I learned to grill shrimp from a fishmonger who told me the only mistake people make is overcooking. Peel and devein 450 g (1 pound) of shrimp, toss with 2 tablespoons of olive oil, salt, and pepper. Two to three minutes per side over medium-high heat until they turn opaque. That is it. He said anything more and you are eating rubber. Lemon wedges on the side, and they are done.
The olive oil prevents sticking and helps the salt and pepper adhere. Shrimp are thin, so they cook through fast. If you see the edges curling tightly into a circle, they have gone too far. You want a loose C shape, not an O. Squeeze the lemon over the shrimp while they are still hot. Simple and pretty damn perfect.
Tips for Grilling Shrimp
Preheat the grill fully before adding shrimp
A hot grill sears the shrimp quickly and prevents sticking. If the grate is not hot enough, the shrimp steam instead of charring and the texture suffers. 
Clean the grate with a wire brush just before cooking. Residue from previous grilling sessions causes sticking. A clean, hot grate gives you the best results.
Do not walk away from the grill
Shrimp cook in 4 to 6 minutes total. There is no margin for distraction. Set everything else up before the shrimp go on.
Flip them after 2 to 3 minutes, when the underside is pink and opaque. The second side takes the same amount of time. Pull them off the heat the moment they are done.
Perfectly Grilled Shrimp
- Total Time: 16 minutes
- Yield: Serves 4
Description
Enjoy succulent grilled shrimp with a subtle layer of smoke and a light crispiness, perfectly paired with a selection of wines to enhance its flavors.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 lemon, cut into wedges
Instructions
- Preheat the grill to medium-high heat.
- Toss the shrimp with olive oil, salt, and pepper.
- Grill the shrimp for 2-3 minutes on each side until opaque and cooked through.
- Serve with lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1/4 pound shrimp
- Calories: 200
- Sodium: 300
- Fat: 10
- Carbohydrates: 2
- Protein: 24
Frequently Asked Questions
Should I use a skewer?
Skewers make flipping easier and prevent smaller shrimp from falling through the grate. Thread them through the head and tail so they lie flat. Soak wooden skewers in water for 30 minutes to prevent burning.
Can I use shell-on shrimp?
Shell-on shrimp have more flavor and are less likely to overcook since the shell insulates the flesh. They take slightly longer to cook and require your guests to peel at the table.
What size shrimp is best for grilling?
Large or jumbo shrimp, about 16 to 20 per pound, are easiest to grill. They stay on the grate without falling through and give you more time before they overcook. Smaller shrimp are harder to manage.
No more rubber shrimp here. THANK YOU!
Grilled a pound of these for dinner last night exactly as written and they were perfect. Thanks for keeping it simple!
I have overcooked shrimp my whole life so the two minutes a side felt way too short, but they came out spot on. Never grilling them any other way!