Best Damn Grilled Shrimp

Perfect for summer cookouts, this Best Damn Grilled Shrimp has tons of flavor! Tender, juicy shrimp is seasoned in a simple marinade using a few everyday kitchen essentials. Then just toss ’em on the grill to achieve that delicious smoky char.

Why I Love This Easy Grilled Shrimp Recipe

I love cooking shrimp in the summer! They’re so much quicker than other proteins, can be eaten in so many ways, and are darn delicious.

I’ve made my Roasted Shrimp and Orzo, Best Damn Air Fryer Shrimp, and Sheet Pan Teriyaki Shrimp with Vegetables in the past, but I knew I needed something for the outdoor grill, which, quite frankly, has been my fixation all summer.

This grilled shrimp recipe has to be the most flavorful shrimp I’ve made yet. The smoky char from the grill brings everything to a whole other level and complements the sweet and sour marinade beautifully.

Ingredients

• Olive oil: The fatty base of the marinade that helps the flavors to penetrate the shrimp.
• Lemon: A squeeze of lemon juice and some lemon zest add some acidity to the marinade.
• Apple cider vinegar: The sour and tangy element that balances out the sweetness.
• Worcestershire sauce: I highly recommend Lea & Perrins Worcestershire sauce.
• Soy sauce: Brings on that savory umami flavor!
• Brown sugar: A little sweet touch that ties it all together.
• Salt & black pepper: Enhances all the flavors we are working with.
• Garlic & ginger: Important aromatics that add depth of flavor to the shrimp.
• Fresh flat-leaf parsley: Fresh herbs like parsley add a bright and fresh element to the dish.
• Shrimp: I usually go for larger, shelled, deveined shrimp for this recipe, but you can use any size that you prefer. Just make sure to adjust the cooking time accordingly.

Add More to Your Skewer!

The key thing to remember when adding veggies to your skewer is to choose veggies that’ll finish cooking around the same time that the shrimp does. Some great options for skewering include bell peppers, onions, zucchini, mushrooms and cherry tomatoes. 

Preparation

In a mixing bowl, add all marinade ingredients and whisk to combine.

Next, pour the mixture into a blender and blend until smooth. Once blended, pour the marinade over the shrimp in a shallow dish or zip-top bag.

If using skewers, thread about 3 shrimp per skewer.

Place the shrimp skewers in the dish/bag of marinade and marinate for at least 30 minutes to 2 hours. The longer you marinate the shrimp for, the more flavorful they’ll become!

Cooking

When your shrimp is done marinating, preheat the grill to medium heat. Then place shrimp skewers evenly on the grill grates.

Grill for 3 minutes on each side, or until the shrimp are an opaque pink color and reach an internal temperature of 145°F.

Serving

Once the shrimp are done cooking, remove them from the grill and let them rest for a few minutes.

While they are resting, prepare any additional toppings or sides. Serve and enjoy!

Good Sides for Grilled Shrimp

There are so many things that go well with grilled shrimp. Since this dish has Asian flavors, my Easiest Ever Fried Rice would be a no brainer! 

For more of an outdoor BBQ kind of feel, learn How To Grill Corn In The Husk, it’s easier than you think! Other great summer favorites are my Sweet and Chunky Mango Salsa and Air Fryer Roasted Zucchini and Peppers.

Or, incorporate them into a main dish by adding the shrimp to some fresh salad, pastas, or even as a pizza topping!

Storage & Reheating

If you have leftover shrimp, let the shrimp cool down completely before placing them in an airtight container or ziplock bag. They can be stored in the fridge for up to 3 days.

When it comes time to reheat, avoid using direct heat as it can overcook the shrimp and make the texture of the shrimp rubbery. Instead, try reheating in a skillet with a bit of oil or butter, or even quickly on the grill.

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