Grilling shrimp can be a quick and easy way to add delicious flavor to a meal. However, it’s important to know how long to grill shrimp for optimal taste and texture. Overcooking can lead to rubbery, chewy shrimp, while undercooking poses food safety risks. Follow these tips on shrimp grilling times and techniques for perfectly cooked shrimp off the grill.
Factors That Affect Shrimp Grilling Time
Several key factors impact how long shrimp needs to cook on the grill:
- Size – Smaller shrimp cook faster than larger shrimp. Large shrimp (21-25 per pound) take 2-4 minutes, medium shrimp (26-30 per pound) take 1.5-3 minutes, and small shrimp (31-35 per pound) take 1-2 minutes.
- Thickness – Thicker, plumper shrimp need more grill time than thinner, smaller shrimp.
- Temperature – Hotter grills cook shrimp faster. Use medium-high to high heat for best results.
- Method – Skewering shrimp speeds cooking by exposing more surface area to heat.
- Defrosting – Completely thawed shrimp grill quicker than frozen or partially thawed shrimp.
Knowing the size of your shrimp and your grill temperature are key to determining the optimal grilling time. Defrost shrimp thoroughly before putting them on the grill. Skewering can reduce total cooking time.
How to Tell When Shrimp Are Done Grilling
It can be tricky to tell when shrimp are fully cooked on the grill. Here are some tips for checking doneness:
- Color – Shrimp turn from translucent to opaque white/pink when cooked through.
- Texture – Properly grilled shrimp feel firm yet still moist and juicy.
- Cut into thickest part – Check the thickest part of a shrimp to confirm white/pink color inside.
- Temperatures – Use an instant read thermometer to check for 145°F.
Shrimp overcook quickly, so carefully watch them and frequently check doneness cues. It’s better to slightly undercook and allow carryover cooking to finish them off the grill.
Grilled Shrimp Cooking Times
Use these general guidelines for how long to grill shrimp based on size and preparation method:
| Shrimp Size | Skewered | Shell-On |
|---|---|---|
| Large (21-25 per pound) | 2-3 minutes | 3-4 minutes |
| Medium (26-30 per pound) | 1.5-2.5 minutes | 2.5-3 minutes |
| Small (31-35 per pound) | 1-2 minutes | 2-3 minutes |
Reduce cooking times by about 30 seconds for peeled, deveined shrimp. Brushing shrimp with oil or marinade also slightly reduces grill time. Cook frozen shrimp for 1-2 minutes longer than thawed shrimp.
5 Tips for Grilling Shrimp Perfectly
Follow these tips for grilling tender, juicy shrimp every time:
- Defrost thoroughly. Ensure shrimp are completely thawed and at refrigerator temperature before grilling. Partially frozen shrimp will take longer to cook.
- Use medium-high to high heat. Hot grill temperatures of 400-500°F cook shrimp quickly without drying them out.
- Clean grill grates. Oil and preheat grill grates. This prevents sticking and creates attractive grill marks.
- Sear both sides. Flip shrimp halfway through cooking for color and char on both sides.
- Don’t overcrowd. Arrange shrimp in a single layer with some space in between each piece. Overcrowding causes steaming instead of searing.
How to Grill Shrimp in the Shell
Grilling shrimp in the shell adds extra flavor and moisture. Follow these steps:
- Peel and devein shrimp, leaving tail shells intact.
- Skewer shrimp through the tail end or place in grilling basket.
- Brush shells lightly with oil or melted butter.
- Grill over direct high heat 1.5-2 minutes per side until opaque.
- Briefly grill lemon halves to serve alongside.
Leave shells on until ready to eat. Shells protect delicate shrimp meat on the grill. Serve grilled lemon halves for squeezing over the top.
How to Skewer Shrimp for Grilling
Skewering shrimp helps them cook faster on the grill. Follow these steps for properly skewering shrimp:
- Soak bamboo skewers 20 minutes to prevent burning.
- Thread 3-5 shrimp tightly on each skewer, going through the tail end.
- Brush skewers with oil to prevent sticking.
- Grill over direct high heat 1-3 minutes per side based on size.
- Turn frequently for even cooking.
Avoid overloading skewers, as this can cause uneven cooking. Space shrimp slightly apart for best results. Metal skewers transfer heat faster than bamboo.
Grilled Shrimp Skewer Recipe
This easy grilled shrimp skewer recipe results in tender, flavorful shrimp in under 10 minutes:
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions:
- Soak bamboo skewers in water 20 minutes.
- Toss shrimp with oil, garlic, lemon juice, paprika, salt, and pepper.
- Thread 4-5 shrimp tightly onto each skewer.
- Grill over direct high heat 2-3 minutes per side until opaque.
- Squeeze over lemon juice before serving.
How Long to Grill Peeled vs Unpeeled Shrimp
Grilling shrimp with or without the shell impacts required cooking time. Follow these guidelines:
| Peeled & Deveined | Shell On | |
|---|---|---|
| Large Shrimp | 2-3 minutes | 3-4 minutes |
| Medium Shrimp | 1.5-2.5 minutes | 2.5-3 minutes |
| Small Shrimp | 1-2 minutes | 2-3 minutes |
The shells help retain moisture and add flavor as shrimp cook. Remove shells just before eating for easiest access to the meat. Grilling without shells requires about 30 seconds less time.
How to Grill Frozen Shrimp
It’s best to thaw shrimp before grilling, but you can grill frozen shrimp in a pinch. Adjust cooking times as follows:
- Partially thawed: Add 1 minute
- Completely frozen: Add 1.5-2 minutes
Place frozen shrimp as far apart as possible on hot grill. Turn frequently and watch closely to prevent overcooking. Brush with oil so they release easily. Partially thawing first allows more even cooking.
Common Grilled Shrimp Mistakes
Avoid these common grilling mistakes for tender, juicy shrimp every time:
- Overcrowding – Leads to steaming instead of searing.
- Low heat – Doesn’t sear and cook shrimp fast enough.
- Flipping infrequently – Results in unevenly cooked sides.
- Overcooking – Causes tough, rubbery texture.
- Undercooking – Poses risk of foodborne illness.
- Eating straight off grill – Carryover cooking continues to cook shrimp.
Allow plenty of space between shrimp pieces for best results. Use tongs instead of a fork to turn shrimp and prevent sticking. Remove shrimp once opaque and still slightly undercooked.
Grilled Shrimp Recipes
These delicious recipes showcase shrimp’s versatility on the grill:
Grilled Shrimp Tacos
Spicy shrimp tacos loaded with avocado and fresh citrus flavors:
- 1 lb shrimp, peeled and deveined
- 1 tbsp Mexican spice blend
- 1 avocado, sliced
- Juice of 1 lime
- 8 small corn tortillas
- Diced onion, cilantro, cotija cheese
- Toss shrimp with spice blend and grill 2 minutes per side.
- Warm tortillas on grill.
- Fill tortillas with grilled shrimp, avocado, lime juice, onion, cilantro and cotija.
Grilled Shrimp Kebabs
Persian-inspired kebabs with shrimp, veggies and creamy yogurt sauce:
- 1 lb shrimp, peeled and deveined
- 1 red bell pepper, cut into chunks
- 1 red onion, cut into wedges
- Salt, pepper, and turmeric
- 1 cup Greek yogurt
- Juice of 1 lemon
- 1 garlic clove, minced
- Chopped cilantro
- Thread shrimp, peppers and onion onto skewers, season with salt, pepper and turmeric.
- Grill 3-4 minutes until shrimp are opaque, turning occasionally.
- Mix together yogurt, lemon juice, garlic and cilantro.
- Serve grilled skewers with yogurt sauce.
Grilled Shrimp Salad
Lemony shrimp salad perfect for lunch or a light dinner:
- 1 lb shrimp, peeled and deveined
- 3 tbsp olive oil
- Zest and juice of 1 lemon
- 4 cups mixed baby greens
- 1 avocado, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- Toss shrimp with 1 tbsp olive oil and grill 2-3 minutes per side.
- Whisk together lemon zest and juice, remaining olive oil, salt and pepper. Toss with salad greens.
- Top salad with grilled shrimp, avocado, onion and feta.
Grilled Shrimp Storage
Properly stored, grilled shrimp will last:
- Refrigerator – Up to 4 days
- Freezer – 4-6 months
Let shrimp cool completely before refrigerating in airtight container. Freeze grilled shrimp in freezer bags or airtight containers with liquid to prevent freezer burn.
Cooked shrimp reheats well in the microwave or on the stovetop until heated through. They may continue cooking when reheated so watch closely to prevent overcooking.
Conclusion
Grilling shrimp takes just minutes for delicious results when you follow a few simple guidelines. Know your shrimp size, grill at medium-high to high heat, and watch closely to prevent overcooking. Skewering speeds up grill time. Leaving shells on adds moisture and flavor. Brush shrimp with oil and flip frequently for caramelization on both sides. Use visual cues like opaque color to test for doneness. Allow for carryover cooking once removed from grill. Follow proper storage times and reheating methods to enjoy your grilled shrimp all week long.