What does it take to make the world’s best grilled shrimp? About 15 minutes, one secret ingredient, and shrimp shells.
I’ve grilled dozens upon dozens of shrimp in my life. They’re one of my favorite healthy snacks. Before creating this recipe, I always thought my shrimp were pretty good. But pretty good isn’t good enough.
My grilled shrimp went from being pretty good to being the best damn grilled shrimp in the world once I added this one thing. I’m not exaggerating here. I can down a pound of shrimp like no tomorrow when I follow this method. This recipe takes minimal effort and has the best flavor.
Nothing says summer quite like juicy grilled shrimp hot off the barbecue But to get the best results, should you boil shrimp first before tossing them on the grill? Or can you grill them straight from raw? I’ll clear up the confusion and share pro tips for flawless grilled shrimp every time
Grilling shrimp seems simple enough – just throw them on the hot grill and flip occasionally until done But take it from me, there are some crucial steps that make all the difference Pre-cooking brings texture and flavor benefits, but also risks overcooking. Here I’ll compare boiling vs grilling raw and explain how to handle both methods for tender, juicy, smoky shrimp perfection.
Should You Boil Shrimp Before Grilling?
Boiling shrimp before grilling, also called parboiling, is controversial. Some home cooks swear by it, while others skip it. Here are the potential upsides and downsides:
Benefits of Parboiling:
- Evenly cooks shrimp throughout for tender texture
- Allows marinades to penetrate shrimp fully
- Prevents overcooking on grill by partially pre-cooking
- Kills bacteria on surface for food safety
- Shrimp grill faster, useful if pressed for time
Drawbacks of Parboiling:
- Can make shrimp rubbery if overboiled
- Dilutes smoky grill flavor
- Risks overcooking and dry, tough results
- Extra time and steps compared to grilling raw
- Need boiling pot and liquid in addition to grill
As you can see, there are good reasons for and against parboiling before grilling. So which is best?
Should You Grill Shrimp Raw or Boiled?
The choice between raw vs parboiled shrimp comes down to personal preference. Here are some deciding factors:
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Shrimp size – Larger shrimp over 1 oz grill well raw. Smaller shrimp risk overcooking from direct grilling.
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** Desired texture** – Boiling makes shrimp evenly cooked throughout. Grilling raw creates tender exterior and translucent center.
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Marinating – Boiling helps marinade penetrate. Grilling raw risks sauces burning.
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Cooking time – Parboiled shrimp grill faster. Raw shrimp take longer at a gentle heat.
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Flavor – Grilling raw maximizes smoky flavor. Boiling can dilute grill taste.
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Food safety – Boiling kills surface bacteria. Take care with temp control when grilling raw.
I recommend grilling shrimp raw for the juiciest texture and richest flavor. But parboiling can be a good option for speed, smaller shrimp, or fully marinated results.
Grilling Shrimp: Step-by-Step Guide
For tender, juicy grilled shrimp with a smoky char, I suggest grilling raw. Follow these simple steps:
1. Thaw – Defrost frozen shrimp overnight in fridge. Grilling from frozen risks uneven cooking.
2. Pat Dry – Blot shrimp with paper towels to remove excess moisture for better browning.
3. Season – Toss shrimp with oil then spices, salt, herbs, garlic, citrus, etc.
4. Preheat Grill – Heat grill to medium. Clean grates and brush with oil to prevent sticking.
5. Skewer – Thread shrimp onto skewers if desired for easy turning. Soak wood skewers beforehand.
6. Grill – Place shrimp on hot grill and cook 2-3 minutes per side until opaque and faintly charred.
7. Check – Cut to confirm shrimp are fully cooked through. Discard any undercooked pieces.
8. Rest – Let shrimp rest off grill 1-2 minutes before serving for juiciest results.
Adjust grill heat and cook times based on shrimp size. Use a grill basket for small or peeled shrimp. And take shrimp off as soon as opaque to prevent overcooking.
How Long Does It Take to Grill Shrimp?
Grilling times vary by shrimp size and thickness. Follow these guidelines:
- Colossal shrimp (12 per pound): 4 minutes total
- Extra Jumbo (10 per pound): 3-4 minutes total
- Jumbo (15 per pound): 2-3 minutes total
- Large (20 per pound): 1-2 minutes total
- Medium (30 per pound): 1-2 minutes total
- Small (50+ per pound): 1-2 minutes total
The key is grilling over direct medium heat until the shrimp just turn opaque, while still retaining a tiny bit of translucence at the center. Test doneness by cutting into the thickest part. Remove immediately once opaque to prevent overcooking.
If shrimp are very thick, you can sear the exterior over high heat then move to indirect heat to finish cooking through gently. Always check doneness early to avoid overcooking.
How to Parboil Shrimp for Grilling
If you opt to parboil shrimp before grilling, follow this process:
1. Season – Toss raw shrimp with salt, pepper, herbs, garlic, lemon, etc.
2. Bring water to boil – Use enough water to cover shrimp fully. Add aromatics like bay, lemon, peppercorns.
3. Boil – Once boiling, add shrimp and cook just 1-2 minutes until half cooked.
4. Drain and pat dry – Drain shrimp and blot very dry before grilling.
5. Grill – Toss with oil and grill 1-2 minutes per side over direct medium heat for char.
Avoid overboiling, which makes shrimp rubbery. Parboil just until shrimp turn pinkish and are 90% cooked through before grilling to finish.
Grilled Shrimp Recipe Ideas
Grilled shrimp stars in so many easy and delicious recipes. Here are just a few tasty ways to use them:
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Shrimp tacos – Top with citrus, avocado, cabbage
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Shrimp kabobs – Alternate with veggies on skewers
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Shrimp burgers – Bind with breadcrumbs, spices, egg
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Shrimp salad – Toss with lettuce, tomato, lemon vinaigrette
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Shrimp pizza – Top dough with grilled shrimp, basil, cheese
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Shrimp pasta – Stir into linguine with parsley, olive oil, garlic
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Shrimp skewers – Make an easy appetizer with unique dipping sauces
Get creative with simple sides and global flavors! Grilled shrimp ready in minutes is a superstar ingredient.
Perfectly Grilled Shrimp Tips
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Use raw shell-on shrimp for the most flavor and juiciness
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Grill peeled shrimp in a basket to prevent sticking
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Brush oil on shrimp instead of grates for less mess
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Grill lemon halves too and squeeze over shrimp
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Rest shrimp before serving so juices redistribute
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Chill extras to use in salads, tacos, pasta, etc.
Now go grab those skewers and whip up a batch of tender, smoky grilled shrimp! Just follow my tips for foolproof shrimp every time.
How do you grill shrimp?
Before we get to the ingredients, let’s talk about the grilling process. If you want juicy, flavorful shrimp, you’ve got to grill them with the shells on. The shrimp taste so much better with them, and they keep the skin from getting burned.
If you leave the shells on, you have to do a little more work to eat them, but it makes you enjoy each juicy bite more.
Grill them hot and fast over direct heat. You can put them straight on the grill, but if you buy smaller shrimp, they may fall through the grill grate. As an alternative, you can use a grill basket or get a set of Grill Grates. Place the Grill Grates upside down to make a plancha, which is a flat grilling surface.
You can also cook them on metal skewers. If you use wooden skewers, soak them in water first so the skewers don’t burn.
What ingredient makes this the best grilled shrimp on the planet?
Okay, now to that one ingredient that makes these the best damn grilled shrimp on the planet. It’s sesame oil.
Sesame oil is oil extracted from sesame seeds. Sesame oil is thicker than most vegetable oils and has a rich, amber color. But what makes it great is that it has a lot of umami in a small amount of oil.
When you toss the shrimp in sesame oil, the sweetness of the shrimp is somehow amplified. I add a little bit of garlic and ginger to this marinade, too, for extra aromatics.
This grilled shrimp recipe is for two pounds of shrimp. If you are feeding a crowd, I recommend to double or triple the amount of food. These will be consumed quickly.
This recipe calls for simple ingredients:
Raw shrimp: Look for deveined, shell-on shrimp. The ones that are deveined are already cleaned and much easier to peel after you cook them. As for size, I look for the bag that says 16-20 shrimp per pound. You’re welcome to use larger or smaller shrimp.
- When I cook, I like to use olive oil, but you can use any other cooking oil you like.
- Soy sauce: Regular or low-sodium is fine.
- You can find sesame oil in the Asian section of your store.
- Garlic: The best garlic is fresh minced garlic, but you could also use garlic powder.
- Ginger: You can buy fresh ginger or use ginger powder. Then, peel it and mince it.
- Kosher salt: Shrimp already have sodium in them, so you can change the amount of salt to your taste.
- Black pepper
See the full recipe card below for servings and a full list of ingredients.
Super Quick Video Tips: The Best Way to Grill Shrimp
How do you cook shrimp on a grill?
Make sure you have all your meal components ready before your start grilling shrimp, because it goes fast! Preheat your grill to medium and, once it’s hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate to keep the shrimp and other grilled food from sticking.
Should I buy fresh shrimp before grilling?
1. For the best possible results, buy fresh shrimp on the day that you plan to grill them. Shrimp thaw quickly and can go bad even more quickly. Make sure that you buy either jumbo or colossal sized shrimp for easier grilling. 2. Shrimp can be grilled with or without their shells. I like to peel the shrimp prior to grilling.
Can You Grill frozen shrimp?
“It’s best if the shrimp is thawed, peeled, deveined, marinated, then grilled.” If you’re short on time, place frozen shrimp in a bowl of cold tap water, cycling the water every 10 minutes until the shrimp is thawed, which should take less than an hour. Voila, you have defrosted shrimp to grill!
Do you need a skewer to cook grilled shrimp?
The use of skewers also makes flipping grilled shrimp faster and easier. If using wooden skewers, presoak them in water to prevent them from cooking along with the shrimp. Depending on the size of your shrimp, place them over the heat for 1 to 2 minutes per side.