Grilled whole shrimp with Asian-style glaze served on a plate with lime wedges and herbs

Succulent Asian-Style Grilled Whole Shrimp

Name: Succulent Asian-Style Grilled Whole Shrimp
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 4
Cuisine: Asian
Ingredients: 500 g Whole medium shrimp, shells and heads on, deveined; 3 tbsp Soy sauce (use tamari for gluten-free); 1 tbsp Sesame oil (toasted if possible); 1 tbsp Fresh ginger, grated; 2 pcs Garlic cloves, minced; 1 tbsp Honey; 1 tbsp Lime juice, freshly squeezed; 0.5 tsp Red chili flakes (optional); 0.5 tsp Salt; 0.25 tsp Black pepper; 2 tbsp Fresh cilantro or green onions for garnish

Home Page / Grilling Recipes / How to Grill Shrimp Easily and Perfectly

easy

7 min

Nutritional value per serving

Calories210kcal

Carbs5gram

Fat8gram

Protein20gram

Ingredients

Quantity

Whole medium shrimp, shells and heads on, deveined500 g
Soy sauce (use tamari for gluten-free)3 tbsp
Sesame oil (toasted if possible)1 tbsp
Fresh ginger, grated1 tbsp
Garlic cloves, minced2 pcs
Honey1 tbsp
Lime juice, freshly squeezed1 tbsp
Red chili flakes (optional)0.5 tsp
Salt0.5 tsp
Black pepper0.25 tsp
Fresh cilantro or green onions for garnish2 tbsp

This recipe teaches you how to perfectly grill whole shrimp infused with a flavorful Asian-style marinade. It combines simplicity with vibrant flavors, ideal for anyone from beginners to seasoned home cooks. The recipe uses common ingredients and straightforward steps, ensuring a foolproof grilling experience. Total ingredient cost is approximately $12 / €11 / £9 / ₹900, making it an affordable treat. The dish serves 4 people, packing about 210 kcal per serving, rich in protein and low in fat. This quick recipe takes about 20 minutes total, making it perfect for a weeknight meal. It suits gluten-free diets and is moderately easy to cook.

Preparation instructions

Prepare the marinade

1In a bowl, whisk together soy sauce, sesame oil, grated ginger, minced garlic, honey, lime juice, red chili flakes, salt, and black pepper until well combined. This marinade will infuse the shrimp with vibrant Asian flavors.

Marinate the shrimp

2Place the whole shrimp in a shallow dish or a resealable plastic bag. Pour the marinade over the shrimp and toss gently to coat evenly. Cover and refrigerate for 15 minutes. Do not marinate for too long to prevent shrimp from becoming tough.

Preheat the grill

3Prepare your grill for medium-high heat (about 375-400°F/190-204°C). Oil the grill grates lightly to prevent sticking. Preheating ensures even cooking and grill marks.

Thread shrimp onto skewers

4If using wooden skewers, soak them in water for 30 minutes beforehand to avoid burning. Thread 4-5 shrimp per skewer, piercing through the head and tail to secure them. This makes handling on the grill easier and cooking uniform.

Grill the shrimp

5Place shrimp skewers on the grill. Cook for about 2-3 minutes on the first side until the shells turn bright pink and the flesh is opaque. Flip and cook another 1-2 minutes. Use a food thermometer; shrimp are safely cooked at an internal temperature of 63°C (145°F). Avoid overcooking as shrimp become rubbery.

Serve immediately

6Remove shrimp from grill and garnish with chopped cilantro or green onions. Serve with lime wedges. Enjoy while hot for best flavor and safety.

Cooking Tips

-Keep the shrimp shells on while grilling to retain moisture and protect delicate flesh.

-Avoid cross-contamination by using separate utensils and plates for raw and cooked shrimp.

-If you don’t have a food thermometer, visually check that shrimp flesh is opaque and firm, and shells are bright pink.

-You can substitute honey with brown sugar or maple syrup in the marinade.

-To add smoky flavor indoors, use a grill pan or broiler but watch closely to avoid burning.

Equipment

Grill or grill pan
Mixing bowl
Whisk
Tongs
Skewers (wooden or metal)
Meat thermometer (recommended)

Shopping List

[ ] Whole medium shrimp, 500g (~$9) – choose fresh or properly thawed frozen. Look for firm flesh and a mild ocean smell.
[ ] Soy sauce or tamari, 3 tbsp (~$0.50) – pick gluten-free tamari if needed.
[ ] Sesame oil, 1 tbsp (~$0.50) – toasted for flavor.
[ ] Fresh ginger, ~1 tbsp grated (~$0.30) – select firm, plump root.
[ ] Garlic cloves, 2 pcs (~$0.10) – fresh is best.
[ ] Honey, 1 tbsp (~$0.40) – natural and pure.
[ ] Lime, 1 fresh for juice (~$0.30) – juicy and firm.
[ ] Red chili flakes (optional), ~0.5 tsp (~$0.10)
[ ] Salt and black pepper to taste (already in pantry)
[ ] Fresh cilantro or green onions, a small bunch (~$0.60)

Total approximate cost: $12.30

FAQ

Can I use frozen shrimp for this recipe?

Yes, use fully thawed shrimp for even marinating and cooking. Thaw in the refrigerator overnight or under cold running water in a sealed bag.

Do I have to keep the shells on the shrimp?

Keeping shells on helps retain moisture and flavor during grilling, but you can peel them if preferred.

How do I know when the shrimp are fully cooked?

Shrimp flesh turns opaque and pink; shells become bright pink. Use a food thermometer to check for an internal temperature of 63°C (145°F) to ensure safety.