Learn how to grill shrimp perfectly so you can have juicy skewers whenever you’re cooking outdoors. It’s really fast and easy.
Shrimp are one of my favorite sources of protein, especially in the warm months. They’re light and juicy but an awesome source of protein. Grilling shrimp is one of the best ways to prepare them because the high heat cooks them quickly but leaves them tender on the inside. The smokey flavor the char marks leave is sublime.
I try to keep frozen shrimp in my freezer at all time for when I need a fast dinner. Here’s how I thaw my shrimp when I need them. I like frozen shrimp because they are frozen quickly after they’re caught, which makes them really fresh when defrosted.
As much as I love grilled chicken, grilling shrimp is much faster. The tricky part about grilling shrimp is that they’re small, so they have a tendency to fall through the grates if you don’t grill them on a skewer. Just make sure to soak wood skewers in water for 30 minutes prior to putting them on the grill so they don’t burn.
You also want to make sure you pat your shrimp completely dry before you grill them. This prevents them from sticking to the grill. After you pat them dry, drizzle on a little bit of olive oil, salt, and pepper.
When I serve plain, grilled shrimp, I like to serve them with a squeeze of lemon and fresh thyme. The freshness pairs perfectly.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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