Grilled shrimp is a quintessential summertime recipe! Jumbo shrimp are marinated in a delicious garlic herb mixture, then loaded onto skewers, and grilled to perfection. You can’t beat a recipe that’s super easy to make yet fancy enough to serve at your next gathering.

This Grilled Shrimp Is a Summer Grilling Staple

Let’s just say that these grilled shrimp skewers have been made countless times in my kitchen. I often cook them on an indoor grill pan for deliciously easy weeknight dinners. But cooking them over an open flame outdoors is where they’ll shine bright at any summer BBQ. Here’s why: 

• They only need 10 minutes on the grill. Unlike my Greek chicken kabobs or beef shish kabobs, shrimp only need about 6 minutes to cook. Who doesn’t love a low-effort, delicious-tasting grilling recipe?
• The shrimp marinade is garlicky goodness. It’s nothing fancy, but mixing fresh herbs, garlic, zesty lemon, and a pinch of cayenne pepper seriously elevates the shrimp. You could even use my chimichurri sauce as an alternative!

Grilled Shrimp Ingredients

• Jumbo Shrimp: Since we’re putting these on skewers, you want your shrimp to be large and juicy. And while I tend to buy fresh jumbo shrimp from a local fishmonger, I know that’s not accessible to everyone. So I’ve provided tips on buying fresh and frozen shrimp further down in the post.  
• Grilled Shrimp Marinade: This is the most delicious blend of olive oil, cilantro, parsley, fresh garlic, lemon juice, cayenne pepper, salt, and black pepper. If you’d like to switch up the fresh herbs, you can also use fresh basil, thyme, or oregano!

Find the printable recipe with measurements below

How To Grill Shrimp

First, make sure to thaw your frozen shrimp overnight in the fridge. If you forgot, place the shrimp in a colander and run cold water over the frozen shrimp for 5 to 10 minutes. When completely thawed, pat them dry with a paper towel. Now let’s get cooking!

Marinate the shrimp. Toss the thawed shrimp with 80% of the marinade until completely coated. Let the marinated shrimp sit in the covered bowl for about 30 minutes in the fridge. You could leave them a little bit longer, but don’t let them sit for more than 2 hours. Otherwise, the texture of the shrimp won’t be as good due to the acidity in the marinade. 

Thread and grill. Thread the shrimp on skewers and brush more of the marinade on top. Grill the shrimp on medium-high heat for 2 to 3 minutes on each side, until perfectly pink/orange. They cook fast, so keep an eye on them! Then, transfer the skewers to a plate and drizzle the remaining marinade on the shrimp for extra garlicky flavor (or save the marinade to drizzle on grilled vegetables). 

Storage & Make-Ahead Tips

• To store in the fridge: If you have any leftovers, store them in an airtight container for 3 to 4 days.
• To freeze for later: You can freeze them for about 3 months in freezer-safe containers. It’s best to freeze them within 1 to 2 hours of grilling to prevent bacteria from growing.
• Make-ahead tips: Toss the shrimp in the marinade, thread them on skewers, and leave them on a plate in the fridge until you’re ready to grill.

How To Shop For Shrimp

When shopping for shrimp, always take quality and source into consideration. Fresh catches of the day are great if you live on the coast, but they can be hard to come by and expensive. And the “fresh” shrimp on ice at your grocery store is anything but fresh. It’s typically frozen, then thawed, and you don’t know how long it’s been sitting out (shrimp can spoil quickly).

So oddly enough, frozen shrimp is the ideal choice. It’s frozen as soon as it’s caught, preserving the freshest flavor. Then, you can simply thaw right before preparing. Here are a few things to look for in your freezer aisle:

• Jumbo shrimp. To ensure you’re buying the right frozen bag, note the number of shrimp per pound. Jumbo shrimp will typically be between 16 to 20 shrimp per pound.
• Shell and tail on. Frozen shrimp with its shell on will hold a bit more flavor and are less processed than peeled shrimp. But I totally understand the convenience of peeled and deveined shrimp, so grab what you can.
• Wild shrimp. Check the source of your shrimp. Wild shrimp from the Gulf of Mexico or the Atlantic is better than farm-raised shrimp from Southeast Asia. Wild shrimp will be free from antibiotics and injected hormones and are better for the environment.

More Easy Shrimp Recipes

• Shrimp Tacos: The cilantro lime bacon slaw is amazing!
• Creamy Chipotle Shrimp: Nothing beats this creamy, spicy chipotle sauce.
• Garlic Butter Shrimp: A classic for an easy shrimp dinner, or this elevated shrimp scampi (with a little white wine).
• Shrimp Salad: The best way to enjoy cold shrimp on a hot day.
• Citrus Shrimp Ceviche: A fun appetizer everyone will love.
• Or give these other shrimp recipes a try!

Recipe originally posted July 2020, but updated to include new photos and information for your benefit!