Marinated Grilled Shrimp

A simple Grilled Shrimp recipe is the perfect easy and healthy dinner for warm weather months! With just 10 minutes of prep and 5 minutes on the grill, this fresh grilled shrimp marinade comes together quickly and makes family meals delicious and nutritious. Serve the grilled shrimp skewers with a side of rice, a crusty loaf of bread, or a Caesar salad for a light, satisfying dinner.

How to Make Marinated Grilled Shrimp | 1-Minute Video

Grilled Shrimp Marinade

This is our family's very favorite grilled shrimp recipe -- even the kids love it! With just a short soak, the marinade infuses the shrimp with the fresh flavors of lime, garlic, herbs and a touch of sweet honey. Since the shrimp is already so tender, it only needs about 20 minutes in the marinade, making this an ideal supper for busy evenings. Just don't leave the shrimp in the marinade for too long, or you'll end up with mushy seafood.

Ingredients

This is a quick overview of the ingredients that you'll need to make the easy grilled shrimp. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

• Shrimp: peeled and deveined. I like jumbo or extra-large shrimp, but any size will work. I typically use frozen shrimp that I thaw in the refrigerator overnight before marinating.
• Lime juice: a fresh burst of acidic tang that helps tenderize the shrimp and add tons of flavor to the marinade.
• Garlic: for even more flavor.
• Olive oil: the base of the marinade.
• Fresh parsley: for a bright, colorful touch.
• Worcestershire sauce: adds a bit of savory, umami flavor to the marinade.
• Honey: for a touch of sweetness, which also helps to achieve a nice char on the shrimp.
• Salt and Pepper: to enhance the other flavors in the dish.

How to Make the Grilled Shrimp Marinade

Combine all of the marinade ingredients in a jar with a lid. Seal, and then shake, shake, shake to combine everything. So simple!

How to Grill Shrimp

This recipe comes together quickly and easily, so keep a close eye on the shrimp to make sure that they don't overcook.

1. Place the shrimp in a large Ziploc bag or bowl.
2. Pour the marinade over the shrimp. Seal or cover, place in the refrigerator, and marinate for at least 20 minutes (but not more than 2-3 hours).
3. Remove shrimp from the bag or bowl and discard the marinade.
4. Thread the shrimp onto skewers.
5. Grill the shrimp over high heat for a total of 4-6 minutes, flipping halfway through. You'll know the shrimp are done when they turn pink.
6. Remove the shrimp from the skewers and place on a serving platter or bowl. Garnish with fresh parsley and lime wedges, and enjoy!

What to Serve with Grilled Shrimp

This recipe pairs nicely with your favorite starch and vegetables. Here are a few easy side dishes that will go well with the shrimp:

• Couscous Salad
• Caesar Salad, Wedge Salad, or a simple green salad dressed with Buttermilk Dressing or Pepper Jelly Vinaigrette
• Pesto Pasta or a Classic Pasta Salad
• Crusty French Baguette, a loaf of No-Knead Bread, Focaccia, or Dinner Rolls
• Grits
• Easy Mushroom Risotto
• Buttermilk Biscuits, Cheddar Bay Biscuits, or Easy Drop Biscuits
• Green Beans
• Sauteed Spinach with Garlic
• Broccoli and Cauliflower Salad
• Baked Potato Wedges or Potato Salad
• Southern Macaroni Salad
• Roasted Asparagus or Garlic Roasted Broccoli
• Summer Corn Salad, Southern Succotash, or fresh corn on the cob
• Skillet Cornbread, Honey Cornbread or Corn Muffins

Storage

Leftover cooked shrimp will keep in the refrigerator for 3-4 days. To extend the life of the shrimp, you can wrap it tightly and keep it in the freezer for up to 2 months.

Is it better to grill shrimp with the shell on or off?

I always grill the shrimp with the shell off. This allows the marinade to directly flavor the shrimp, and it makes it easier to eat the shrimp once they’re cooked — no peeling at the table.

Can you grill cooked shrimp?

I don’t recommend grilling pre-cooked shrimp. This will likely overcook the shrimp, resulting in a rubbery or tough finished product.

Can you grill frozen shrimp?

I almost always use frozen shrimp for this recipe, but I always thaw the shrimp before marinating. Thaw the shrimp in the refrigerator overnight, or for a quick-thaw method, place the frozen shrimp in a colander and run under cold water until thawed (this will only take a few minutes)!

Recipe Variations

• Cooking for just 1 or 2 people? Cut all of the ingredients in half and grill just one pound of shrimp. The rest of the cooking instructions remain the same.
• Swap out the lime juice and use freshly-squeezed lemon juice instead.
• Add your favorite fresh herbs to the marinade. I've kept it simple with the fresh parsley, but other good options include rosemary, basil, thyme, oregano or chives.

Tips for the Best Grilled Shrimp Recipe

• I recommend marinating the shrimp for at least 15-20 minutes, but not more than 2-3 hours. The acid (lime juice) in this marinade will cause the shrimp to become rubbery or mushy if they’re left in the marinade for too long.
• If using wooden kabob skewers, it’s important to soak the skewers in water for a couple of hours before threading the shrimp. This will prevent the wood from burning on the grill.
• Shrimp cook very quickly, so keep a close eye on them and remove them from the grill as soon as they’re done. You know that they’re ready when they turn pink and opaque. Overdone shrimp will get tough, so they will likely only require about 3-5 minutes total over high heat.

More Shrimp Recipes to Try

• Grilled Honey Lime Shrimp
• 20-Minute Garlic Shrimp Skillet
• Baked Shrimp with Tomatoes and Feta
• Sheet Pan Shrimp Tacos

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4.8 from 20 votes

Marinated Grilled Shrimp

A simple Marinated Grilled Shrimp recipe is the perfect easy and healthy dinner for warm weather months! 

Course Dinner

Cuisine American

Keyword grilled shrimp, grilled shrimp marinade, grilled shrimp skewers, Marinated Shrimp, Shrimp Skewers

Prep Time 10 minutes

Cook Time 5 minutes

Marinating Time 20 minutes

Total Time 35 minutes

Servings 4 - 6 servings

Calories 335.3kcal

Author Blair Lonergan

Ingredients

FOR THE MARINADE:

• ⅓ cup olive oil
• ¼ cup freshly squeezed lime juice
• 2 teaspoons minced garlic
• 2 tablespoons chopped fresh parsley
• 2 tablespoons Worcestershire sauce
• 1 tablespoon honey
• ¼ teaspoon salt
• Pinch of pepper

FOR SERVING:

• 2 lbs. raw, peeled, and deveined shrimp (I use extra large or jumbo shrimp)
• Optional garnish: fresh lime wedges and additional chopped parsley

Instructions

• In a jar with a lid, combine all of the marinade ingredients. Shake until completely combined.
• Place shrimp in a large zip-top bag or bowl. Pour the marinade in the bag with the shrimp. Seal the top of the bag and place shrimp in the refrigerator to marinate for at least 15-20 minutes (but not more than 2 or 3 hours).
• Remove shrimp from the bag and discard the marinade. Thread shrimp onto skewers and grill over high heat for 4-6 minutes, flipping halfway through. If you prefer, you can also broil the shrimp on a sheet pan in the oven for about 7-8 minutes, flipping halfway through.
• Garnish with fresh lime wedges and additional chopped parsley.

Video

Notes

• I recommend marinating the shrimp for at least 15-20 minutes, but not more than 2-3 hours. The acid (lime juice) in this marinade will cause the shrimp to become rubbery or mushy if they’re left in the marinade for too long.
• If using wooden kabob skewers, it’s important to soak the skewers in water for a couple of hours before threading the shrimp. This will prevent the wood from burning on the grill.
• Shrimp cook very quickly, so keep a close eye on them and remove them from the grill as soon as they’re done. You know that they’re ready when they turn pink and opaque. Overdone shrimp will get tough, so they will likely only require about 3-5 minutes total over high heat.

Nutrition

Serving: 1/4 of shrimp plus 2 tablespoons marinade | Calories: 335.3kcal | Carbohydrates: 5.3g | Protein: 46.1g | Fat: 13.2g | Saturated Fat: 2g | Cholesterol: 344.5mg | Sodium: 455.1mg | Sugar: 3.1g

This post was originally published in June, 2017. The photos were updated in April, 2021.