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Shrimp on the grill is a summertime classic, but BBQing raw shrimp can be intimidating if you’ve never done it before. The good news? It’s quick, simple, and incredibly delicious once you know the process. From choosing the right shrimp to mastering the grill, this guide walks you through everything you need to know to BBQ raw shrimp to juicy, flavorful perfection.
Introduction
Shrimp is one of the most grill-friendly proteins out there. It cooks fast, takes on marinades like a sponge, and makes a beautiful centerpiece for everything from backyard cookouts to gourmet dinners. Grilled shrimp is smoky, succulent, and adaptable to endless flavor profiles.
This guide covers:
- How to select the right type of shrimp
- How to clean and prep it
- Marinade and seasoning ideas
- The right way to skewer or grill loose
- Cooking times and tips
- Delicious serving suggestions
Let’s fire up the grill and get started!
Choosing the Right Shrimp
Fresh vs Frozen Shrimp
- Fresh shrimp is ideal but can be hard to find inland.
- Frozen shrimp is often flash-frozen at sea, making it a great alternative. Just thaw it properly (more on that below).
- Avoid shrimp with a strong smell—it should smell like the ocean, not ammonia.
Shell-On vs Peeled Shrimp
- Shell-on shrimp offers more flavor and helps prevent overcooking, but it’s messier to eat.
- Peeled shrimp is convenient and still delicious, just more prone to drying out on high heat.
- You can also peel but leave the tail on for a nice presentation.
What Size Shrimp is Best for BBQ?
- Go for large (26/30) or jumbo (16/20) shrimp per pound.
- Smaller shrimp cook too quickly and can fall through grill grates.
Deveining: Yes or No?
- The “vein” is actually the digestive tract.
- It’s not harmful, but it can be gritty or unpleasant.
- Use a small knife or shrimp deveiner to remove it.
Preparing the Shrimp for the Grill
Thawing Frozen Shrimp
If using frozen shrimp:
- Place the shrimp in a bowl of cold water.
- Let it thaw for about 20–30 minutes.
- Drain and pat dry with paper towels.
Never thaw in warm water or leave at room temperature—it can promote bacterial growth.
Cleaning and Deveining
- Rinse shrimp under cold water.
- Peel the shell (if desired).
- Use a paring knife to make a shallow cut along the back and lift out the dark vein with the tip of your knife.
Dry Before Grilling
- Why it matters: Wet shrimp will steam, not sear.
- Pat them dry with paper towels before seasoning or marinating.
Marinades and Seasoning Ideas
Shrimp takes on flavor fast, so you don’t need to marinate it overnight. In fact, over-marinating can break down the shrimp’s texture and make it mushy.
Basic Marinade Formula
- Oil: olive oil, sesame oil, avocado oil
- Acid: lemon juice, lime juice, vinegar
- Salt: soy sauce or sea salt
- Aromatics: garlic, ginger, shallots
- Herbs & Spices: cilantro, paprika, chili flakes, cumin
Popular Marinade Combinations:
1. Garlic Lemon Herb
- Olive oil
- Lemon juice + zest
- Garlic (minced)
- Fresh parsley
- Black pepper
2. Spicy Cajun
- Olive oil
- Cajun seasoning
- Smoked paprika
- Cayenne (optional)
- Brown sugar
3. Asian-Style Soy Sesame
- Soy sauce
- Sesame oil
- Rice vinegar
- Honey or brown sugar
- Garlic + grated ginger
4. Classic BBQ Shrimp Rub
- Olive oil
- Paprika
- Chili powder
- Garlic powder
- Onion powder
- Brown sugar
How Long to Marinate?
- 15–30 minutes maximum.
- Don’t marinate with acidic ingredients (like citrus) for longer than 30 minutes or the shrimp will begin to “cook” in the marinade.
Skewering vs Grilling Loose
Grilling shrimp directly on the grates is doable but risky. Skewers provide control and prevent the shrimp from falling through.
Skewers: Metal vs Wooden
- Metal skewers are reusable and don’t burn.
- Wooden skewers must be soaked in water for 30 minutes to avoid catching fire on the grill.
Skewering Tips
- Thread shrimp through both the head and tail ends to keep them straight (no curling).
- Leave a little space between each shrimp for even cooking.
- Don’t overcrowd the skewer or shrimp may cook unevenly.
Alternatives to Skewers
- Grill basket: Great for small shrimp or mixed seafood.
- Griddle or flat-top grill: Allows for easy flipping and even searing.
Prepping the Grill
The difference between so-so shrimp and smoky, charred perfection lies in your grill prep.
1. Clean the Grates
- Scrape any old residue off the grates using a grill brush.
- Dirty grates cause sticking and off-flavors.
2. Oil the Grates
- Use a paper towel dipped in oil and tongs to rub down the grates.
- Helps prevent sticking.
3. Preheat the Grill
- Medium-high heat is ideal: 375–450°F.
- A hot grill ensures the shrimp sear quickly and don’t stick.
Grilling the Shrimp
Steps to Perfectly Grilled Shrimp:
- Place shrimp skewers or loose shrimp directly over medium-high heat.
- Grill for 2–3 minutes per side depending on size.
- Turn once when the underside has nice grill marks.
- Shrimp should be opaque, pink, and firm—but not rubbery.
Don’t walk away! Shrimp cook fast and overcooking is the most common mistake.
Signs Your Shrimp Are Done:
- The flesh turns from translucent to opaque.
- The shrimp curls into a C-shape (not O-shaped, which means overdone).
- Grill marks appear lightly charred.
Pro Tip: Always use tongs or a spatula not a fork to flip shrimp. Piercing causes juices to leak.
Serving Suggestions
Once off the grill, grilled shrimp is incredibly versatile. Here’s how to serve them up:
With Dipping Sauces
- Garlic lemon butter
- Spicy aioli
- Sweet chili sauce
- Sriracha mayo
- Mango or pineapple salsa
On a Plate
- Serve skewers over rice or couscous.
- Pair with grilled veggies like zucchini, peppers, and corn.
- Add grilled shrimp to Caesar or garden salads.
In Tacos
- Toss shrimp in slaw and wrap in warm tortillas.
- Top with avocado, lime crema, and fresh cilantro.
Surf and Turf
- Serve shrimp with grilled steak or chicken.
- Brush both with similar marinades for flavor harmony.
As an Appetizer
- Serve skewered shrimp with dipping sauce and lemon wedges.
- Great for BBQ parties and cookouts.
Common Mistakes to Avoid
Even though grilling shrimp is easy, there are a few pitfalls that can ruin your results. Avoid these:
❌ Over-Marinating
- Shrimp marinated in citrus or vinegar too long can turn mushy.
❌ Overcooking
- Shrimp gets rubbery very quickly.
- Stick to 2–3 minutes per side and check color and texture.
❌ Using Tiny Shrimp
- Small shrimp can fall through the grates and overcook fast.
- Stick to large or jumbo sizes.
❌ Not Drying Shrimp
- Wet shrimp will steam instead of sear.
- Always pat them dry before seasoning or grilling.
❌ Skipping Grill Prep
- Dirty or unoiled grates = sticking, tearing, and uneven cooking.
Conclusion
Grilling raw shrimp on the BBQ is one of the quickest, easiest, and most rewarding ways to prepare seafood. Whether you’re tossing them in tacos, serving them on skewers, or pairing with a fresh salad, grilled shrimp brings flavor and flair to any plate.
Key Takeaways:
- Choose large, fresh shrimp and devein properly.
- Keep marinades simple and short (15–30 mins).
- Use skewers or grill baskets for control.
- Grill over medium-high heat for 2–3 minutes per side.
- Serve with bold sauces or fresh sides.
Now that you know how to BBQ raw shrimp, it’s time to grab your grill tongs and make something mouthwatering. With a little prep and attention to detail, you’ll be dishing out perfectly grilled shrimp in no time.