Grilled shrimp is one of the delights of summer. They taste good with fresh, light flavors and don’t make you feel as heavy as, say, pulled pork. This means you can garden, hike, or do whatever else you like to do in the summer without feeling sluggish.
Of course, shrimp do have problems on the grill. You want the flavor of the charred Maillard reaction, but you don’t want the little guys to get too soft. It’s hard to make shrimp that are juicy and tender with a snap unless you use some thermal thinking and science. The key is to use big shrimp and cook them to the right temperature! For the juiciest shrimp, the cook temperature should be 120°F (49°C). A quick and accurate Thermapen® can help you hit that temperature more accurately than just guessing. Read on for more details on how to perfect grilled shrimp.
As summertime approaches, grilling season kicks into high gear. Grilled shrimp is one of the most delicious things you can throw on the barbecue. Succulent, juicy shrimp with a smoky, charred exterior – what’s not to love?
However grilling shrimp can be tricky. It’s easy to overcook them turning these tender morsels into rubbery, flavorless chunks. The key is grilling them to the right internal temperature. Read on to learn everything you need to know about achieving shrimp perfection on the grill.
Why Grill Shrimp?
Shrimp cook lightning fast on the grill, making them ideal for busy weeknights or impromptu backyard barbecues. Unlike larger proteins like chicken or pork shrimp only need 3-5 minutes per side over hot coals. You can have a restaurant-quality meal on the table in under 15 minutes.
The high, dry heat of the grill also adds incredible flavor. Shrimp soak up smoke and char beautifully, transforming from bland to bold with just a few minutes of grilling. The shrimp’s natural sweetness intensifies while still retaining juiciness when cooked properly.
Finally, grilled shrimp shine in a variety of dishes Pile them into tacos, scatter them over salads, or serve them alongside grilled veggies and rice Their versatility makes them one of the most useful proteins to have in your grilling arsenal.
Choosing Shrimp for the Grill
Not all shrimp are created equal when it comes to grilling. Here are a few tips for selecting the best shrimp for charring over fire:
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Go large. Opt for extra-large or jumbo shrimp if possible. Their thicker mass makes them less prone to overcooking than smaller shrimp. Shrimp labeled “15/20 per pound” are a good choice.
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Buy shell-on. The shell helps retain moisture and prevents the shrimp from drying out. Just be sure to peel before eating!
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Select fresh or thawed. Never grill shrimp straight from frozen. Thaw them first by placing in a bowl of cold water for 15-20 minutes.
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Choose sustainable. U.S. farmed shrimp or wild-caught U.S. shrimp are environmentally friendly options.
With the right shrimp, you’re primed for grilling success. Now let’s talk technique.
Grilling Shrimp Technique
Follow these simple steps for flawlessly grilled shrimp every time:
1. Prepare the Shrimp
Rinse shrimp under cold water and pat dry with paper towels. Remove the shells, leaving the tails intact if desired. Devein the shrimp by slicing down the back and removing the digestive tract.
Toss the shrimp with just enough olive oil to lightly coat each piece. Season generously with salt, pepper, garlic powder, paprika, and any other spices you desire.
2. Skewer the Shrimp
Thread 4-6 shrimp tightly onto each skewer, threading from the top down through the center. This prevents spinning on the grill. Use two parallel skewers per batch of shrimp.
Soaking wooden skewers for 20 minutes before grilling prevents burning.
3. Preheat the Grill
Heat your gas or charcoal grill to medium-high, around 400°F. The grill should be quite hot to achieve a good sear while minimizing overcooking.
Use a grill thermometer or test heat by holding your hand 5 inches over the grates. You should only be able to hold it there for 4-5 seconds.
4. Grill the Shrimp
Place the shrimp skewers perpendicular to the grates, directly over the heat source. Grill for 2-3 minutes until deep grill marks form.
Flip and grill for 2-3 minutes more until the shrimp reach an internal temperature of 120-125°F.
5. Check Doneness
The only foolproof way to check shrimp doneness is by temperature. Instant-read thermometers like the Thermapen provide accuracy within 2-3 seconds.
Insert the probe into the thickest part of a shrimp, being careful not to hit the skewer. Remove shrimp from heat when they hit 120-125°F for tender, juicy texture.
Visual cues like opaque flesh and a curled shape also indicate doneness, but temperature ensures perfect results every time.
6. Finish with Flavor
Slide the shrimp off the skewers and toss with extra virgin olive oil, lemon juice, chopped parsley, garlic, and any other desired finishing ingredients. Serve immediately for maximum juiciness.
That’s all there is to it! With these simple steps, even grill novices can achieve tender, juicy grilled shrimp worthy of the finest seafood restaurants.
Why Temperature Matters
Cooking shrimp to the right internal temperature is crucial for getting them right on the grill. Here’s why:
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Prevents overcooking. Shrimp overcooked even slightly become rubbery and dry. Their delicate texture is easily destroyed by excess heat. Monitoring temperature precisely avoids this tragic fate.
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Retains moisture. At 120-125°F, shrimp remain exceptionally moist and succulent. Higher temps squeeze out their natural juices, drying them out.
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Allows for flavor development. Quick-cooking foods like shrimp need high heat to char and caramelize while avoiding overcooking. Temperature guides you in hitting the sweet spot.
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Kills bacteria. Cooking shrimp to 120°F and above destroys any potentially harmful bacteria. Lower temps can pose a safety risk.
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Ensures consistency. No more guessing! Temperature takes the uncertainty out of grilling shrimp perfectly every single time.
So what’s the magic number? Keep reading to find the ideal shrimp grilling temperature.
What Temperature Should You Grill Shrimp To?
120-125°F (49-52°C) is the ideal internal temperature for grilled shrimp.
At this range, the shrimp will be steaming hot throughout while still retaining their characteristic tenderness and succulence.
Below 115°F, there is a risk of undercooking. Above 130°F, they will become rubbery and dry.
For food safety, the USDA recommends cooking shrimp to 145°F. However, at this temperature the texture really suffers. 120-125°F destroys harmful bacteria while keeping the shrimp moist.
Larger shrimp can be gently cooked to 120°F. If using smaller shrimp, it’s best to aim for 125°F to account for carryover cooking. Take your shrimp off the grill when they’re 5°F below your target temperature.
Investing in a high-quality instant-read thermometer like the Thermapen MK4 gives you temperature precision for flawless results. No more guessing!
Grilling Shrimp Safely
Shrimp safety deserves special attention since seafood is highly perishable. Follow these tips when prepping and cooking shrimp on the grill:
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Thaw frozen shrimp properly by submerging sealed packages in cold water, changing the water every 30 minutes. Never thaw at room temperature.
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Marinate shrimp for no more than 30 minutes. Acidic marinades break down the structure when exposed too long.
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Discard any shrimp that smells unpleasantly “fishy” or has an unusual appearance. Only cook fresh, healthy looking shrimp.
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Use separate cutting boards and utensils for seafood to prevent cross-contamination. Wash all surfaces thoroughly before and after use.
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Cook shrimp within a couple hours of peeling/deveining. Bacteria multiply quickly on peeled shrimp.
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Grill shrimp to at least 120°F and eat immediately after cooking. Don’t allow them to linger in the “danger zone” temperature range of 40-140°F.
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When in doubt, throw it out! Seafood spoils rapidly. It’s better to be safe than sorry.
Follow basic food safety protocols when handling shrimp. Then get them on the grill ASAP for a quick, healthy, and absolutely delicious meal!
Grilling Shrimp Tips & Tricks
Beyond getting the temperature right, there are a few other tricks that can take your grilled shrimp from great to extraordinary:
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Dry thoroughly before grilling for better browning. Pat off excess moisture, then let shrimp air dry in the fridge for 1 hour.
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Use a light sugar and baking soda coating to accelerate browning on the grill without burning.
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Soak skewers before using to prevent them from charring over high heat.
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Grill over direct high heat for distinct sear marks while cooking quickly. Avoid flaming drippings.
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Brush with oil and spices before and during grilling to add layers of flavor.
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Grill lemon halves or lime wedges alongside the shrimp—their juice makes a perfect finishing squeeze.
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Let rest 1 minute before serving to allow juices to redistribute evenly throughout the shrimp.
With these insider tips, your grilled shrimp will deliver smoky depth and tender, juicy perfection in every bite.
Grilled Shrimp Recipes
This simple preparation makes a quick and tasty weeknight meal:
**Garlic Chili Gr
Baking Soda for Better Browning
Another way to cheat the browning process is to raise the pH of your food. A higher pH makes it easier for proteins to brown and for sugars to caramelize. This means that the same internal cooking temperature for shrimp can do more browning work when the pH is higher. By adding a very small amount of baking soda, the pH is raised, which helps the natural proteins and added sugar brown faster without having to get as hot. (Incidentally, this is a great trick for caramelizing onions, too. A little sprinkle of baking soda brings about a much faster browning process. ).
Pack Shrimp Tightly on Skewers Before Grilling
Someone leaving a shrimp on a grill grate runs two major risks: it will probably fall through, and if it doesn’t, it will probably get too done. After all, it’s just one tiny shrimp sitting there, surrounded by flame. (Did I already say that shrimp are easy to overcook on the grill?) To get around these problems, we need to think about how we position the shrimp. It turns out that we should do it like sardines.
If you want to grill shrimp to perfection, use two skewers and keep the shrimp close together, leaving no space between them. Stagger the direction the shrimp face so that they stack well. By stacking them close together, we reduce the amount of surface area that would be exposed to heat. This turns each shrimp into a broad, flat block that heat can move through more slowly. The two skewers make it easy to move and flip that piece of shrimp without it flopping around, spinning on a single skewer axle, and falling through the grates.
Super Quick Video Tips: The Best Way to Grill Shrimp
What temperature should shrimp be grilled at?
The recommended grilling temperature for shrimp is 120 degrees F (49 degrees C). This temperature is the ideal choice for grilling because you can get maximum flavor and juiciness from the meat. With that said, this is the recommended temperature for grilling large shrimp.
How do you cook shrimp on a grill?
Here’s how to cook shrimp on the grill (or jump to the full recipe ): Step 1: Preheat a grill to medium-high heat (375 to 450°F). Place fresh or thawed shrimp in a bowl, drizzle with olive oil and season with oregano, garlic powder, onion powder, and kosher salt.
How do you cook grilled shrimp rain or Shine?
That way, you can enjoy grilled shrimp rain or shine! Preheat Grill: Heat the grill to medium-high heat. Season Shrimp: Add the shrimp to a medium-sized bowl along with the olive oil, garlic cloves, red pepper flakes, salt, pepper and lemon zest. Toss until all of the shrimp are evenly coated.
How to cook grilled shrimp without overcooking?
Utilizing skewers or a grill basket, marinating the shrimp, and choosing the right size shrimp are all additional steps you can take to ensure perfectly grilled shrimp every time. So fire up the grill and enjoy some delectable grilled shrimp without the fear of overcooking.