These grilled shrimp are so easy to make and so flavorful! Seasoned with my delicious shrimp marinade, these grilled shrimp are perfect for adding to salads, tacos, pasta and more.

Grilled shrimp on skewers on a serving platter.

The Best Grilled Shrimp

I first made these grilled shrimp for lunch one day for Brad and I, and we absolutely loved them! Typically, we’re not big shrimp eaters but this grilled shrimp recipe has me wanting to cook shrimp all the time. Not only is this shrimp recipe crazy quick and easy, but the shrimp also pack an incredible punch of flavor thanks to:

  1. A simple, flavor-packed shrimp marinade. We just can’t get enough of this 5-ingredient marinade! It’s garlicky, lemony and just a touch spicy – yum!
  2. The grill! Cooking shrimp on the grill gives them the best flavor and you can’t beat those grill marks!

If it’s not grilling season where you live or you don’t have an outdoor grill, you can still make this recipe by cooking the shrimp on a grill pan, or even in a regular skillet.

These grilled shrimp are juicy and tender, with a crisp bite to them (no mushy shrimp here!). They cook quickly – just 2-3 minutes per side. Be careful not to overcook them for the best texture.

Close up of grilled shrimp on skewers.

Grill Shrimp on Skewers or Right on the Grill

Either way works! Personally, I prefer to grill shrimp on skewers so that I don’t lose any falling through the grill grates. I also like to use skewers because it makes it easier to quickly flip the shrimp to the second side. Since they cook so quickly, that little bit of time can make a difference.

If using skewers, it’s best to use flat ones so that the shrimp won’t rotate on the skewers when you flip them. I have a set of flat reusable metal skewers that I love. If using wood skewers, soak them in warm water for 20 minutes before threading on the shrimp.

How to Grill Shrimp

Here’s an overview of the recipe steps. Find the full recipe with ingredient amounts in the recipe card below.

Combine marinade ingredients: olive oil, parsley, lemon zest, garlic, salt, pepper and red pepper flakes.

Marinate shrimp. Combine the shrimp and marinade in a bowl and toss gently to coat. Place in the refrigerator to marinate for at least 20 minutes and up to 2 hours.

Raw shrimp tossed with marinade in a mixing bowl.

If desired, thread shrimp onto skewers. Discard the extra used marinade.

Threading shrimp onto metal skewers.

Grill shrimp over medium-high heat for 2-3 minutes per side, until they are opaque and pink.

Shrimp skewers on an outdoor grill.

Recipe Variation: Swap the marinade for a spice rub. I love this Cajun Seasoning on shrimp!

Ways I’ve Served These Grilled Shrimp

One thing I love most about these grilled shrimp is how many different meals you can make with them! Here are a few of our favorite ways to serve and enjoy them:

  • With rice and grilled vegetables.
  • I’ve used these grilled shrimp to make these shrimp tacos – so good!
  • With pasta. Toss grilled shrimp with linguine and your favorite pasta sauce. It’s delicious with both red sauces and creamy sauces.
  • On a salad. They’re a great addition to this lentil salad, a cobb salad or a basic green salad.

How to Thaw Frozen Shrimp

If your shrimp are frozen, thaw them before using in this recipe. To thaw, you have a few options:

  • Refrigerator: Place shrimp in a colander set over a bowl and thaw for 24 hours in the refrigerator.
  • Extra Fast: To thaw shrimp quickly, place the frozen shrimp in a bowl of cold water for 10-15 minutes, until thawed. Pat dry with paper towels and then add to the marinade.
Grilled shrimp on skewers garnished with lemon wedges.
Grilled shrimp skewers on a serving platter.
5 from 1 rating

Grilled Shrimp

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Marinate: 20 minutes
Total Time: 35 minutes
These grilled shrimp are packed with flavor and so quick and easy to make! They're seasoned with a delicious marinade made with garlic and lemon. Serve them with rice and veggies, on pasta, in tacos, or add them to a salad.
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Ingredients

  • ¼ cup olive oil
  • ¼ cup chopped fresh parsley
  • 1 teaspoon lemon zest
  • 4 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon crushed red pepper flakes, optional, use ¼ teaspoon for less spice
  • 1 pound large shrimp, peeled and deveined, tails on

Instructions
 

  • In a medium bowl, combine the olive oil, parsley, lemon zest, garlic, salt, pepper and red pepper flakes (if using). Whisk to combine.
  • Add the shrimp to the bowl and coat with the marinade. Place in the refrigerator to marinate for at least 20 minutes, and up to 2 hours.
  • Heat a grill or grill pan to medium-high heat. If desired, thread the shrimp onto skewers, or they can be cooked directly on the grill grates (discard the used marinade).
  • Grill shrimp for 2-3 minutes per side, until they are opaque and pink.

Notes

  • If using skewers, I recommend using flat skewers to prevent the shrimp from rotating when you flip them. If using wood skewers, soak them in warm water for 20 minutes before using.
  • If the shrimp are frozen, thaw them before using in this recipe. To thaw, place shrimp in a colander set over a bowl and thaw for 24 hours in the refrigerator. Or, to thaw shrimp quickly, place the frozen shrimp in a bowl of cold water for 10-15 minutes, until thawed. Pat dry with paper towels and then add to the marinade.
Calories: 207kcal, Carbohydrates: 3g, Protein: 16g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 143mg, Sodium: 940mg, Potassium: 168mg, Fiber: 0.4g, Sugar: 0.1g, Vitamin A: 595IU, Vitamin C: 7mg, Calcium: 74mg, Iron: 1mg
Nutrition information is an estimate.
Cuisine: American
Course: Main Course
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