How Long Should I Cook Shrimp On The Grill

Preparing shrimp on the grill is one of the easiest methods of cooking them. From start to finish, this recipe takes about 20 minutes to make!

Simply coat the shrimp with olive oil and spices, thread them on skewers, and grill them for a total of six minutes.

Grilled shrimp skewers on a white plate with a white napkin.

Shrimp are so delicious. I make them often for my family, and I have many ways of prepping them, including shrimp scampi, baked shrimp, and broiled shrimp.

Grilling shrimp is one of the easiest and fastest ways of making them. And I love that you don't need to marinate the shrimp before cooking. Simply coat them in olive oil and spices, thread them on skewers, and grill. Shrimp are small, so they're ready fast, making them the ideal dish to make for a weeknight dinner.

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Ingredients
Instructions
Expert tips
Frequently asked questions
Variations and substiutions
Serving suggestions
Storing leftovers
Related recipes
Recipe card

Ingredients

You'll only need a few ingredients to make this tasty shrimp recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

Olive oil: I love this oil and use it frequently when I cook. It does have a low smoke point, so you can certainly use avocado oil instead.

To season: I like to use Kosher salt, black pepper, garlic powder, smoked paprika, and cayenne pepper. I prefer garlic powder to fresh minced garlic in this recipe because it more uniformly coats the shrimp and it doesn't burn as easily.

Raw shrimp: I use large peeled and deveined shrimp in this recipe. I wouldn't use small ones for grilling. Extra-large will work too, although they might need to stay slightly longer on the grill.

Instructions

So how do you grill shrimp? It's easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

You start by whisking together the olive oil, lemon juice, Kosher salt, chili powder, and cayenne pepper. You'll get a nice, spicy sauce.

Now, add the shrimp to the sauce and toss to coat, then thread them on skewers.

Grill until opaque and cooked through, about 3 minutes per side over medium-high heat.

A photo collage showing the steps for grilling shrimp.

Expert tips

Since shrimp are so small and delicate, your top priority as a cook is to avoid overcooking them. Obviously, you want them fully cooked. But do take them off the grill the moment they're no longer translucent.
It's always a good idea to try and grill food without charring it, or at the very least try to minimize charring. To prevent the shrimp from charring, keep a close eye on them. You can also grill them over medium heat instead of medium-high and grill for a little longer if needed.

Frequently asked questions

How long do you grill shrimp?

Not long! You only need to grill them for about 3 minutes on each side over medium-high heat.

Can I use an indoor grill?

Yes! You can use an outdoor grill, an indoor George Foreman type grill, or a grill pan. Whatever works for you.

Can I use frozen shrimp?

No, because you won't be able to thread them on skewers. But you can quickly defrost them by placing them in a large bowl, filling it with cool water, and replacing the water a few times.

Should I soak wooden skewers?

Probably. Wooden skewers can burn over a hot grill. Soaking them in water is not a foolproof method, but some say it helps prevent them from burning.

I actually almost never use wooden skewers these days - I prefer metal ones. Although the issue with those is that they get super hot so you need to handle them with gloves.

Should I marinate the shrimp?

I like to dress the shrimp with a simple dressing of olive oil, salt, pepper, and spices. I don't marinate them prior to grilling. They are delicious when simply tossed in the marinade, then immediately grilled.

Variations and substiutions

I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

Use melted butter instead of olive oil.
Try different spices, such as onion powder and chili powder.
Omit the smoked paprika. When the shrimp are done, sprinkle them with dry-grated parmesan cheese.

Serving suggestions

These tasty shrimp go with so many side dishes. Since I usually make them in the summer, I like to serve them with any of the following sides:

Tomato salad
Creamy cucumber salad
Asparagus salad
Broiled tomatoes

Storing leftovers

You can keep the leftovers in the fridge, in a sealed container, for up to 3 days. I like to use them cold in a shrimp salad for my lunch the next day. But you can also reheat them gently, in the microwave on 50% power.

Grilled shrimp threaded on skewers, served on a white plate.

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Recipe card

20-Minute Grilled Shrimps

Grilling shrimp is SO EASY. Simply coat them with a delicious sauce, thread them on skewers, and grill for a total of six minutes.

Prep Time 10 mins

Cook Time 6 mins

Total Time 16 mins

Course: Appetizer

Cuisine: American

Servings: 3 servings

Calories: 322 kcal

▢ 1 ½ lb. large raw shrimp peeled and deveined
▢ 2 tablespoons olive oil
▢ ½ teaspoon Diamond Crystal kosher salt (not fine salt)
▢ ¼ teaspoon black pepper
▢ ½ teaspoon garlic powder
▢ ½ teaspoon smoked paprika
▢ ¼ teaspoon cayenne pepper

Heat your grill on medium-high.
Place the shrimp in a large bowl.
Add the olive oil, kosher salt, black pepper, garlic powder, smoked paprika, and cayenne.
Thread the shrimp on six skewers, about 8 shrimp per skewer.
Grill the shrimp until opaque, about 3 minutes on each side. If using a dual contact grill, 5 minutes total should do it. Serve immediately.

Since shrimp are so small and delicate, your top priority as a cook is to avoid overcooking them. Obviously, you want them fully cooked. But do take them off the grill the moment they're no longer translucent.

It's always a good idea to try and grill food without charring it, or at the very least try to minimize charring. To prevent the shrimp from charring, keep a close eye on them. You can also grill them over medium heat instead of medium-high and grill for a little longer if needed.

If using wooden skewers, soak them in water for 20 minutes before using them.

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About the Author

Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.