The best grilled shrimp recipe. It’s easy, flavorful and comes together in a matter of minutes! Just marinate the shrimp, toss it on the grill and let it cook for 2-3 minutes per side.
Isaac and I love grilling especially in the summer and one of my absolute favorite things to grill is seafood, specifically shrimp! I already have a grilled lemon pepper shrimp recipe on the blog, but today I’m sharing my go-to basic grilled shrimp recipe.
It’s light, fresh, cooks up in a matter of minutes and is the perfect addition to just about any recipe. I love serving shrimp alongside veggies and a grain or adding it to pasta or a salad for a full meal.
If you need a quick weeknight meal, this grilled shrimp is a fantastic option. It cooks up so quickly. Add shrimp to the flavorful marinade, toss it on the grill and it’s done in about 5 minutes!
Marinate shrimp – whisk lemon juice, olive oil, garlic, Italian seasoning, onion powder, salt, pepper and cayenne (if using) in a small bowl. Add shrimp and marinate for 10-15 minutes.
Grill shrimp – place shrimp on preheated grill and cook until pink and opaque, about 2-3 minutes per side. Serve hot with a squeeze of fresh lemon juice.
This is such a great recipe because you can easily add it to pasta or greens for some added protein and it pairs with so many different sides! I love serving it with a grain and vegetables but feel free to switch it up. Here are some ideas:
Veggie options: roasted sweet potatoes, grilled sweet potatoes, air fryer asparagus, roasted broccoli, roasted summer squash and zucchini, apple cider vinegar brussels sprouts, easy roasted carrots, and cauliflower rice would all be amazing sides.
You could also toss this shrimp in a wrap by adding greens, extra veggies and a sauce. Or add it to tortillas for grilled shrimp tacos or shrimp fajitas. Swap out the fish in this fish taco recipe for your next Taco Tuesday meal!
It’s very important to properly store shrimp before and after grilling them. Follow these guidelines for safely storing shrimp:
To reheat grilled shrimp from frozen: Thaw in the fridge, keeping no more than 3-4 days, before reheating. Do not refreeze once frozen and thawed.
Shrimp is done cooking when it’s an opaque white with pops of red or pink and it’s curled into a C shape. It should only take 2-3 minutes per side to cook your shrimp!
Marinate shrimp for the time stated in the recipe. Because shrimp is so tender, marinating typically takes minutes compared to other proteins, and the more acidic a marinade is the less time you will need. It’s important not to over-marinate or your shrimp will become mushy!
They can be if you’d like! Threading shrimp on skewers before grilling may make them easier to turn. Just keep in mind that it takes more time to thread onto skewers, and wooden skewers need to be soaked first so they don’t catch fire on the grill.
You can definitely use frozen shrimp for this recipe, but I recommend thawing before tossing them in the marinade and grilling. Ideally, you want shrimp to be fully thawed and as dry as possible to effectively soak up as much of the flavorful marinade as possible.
If you are planning ahead, simply place frozen shrimp in the refrigerator overnight. If you forget, you can also place frozen shrimp in a large bowl of cold water the day of and depending on the size of the shrimp, it should defrost in about 15-20 minutes. Just remember to rinse and pat dry before marinating and grilling.
Be sure to check out the full collection of shrimp recipes here on EBF!