Dinner

Grilled Shrimp

Name: Grilled Shrimp
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 2 servings
Ingredients: 1 pound large shrimp (16–20 count), peeled and deveined; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes; 1 lemon, cut into wedges; 2 tablespoons fresh parsley, chopped

Large shrimp cook in minutes on a hot grill, developing a light char while staying plump and juicy. This simple preparation lets the shrimp's natural sweetness shine through.

342calper serving 47gprotein 7gcarbs 15gfat 15min prep 6min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Grilled Shrimp — common questions

Can I cook shrimp without skewers?

It is difficult because the shrimp fall through the grates. If your grill has a fine-mesh basket or a perforated sheet pan, you can grill shrimp in that. Otherwise, skewers are the best method.

How do I prevent shrimp from becoming rubbery?

Do not overcook them. Large shrimp take only 4–6 minutes total: 2–3 minutes per side. The moment they turn opaque throughout and curl slightly, they are done. Remove them immediately.

Can I cook shrimp in a cast-iron skillet instead?

Yes. Heat a cast-iron skillet over high heat until smoking hot. Add a bit of oil, then the marinated shrimp in a single layer. Cook 2–3 minutes per side until opaque and lightly charred. This works well if you do not have a grill.

Should I peel and devein the shrimp before or after grilling?

Peel and devein before marinating and grilling. This makes them easier to eat and allows the marinade to penetrate the flesh.

What should I serve with grilled shrimp?

Grilled vegetables, cilantro-lime rice, a simple arugula salad, roasted corn, or orzo pasta all pair well. Chimichurri or a garlic butter sauce is also delicious.

How do I store and reheat leftover grilled shrimp?

Refrigerate in an airtight container for up to 3 days. Reheat gently in a 275°F oven for 5 minutes, or eat cold with a squeeze of lemon. The microwave will toughen them; avoid it.