These grilled shrimp are so easy to make. From start to finish, this recipe takes about 15 minutes! Simply coat the shrimp with olive oil and spices, thread them on skewers, and grill them for a total of six minutes.

Grilled shrimp are threaded on skewers and served on a white plate.

These grilled shrimp are one of my favorite weeknight recipes. I love that you don't need to marinate them. Simply season and grill! Shrimp are small, so they're ready fast. With a short list of ingredients and a bold flavor from the spices, it's no wonder my family requests this recipe so often.

Ingredients

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Raw shrimp: I use large, peeled, and deveined shrimp.
Olive oil: I love this flavorful oil and use it frequently when I cook. However, it has a low smoke point, so you can use avocado oil instead if you'd like.
To season: Kosher salt, black pepper, garlic powder, smoked paprika, and cayenne pepper. I prefer garlic powder to fresh minced garlic because it more uniformly coats the shrimp and doesn't burn as quickly.

Choose Large Shrimp

Shrimp come in several sizes. The ones I use most often in my cooking are medium (51-60 pieces per pound), large (31-40 pieces per pound), extra-large (21-25 pieces per pound), and jumbo (16-20 pieces per pound). They are shown in the image below.

A visualization of four shrimp sizes: Medium, large, extra-large, and jumbo.

I don't recommend using small or medium shrimp for grilling. It's difficult to thread them on skewers. Their small size means they can quickly become too dry on the grill. They are better suited for a shrimp salad.

The best shrimp sizes for grilling are large, extra-large, or jumbo. When making this recipe, I typically use large shrimp. Large and extra-large shrimp will need about three minutes per side on the grill. For jumbo ones, add 30 seconds per side for a total of seven minutes. When shrimp are done, they are opaque throughout.

Variations

Sometimes, I use melted butter instead of olive oil. Ghee is another tasty option.
Try different spices, such as onion powder and chili powder. I especially like chili powder in this recipe. You can add ½ teaspoon of any additional spice.
Omit the smoked paprika. When the shrimp are done, sprinkle them with grated Parmesan cheese. This is my husband's favorite version.
For more heavily spiced shrimp, as shown in the photo below, double the garlic powder and smoked paprika.

Heavily spiced grilled shrimp on a white plate.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Place the shrimp in a large bowl. Add olive oil, kosher salt, black pepper, garlic powder, smoked paprika, and cayenne pepper. Toss to coat.

Thread the shrimp onto skewers.

Grill them until opaque and cooked through, about 3 minutes per side, over medium-high heat. You can use an outdoor grill, an indoor dual-contact electric grill, or a grill pan. Serve immediately.

DELICOUS! My husband said the spices are perfect. Cooked on a grill and turned out great.
JP
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Recipe Tips

Since shrimp are small and delicate, your top priority as a cook is to avoid overcooking them. Obviously, you want them fully cooked. But please take them off the grill the moment they're no longer translucent.
If using wooden skewers, soak them in water for 20 minutes. Soaking them is not foolproof, but it can help prevent them from burning.
You won't be able to use frozen shrimp because they can't be threaded onto skewers. Additionally, it's challenging to cook them evenly when frozen, and they tend to release water into the grill. But you can quickly defrost them by placing them in a large bowl, filling it with cool water, and replacing the water once or twice. Drain them thoroughly on paper towels before using.
Don't expect your shrimp to have grill marks. They cook so fast that there's no time for grill marks to form.
Using skewers is convenient, but you can grill the shrimp on a grill pan without skewers, as shown in the photo below. When I do this, I flip them with two small spoons.

Serving Suggestions

Since I usually make them in the summer, I like to serve grilled shrimp with any of the following light and easy sides:

They also pair well with a variety of roasted vegetables, such as roasted fennel, roasted zucchini, roasted asparagus, and roasted mini peppers (photographed below):

Grilled shrimp served with mini peppers.

Storing Leftovers

You can keep the leftovers in a sealed container in the fridge for up to 3 days. I like to use them cold in a salad for lunch the next day. They are delicious in this arugula salad and can be used as a substitute for chicken in this Cobb salad.

I often make a simple salad of lettuce, cherry tomatoes, and sliced olives, and add these shrimp. I drizzle the salad with blue cheese dressing, as shown in the photo below. If you prefer to reheat the leftovers, do so gently in the microwave at 50% power.

A salad made with leftover grilled shrimp.

Recipe Card

4.98 from 45 votes

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15-Minute Grilled Shrimp

These grilled shrimp are so easy to make. This recipe takes about 15 minutes from start to finish, making it ideal for a weeknight dinner.

Prep Time10

Cook Time6

Total Time16

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 322kcal

Author: Vered DeLeeuw

Video

Ingredients

▢ 1 ½ pound raw shrimp - large, peeled and deveined
▢ 2 tablespoons olive oil - extra-virgin
▢ ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
▢ ¼ teaspoon black pepper
▢ ½ teaspoon garlic powder
▢ ½ teaspoon smoked paprika
▢ ¼ teaspoon cayenne pepper

Instructions

Heat the grill on medium-high.
Place the shrimp in a large bowl.
Add the extra-virgin olive oil, kosher salt, black pepper, garlic powder, smoked paprika, and cayenne. Toss to coat.
Thread the shrimp on six skewers, about 8 shrimp per skewer.
Grill the shrimp until opaque, about 3 minutes on each side. If using a dual-contact grill, grill them for 5 minutes. Serve immediately.

Notes

Since shrimp are small and delicate, your top priority as a cook is to avoid overcooking them. Obviously, you want them fully cooked. But do take them off the grill the moment they're no longer translucent.
If using wooden skewers, soak them in water for 20 minutes before using.
I don't recommend using small or medium shrimp for grilling. It's difficult to thread them on skewers, and they are so small that they can become too dry on the grill. The best shrimp sizes for grilling are large, extra-large, or jumbo. Large and extra-large shrimp will need about three minutes per side on the grill. For jumbo ones, add 30 seconds per side for a total of seven minutes.
Don't expect your shrimp to have grill marks. They cook so fast that there's no time for grill marks to form.
You can keep the leftovers in a sealed container in the fridge for up to 3 days. I like to use them cold in a salad. If you prefer to reheat the leftovers, do so gently in the microwave at 50% power.

Nutrition per Serving

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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Grilled Shrimp

Ingredients

Choose Large Shrimp

Variations

Instructions

Recipe Tips

Serving Suggestions

Storing Leftovers

Recipe Card