You’ve prepped hard for your Labor Day cookout. Sides have been properly assigned to the people who will cook them right. Drinks are iced and plentiful. Meats—whether ribs, steaks, or burgers—are well in hand. Everything is good. However, a mountain of grilled shrimp would make everything even better.
Grilled shrimp are the perfect way to finish off a great meal, or they’re great on their own as an appetizer. But they present some difficulties, both logistical and thermal. Here we’ll go over everything you need to know—including the critical temps—for succulent, tender grilled shrimp.
Shrimp skewers are a delicious and impressive appetizer or main course for any barbecue or summer cookout. The sweet, succulent shrimp caramelize beautifully on the grill, developing a wonderful charred flavor Grilling shrimp on skewers also helps ensure they cook evenly and don’t fall through the grill grates.
But grilling shrimp can be tricky Their small size means there is only a small window between perfectly cooked and overdone Follow this guide to learn everything you need to know about grilling shrimp skewers, including the ideal temperature, cooking times, skewering tips, and flavorful marinade ideas.
Why Grilled Shrimp Skewers are So Tasty
- The high, dry heat of the grill caramelizes the shrimp, giving it a lovely charred exterior while keeping the interior moist and tender. This adds tons of flavor.
- Skewering the shrimp helps them cook evenly and prevents them from falling into the grill.
- A flavorful marinade or dry rub penetrates the shrimp and adds another layer of taste. Lemon, garlic, herbs, and spices are all fantastic on grilled shrimp.
- They cook quickly, making shrimp skewers a great option for weeknight dinners or parties when you need an appetizer fast.
- Kids and adults alike love shrimp, so they make a very crowd-pleasing dish.
Shrimp Size and Yields
Before grilling up shrimp skewers, it helps to understand shrimp sizes and how many you’ll need. Shrimp are sold by “count”, which refers to how many shrimp there are per pound. So the bigger the shrimp, the lower the count.
- Colossal or Jumbo – Under 15 per pound
- Extra Jumbo or Super Colossal – 16-20 per pound
- Jumbo – 21-25 per pound
- Extra Large or Super Jumbo – 26-30 per pound
- Large – 31-40 per pound
- Medium – 41-50 per pound
For appetizer-sized skewers, opt for Large, Extra Large or Jumbo shrimp. Jumbo or Colossal shrimp also make an impressive entree skewer. In general, figure each person will eat 4-6 skewers as an appetizer or 2-3 skewers as a main dish.
How to Skewer Shrimp Properly
- Use metal or wooden skewers and soak wooden skewers for 30 minutes before using to prevent burning.
- Thread shrimp snugly onto skewers without overcrowding. Leave about 1/4 inch between each one.
- Skewer shrimp horizontally through the midpoint to keep them flat on the skewer.
- Skewer all shrimp facing the same direction for even cooking.
- Use two parallel skewers for extra stability if needed.
- Double skewer very large shrimp.
The Best Marinades for Shrimp
Marinating shrimp for just 15-30 minutes infuses them with lots of flavor. Try these easy marinades:
- Lemon garlic: Olive oil, lemon zest and juice, minced garlic, oregano, salt, and pepper.
- Coconut curry: Coconut milk, red curry paste, lime juice, cilantro, and crushed red pepper.
- Jerk style: Jerk seasoning, lime juice, olive oil, garlic, and cayenne pepper.
- Honey ginger: Honey, soy sauce, grated ginger, sesame oil, garlic, and rice vinegar.
- Cajun: Cajun seasoning, olive oil, lemon juice, Worcestershire sauce, and garlic.
What Temperature Should You Grill Shrimp?
Shrimp cook very quickly on the grill, so monitoring temperature is important for perfect doneness.
- 140°F (60°C) – Shrimp are opaque and just firm. This is ideal for tender, juicy shrimp.
- 150°F (65°C) – Shrimp are firm and fully opaque. Still moist but becoming rubbery.
- 160°F (71°C) – Shrimp are tough and chewy. Overcooked.
So for the best results, grill shrimp just until they reach an internal temperature of 140°F. Use an instant read thermometer like Thermapen to check.
How Long Does it Take to Grill Shrimp?
Grilling time can vary based on thickness and size of the shrimp as well as heat of the grill, but here are general guidelines:
- Small to Medium Shrimp – 1 to 2 minutes per side
- Large Shrimp – 2 to 3 minutes per side
- Jumbo or Colossal Shrimp – 3 to 4 minutes per side
Grill shrimp over direct high heat between 350-450°F. Resist the urge to move them too soon; you want nice grill marks. Flip shrimp once halfway through. When opaque on both sides, check temperature.
Grilled Shrimp Skewers Tips
- Dry shrimp well before skewering for best browning.
- Brush skewers lightly with oil to prevent sticking.
- Grill shrimp just until opaque; they overcook quickly.
- Sprinkle with fresh lemon juice and chopped herbs after grilling.
- Serve shrimp skewers on a bed of leafy greens or rice.
- Pair grilled shrimp with grilled corn, potatoes, or pineapple.
Full Recipe for Lemony Grilled Shrimp Skewers
This easy lemon garlic marinade infuses the shrimp with tons of flavor in just 15 minutes.
Ingredients
- 2 lbs large shrimp, peeled and deveined
- 3 cloves garlic, minced
- Zest and juice of 2 lemons
- 1/4 cup olive oil
- 2 tbsp chopped fresh parsley
- 1 1/2 tsp salt
- 1 tsp pepper
- Wooden skewers
Instructions
- Combine garlic, lemon zest and juice, olive oil, parsley, salt and pepper in a medium bowl.
- Add shrimp and toss to coat. Marinate 15 minutes.
- Thread shrimp onto soaked wooden skewers. Grill over direct high heat until opaque, 2-3 minutes per side.
- Squeeze lemon juice over skewers before serving.
The Takeaway on Grilling Shrimp Skewers
For tender, juicy grilled shrimp skewers, follow these simple tips:
- Skewer shrimp properly to prevent slipping.
- Marinate for added flavor.
- Grill at 350-450°F over direct heat.
- Cook just until opaque, about 2-3 minutes per side.
- Check temperature when opaque. Ideal is 140°F.
- Don’t overcook or shrimp will be rubbery.
Use a thermometer for perfect results every time. Grilled shrimp skewers are easy, tasty, and impressive on the grill.
What do shrimp sizes mean?
Shrimp is sold based on size. In particular, they are measured by how many shrimp, on average, make up one pound. So large shrimp, labeled 31–40, have between 31 and 40 shrimp per pound. Jumbos have 21–25 per pound, and U10 have under 10 shrimp per pound. For the example in this cook, we used large shrimp.
When you buy a bigger shimp, it’s easier to get the temperature inside just right. This is because bigger shimps have more thermal mass, which makes it easier to reach your goal temperature. You don’t have to buy the biggest ones, but keep in mind that it can be harder to cook smaller shrimp just right.
Whatever size of shrimp you use, the procedure for grilling them is pretty much the same.
First, you need to thaw your shrimp. Yes, you can buy fresh shrimp, but the majority of shrimp sold in this country are fresh-frozen. Put them in a bowl and run cold water over them in your sink. They will thaw very quickly in cold water. You don’t need to use warm water which could possibly start cooking the tender shrimp.
Next, season your shrimp. Are you going to use teriyaki sauce, salt, pepper, and garlic, or a Caribbean jerk marinade like we did? Whatever you pick, make sure the meat tastes great. Dry seasonings can be shook on the shrimp while they’re cooking, but a wet marinade should be left on the shrimp for a while. With acidic marinades, watch out! If you let the shrimp sit in them for too long, they will ceviche-cook! A few minutes is enough.
Now prep the shrimp for the grill. There is a good chance that your little shrimp will get stuck between the grill grate slats unless you use really big jumbo shrimp. It’s best to skewer them (or, if you have one, put them in a grilling basket). You will be much less likely to lose shrimp to the fire, and it will be faster and easier to flip, heat, and adjust whole skewers of shrimp than individual shrimp.
When you make your skewers, remember our #1 rule of skewer-cooking: only one food or food-type per skewer! No mixing peppers or eggplant or onions with your shrimp. If you want veggie skewers, make them. But don’t wait for the peppers to cook before you cook the shrimp.
Sticks made of metal work great, but bamboo will do if you don mind the ends getting a little charred.
Finally, grill your shrimp skewers (or basket).
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.
Can You Grill shrimp without a skewer?
The best way to grill shrimp are to marinate them in olive oil, herbs, garlic and lemon, then skewer and cook. Shrimp are best grilled on skewers; if you try to grill them without a skewer, you run the risk of these little guys falling through the grates of the grill when you go to turn them.
How long do you Grill garlic shrimp skewers?
Grill for 8-10 minutes. Grilled shrimp on the stove – If you can’t make bbq garlic shrimp skewers on an outdoor grill, simply use a grill pan on the stove top — the cooking time won’t change. Grilled shrimp skewers with vegetables – Use veggies that cook quickly (or taste good with a little crunch) like zucchini, mushrooms, onions, or bell peppers.
How do you cook shrimp on a grill?
Preheat a grill or grill pan to medium-high heat. Oil the grill grates well. 4 Remove the shrimp from the marinade and thread 4 or 5 pieces on each skewer. Place the skewers in the grill pan or on the grill over direct heat. Cook until the shrimp is bright pink all over and opaque, about 2 to 3 minutes per side. Remove from the heat.