How Long Does It Take to Grill Shrimp to Perfection?

Grilled shrimp is one of the tastiest and easiest meals you can make on the barbecue. With just a few minutes over direct heat, plain old shrimp are transformed into tender, smoky, and delicious bites of heaven. But exactly how long should you grill those shrimp to avoid over or undercooking them?

I did some research on grilling times for shrimp and tested methods to find the perfect timing. Here’s what I learned about how long it takes to grill shrimp, plus tips for ensuring tender, flavorful results every time.

The Short Answer

The total grill time for shrimp is 4-6 minutes for medium or large shrimp. Jumbo shrimp may take 6-8 minutes total. This includes 2-3 minutes per side over direct high heat.

These times are for raw, thawed shrimp grilled directly on the grates If using wooden skewers or a grill basket, add 1 minute total Brushing with oil or marinating adds moisture so shrimp may cook slightly faster.

Shrimp cook extremely fast, so watch them carefully and use cooking time as a guide Check for visual cues like opaque, pink shells and a curled shape to test doneness.

Undercooked shrimp will be translucent and overcooked shrimp appear rubbery. Follow the tips below to get tender, juicy beautifully grilled shrimp every time.

Grilling Shrimp Basics

Shrimp cook lightning fast on the grill, in some cases even faster than it takes to preheat your barbecue! Here are some tips for grilling shrimp perfectly:

• Use raw shrimp – Grilling already cooked shrimp results in overcooking. Thaw frozen raw shrimp before grilling.

• Peel & devein – Though optional, this helps seasoning penetrate and removes the intestinal vein.

• Pat dry – Damp shrimp may steam instead of searing.

• Oil lightly – Brush with oil to prevent sticking.

• Season simply – A little salt, pepper, and spice goes a long way.

• ** Grill over direct high heat** – This sears the outside while cooking the inside quickly.

• Watch closely – Shrimp overcooks easily. Check often.

• Remove immediately when done. Shrimp will continue cooking off heat.

Follow these tips and keep reading for more detail to nail perfectly grilled shrimp every time.

Picking the Best Shrimp for Grilling

You can buy shrimp either raw or already cooked. For grilling, raw shrimp works best. Pre-cooked shrimp often dries out and becomes rubbery on the grill.

Choose raw shrimp that smells fresh, not fishy, with firm flesh. The shells should be shiny and clear, not murky or cracked. Whole shrimp will have the head, shell, tail, and legs still attached. Most grocery stores also sell just the tail portion, with shell on or peeled.

Shell-on shrimp contains more moisture, though peeled shrimp also works well. Deveining, or removing the intestinal tract, is optional but results in better flavor.

Shrimp is sold by size – the number indicates how many make up one pound. For grilling, choose large, extra-large or jumbo. Larger shrimp hold up better on the grill and are harder to overcook. Medium shrimp cooks fastest so watch them closely.

How to Thaw Shrimp for Grilling

If using frozen shrimp, thaw them first for even cooking. Don’t grill frozen shrimp – the outsides will burn before the insides thaw.

There are two easy ways to safely thaw shrimp:

• In the refrigerator overnight. Place frozen shrimp in a bowl and refrigerate 8-12 hours.

• In cold water. Place shrimp in a large bowl of cold tap water, changing water every 5 minutes. Thaw for 15-20 minutes depending on size.

Once thawed, pat the shrimp dry before grilling. Avoid thawing at room temperature as bacteria can grow rapidly.

Tips for Grilling Shrimp Perfectly

Grilling shrimp may seem intimidating but it’s truly simple. Here are some tips to ensure succulent, flavorful grilled shrimp every time:

Brush with oil – Coat shrimp lightly with oil to prevent sticking. Olive, avocado, or grapeseed oils work well with high smoke points.

Use direct high heat – Shrimp needs high, direct heat to sear the outside and cook through quickly. Preheat grill to at least 400°F.

Clean grates – Oil and preheat grates well. Shrimp can stick if grates aren’t perfectly clean.

Flip once – Shrimp only needs to be turned over once. Frequent flipping results in overhandling.

Watch closely – Shrimp overcooks rapidly. Stay close and watch for visual cues of doneness.

Check larger shrimp – Jumbo shrimp needs more grill time. Slice one open to check if cooked through.

Don’t crowd – Too many shrimp lowers grill temperature and leads to steaming. Work in batches.

Get grill marks – Place each shrimp perpendicular to grates for attractive crosshatch marks.

Let rest briefly – As with steak, let shrimp rest 1-2 minutes before serving for juicier meat.

How Long to Grill Shrimp Based on Size

Timing is everything with shrimp. They go from perfect to rubbery quickly as proteins seize up and moisture evaporates.

To avoid over or undercooking, watch shrimp closely and go by appearance – not the clock! Approximate grilling times are:

• Medium (36-40 per pound): 2-3 minutes per side
• Large (26-30 per pound): 2-3 minutes per side
• Extra-large (21-25 per pound): 3-4 minutes per side
• Jumbo (16-20 per pound): 4-5 minutes per side

The exact time needed varies based on shrimp size, thickness, grill temperature, and whether using shell-on or peeled.

No matter the shrimp size, cook over direct high heat until shells turn pink and opaque, shrimp curl into a “C” shape, and flesh becomes white and firm.

How to Tell When Shrimp Is Done Grilling

Timing alone doesn’t guarantee perfectly cooked shrimp. They cook so quickly that appearances change rapidly.

Visually inspecting is the best way to test for doneness. Look for these cues:

• Opaque, bright pink shells

• Flesh turns from gray to white

• Shrimp curls into a “C” shape

• Meat feels firm yet moist

The translucent flesh and straight shape of raw shrimp will change to cooked shrimp’s iconic curl. This happens because proteins contract in the heat.

Undercooked shrimp will still be somewhat translucent in the thickest part of the meat near the tail. It will lack the distinctive C-shape curl.

On the other hand, overcooked shrimp appears opaque but very straight and stiff. The meat will be tough and rubbery rather than tender.

Use all the visual clues together to determine the perfect moment to remove shrimp from the grill.

How to Grill Shrimp on Skewers

Grilling shrimp on skewers makes them easier to flip and handle without losing any in the grill grates.

Soak 8-10 inch wooden skewers for 30 minutes before using to prevent burning. Metal skewers conduct more heat and can overcook shrimp.

Thread shrimp tightly on skewers, pushing the point through the center. Allow a tiny space between each for even cooking. Use two parallel skewers per kabob to keep shrimp from spinning.

Grill skewers over direct high heat. Add 1 minute total cooking time since the wood insulates shrimp slightly. Watch for doneness cues.

Another option is to use a grilling basket specifically designed for shrimp. Follow the same method as grilling skewers.

Shrimp Grilling Mistakes to Avoid

It’s easy for grilled shrimp to go wrong and wind up overcooked and rubbery. Here are some common pitfalls:

• Grilling frozen shrimp – Always thaw first for even cooking

• Low or indirect heat – Shrimp needs very high, direct heat

• Too many on grill – Avoid crowding for proper searing

• Frequent flipping – Only flip once during cooking

• Relying on time – Shrimp cooks fast so watch for visual cues

• Cross-contamination – Use clean utensils and wash hands after handling raw

Follow the tips in this guide to dodge these grilling mishaps. You’ll be rewarded with incredibly tender, flavorful grilled shrimp!

Grilled Shrimp Marinade & Seasoning Ideas

Beyond the basic salt and pepper, shrimp benefits from extra seasoning and marinades. Brush or soak shrimp in marinades for up to 30 minutes before grilling.

Simple herb marinade – Chopped fresh rosemary, thyme, oregano, basil, garlic, lemon juice, olive oil

Tandoori yogurt marinade – Plain yogurt,