Grilled shrimp

Grilled shrimp
Grilled shrimp


▢1 ½ lb. large raw shrimp peeled and deveined

▢2 tablespoons olive oil

▢½ teaspoon Diamond Crystal kosher salt (not fine salt)

▢¼ teaspoon black pepper

▢½ teaspoon garlic powder

▢½ teaspoon smoked paprika

▢¼ teaspoon cayenne pepper



Heat your grill on medium-high.

Place the shrimp in a large bowl.

Add the olive oil, kosher salt, black pepper, garlic powder, smoked paprika, and cayenne.

Thread the shrimp on six skewers, about 8 shrimp per skewer.

Grill the shrimp until opaque, about 3 minutes on each side. If using a dual contact grill, 5 minutes total should do it. Serve immediately.


Since shrimp are so small and delicate, your top priority as a cook is to avoid overcooking them. Obviously, you want them fully cooked. But do take them off the grill the moment they’re no longer translucent.

It’s always a good idea to try and grill food without charring it, or at the very least try to minimize charring. To prevent the shrimp from charring, keep a close eye on them. You can also grill them over medium heat instead of medium-high and grill for a little longer if needed.

If using wooden skewers, soak them in water for 20 minutes before using them.