Grilled Shrimp Recipe

Fire up the grill and make this easy, quick and flavourful Grilled Shrimp Recipe.

Course Main Course

Cuisine American

Keyword dinner, gluten-free, low-carb, seafood, Special Diet, spring, summer

Prep Time 5

Cook Time 6

Total Time 11

Servings people

Calories 155kcal

In a large bowl, add the shrimp, olive oil, garlic powder, paprika, oregano, salt and black pepper. Mix all together. Allow shrimp to marinate at least 20 minutes.
Gas grill: If you need to clean the grates, use a steel grill brush to do so. Then, dip a wad of paper towel into cooking oil and wipe the grates. This step is important to prevent the shrimp from sticking to the grates. Turn all burners on medium-high, cover, and heat the grill until it reaches 450 degrees F.
Thread shrimp on skewers and grill 2-3 minutes per side.
Before serving, drizzle some more olive oil on top and serve warm with lemon wedges if desired.

Always pat dry the shrimp before using it to remove any excess moisture. This way, the olive oil and seasoning will stick better to the shrimp and you don't risk steaming the shrimp.
I recommend using larger shrimp as they’re easier to skewer.
If you're unsure if the shrimp is cooked through, use an instant-read meat thermometer and stick it in the thickest part of your shrimp. It should read at least 145ºF.
To store: Put leftover shrimp (removed from skewers) into an airtight glass container and keep them in the refrigerator for up to 3 days.
To reheat: Rewarm leftover shrimp in the microwave or eat it cold.
To freeze: Freeze cooked shrimp (removed from skewers) in a freezer-safe bag once the grilled shrimp have reached room temperature. Freeze for up to 3 months.