This healthy Grilled Shrimp recipe is great for dinner and so easy to make. Using a simple seasoning, these shrimp skewers cook up in minutes on your gas grill and are perfect for tacos, a salad, or on top of zucchini noodles. Plus they’re gluten free, paleo, & Whole30 compatible.
Cooking shrimp on the grill is fantastic because it’s easy and cooks up really quickly. So it’s perfect when you need a fast meal.
This recipe uses a simple seasoning that’s flavorful without being spicy. It’s great on it’s own or in other dishes like tacos, pasta, or fajitas.
You can use fresh shrimp for this recipe or thaw frozen shrimp. Just make sure your shrimp is raw – this recipe won’t work with cooked shrimp.
Now on to how to grill shrimp!
How To Make Grilled Shrimp Skewers
Step 1: Make the shrimp seasoning
First make the seasoning blend. Use measuring spoons to measure out the Diamond Crystal kosher salt, smoked paprika, garlic powder, ground cumin, and ground black pepper, then combine them in a small bowl. Set aside.
Step 2: Prep the shrimp
Get out a large bowl (or I like to use a glass casserole dish) and place the raw shrimp in it. Dry the shrimp off using paper towels (this helps the seasoning stick better), then throw the towels away.
Before you season the shrimp, measuring out the oil and place it in a small bowl – this way you won’t have to touch the oil bottle with dirty hands.
Sprinkle the seasoning over the shrimp and stir them together with your fingers. Then drizzle the oil (I use avocado or olive oil) over the shrimp as well.
Use your fingers to combine everything together, making sure each shrimp is as evenly coated as possible.
Step 3: Put the shrimp on the skewers
Take out one metal skewer and gently push a shrimp onto it, making sure to get the skewer’s point as close to the middle of the shrimp as possible.
Slide it down to the bottom of the skewer, then keep repeating until all of the shrimp are on all of the skewers. Be sure not to space the shrimp too close together so they cook more evenly.
Place the same size of shrimp together on the same skewer – smaller ones on one skewer, larger ones on another.
You should be able to fit 5 shrimp onto 1 skewer, depending on the size of your shrimp (or if you’re using different sized skewers).
Step 4: Grill the shrimp
Heat the grill to 350 degrees F, then once it comes to temperature place the shrimp skewers on the grill.
Close the lid and cook for 2 minutes, then flip the skewers (use an oven mitt to protect your hands!) and cook for another 2 minutes with the lid closed.
Check the shrimp and see if they are opaque all the way through and at an internal temperature of 145 degrees F.
The larger shrimp or the shrimp in cooler spots on your grill (like the front of the grill) may need another 2 to 4 minutes to cook all the way through.
Remove the shrimp from the grill on a platter or plate, garnish with chopped parsley or cilantro if desired, and serve immediately! The skewers will still be hot so wear the oven mitt while removing the shrimp from the skewers.
What to serve with grilled shrimp
This is a very common question with some really good answers! See the list below for some suggestions.
- grilled veggies (like bell peppers, onions, or zucchini)
- grilled fruit (like pineapple)
- rice (white, brown, or cauliflower)
- pasta (regular, gluten free, or zucchini noodles)
- a green salad
- coleslaw (like this pineapple coleslaw recipe)
- a summer salad (like this corn avocado tomato salad)
- or just on its own as an appetizer!
You can also turn this shrimp into a larger meal. Here are some ideas:
- grilled shrimp tacos
- a grilled shrimp bowl
- shrimp burrito
- grilled shrimp fajitas
- shrimp quesadilla
- shrimp salad with greens
You might have some questions about grilled shrimp skewers – other than what to serve it with. Let’s get to those now.
Can I put frozen shrimp on the grill?
I would not recommend it. Putting anything on the grill frozen means the outside will cook fast and the inside will stay cold, and it will not be very pleasant to eat. Shrimp defrosts very quickly – just put them in a colander under cold running water and the shrimp should defrost in a matter of minutes.
Should I devein shrimp before grilling?
I like to buy shrimp that’s already deveined to avoid this step. While eating shrimp that’s not deveined isn’t likely to hurt you, it may taste gritty.
Should grilled shrimp be on skewers?
Does it have to be? No. Should it be? If you want to avoid losing any shrimp in between the grill grates, then yes.
Can I use wooden skewers instead of metal ones?
Yes, if you don’t have metal you can use wooden skewers. You need to be sure to soak them in water for a good long while as every time I use wooden skewers they burn up. I recommend soaking overnight.
How do you know if the shrimp is cooked?
Shrimp will turn opaque (meaning you can’t see under it’s skin) once it’s fully cooked. It also goes from a gray-ish color to a light pink color. If you’re worried about eating undercooked shrimp, I suggest checking the shrimp with a meat thermometer and removing it from the grill once it reaches 145 degrees F.
How do you reheat grilled shrimp?
Shrimp reheats very quickly. You can do it in a pan on the stove or in the microwave. Either way will only take a minute or so.
Recipe Tips
- I typically buy peeled and deveined frozen shrimp for this recipe. You can either stick the frozen shrimp in the fridge to defrost a day ahead of time, or if you’re forgetful like me then take them out of the bag, put them in a colander, and let them run under cold water for 5-10 minutes until they’re defrosted.
- I use a casserole dish to mix the shrimp with the seasoning. Then as I’m putting them on the skewer I place the skewers in the dish. It makes it much easier to carry the skewers to the grill without having to dirty a separate dish.
- Don’t try to cram the shrimp onto your skewer. If they’re too close together they won’t cook as evenly and you may wind up with under done (or over done) shrimp.
- You can use wooden skewers, but every time I’ve tried they get charred and burned up. I finally bought a set of metal skewers and I recommend you do too. You can find them at local stores (during grilling season) or these ones on Amazon are similar to the ones I have (affiliate link).
Recipe Substitutions & Changes
- Regular paprika (if you don’t have smoked). The flavors won’t stand out as much, but the shrimp will still taste good.
- Smaller shrimp. Just make sure to watch the cooking time as they will likely cook a little faster.
- Wooden skewers instead of metal. If you don’t have metal you can use wooden skewers, just be sure to soak them plenty ahead of time. I recommend soaking overnight.
Ready to develop your grilling skills?
Tune in and listen to the newly launched Grill Like a Mother podcast from Hot Pan Kitchen author Taryn Solie.
PIN THIS GRILLED SHRIMP RECIPE FOR LATER!
If you’re looking for other seafood recipes, try one of these:
- Grilled Shrimp Tacos (GF, DF, Paleo, Whole30)
- Easy Fish Tacos (GF, DF, Paleo, Whole30)
- Pesto Shrimp with Zucchini Noodles (GF with DF, Paleo, Whole30 options)
- Grilled Shrimp Bowl (GF, DF, Paleo, Whole30)
If you want more grilling recipes, check these out:
- Grilled Pork Tenderloin (GF, DF, Paleo, Whole30)
- Greek Lamb Skewers (GF, DF, Paleo, Whole30)
- Paleo Carne Asada (GF, DF, Paleo, Whole30)
- Grilled Dijon Chicken (GF, DF, Paleo, Whole30)
- Teriyaki Chicken Kabobs (GF, DF, Paleo, Whole30)
YOU CAN ALSO FOLLOW ME ON INSTAGRAM AND PINTEREST TO SEE MORE GOOD TO EAT, GLUTEN FREE & WHOLE30 FOOD.
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If you make end up making these Grilled Shrimp Skewers , then don’t forget to rate the recipe and let me know how it went in the comments below!
Grilled Shrimp Recipe (GF, Paleo, Whole30)
Equipment
- A large bowl or dish
- 4 or 5 12 inch metal skewers
- A plate or platter to take the skewers off the grill
Ingredients
- ¾ tsp Diamond Crystal kosher salt
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp ground cumin
- ⅛ tsp ground black pepper
- 2 tsp oil avocado or olive
- 16 ounces large raw shrimp – peeled and deveined about 20 shrimp
Instructions
- First make the spice blend. Use measuring spoons to measure out the Diamond Crystal kosher salt, smoked paprika, garlic powder, cumin, and ground black pepper, then combine them in a small bowl. Set aside.
- Now prep the shrimp. Get out a large bowl and place the raw shrimp in it. Dry the shrimp off using paper towels (this helps the seasoning stick better), then throw the towels away. Sprinkle the seasoning over the shrimp, then measure out the oil and drizzle it over the shrimp as well. Use your fingers to combine everything together, making sure each shrimp is as evenly coated as possible.
- Take out one metal skewer and gently push a shrimp onto it, making sure to get the skewer's point as close to the middle of the shrimp as possible. Slide it down to the bottom of the skewer, then keep repeating until all of the shrimp are on all of the skewers. Place the same size of shrimp together on the same skewer – smaller ones on one skewer, larger ones on another. You should be able to fit 5 shrimp onto 1 skewer, depending on the size of your shrimp (or if you’re using different sized skewers).
- Next grill the shrimp. Heat the grill to 350 degrees F, then once it comes to temperature place the shrimp skewers on the grill. Close the lid and cook for 2 minutes, then flip the skewers (use an oven mitt to protect your hands!) and cook for another 2 minutes with the lid closed. Check the shrimp and see if they are opaque all the way through and at an internal temperature of 145 degrees F. The larger shrimp or the shrimp in cooler spots on your grill (like the front of the grill) may need another 2 to 4 minutes to cook all the way through.
- Remove the shrimp from the grill on a platter or plate and serve immediately! The skewers will still be hot so wear the oven mitt while removing the shrimp from the skewers.
Notes
- I typically buy peeled and deveined frozen shrimp for this recipe. You can either stick the frozen shrimp in the fridge to defrost a day ahead of time, or if you’re forgetful like me then take them out of the bag, put them in a colander, and let them run under cold water for 5-10 minutes until they’re defrosted.
- I use a casserole dish to mix the shrimp with the seasoning. Then as I’m putting them on the skewer I place the skewers in the dish. It makes it much easier to carry the skewers to the grill without having to dirty a separate dish.
- Don’t try to cram the shrimp onto your skewer. If they’re too close together they won’t cook as evenly and you may wind up with under done (or over done) shrimp.
- You can use wooden skewers, but every time I’ve tried they get charred and burned up. I finally bought a set of metal skewers and I recommend you do too. You can find them at local stores (during grilling season) or these ones on Amazon are similar to the ones I have (affiliate link).
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