I’ve had this recipe in my database for as long as I can remember. Its title reads The Best Grilled Shrimp Recipe. It’s somewhat my go-to recipe for grilled shrimp kabobs, which I make several times during the grilling season. In this a recipe the shrimp is marinated in bright flavors, grilled and then served with a sassy butter dipping sauce. This grilled shrimp skewer recipe is one that you’ll want to keep on hand for your next BBQ.
I take a hard stand when it comes to calling a recipe on my blog “the best.” After all, it’s only my opinion and everyone’s tastes are different. I feel like if I’m often calling something the best, it’s as if I’m simply using a marketing ploy to gain traffic.
Not to mention, I spent my career in sales, and the number one golden rule was always “under promise, over deliver”.
I’ve only done it a couple other times on this blog for The Best Pasta Salad Ever. And that’s because, just for fun, I used those words as a search term to find a pasta salad recipe. That’s what the recipe was named, and after reviewing the ingredients, and deciding it sounded delicious, I made it, and really? It may just be the best pasta salad ever.
Then there was this recipe for The Best Grilled Pork Tenderloin Recipe. That was voluntary on my part, because honestly thought this recipe was outstanding and the best I’d ever had.
So, with all that said, this is a really good recipe for grilled shrimp kabobs, and for some reason twenty years ago, I entered this into my data base as, The Best Grilled Shrimp Recipe.
Cooking shrimp on the grill is about the most classic way to cook our favorite little crustaceans. It’s quick, it’s easy and they cook in less time that it takes to pre-heat your grill. And the smoky flavor that clings to the sweet shrimp meat is divine.
To kick this recipe up a notch, this version for grilled shrimp spends some time in a bright and lively marinade consisting of some of some of my favorite staples, olive oil, soy sauce and dry sherry. The end result is a highly flavored treat.
Tips for Grilling Shrimp:
- Buy large or jumbo shrimp. Larger shrimp are much easier to manage on the grill and are easier and less apt overcook and dry out.
- Marinate and grill the shrimp with shells on. The shells act as a cocoon and a barrier to keep the moisture in and prevent the heat from overcooking the interior too quickly. That shell helps keep that flavor inside.
- If cooking shrimp that has been shelled, skewer them close together, even touching. This slows down the process of the interior of the shrimp overcooking and allows one to get a nice golden color on the skin. This is how I cooked the shrimp for this recipe.
- When skewering shrimp, use two rods. It prevents the shrimp from spinning and makes them a much easier to flip and maneuver.
- Shrimp should be grilled hot and fast. The shrimp are ready to turn when the underside is just beginning to turn pink.
- To know if shrimp are cooked properly: straight shrimp are undercooked, shrimp curled into a “C” are done, shrimp closed in a tight curl are overcooked.
- Please purchase Wild American Shrimp as opposed to farmed shrimp from over seas. There’s a world of difference in both flavor and texture. It’s the right thing to do and it just flat out tastes better.
The Best Grilled Shrimp Recipe:
I hope you give these BBQ shrimp skewers a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating. Your feedback is valuable to me for developing future recipes. And if you have a favorite grilled shrimp recipe, let me know, I’d love to give it a try.
And if you’re looking for more grilled shrimp recipes, you won’t want to miss this one for Shrimp and Mahi Mahi Kabobs with Jalapeno Butter.
Or how about Grilled Glazed Dijon Honey Shrimp.
- 1 pound Large shrimp In shell
- For the marinade
- 1/2 cup olive oil
- 1/2 cup dry sherry
- 1/2 cup soy sauce
- 1/2 clove garlic mashed
- For the dipping sauce
- 4 ounces butter
- 1/2 whole lemon for the juice
- 1/4 teaspoon salt
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon soy sauce
- 1/4 teaspoon tobasco sauce
For the Marinade: Combine shrimp and all marinade ingredients in a large non-reactive bowl and stir well. Marinate in refrigerator 3 – 4 hours.
For the dipping sauce: Melt butter in sauce pan. Add remaining ingredients. Keep warm.
Remove shells and devein. Skewer shrimp close together. Cook over a hot grill 2 – 3 minutes per side, basting with the marinade every 30 seconds.
Place a small individual bowl of dipping sauce on each plate for each person to dip their shrimp.
If using wooden skewers, soak them for at least 30 minute before skewering shrimp.
Use two wooden skewers for each line of shrimp.