These grilled shrimp are so easy to make. From start to finish, this recipe takes about 20 minutes!
Simply coat the shrimp with olive oil and spices, thread them on skewers, and grill them for a total of six minutes.
Shrimps are so delicious. I make them often for my family, and I have many ways of preparing them, including shrimp scampi, baked shrimp, broiled shrimp, and garlic butter shrimp.
This grilled shrimp recipe is one of my favorite ways to cook them. I love that you don't need to marinate the shrimp. Simply coat them in olive oil and spices, thread them on skewers, and grill.
Shrimp are small, so they're ready fast, making them an ideal choice for a weeknight dinner.
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Ingredients
You'll only need a few ingredients to make this tasty shrimp recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Raw shrimp: I use large, peeled, and deveined shrimp in this recipe. I wouldn't use small ones for grilling. Extra-large will work too, although they might need to stay slightly longer on the grill.
- Olive oil: I love this oil and use it frequently when I cook. It does have a low smoke point, so you can certainly use avocado oil instead.
- To season: I like to use Kosher salt, black pepper, garlic powder, smoked paprika, and cayenne pepper.
Variations
- You can use melted butter instead of olive oil. It's very good! Ghee is another tasty option.
- Try different spices, such as onion powder and chili powder. I especially like chili powder.
- Omit the smoked paprika, and when the shrimp are done, sprinkle them with dry-grated parmesan cheese. The cheese adds great flavor.
Grilled Shrimp Instructions
This is such an easy recipe! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
- You start by placing the shrimp in a large bowl.
- Now, add the olive oil, Kosher salt, black pepper, garlic powder, smoked paprika, and cayenne pepper. Toss to coat. (Photos 1-3).
- Thread the shrimp on skewers. (Photo 4).
- Grill until opaque and cooked through, about 3 minutes per side over medium-high heat. (Photo 5).
- Serve immediately. (Photo 6).
Expert Tips
- Since shrimp are so 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.
- I prefer garlic powder to fresh minced garlic in this recipe because it more uniformly coats the shrimp and it doesn't burn as easily.
- You can use an outdoor grill, an indoor dual-contact electric grill, or a grill pan. Whatever works for you.
Recipe FAQs
Not long! You only need to grill them for about 3 minutes on each side over medium-high heat.
No, because you won't be able to thread them on skewers. But you can quickly defrost them by placing them in a large bowl, filling the bowl with cool water, and replacing the water a few times.
Probably. Wooden skewers can burn over a hot grill. Soaking them in water is not a foolproof method, but some say it helps prevent them from burning.
I actually almost never use wooden skewers these days - I prefer metal ones. Although the issue with those is that they get super hot so you need to handle them with gloves.
You could, but I find it unnecessary. I simply coat them in a simple dressing of olive oil, salt, pepper, and spices, then grill them.
Serving Suggestions
These tasty shrimp go with so many side dishes. Since I usually make them in the summer, I like to serve them with any of the following light and easy sides:
Storing Leftovers
You can keep the leftovers in the fridge, in a sealed container, for up to 3 days. I like to use them cold in a shrimp salad for my lunch the next day.
But you can also reheat them gently, in the microwave at 50% power.
More Shrimp Recipes
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Recipe Card
Grilled Shrimp Recipe
Ingredients
- 1 ½ lb. large raw shrimp peeled and deveined
- 2 tablespoons olive oil
- ½ teaspoon Diamond Crystal kosher salt (not fine salt)
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
Instructions
- Heat your grill on medium-high.
- Place the shrimp in a large bowl.
- Add the olive oil, kosher salt, black pepper, garlic powder, smoked paprika, and cayenne.
- 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, 5 minutes total should do it. Serve immediately.
Video
Notes
Add Your Own Notes
Nutrition per Serving
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Deborah Delano Houchins
I am allergic to shrimp so I can only report on what my dinner guests say and they all gave this a score of 10. As far as ease, the prep and cooking time make this a perfect dinner selection.
Vered DeLeeuw
I'm so glad your guests enjoyed these shrimp, Deborah! I'm also glad that you found this recipe easy to make.