This is my favorite weeknight recipe for super succulent grilled shrimp with rave-worthy flavor. Simply toss the jumbo shrimp (this size keeps them from overcooking!) with a mix of Old Bay Seasoning and pantry ingredients, then char on a sizzling hot grill for just 5 minutes. Enjoy as an easy appetizer, the star of your dinner, or a salad topper – it’s ALL good!
I CreateD this Recipe for Easy Weeknights, But It’s so Much More than That!
We make this juicy grilled shrimp a LOT (even when the snow is flying here in Minnesota)! It’s my go-to shrimp recipe when I want to spend minimal time in the kitchen, using plump, jumbo shrimp and a smoky, garlicky spice mix made from ingredients I always have on hand.
Through lots of testing, I landed on good ol’ reliable Old Bay seasoning, plus fresh garlic and smoked paprika to coax out the bold flavor that sets this recipe apart. I also use just a touch of sugar to help the shrimp caramelize beautifully on the hot grill grates. The result is juicy, lightly charred shrimp in just 5 minutes (!) with deliciousness in every bite.
I often serve this grilled shrimp for dinner, over fluffy cilantro lime rice or alongside crisp, lightly creamy jalapeno coleslaw. And a favorite little treat for me is to enjoy it outside on the back patio with Blake, for a little stay-at-home date night – along with creamy dipping sauce and a chilled bottle of rosé.
If we’re lucky enough to have leftovers, I’m tucking them into warm tortillas with our house guacamole and restaurant style salsa for shrimp tacos the next day!
“This was the best grilled shrimp I’ve made. Super-simple recipe and the taste was fantastic. My entire family was raving about the flavor!”
SeanW
My Best Grilling Advice Is To Not Overcook The Shrimp.
I use jumbo-sized shrimp because they can sit on the grill a bit longer, to achieve that perfect exterior char while keeping the interior moist and decadent. And the larger the shrimp, the easier they are to flip on the grill and the harder they are to overcook.
I pull my shrimp off the grates when they are lightly charred on the outside, completely opaque (not translucent) on the inside, and just firm to the touch. Overcooking results in tough, dry, rubbery shrimp, which nobody wants. Remember my goal >>> tender, succulent shrimp ALWAYS!
Here’s My Simple Method
Bold & Juicy Grilled Shrimp
Ingredients
- 2 tablespoons olive oil
- 2 teaspoons freshly squeezed lemon juice
- 3 large garlic cloves, finely minced
- 2 teaspoons Old Bay seasoning
- 1 teaspoon granulated sugar
- ½ teaspoon smoked paprika
- ⅛ teaspoon Morton kosher salt (Old Bay is quite salty, so omit additional salt if desired.)
- ¼ teaspoon ground black pepper
- 1 pound jumbo (21-25 count) shrimp, tails on, deveined (Because we live in Minnesota, I usually use frozen shrimp – just be sure to fully thaw them first.)
Instructions
- Heat grill to medium-high/high. Clean grates and then rub oil on grates.
- In a low, wide medium-sized bowl, combine the oil, lemon juice, garlic, Old Bay, sugar, smoked paprika, salt, and pepper.
- Add the shrimp to the bowl and fold gently to coat the shrimp evenly in the seasoned oil.
- Place shrimp on the hot grill grates and cook for 3 minutes, or until they have some char. Flip shrimp and cook for another 2 minutes, or just until shrimp are no longer translucent. Take care to not overcook. Smaller shrimp will take less time.
- Serve immediately for best texture and flavor, with fresh lemon wedges for squeezing over the top. Awesome with my shrimp dipping sauce!
Notes
- Microwave: Place leftover shrimp on a plate, lay a paper towel over the top, and microwave in 10-15 second increments until heated to your liking.
- Oven: Preheat the oven to 300°F. Place the shrimp in a single, even layer in a baking dish, and cover them with aluminum foil. Heat in the oven for a few minutes, or until warmed to your liking.
- Stovetop: Heat a skillet over medium heat. Add a little oil or butter if you like. Then add shrimp and cook, flipping after a minute or two, until shrimp are warmed throughout.
Excellent! Made with lemon couscous, beet salad, cucumber salad and sliced tomatoes!
Easy and delicious! I’ve been searching for years for a tasty shrimp marinade and this is just want I was looking for. I used it on 14 jumbo shrimp (11-15/lb) raw, peeled, deveined, with tails from Costco/Kirkland and they were perfect. I also like that it uses ingredients I always have in my kitchen. Served it with mango salsa but it was tasty by itself. Also served black beans and grilled zucchini.
LOVE to hear this, Patrice! Thank you so much for coming back here to let me know + rate the recipe. Enjoy!!! :) Brenda
What a scrumptious recipe!! Hands down the best! Thanks for sharing.
So happy to hear this, Carolyn! Thank you so much for coming back here to let me know + rate the recipe – I really appreciate that!
The seasoning was excellent and the meal turned out great
SO HAPPY to hear this, Connie – thank you for coming back here to let me know + rate the recipe!
Anyone made these a day ahead?
Yes, as others have commented, it does not need any additional salt. But, otherwise, very tasty.
So glad you liked this, Steve! Thanks for coming back here to leave a comment and rate the recipe – it means a lot to me! -Brenda
Good but next time I will omit salt
I made this as written with just one teeny tiny adjustment. I only had reduced sodium bay seasoning. I used it and kept the salt as written in the recipe. The shrimp was fantastic and no issue with too salty. An absolute keeper!
So happy to hear this, Yolanda! Thank you so much for coming back here to rate the recipe and let me know! :)
OMG! delicious! I did not think to take a photo of the final product but totally enjoyed first cooking carrots, then slowly adding zucchini, then mushrooms, and finally adding the marinated shrimp – and I will say again… OMG! All done outside on our outdoor gas grill in an oiled grilling basket. The veggies absorbed the flavor so easily and it was so Good!!!! All was then served on rice. What a meal!
YUM! So happy to hear this, Sybille! Thank you so much for coming back here to rate the recipe and let me know! :)