp (16 to 20 per pound) need 3 to 4 minutes per side. Shrimp on skewers cook at the same rate, and the total time rarely passes 6 to 8 minutes. Shell-on shrimp take about a minute longer and keep more moisture.
How to tell shrimp is done
Raw shrimp are gray and translucent. Cooked shrimp are pink and opaque, and the body curls into a loose C. A tight O shape means overcooked. The safe internal temperature is 145 F, according to the USDA. Check one shrimp at the thickest part and pull the rest when they turn opaque.
Preparation
- Thaw frozen shrimp in the fridge overnight, or in cold water for 15 to 30 minutes.
- Peel and devein, or leave the shells on for more flavor and moisture.
- Pat dry so they sear instead of steaming.
- Use two parallel skewers per row or one skewer through the curve so shrimp do not spin.
- Soak wooden skewers in water for 30 minutes to reduce burning.
Marinade and seasoning
A simple marinade uses 3 tablespoons of olive oil, 2 cloves of minced garlic, the juice of one lemon, 1 teaspoon of paprika and salt. Do not marinate in acid for more than 30 minutes, as acid starts to cook the flesh and makes it mushy. Other options are Cajun seasoning, garlic butter, or a mix of lime, chili and cilantro.
Grill tips
- Preheat the grill to medium high and oil the grates.
- Use a grill basket for small shrimp.
- Do not walk away, since shrimp go from done to rubbery within a minute.
- Brush with butter in the last minute for extra flavor.
Serving ideas
Serve with lemon wedges, rice, grilled corn or a salad. Shrimp tacos with slaw and lime crema work well. Leftover shrimp keep in the fridge for 3 days in a sealed container and are best eaten cold or reheated gently.
Nutrition
Three ounces of cooked shrimp has about 84 calories, 18 grams of protein and little fat. It is high in cholesterol, at about 166 milligrams per serving, but current research suggests dietary cholesterol has a smaller effect on blood cholesterol than saturated fat.
Grill prep checklist
Peel and devein shrimp, or leave shells on to retain moisture and flavor. Soak wooden skewers for 30 minutes so they do not burn, or use two parallel skewers so shrimp do not spin. Preheat the grill to medium-high, around 400 to 450 F, and oil the grates. Large shrimp (16 to 20 per pound) take about 2 to 3 minutes per side. The FDA says shrimp is safe when the flesh is pearly and opaque and reaches 145 F. Overcooked shrimp curl into a tight O shape, while properly cooked shrimp form a loose C.
Seasoning ideas that work
Toss shrimp for 15 to 30 minutes in olive oil, garlic, lemon juice, paprika and salt. Acid marinades break down proteins, so do not marinate longer than 30 minutes. Brush with butter after grilling for flavor.
Based on data from the USDA and the FDA
