Charcoal Grilled Shrimp Recipe

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For this dish, feel free to use a cast-iron stovetop grill or thread the shrimp onto skewers to cook on a gas or charcoal grill. Any way you decide to make it, this dish will become a favorite. This dish calls on the Cajun tradition of “blackening,” which involves buttering and seasoning fish (or shrimp, in this case) before sizzling it in a hot cast-iron pan.

Brush the shrimp with olive oil, and season with kosher salt and ground black pepper. Place the skewers on the hot side of the grill and allow shrimp to cook for 2 to 3 minutes per side until they are slightly pink with opaque flesh. Once the shrimp have finished cooking, remove from the grill and plate.
  1. Preheat grill to temperature of 350-450℉.
  2. During this time soak skewers if using wood. …
  3. Marinade the shrimp for 15 minutes. …
  4. Grill over direct heat for 5-7 minutes, flipping the shrimp skewers over at the halfway point.
  5. Shrimp will be cooked when they have an opaque appearance.

HOW TO MAKE THE BEST GRILLED SHRIMP EVER

How to Grill Shrimp 🔗

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Ingredients:

  • 20 shrimp (shell on)
  • olive oil
  • kosher salt
  • ground black pepper
  • 1 tbsp. fresh lemon juice or melted butter

Instruction:

  1. Fire up a full chimney of Original Kingsford® Charcoal, or light a pile of about 100 briquets and prepare a two-zone fire. Heat should be medium-high, which means you can comfortably hold your hand above the coals for five to six seconds. Add 2 to 3 chunks of your favorite smoking wood or a handful of wood chips, then replace the main cooking grate and let the grill heat up.
  2. Go for large shrimp, often labeled 16/20 (roughly 16-20 shrimp per pound). Smaller shrimp tend to dry out quickly. Shell-on shrimp are also preferable to peeled, as the shell will help protect the meat and retain moisture while cooking.
  3. Rinse shrimp in cold water and pat dry with paper towels. To ensure easy turning on the grill, place them onto skewers, 4 to 6 shrimp per stick. To prevent the shrimp from spinning, opt for flat metal skewers, or two wooden skewers side-by-side. Brush the shrimp with olive oil, and season with kosher salt and ground black pepper.
  4. Place the skewers on the hot side of the grill and allow shrimp to cook for 2 to 3 minutes per side until they are slightly pink with opaque flesh.
  5. Once the shrimp have finished cooking, remove from the grill and plate. Drizzle them with olive oil and a touch of fresh lemon juice or melted butter. Serve immediately.

FAQ

How long do you grill shrimp on a charcoal grill?

The shrimp should be grilled over direct, medium heat for 5-7 minutes, turning the shrimp halfway through the process. When the shrimp is cooked, the outside should turn a nice pink color while the meat inside should be white and opaque.

How do you keep shrimp moist on the grill?

Yes, grilled shrimp is tender and flavorful when marinated beforehand. Visit our Perfect Shrimp Marinade and follow these instructions to let the shrimp sit in the marinade for an hour before grilling.

What spices go well with shrimp?

The secret to succulent grilled shrimp is full-fat yogurt; its acidity gently tenderizes the shrimp before grilling and serves as an effective vehicle for seasoning it with fresh herbs, garlic, and lemon juice; while the fat from the yogurt prevents the shrimp from drying out on the grill.

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