Grilled Shrimp Recipe: Quick Flavorful Skewers in Minutes

In this episode, Taryn shows you the best way to grill shrimp so they turn out juicy, flavorful, and ready to disappear off the plate. She shares practical tips, timing cues, and suggested side dishes to make your grilled shrimp a complete weeknight or weekend family meal.

Listen on iTunes, Stitcher, TuneIn, or your favorite podcast player. Or scroll down to read the full transcript.

RECIPES MENTIONED

Here are the recipes referenced in the episode, all available on Hot Pan Kitchen.

• Simple Grilled Shrimp Recipe
• Grilled Shrimp Tacos
• Grilled Shrimp Fajitas
• Lettuce Salad with Shrimp (Shrimp, Avocado & Corn Salad)
• Grilled Zucchini
• Grilled Onions
• Grilled Corn on the Cob
• Grilled Asparagus
• Grilled Potatoes

RESOURCES MENTIONED

Some items mentioned may be available through retailers; they were referenced to help equip your kitchen and grill setup.

• Metal skewers (flat skewers recommended for stability)
• Diamond Crystal kosher salt (used for its lighter saltiness by volume)
• Salt conversion chart (helpful if using a different salt)
• Heat-resistant oven mitts such as the Ove Glove

Transcript

Taryn Solie: Hello grillers, and thanks for tuning in. I’m your host, Taryn Solie, and today I’ve got grilling inspiration to share.

I’m especially excited because this is one of the quickest, simplest recipes on the site: grilled shrimp. Shrimp cook in about five minutes, and this recipe uses only a few spices plus salt. They’re versatile—great for tacos, fajitas, salads, or served with grilled sides.

Here’s what you’ll need to make a batch:

• 16 ounces large, raw, thawed shrimp, peeled and deveined (about 20 shrimp)
• 3/4 teaspoon Diamond Crystal kosher salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground black pepper
• 2 teaspoons high-heat oil (avocado oil recommended)

Skewering is important so shrimp don’t fall through the grates. A few skewer tips:

• Buy metal skewers if you can—flat metal skewers are best because they prevent food from spinning while you rotate them.
• If you only have wood skewers, soak them in water for at least an hour to keep them from burning.
• Choose an appropriate length for your grill; shorter skewers work better on compact grills.

A couple more notes before you cook:

• Diamond Crystal kosher salt is used here because it’s lighter by volume than other salts. If you use a different salt, reduce the amount accordingly.
• Check that your spices are fresh—old spices lose flavor.
• You can leave tails on or off. I often remove them before cooking for easier eating, but leaving them on while grilling is fine too.

Instructions:

Mix the kosher salt, smoked paprika, garlic powder, ground cumin, and black pepper in a small bowl until combined. Set aside. Dry the shrimp with paper towels, then place them in a large bowl. Sprinkle the seasoning over the shrimp and add the oil. Use your hands to rub everything together, coating the shrimp evenly.

Thread shrimp onto skewers, folding each shrimp into a loose C-shape and piercing through twice so they hold. On 12-inch skewers I usually fit about five shrimp. Don’t overcrowd them—give each shrimp a little space so they cook evenly. Put similar-sized shrimp on the same skewer so smaller ones can be removed earlier if needed.

Preheat the grill to 350°F. Place the skewers on the grates, close the lid, and cook for 2 minutes. Flip the skewers (use heat-resistant gloves) and cook another 2 minutes. Shrimp are done when they’re opaque and pink-white; the internal temperature should reach 145°F. Some larger shrimp or ones in cooler spots may need an additional 2–3 minutes.

Remove the skewers (again using mitts) and transfer the shrimp to a platter for serving.

Serving ideas: use the shrimp in tacos, fajitas, or a crisp shrimp salad with corn, tomatoes, and avocado. For an all-grilled meal, pair them with grilled zucchini, onions, corn on the cob, asparagus, or potatoes. They’re flexible and pair well with many sides.

I’ll include a link to the full printable recipe and the other recipes I mentioned on the show notes page. Visit Hot Pan Kitchen and click “podcast” in the menu, or open the show notes in your podcast app.

If you enjoyed this recipe, please subscribe to the podcast so you don’t miss future episodes. I’ve got many more grilling and smoking ideas you’ll love.

That’s it for today—thanks for listening, and until next time, keep grilling like a mother.