How to Make Grilled Shrimp

There's nothing like the smell of Grilled Shrimp on the Barbecue. A quick and easy meal or appetizer. And, what says summer more than lighting up the barbecue and making grilled seafood, grilled steak or grilled vegetables?

Lightly dressed with a tangy marinade these grilled shrimp skewers will be on and off the grill in 10 minutes, more or less.

Like grilling? Try my recipe for Grilled Squid, Grilled Brussel Sprouts in Balsamic or my Grilled Vegetables with a Vinaigrette.

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Prep Time 20

Cook Time 10

Total Time 30

Course Seafood

Cuisine American

Servings

Calories 209 kcal

Equipment

2-4 wooden skewers

Ingredients

12 oz shrimp raw, peeled and deveined
1 tbsp olive oil
½ lemon juice and slices
salt and pepper
2 stalks parsley chopped
1 clove garlic chopped

Instructions

If you are using wooden skewers, soak them in water for at least 30 minutes.
Peel your thawed shrimp and discard the shell and tail.
Push the skewer through the top and bottom of the shrimp forming a C and push the shrimp to the top of the skewer.
Repeat feeding the raw shrimp through the skewers and pushing them up until you have 3 to 4 shrimp on each skewer
In a small bowl mix the oil and lemon juice together and place in a flat container where you can lay the shrimp skewers flat.
Place the shrimp skewers in the container.
Chop the garlic and sprinkle over the shrimp skewers. Using a basting brush rub the garlic and oil and lemon juice mixture over the shrimp. Let stand for 30 minutes.
Just before barbecuing them season with salt and pepper.
Place on grill for 5 minutes each side. Once they are bright orange on both sides and the thickest part of the shrimp goes from translucent to opaque they are ready.
Remove from grill and place on serving dish. Sprinkle parsley or dill for garnish.

Notes

Top Tips

If you are making this as a meal and using one package of shrimp which is usually about 340 g, it will likely serve two people. As an appetizer, it will likely serve 4 to 6 adults.

You want to buy a bag that will have at least a 20 count of shrimp and have at least 19 to 20 shrimp.

You may need more than one bag if you are making this for more than two people and serving this as part of a main dish.

Keep an eye on the thickest part of the back of the shrimp. It's usually at the top of the shrimp opposite to the tail. This is the area where they vein used to be but now is removed. When the middle front part of the shrimp turns from translucent to opaque, the shrimp should be done.

Nutrition

Serving: 1Calories: 209kcalCarbohydrates: 1gProtein: 34gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 274mgSodium: 203mgPotassium: 461mgFiber: 0.1gSugar: 0.1gVitamin A: 84IUVitamin C: 2mgCalcium: 113mgIron: 1mg

Keyword grilled shrimp, marinated shrimp

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