Get ready for a shrimp meal that's packed with flavor and ready in no time! Skip those fast food places and head straight to your kitchen, because our Easy Grilled Shrimp takes 16 minutes from start to finish. Our grilled jumbo shrimp recipe combines a bold seasoning blend with a touch of heat from cayenne pepper and smoked paprika, delivering flavor that feels like it took hours to marinate. Serve these succulent prawns with some rice or a Baked Potatoes And you've got yourself a restaurant-quality meal that took you 5 minutes longer than that drive-thru.
Why our recipe?
- Bold flavor that tastes like it's been marinated for hours.
- Use skewers or place directly on the grill.
- Because it is ready in 16 minutes.
When we bite into one of these Easy Grilled Shrimp, it's like a combination of a summer grill and the beach. We love how versatile these little bottom dwellers are, but we're especially fans of this smoky citrus combination. Shrimp are their own little party food and while they may taste expensive, they're actually a cheap and healthy way to spice up your menu.
Material notes
- Prawns: Jumbo shrimp are about 3-4 inches in length, and one pound equals about 16 to 20 jumbo shrimp. Peel the shrimp, leaving the tails on. You can buy your shrimp already peeled and prepared for a faster process.
- Lemon juice: Freshly squeezed is always preferred, but bottled lemon juice works too!
- Olive Oil: Extra virgin olive oil has a richer flavor than vegetable or canola oil.
- Smoked Paprika: Not the same as regular paprika, it has a smoky taste and smell.
- Pepper: Adds a light amount of heat with some flavor – double the amount if you want more kick.
To skewer or not to skewer?
Shrimp can be placed directly on the grill grate, but if you're worried about them falling off (losing a shrimp makes us sad), you can cook them on the grill wrapped in skewers, a grill mat, or aluminum foil. Cook for 2-3 minutes per side – these little guys cook fast so don't walk away.
We like to use metal skewers Which you can buy in the grilling pot section or the cookware section of any large grocery store. The advantage of stainless steel or non-stick kabob skewers is that you can skewer the shrimp as soon as you finish mixing all the seasonings together.
Bamboo or wooden planks should be soaked in water At least 10 minutes before you can skewer the shrimp and place them on the grill. If you don't soak them they will burn and catch fire, so you have pieces of cooked skewers inside your shrimp. Wooden skewers can also splinter when removing cooked food.
How do you know when the shrimp are done?
Prawns are perfect for cooking quickly over high heat where they can sizzle and get a little crispy on the outside. You will know the shrimp is cooked when it is no longer translucent. If you're worried about it undercooking, set a timer for 2 minutes on the first side and 3 minutes on the second side. It is prone to overcooking, but the difference is that the shrimp has a more rubbery texture instead of the juicy, meaty bite you want.
Storage and reheating instructions
Keep in fridge Wrap leftovers in plastic wrap and store in an airtight container for no more than 3 days. Discard if you notice any odor or discoloration.
Reheat Grill leftovers in a skillet over medium heat for 1-2 minutes per side, until heated through.
