Simplest Grilled Shrimp

By Sam Sifton

Updated July 2, 2024

Simplest Grilled Shrimp
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Cook Time
6 minutes
Rating
4(375)
Comments
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Here is the easiest way to grill shrimp. It can be done on a gas or charcoal grill, with skewers or a grill basket or without. Whichever method you use, remember that shrimp cook quickly, particularly when they’re peeled. Larger shrimp are better for the grill.

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Ingredients

Yield:4 servings
  • 1pound shrimp, peeled and deveined
  • Salt and pepper
  • Olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

111 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 23 grams protein; 268 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Build a medium-high fire in a charcoal or gas grill, making sure that the grate is clean and clear of debris. (Shrimp will stick to a dirty grate.)

  2. Step 2

    If you like, thread the shrimp onto skewers. Season the shrimp with salt and pepper. Rub them lightly with olive oil, and place the shrimp on the grill directly over the heat. Cook for 2 to 3 minutes, until lightly golden.

  3. Step 3

    Flip the skewers and cook for another 2 to 3 minutes. Take care not to overcook. Remove to a plate. A squeeze of lemon over the shrimp might be nice.

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Ratings

4 out of 5
375 user ratings
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Comments

Anne T

One of the greatest developments ever found in a grocery freezer case? Easy-peel frozen shrimp. They are shell-on but split down the back and cleaned before freezing. All the added flavor of the shells without the added work.

Anita

I tried this but left the shells on. The shrimp turned out great and was super easy to thread on the skewers. Next time though, I would still leave the shells on but make a small scissor cut near the head to make them easier to peel once cooked.

Christopher Sanderson

Yes - another vote for shells on. Somewhat unintuitively, they add immensely to the flavour. There is something about the slightly charred shell that gives a lovely Mediterranean flavour - even more so with the addition of some chopped garlic and a green herb like oregano.

Julie J

Wow! I have been intimidated by grilling shrimp all my life, fearing of over-cooking it. This was straightforward and simple. I followed directions to a T, and it came out perfect. So easy! I'm sure shell on is very tasty, but when Costco provides such quality peeled and deveined shrimp that thaw so easily, I'll take that every day for a quick weeknight supper.

Monica

Yep, simple and tasty. Threw the shrimp into a grilling basket on a high temp gas BBQ, and they were exceptional. Nothing fancy or over-embellished. Sometimes, a girl just needs some basic, tender, and piping-hot shrimp in her life.

SuzyQ

I always keep the shells on and use a vegetable grilling basket for the shrimp. Cooking them quickly a few minutes on each side will yield bright pink, wonderful shrimp. The shrimp I use are deveined in the shells, which is a big help. I serve them with garlic butter or with cocktail sauce. The latter is my choice for hot days.

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