15-Minute Grilled Shrimp

Name: 15-Minute Grilled Shrimp
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 3 servings
Ingredients: 1 ½ pound raw shrimp; 2 tablespoons olive oil; ½ teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon smoked paprika; ¼ teaspoon cayenne pepper

User Reviews

5.0

135 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
16 mins
Servings
3 servings
Calories
322 kcal
Course
Appetizer
Cuisine
American

15-Minute Grilled Shrimp

Winston Campbell

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These grilled shrimp are so easy to make. This recipe takes about 15 minutes from start to finish, making it ideal for a weeknight dinner.

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Ingredients

Servings

1 ½ pound raw shrimp large, peeled and deveined
2 tablespoons olive oil extra-virgin
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper

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Instructions

Heat the grill on medium-high.
Place the shrimp in a large bowl.
Add the extra-virgin olive oil, kosher salt, black pepper, garlic powder, smoked paprika, and cayenne. Toss to coat.
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, grill them for 5 minutes. Serve immediately.

Notes

Since shrimp are 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.
If using wooden skewers, soak them in water for 20 minutes before using.
I don't recommend using small or medium shrimp for grilling. It's difficult to thread them on skewers, and they are so small that they can become too dry on the grill. The best shrimp sizes for grilling are large, extra-large, or jumbo. Large and extra-large shrimp will need about three minutes per side on the grill. For jumbo ones, add 30 seconds per side for a total of seven minutes.
Don't expect your shrimp to have grill marks. They cook so fast that there's no time for grill marks to form.
You can keep the leftovers in a sealed container in the fridge for up to 3 days. I like to use them cold in a salad. If you prefer to reheat the leftovers, do so gently in the microwave at 50% power.