There’s a lot to love about shrimp, which means there’s a lot to love about grilled shrimp recipes! Cooking shrimp is easy, they have tons of flavor, they come in different sizes for different uses and they are freakin’ delicious in all kinds of cuisines. I’m stoked for you to find your favorite recipes!

Grilled shrimp piled on a plate and ready to serve.

What You’ll Love About Grilled Shrimp Recipes

The best grilled shrimp recipes only need a handful of ingredients to produce flavorful shrimp, so you can throw together an easy main dish or appetizer that will be a real crowd pleaser. Shrimp tacos, garlic butter shrimp, surf and turf, hot honey garlic — shrimp have got something for everyone.  

Raw shrimp getting started on the grill grate.

Feeling inspired and want to grill some more seafood? Check out my Best Lobster Tail Recipes, Stuffed Shrimp or even Salmon Wrapped Shrimp!

How to Cook the Best Grilled Shrimp

When I’m grilling shrimp, I like to use a grill pan, or cook shrimp skewers or shrimp kabobs. We don’t want one of those shrimp falling through the grill grates!

Shrimp cooking in a grill basket.

As far as ingredients, make sure you have lemon juice or lime juice, fresh garlic, herbs like fresh parsley, red pepper flakes, and soy sauce on hand. Those ingredients are essential in a lot of these recipes to produce the most succulent shrimp. 

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On a Skewer

Whether you’re cooking shrimp on wooden skewers or metal skewers, this method of cooking will result in juicy shrimp with a perfect crispy exterior. If you’re using wooden skewers, soak them in water for about 30 minutes. I do this so they’re less likely to catch fire on the grill. I recommend using two-prong skewers or two separate skewers because that will help keep the shrimp secure. 

Shrimp strung on metal skewers and layer on the grill grate over hot coals.

When you’re cooking shrimp on an outdoor grill skewers are great because they make it easier to turn the shrimp on the grill all at once! The skewers also help prevent the shrimp from falling through the cracks in the grill grate, which is probably the biggest headache for any grilled shrimp recipe.

Bacon wrapped shrimp on skewers

I like to toss the cleaned shrimp in a large bowl with olive oil or beef tallow, kosher salt and black pepper, your favorite BBQ rub or an easy marinade before adding them to the skewer. You can also choose to season them after they’re already secured on the skewer, it’s all up to your preference! Then let the shrimp cook until they’re an opaque pink, usually about 2-3 minutes depending on the size of shrimp. 

My Favorite Grilled Shrimp Recipes

Without further ado, here are my top recipes for grilled shrimp. With how easy and flavorful they are, I’m betting at least one becomes your go-to recipe. 

Nashville Hot Grilled Shrimp

Nashville Hot Grilled Shrimp

Nashville Hot Grilled Shrimp because if it's good on chicken, it'll be even better on shrimp!
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The grilled shrimp plated and ready to serve.

Grilled Shrimp with Garlic Chile Vinaigrette

Grilled Shrimp with Garlic Chile Vinaigrette recipe for a tangy and savory shrimp mix up! A fun, simple and delicious meal!
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grilled buffalo shrimp with zesty ranch

Grilled Buffalo Shrimp with Zesty Ranch

Who else loves food drenched in buffalo sauce? If that true, then you are going to love my Grilled Buffalo Shrimp with Zesty Ranch recipe.
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grilled shrimp tacos

Grilled Shrimp Tacos

Try some delicious grilled shrimp tacos over some hot Cowboy Charcoal. They are sure to make your grilling a night to remember all year round.
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A close up shot of the Grilled Shrimp Roll.

Grilled Shrimp Roll

Grilled Shrimp Roll is a perfect handheld meal for any seafood lover!
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The Grilled Seafood Platter is easy and so satisfying.

Grilled Seafood Platter

The Grilled Seafood Platter with boiled red potatoes and fresh corn is the perfect recipe for kicking off your summer. Get ready for the tastiest blue crabs, lobster tails, shrimp, and oysters smothered in a zesty and spicy lemon herb sauce.
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Bacon Wrapped Shrimp Skewers ready to serve.

Bacon Wrapped Shrimp Skewers

Bacon Wrapped Shrimp Skewers are deliciousness, wrapped in bacon… Bacon wrapped deliciousness!
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What to Serve with Grilled Shrimp

When it comes with what pairs well with grilled shrimp, the world is your oyster — or shrimp, since we’re playing that way! Pasta, crusty bread and rice go great with these easy shrimp recipes, and you can have a simple green salad or vegetable on the side. Don’t forget the lemon wedges and fresh herbs to brighten up everything. 

Make it a Surf And Turf

Leftovers and Reheating

The trick to leftover shrimp is to reheat it gently, so the texture of the shrimp doesn’t become rubbery and tough. Store your grilled shrimp in the fridge in an airtight container for up to three days. Then, reheat your shrimp on medium-low heat on the stovetop for about five minutes, preferably in whatever liquid you cooked them in to keep them from drying out. You just want to warm up those grilled shrimp so they don’t overcook.


Should I buy fresh or frozen shrimp? 

Here’s a little secret: the “fresh” shrimp you see at your local supermarket were most likely already frozen, then defrosted at the fish counter. When fisherman catch shrimp, they freeze them on the boats within a very short time of being out of the water. That move keeps that shrimp flavor from when they were caught. So, unless you’re sure the “fresh” shrimp you’re seeing for your grilled shrimp recipes are right off the boat, you’re better off buying frozen shrimp. 

What size shrimp should I use? 

The selection of shrimp at the grocery store can be overwhelming! The size of the shrimp really depends on your grilled shrimp recipe. You’ll find mini, medium, large, jumbo shrimp and colossal on the market. All these sizes also have a number on them, which details how many shrimp you get per pound. Smaller shrimp are usually better in salads and pastas like steak and shrimp alfredo. Larger shrimp work well for appetizers or main courses like the garlic shrimp scampi.

How do I peel and devein shrimp? 

If your grilled shrimp recipe calls for it, you’ll need to remove the shell and use a paring knife to make a small slit along the back of the shrimp. Then, use the tip of the knife to get under the vein and gently pull it out. I can think of fewer people out there who have cooked more shrimp than Emeril Lagasse. He’s got a great step-by-step video to show you how to do it!

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