Grilling jumbo shrimp makes for an easy, delicious meal that’s perfect for summertime. The key is knowing how to properly skewer the shrimp so they cook evenly and don’t fall into the grill grates. Skewering shrimp can seem intimidating, but it’s actually quite simple once you know the basics. In this comprehensive guide, I’ll walk you through the entire process of skewering jumbo shrimp, from prep to grill.
Why Skewer Shrimp for Grilling?
There are a few reasons why it’s best to skewer shrimp before tossing them on the grill
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Keeps shrimp contained – Shrimp have a tendency to curl and slip through grill grates when placed directly on the grill. Skewering them helps keep them contained in place.
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Allows for even cooking – Shrimp cook very quickly, usually 2-3 minutes per side Skewering ensures they lay flat so each side can cook evenly
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Easy to flip – You can flip a whole skewer of shrimp at once, rather than trying to flip each individual shrimp.
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Looks pretty – Skewered shrimp make for a pretty presentation, especially if you leave the tails on.
Choosing Shrimp for Skewers
The best shrimp to use for grilling skewers are:
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Jumbo shrimp – Larger shrimp hold up better on skewers and on the grill. Aim for 16/20 size or larger.
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Peeled & deveined – For the marinade to penetrate and the shrimp to cook evenly, they need to be peeled and deveined first.
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Fresh or thawed – You can use fresh or thawed frozen shrimp. If using frozen, be sure to thaw completely first.
Avoid using already cooked shrimp, as they can dry out on the grill. Raw shrimp work best.
Skewer Prep
Before skewering the shrimp, there are a couple prep steps:
Peel & Devein
Use a paring knife to slice along the back of the shrimp and remove the vein. Then peel off the shell, leaving the tails on if desired. Rinse the shrimp under cool water and pat dry with paper towels.
Marinate
Marinating adds lots of flavor to shrimp. Whisk together your desired marinade ingredients (like olive oil, lemon juice, garlic, herbs) then toss the peeled shrimp in the mixture. Let sit 15-30 minutes.
Soak Skewers
Wooden and bamboo skewers need to soak 30 minutes to prevent burning on the grill. Skip this step for metal skewers.
How to Skewer Shrimp
Once your shrimp are prepped, it’s time to skewer. Here’s how:
Thread Shrimp
Slide 4-5 shrimp onto each skewer, making sure they lay flat and pierce through the center of each one. Leave a tiny space between each shrimp.
Alternate Direction
Face each shrimp in opposite directions as you thread. This prevents them from spinning when flipped.
Push To Tip
Gently push the shrimp toward the end of the skewer, leaving at least 2 inches exposed. This gives you a handle to hold onto.
Double Skewer (optional)
For extra security, you can double skewer by threading a second parallel skewer. This helpsprevent shrimp from spinning or slipping off.
Brush With Marinade
Once skewered, generously brush the shrimp with any leftover marinade. This adds extra flavor.
Grilling Skewered Shrimp
The shrimp cook up fast once on the grill. Follow these tips:
Get Grill Hot
Heat your grill or grill pan to medium high heat. Clean grates and oil them to prevent sticking.
Don’t Overcrowd
Avoid overcrowding so shrimp cook evenly. Leave some space between skewers.
Grill 2-3 Minutes Per Side
Cook the shrimp skewers for just 2-3 minutes per side. Shrimp overcook quickly and become rubbery.
Look For Visual Cues
Perfectly cooked shrimp will turn pink/orange and become opaque. Immediately remove from grill once cooked through.
Watch Closely
Stay close to the grill, as shrimp can go from perfect to overdone in seconds. An instant read thermometer should read 140°F.
Serving Skewered Shrimp
The last step is the fun part – time to eat! Here are serving suggestions:
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Remove shrimp from skewers onto a platter
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Squeeze fresh lemon juice over the top
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Garnish with chopped parsley or cilantro
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Serve with grilled vegetables, rice, or a salad
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Pair with a dipping sauce like chimichurri or aioli
Grilled shrimp skewers make the perfect easy meal or appetizer for summertime gatherings and bbqs. The key is taking the time to properly skewer the shrimp so they hold up on the grill. Follow this guide for perfectly cooked, flavorful grilled shrimp every time. Just be sure not to walk away, or you might end up with a fiery shrimp flare up!
Now that you know how to skewer shrimp like a pro, it’s time to fire up the grill. Impress your friends and family with these tasty shrimp skewers all summer long. Enjoy!
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How do you make grilled shrimp
- Peel and devein the shrimp. You can keep the tails on or remove them. I like how grilled shrimp with their tails on looks.
- Put the marinade ingredients in a bowl big enough to hold the shrimp.
- Whisk to combine the ingredients.
- Add the shrimp and coat evenly with the marinade. For an even coat, it helps to just use your hands.
Skewer the shrimp onto bamboo sticks or metal skewers. Then cook on a grill or grill pan until cooked through, opaque and pinkish-orangish in color. They really don’t need a lot of time on the grill!.
Tips for grilling shrimp
- Don’t marinate the shrimp for longer than 2 hours. When you marinate the shrimp for a long time, the acid in the lemon juice can cook them without any heat being needed.
- If you don’t have a grill, you can broil the shrimp in the oven. Once the broiler is ready, put the shrimp skewers on a baking sheet that has been sprayed with cooking spray or lined with parchment paper. Watch it closely so it doesn’t get too done as you broil it for two to three minutes, then flip it over and broil for another two to three minutes.
- Peel and devein the shrimp before you marinade them. If you don’t, the marinade will only be on the shrimp’s outside. You can take the tails off if you want, but I like them with them on.
- Don’t overcook the shrimp. It only takes two to three minutes on each side for shrimp to cook. If you cook them too long, they dry out and turn into rubber. The shrimp skewers are done when the color turns opaque pink. If they start to curl up, they are too done.
For the grilled skewers, I like to use fresh shrimp, but you can use frozen if you don’t have any fresh. Be sure to fully defrost them before adding to the marinade. Let them thaw in the fridge overnight in a fine-mesh sieve so that the water can drain out. Don’t have time to boil them? Put them in a bowl in the sink and run cold water over them.
Cooked shrimp can be kept in the fridge for up to three days without going bad, but for the best taste and texture, serve them right away. Be sure not to marinate the shrimps for more than 2 hours though.
Skewering the shrimp is the easiest way to cook them on the grill. They won’t get stuck between the grate, and you can turn them all at once to make sure they cook evenly. Sticks can be made of metal or wood. If you choose wood, soak them in water for an hour before grilling to keep them from burning.
These grilled shrimp skewers are great for any barbecue because they are quick and easy to make. The lemon and herb marinade is wonderfully fresh. As a starter or with your favorite sides, like a Greek salad, shredded red cabbage slaw, or Mediterranean potato salad, they’re great.
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- ▢ 1 pound large shrimp peeled and deveined
- ▢ 3 tablespoons olive oil
- ▢ 2 tablespoons lemon juice
- ▢ ½ teaspoon salt
- ▢ ¼ teaspoon black pepper
- ▢ 1 teaspoon oregano
- ▢ ½ teaspoon paprika
- ▢ ½ teaspoon garlic powder
- ▢ Chopped parsley for serving
- ▢ Lemon slices for serving
- In a large bowl, mix the garlic powder, oregano, paprika, salt, pepper, lemon juice, and olive oil with a whisk.
- Put the shrimp in the bowl and gently toss them around to cover them all with the marinade. Let it sit for at least 15 minutes and no more than 2 hours.
- Put four to six shrimp on each soaked skewer and set them on a plate while you do the rest of the shrimp.
- Warm up a grill or grill pan over medium-high heat. Cook the shrimp for two to three minutes on each side, until they turn pink and are opaque.
- Serve warm with fresh parsley and lemon slices, if desired.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Super Quick Video Tips: The Best Way to Grill Shrimp
How do you make grilled shrimp skewers?
To make grilled shrimp skewers, place olive oil, lemon juice, salt, pepper, oregano, paprika, and garlic powder in a large bowl and whisk to combine. Add the shrimp to the bowl and gently toss to coat evenly with the marinade.
How do you cook shrimp skewers in a crock pot?
2 Combine the lemon juice, garlic, olive oil, salt, black pepper and crushed red pepper in a large bowl. Add the cleaned shrimp and toss well to coat. Cover and refrigerate for 15 minutes. 3 If using wooden skewers, place 12 skewers (about 12 inches long) in a 9-inch by 13-inch dish filled with water.
How long does it take to cook a skewer of shrimp?
Add 5 or 6 shrimp per skewer. Grill the shrimp until pinkish white and opaque, about 2 to 3 minutes per side or 5 to 7 minutes total. Yield: Although you start with 2 pounds of raw shrimp, you’ll have closer to 1 pound of cooked shrimp when all is said and done. This recipe will make about 4 servings, 4 ounces of cooked shrimp each.
Can you cook shrimp on metal skewers?
On metal skewers, the shrimp can tend to spin on them which makes them hard to flip. With wooden skewers, the shrimp stays solidly in place. You’ll need to soak the skewers about 20 minutes so they don’t burn on the grill. Thread the shrimp on and make them just touch. This also helps to minimize spinning and keep the shrimp in place.