Grilled Shrimp
Grilled Shrimp cooks seasoned protein until browned outside and tender in the center.
About This Recipe
Grilled Shrimp needs good browning and a gentle finish so the center stays tender.
Let the protein rest briefly when needed so it slices or serves cleanly.
Ingredients
- ✓1 pound jumbo shrimp (peeled and deveined)
- ✓2 tablespoons extra virgin olive oil
- ✓2 tablespoons lemon juice
- ✓1 tablespoon smoked paprika
- ✓1 teaspoon garlic powder
- ✓1 teaspoon onion powder
- ✓1 teaspoon dried oregano
- ✓1 teaspoon dried basil
- ✓1/2 teaspoon salt
- ✓1/2 teaspoon black pepper
- ✓1/4 teaspoon cayenne pepper
Ingredient Notes
- Protein: Choose pieces that are similar in size.
- Seasoning: Rub or sprinkle seasoning evenly on all sides.
- Browning: Use enough heat to develop color without burning.
- Resting: Rest briefly so juices settle.
Instructions
- 1
Preheat an outdoor grill to high heat, about 500 degrees Fahrenheit. Soak wooden skewers in water, if using, for 10 minutes, or use metal skewers or a grill basket.
- 2
Peel and devein 1 pound jumbo shrimp. Remove tails, if desired and place in a large mixing bowl. Drizzle with 2 tablespoons extra virgin olive oil and 2 tablespoons lemon juice.
- 3
Sprinkle with 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper. Toss until all of the shrimp is well coated.
- 4
Thread shrimp onto the prepared skewers leaving a small amount of space between each piece for even cooking, or place shrimp in a grill basket.
- 5
Cook shrimp for 2 to 3 minutes per side until they are no longer translucent and just starting to curl. Serve hot.
Katy’s Kitchen Tips
- Use similar-size pieces for even cooking.
- Preheat the pan, oven, grill, or smoker.
- Brown well before adding sauces or liquid.
- Rest briefly before slicing.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Grilled Shrimp
Serve Grilled Shrimp with roasted vegetables, salad, potatoes, rice, beans, or warm bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Overcooking: Protein can dry out when cooked too long.
- Uneven pieces: Different sizes finish at different times.
- Skipping rest time: Resting keeps the center juicier.
- Crowding: Crowding traps steam and slows browning.
FAQ
Can I make Grilled Shrimp ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 50 kcal
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 0.4 g
- Sodium: 196 mg
- Sugar: 0.3 g
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g