These grilled shrimp are very easy to make and cook in almost no time at all. They are also very tasty. They’re perfect for an appetizer or main the next time you’re firing up the grill!.
Shrimp on skewers are one of the fastest things to cook over a campfire or grill. They’re ready in just a couple of minutes after going on the heat. But getting grilled shrimp that are nicely charred and are popping with flavor, takes a little prep work.
Below we share our simple seafood marinade. This marinade will not only make your grilled shrimp taste great, but it will also help the outside brown faster. We also share our tips on which type of shrimp to get and how to best skewer them. With a little prep work, the grilling step will feel like a breeze.
So let’s jump it and and you’ll have those shrimp on the grill in no time!
Grilling shrimp with the shell on may seem counterintuitive, but keeping the shell on actually helps the shrimp retain moisture and prevents overcooking. The shells act as a buffer against the heat of the grill, ensuring juicy, tender shrimp every time.
As a seafood lover and grilling enthusiast, I’ve experimented extensively with grilling shrimp both with and without the shells. While peel-and-eat grilled shrimp are certainly tasty, I’ve found that shrimp cooked in their shells pick up much more flavor from marinades and rubs. The shell also protects the delicate shrimp meat from drying out or becoming rubbery on the grill.
If you can get past the notion that you have to peel shrimp before eating them, grilling shrimp in the shell is hands down the best way to maximize flavor and texture Here’s my tried-and-true method for how to grill shrimp with the shell on.
Why Grill Shrimp in the Shell?
There are a few key benefits to grilling shrimp in their shells
Moisture Retention
The shell protects the shrimp and prevents moisture loss. Shrimp dried out quickly when grilled without their protective outer coating.
Prevents Overcooking
The shell insulates the shrimp meat, slowing down the cooking so the interior cooks at an even pace. Shell-less shrimp often end up rubbery and overdone.
Better Smoke Absorption
Wood smoke flavors cling to the shell, infusing the shrimp with delicious smoky notes. Shrimp without shells won’t pick up as much smoke flavor.
Easier Handling
Shrimp tend to stick to grill grates when cooked sans shell. The shell prevents this sticking, making flipping and removing easier.
Extra Flavor
Spices, herbs, and marinades permeate the shell, giving you tons of flavor in every bite. The shell holds onto all that extra flavor.
So for best results, trust me and grill ‘em with the shells on! Just follow these simple steps.
Picking the Best Shrimp for Grilling
The shrimp themselves make a big difference in the grilling process and final results. Here’s what to look for:
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Get large shrimp. Jumbo or colossal shrimp are ideal, as the thicker meat won’t overcook as quickly on the grill. Small shrimp become tough within seconds.
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Purchase shell-on shrimp. Most shrimp are sold frozen, so no need to pay extra for “fresh” shrimp which are just thawed frozen shrimp. Make sure shells are intact, not cracked or peeling.
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Opt for deveined. Deveined and shell-on shrimp are sometimes labeled “E-Z peel” shrimp. The vein is removed but shells are left on, reducing prep work.
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Go for frozen. Frozen shrimp retain more moisture and texture versus thawed shrimp. Thaw them yourself before grilling.
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Check for freezer burn. Inspect bag for large ice crystals, which indicate freezing and thawing damage.
How to Prep Shrimp for Grilling
Proper prep ensures tender, juicy grilled shrimp:
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Thaw completely if using frozen shrimp. Soak in cold water for 10 minutes to thaw.
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Peel the shells, leaving the tail on. Discard shells or save for stock.
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Rinse shrimp under cold water and pat dry.
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De-vein if needed. Use a paring knife to slice along the back and remove the digestive tract.
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Season with salt to draw out moisture. Let sit 5 minutes, then rinse and pat dry again.
Your shrimp are now ready for marinating and grilling!
##Flavorful Marinades for Grilled Shrimp
A flavor-packed marinade does double duty, infusing the shells with taste and also helping tenderize the meat. Try one of these easy marinades:
Tequila Lime Marinade
- 1/4 cup olive oil
- Juice of 2 limes
- 1/4 cup tequila
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper
Coconut Curry Marinade
- 1 13.5 oz can coconut milk
- 1 tbsp red curry paste
- 1 tsp turmeric
- 1 tsp grated fresh ginger
- Salt and pepper
Cajun Blackening Rub
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 2 tsp black pepper
- 1 tsp cayenne pepper
- 1 tsp salt
Lemongrass Marinade
- 1/4 cup olive oil
- 2 stalks lemongrass, minced
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 tbsp fish sauce
- Juice of 1 lime
- Red pepper flakes
How to Skewer Shrimp for Grilling
Proper skewering helps ensure the shrimp cook evenly and don’t spin around on the grill:
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Soak wooden skewers in water for 30 minutes prior to use to prevent burning.
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Double up by threading two parallel skewers through each shrimp.
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Use flat metal skewers which hold shrimp in place better than round skewers.
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Skewer through the head and tail to keep shrimp flat on the grill.
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Pack shrimp tightly to minimize exposed surfaces. Skewer 4-6 shrimp per skewer.
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Brush skewers with oil to discourage sticking.
Grilling Shrimp Perfectly Every Time
Cooking the shrimp quickly over high, direct heat is the key to perfection:
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Preheat grill on high heat, whether gas or charcoal. Use lid to reach 500F+ temperatures.
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Cook directly over flame for fastest, most intense heat. No need for indirect grilling here.
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Keep lid off during cooking for best results.
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Place skewers perpendicular to grates, so shrimp bodies don’t touch hot grill surface.
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Grill 2-3 minutes per side depending on size. Jumbo shrimp take longest.
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Don’t obsess over char marks. Focus on cooking shrimp just until opaque throughout.
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Err on the side of underdone. Shrimp overcook quickly and become rubbery.
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Check for doneness by looking for opaque flesh. When done, shrimp will curl tightly.
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Remove shrimp immediately once opaque. They’ll continue cooking off heat.
Serving Up Succulent Grilled Shrimp
A few final touches make for the ultimate grilled shrimp experience:
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Toss in melted butter mixed with lemon juice, garlic, and herbs. Coats shrimp in flavor.
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Serve with grilled lemon halves for extra zing.
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Provide small crackers for easy shell removal.
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Offer seafood dipping sauces like cocktail sauce, remoulade, or drawn butter.
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Make a seafood boil with corn, potatoes, and sausage along with the shrimp.
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Pile on shredded lettuce for DIY shrimp taco bar.
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Serve as an app with grilled bread for bruschetta.
Now that you’re armed with all the insider tips for grilling shrimp in the shell, it’s time to fire up the grill and dig in! The shells deliver bonus flavor and moisture in every sweet, smoky, succulent bite. Give it a try, and you may never go back to peeling shrimp before grilling again. Just be sure to provide plenty of napkins for your guests!
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Best Way To Skewer Shrimp
The best way to skewer shrimp is by tightly packing them together on the skewer. This keeps them from rolling around and cuts down on the surface area that is exposed, which slows down the cooking process. Packing the shrimp tightly together on a skewer will help prevent you for over cooking them.
We like to use flat metal skewers because they can be used again and again, won’t catch fire, and keep the shrimp from rolling around.
Round bamboo skewers can also be used, but they should be soaked in water for 10 minutes before they are used. With round skewers, we like run two through a single shrimp to prevent them from rolling.
Thaw and Remove Shells
Before marinating, the shrimp need to be completely thawed. If you are transporting them in a cooler, this might happen naturally. Put them in a big bowl of water and let them soak for about 10 minutes. This will fully defrost them, even if they are still a little frozen.
Once they’re done defrosting, you will then want to remove the shell, but leave the tail on.
The shell can keep the shrimp from getting too hot while grilling, which is good, but it also keeps the marinade from getting inside the shrimp, which is not so good. It also puts the exterior char on the shell not the meat. That’s why like to remove and discard the shells before we begin the marinade.
Since shrimp shells smell a bit fishy, you should put them in a disposable zip-top baggie. If you don’t, your trash can will smell bad.
The marinade is super simple so you can easily make it on-site. Just combine olive oil, some lemon juice, sugar, Old Bay seasoning, garlic powder, and pepper.
Old Bay season contains a decent amount of salt. So if you’re using Old Bay, additional salt will not be needed. You will need to add about 1 teaspoon of salt for every pound of shrimp if you are not using Old Bay and instead using paprika.
Toss the shrimp in the marinade and then return to the cooler to chill for about 1 hour. The shrimp will lose its texture if you marinate them for more than two hours because the lemon juice is acidic.
Andrew Zimmern Cooks: Grilled Shrimp
Do you Grill shrimp with shells on?
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. They add so much more flavor to the shrimps, and they protect the delicate skin from the brutal fire.
How do you cook a grilled shrimp?
One secret ingredient, shrimp shells and about 15 minutes. Combine all ingredients, and toss to coat. Grill on high, turning once until charred and pink, about 3 minutes per side. Peel and eat. If you don’t have fresh ginger, use 1 teaspoon of ground ginger. You can also use 1 teaspoon of granulated garlic in place of the fresh garlic.
Can you cook grilled shrimp off the grill?
Grilled shrimp are excellent right off the grill, rested at room temperature, or even chilled for a unique take on a shrimp cocktail or a New England-style shrimp roll. Price recommends adding grilled shrimp to Caesar salad or atop a risotto. If you’re fresh out of ideas, choose one of our recipes and get grilling!
Are shell-on shrimp good on the grill?
Shell-on shrimp are great on the grill. . Shao Z. Remember when Kenji published his article on how to grill perfect shrimp, in which he wrote that one of the best methods for ensuring tender grilled shrimp is to cook them in their shells?