How to Grill Perfect Shrimp
I recently enjoyed a grilling segment with Cheryl Miller on Virginia This Morning, where I demonstrated several favorite recipes from my book Grill Seeker: Basic Training for Everyday Grilling. In the segment we grilled sweet summer peaches and a quick, easy shrimp recipe that consistently delivers tender, flavorful results. I also showed a simple technique for skewering shrimp so they cook evenly and look attractive on the plate.
Grilling shrimp is fast and forgiving when you follow a few basic principles: choose fresh or properly thawed shrimp, pat them dry, season or marinate briefly, skewer to keep their shape, and cook over medium-high heat for just a few minutes per side. The result is shrimp with a slightly charred exterior, juicy interior, and excellent texture.
Below is the full cooking demonstration, including step-by-step tips on skewering and timing to help you reproduce these results at home.
Essential Tips for Perfect Grilled Shrimp
- Pick the right shrimp: Large (16–21 count) shrimp are ideal for grilling because they hold up well and cook evenly.
- Thaw and dry: If using frozen shrimp, thaw them in the refrigerator or under cold running water, then pat completely dry to ensure a good sear.
- Season or marinate briefly: A short marinade (15–30 minutes) or a simple rub of olive oil, garlic, salt, pepper, and lemon zest enhances flavor without overwhelming the shrimp.
- Skewer for control: Thread shrimp on skewers—either through the tail and the thicker end or in a gentle S-curve—to keep them flat and prevent them from spinning on the grill.
- Preheat the grill: Aim for medium-high heat so shrimp get quick color without overcooking inside.
- Cook quickly: Grill shrimp 2–3 minutes per side, depending on size, until opaque and just firm. Avoid overcooking to prevent rubbery texture.
- Finish with acidity: A squeeze of fresh lemon or a light drizzle of a vinaigrette brightens the dish and balances richness.
Simple Honey-Garlic-Ginger Shrimp (Overview)
This quick glaze combines honey, garlic, and fresh ginger for a sweet-savory finish that caramelizes nicely on the grill. Combine minced garlic and ginger with honey, a bit of soy or tamari for umami, and olive oil. Toss the shrimp briefly to coat, skewer, and grill. Baste once or twice during cooking for extra gloss and flavor.
Grilled Peaches — A Quick Dessert
Grilling peaches enhances their natural sweetness and adds smoky complexity. Halve and pit ripe but firm peaches, brush lightly with oil or melted butter, and grill cut-side down until marked and warmed through. Serve with a scoop of ice cream, mascarpone, or a drizzle of honey. This is a dessert that appeals to both adults and teenagers for its simplicity and flavor.