Tender and Juicy Grilled Whole Shrimp
Nutritional value per serving
Calories180kcal
Carbs2gram
Fat4gram
Protein20gram
Ingredients
- Whole fresh shrimp with shells and heads (best if deveined; if not, must devein before grilling)500 g
- Extra virgin olive oil (for brushing)2 tbsp
- Fresh lemon juice1 tbsp
- Garlic cloves, finely minced2 pieces
- Salt1 tsp
- Black pepper, freshly ground0.5 tsp
- Fresh parsley, chopped (optional garnish)1 tbsp
This recipe guides you through grilling whole shrimp to tender perfection, bringing out their natural sweetness and smoky flavor. Grilling shrimp whole helps keep them juicy and protects the delicate flesh from drying out. The recipe uses simple ingredients and clear techniques suitable for anyone, even beginners. The total estimated cost for ingredients is approximately $12 or €11, £9, ₹900. Each serving packs about 180 kcal and is rich in protein while being low in fat and carbs. Ideal for a quick, healthy seafood meal. Preparation is quick and easy, taking around 10 minutes to prep and 5 minutes to grill, with a difficulty level suitable for beginners.
Preparation instructions
Prepare the shrimp
1Start by rinsing the whole shrimp under cold running water. If they are not already deveined, use a small sharp knife or deveining tool to remove the digestive tract along the back. This reduces grit and improves flavor. Pat shrimp dry thoroughly with paper towels to remove moisture, which helps them grill better and avoid steaming.
Marinate the shrimp
2In a mixing bowl, combine olive oil, fresh lemon juice, minced garlic, salt, and black pepper. Add the shrimp and toss gently to coat all sides evenly. Let them marinate at room temperature for 10 minutes to absorb the flavors.
Preheat the grill
3Heat your grill to medium-high heat, about 190°C (375°F). Use a clean grill grate and lightly oil it using a folded paper towel dipped in olive oil and held with tongs to prevent sticking.
Thread shrimp on skewers
4Thread shrimp onto metal or pre-soaked wooden skewers through the head and tail, keeping them in a single layer. This makes turning them easier and prevents them from falling through the grill grates.
Grill the shrimp
5Place the shrimp skewers on the grill. Cook for about 2 minutes on one side, then flip and grill for another 1-2 minutes on the other side. Shrimp are done when they turn pink and opaque, and the internal temperature reaches 63°C (145°F). Avoid overcooking as shrimp become tough and rubbery.
Serve and garnish
6Remove shrimp from grill and let rest for 1-2 minutes. Sprinkle fresh chopped parsley over the top for color and extra freshness. Serve immediately with optional lemon wedges.
Cooking Tips
-If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
-Deveining shrimp is important to remove the gritty digestive tract—if you buy shrimp whole, check whether they are deveined to save prep time.
-Avoid cross-contamination by using separate cutting boards for raw shrimp and other ingredients, and wash hands thoroughly after handling raw seafood.
-Shrimp cook very quickly; watch carefully to prevent overcooking and resulting rubbery texture.
-For added flavor, brush shrimp with garlic butter immediately after grilling.
Equipment Needed
- Grill or grill pan
- Skewers (metal or wooden)
- Tongs
- Small mixing bowl
- Knife and cutting board
- Brush or paper towels for oiling grill
Shopping List
- [ ] Whole fresh shrimp with shells and heads (500 g) - approximately $10
- Tip: Choose shrimp that smell fresh (like the ocean), not fishy or sour. Shells should be firm and shiny.
- [ ] Extra virgin olive oil (2 tbsp) - pantry staple, about $0.50 worth
- Tip: Use a good-quality olive oil for best flavor.
- [ ] Fresh lemon (1 large) - about $0.50
- Tip: Heavy lemons with thin skin are juicier.
- [ ] Garlic (2 cloves) - about $0.10
- Tip: Use firm, plump garlic cloves with no mold.
- [ ] Fresh parsley (optional, 1 tbsp) - about $0.50
- Tip: Look for vibrant green leaves without yellowing.
- [ ] Salt and black pepper - pantry staples, minimal cost
Total estimated cost: Approx. $12
FAQ
Do I need to peel the shrimp before grilling?
No, grilling shrimp whole with shells and heads on helps keep them juicy and adds flavor. You can peel them after cooking.
How can I tell when shrimp are fully cooked?
Shrimp turn pink and opaque when cooked. Additionally, the internal temperature should reach 63°C (145°F). Avoid overcooking to keep them tender.
Can I use frozen shrimp for grilling?
Yes, but make sure to fully thaw them in the refrigerator before marinating and grilling. Pat them dry for best results.
What if I don’t have a grill?
You can use a grill pan on the stove or broil the shrimp in the oven. Cooking times remain similar, watch closely to avoid burning.
Is it important to devein shrimp?
Deveining improves texture and removes any grit. If your shrimp aren’t deveined, it's best to remove the vein before cooking.