How to Grill Shrimp

Course Main Course

Cuisine American

Type Smoked Meat

Prep Time 30

Cook Time 4

Total Time 34

Servings

Calories 133kcal

Author Will

Remove shell from shrimp, but leave tail on. Place wood skewers in a bowl or plate of water to soak.
Using a knife, slice along the back of the shrimp butterflying it. This will reveal the "vein". Remove the vein with your fingers and rinse shrimp clean. De-vein all shrimp.
Coat the shrimp with olive oil and sprinkle with old bay seasoning. Blackening seasoning is also a great seasoning. If wanting a more buttery flavor; use the butter, pepper, garlic, and parsley seasonings located in the above recipe post.
Pierce 4-5 shrimp on each water soaked wooden skewer. Pierce through the tail and body of the shrimp so they are in a U shape.
Pre-heat grill to 400°F and clean with brush. I also like using an onion cut in half. Rub along the grill grates to clean of any remnants of your last grill.
Place the shrimp directly on the grill grates and grill for 1.5 - 2 minutes. Flip and grill another 1.5-2 minutes. Shrimp will be finished when the internal temperature when tested with an instant read thermometer is 145°F.
If you do not have a thermometer. The shrimp are finished when they are no longer translucent inside and firm. Shrimp cook fast, be careful not to overcook.
Enjoy! If you made these grilled shrimp, please leave a review. It really helps me out. Thanks!

Leave tail of shrimp on when grilling. It makes them look 10x better when presented on a platter and many people enjoy eating the tail.
Choose large shrimp for grilling. It's easier to pierce on a skewer and have a better bite than smaller shrimp.
Soak wooden skewers in water for at least 10 minutes before skewering shrimp. Dry wooden skewers could catch fire if not soaked in water.
Be sure to de-vein shrimp. They look better when finished cooking and NO ONE likes shrimp that are not de-veined.