Best Grilled Shrimp Recipe

Name: Grilled Shrimp Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 2 pounds large shrimp (21-25 ct) (peeled, deveined patted dry); 1/4 cup extra virgin olive oil; 2 tablespoons lemon juice; 2 teaspoons smoked paprika; 1 1/2 tsp EACH onion powder, garlic powder, dried oregano, dried basil; 1 tsp EACH salt, pepper; 1/4-1/2 teaspoon cayenne pepper; 4 tablespoons melted unsalted butter; 1 1/2 tablespoons finely chopped parsley; 1 1/2 tablespoon lemon juice

This Grilled shrimp recipe dunked in lemon parsley butter has readers raving: “They were spectacular,” “Love this recipe! So flavorful. There were no leftovers!” “Delicious! Was a big hit at 4th of July party! This shrimp recipe is by far our favorite!”

This recipe is a back-pocket ace that utilizes pantry-friendly ingredients to create restaurant-quality shrimp in minutes, thanks to expert seasoning and grilling techniques. Follow along for step-by-step photos, how-to video, and tips to succulent perfection, including how to make this recipe on the grill, stove, or oven.

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Watch: How to Grill Shrimp

top view of grilled shrimp skewers on a white plate with charred lemons

Why you’ll love Grilling Shrimp

As someone who’s grilled countless shrimp, I’ve experimented and perfected this recipe to bring you grilled shrimp that’s unabashedly flavorful, speedy, pantry-friendly, and requires minimal effort. WINNING! Here’s why you’ll love it:

Quick and easy. This speedy recipe only requires a 15-minute “marinade” and then just a 4-minute cook time! And bonus, no chopping any raw protein!
Flavorful. Even though this grilled shrimp is simple and easy to throw together, it’s out of this world flavorful thanks to adept seasoning with hints of smoky, salty, and spicy all brightened by the luxurious, vibrant Lemon Parsley Butter.
Lemon Parsley Butter. Enough said.
Texture. I’ll walk you through how to grill shrimp perfectly to achieve a tantalizing charred, crisp outside with a succulent, tender, juicy inside.
Easy to double. You can double or triple the recipe for entertaining, or purposeful leftovers or scale it in half for backyard barbecue date night.
Versatile. I’ve provided many options for serving, such as with rice, pasta, veggies, etc. OR serve them in salads, pasta wraps, grain bowls, etc.—the possibilities are limitless!

MORE SHRIMP RECIPE FAVORITES!

Some of my favorite shrimp recipes include:

Lemon Garlic Butter Shrimp
Shrimp Scampi
Shrimp Tacos
Shrimp Fettuccine
Kung Pao Shrimp
Old Bay Shrimp
Sheet Pan Lemon Garlic Butter Shrimp
Shrimp Fajitas
Roasted Shrimp and Broccoli Alfredo
Cajun Shrimp Pasta

How to prep shrimp

If you are new to cooking shrimp, here is some helpful information to prepare and cook shrimp perfectly every time, whether for this grilled shrimp recipe or any of my other fabulous shrimp recipes:

WHAT’S THE EASIEST WAY TO PEEL AND DEVEIN SHRIMP?

I like to purchase shrimp already peeled and deveined so all the work is done for me! If you purchase shrimp that is not deveined, it will still have the dark, sandy intestinal tract running along the back of the shrimp just beneath the surface. Sometimes, it will be very dark, and sometimes, it will be more difficult to spot depending on when the shrimp ate last.

While eating shrimp with veins won’t harm you, it can add grittiness and distract from the taste of clean shrimp, so I highly recommend removing it. To devein shrimp:

1. First, locate the vein in the shrimp running along its back.
2. Make a shallow cut and use the tip of the knife to lift it out.
3. The veins and shells can then be thrown away.
4. Rinse the shrimp and lay on a paper towel to dry.

Do I have to devein both sides of the shrimp?

You may have noticed a second dark tract running along the shrimps belly even if you have purchased “deveined” shrimp. This tract is NOT another digestive tract but the nerve cord and does not need to be removed.

showing what to serve grilled shrimp recipe by placing a skewer over a glass bowl of lemon parsley butter

CAN I MAKE THIS SHRIMP RECIPE WITH FROZEN SHRIMP?

Yes! I use frozen shrimp all the time just like I did in this grilled shrimp recipe. Just make sure you thaw the shrimp completely and pat it dry before using.

HOW DO I DEFROST SHRIMP?

You will want to use raw shrimp for this grilled shrimp recipe. I typically use frozen shrimp and just defrost it before using. There are two options for defrosting your shrimp:

• Easy Defrost: The easiest way to defrost your shrimp in the refrigerator overnight. Simply remove one-pound frozen shrimp (if it’s more than a one-pound package) to a covered bowl and let them defrost in the refrigerator overnight.

• Quick Defrost: Place the frozen shrimp in a colander then place the colander in a large bowl. Fill the bowl with cold tap water and let it sit for 10 minutes. After 10 minutes, replace the water with new cold tap water and submerge the shrimp again. Let shrimp sit an additional 10- 20 minutes. If the shrimp isn’t completely defrosted, then repeat.

GRILLED SHRIMP Ingredients

You will combine the shrimp with a “marinade” for 15-30 minutes. I use the term “marinade” loosely because you should not marinate the shrimp any longer because the seasonings will draw moisture out of the shrimp and make it dry, and the lemon juice can break down the delicate meat and make it mushy.

Let’s take a closer look at what you need (measurements in the printable recipe card at the bottom of the post):

Olive oil: Use quality extra virgin olive oil for the best flavor. You may also use another favorite cooking oil.
Lemon juice: Use fresh or bottled, but fresh is best 😉. I like to microwave my lemons for 30 seconds prior to juicing form maximum yield. If you have excess lemon juice, you can freeze it by the 1 tablespoon in ice cubes – super handy!
Spices:
Smoked paprika is rich, mild, sweet, and smoky.
Garlic powder is used instead of fresh so it doesn’t burn.
Onion powder adds onion notes without overwhelming the shrimp.
Dried basil is earthy, sweet and mild with hints of anise, cloves, pepper and citrus.
Dried oregano has a bold, earthy, and slightly bitter flavor with peppery and minty notes.
Cayenne pepper adds a kick to awaken the flavor profile. If you want subtle kick, use ¼ teaspoon, if you want to really taste the heat, go ½ teaspoon.
Salt and pepper enhance all the flavors. Use table salt are double the kosher salt.

IS THIS GRILLED SHRIMP RECIPE GLUTEN FREE?

Yes! This grilled shrimp recipe is gluten free – no substitutions needed!

showing how to garnish shrimp recipe by stacking grilled shrimp skewers on a white plate and garnishing with parsley and lemon slices

How to Grill Shrimp

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

1. Soak wooden skewers. Wooden skewers should be submerged in water for at least 30 minutes before grilling. I prefer metal skewers because you don’t have to plan; they never catch on fire and are reusable. Meanwhile:

2. Make lemon parsley butter. Melt the butter in a small bowl. Mix in lemon juice and parsley. Add additional lemon juice if desired. The butter will start solidifying slightly at room temperature, so reheat it in the microwave for 10 seconds or so before serving.

3. Generously CLEAN grill before adding shrimp skewers. Heat your grill to medium-high heat with the lid closed. Once it’s fully heated, clean it thoroughly with a wire grill brush. A clean grill ensures direct contact with the heat, creating a beautiful sear and helping prevent sticking.

4. Grease your grill with vegetable or canola along the grill grates.

5. Make grilled shrimp marinade. Whisk the ingredients in a large bowl. Add the shrimp and stir until evenly coated. Marinate for 15-30 minutes at room temperature (no more!).

showing how to make grilled shrimp recipe by adding shrimp to a glass bowl and stirring to combine with marinade

Make shrimp skewers. Thread the shrimp onto skewers by piercing just above the tail and again through the head so one shrimp is skewered in two places. This prevents the shrimp from turning on the skewer so it’s easier to handle and so it cooks evenly.

showing how to make grilled shrimp recipe by skewering marinated shrimp on metal skewers then lining on a baking sheet

Grill shrimp. Evenly space skewers on the clean grill and cook for 2 minutes per side or until the shrimp are golden—no more! Remove the grilled shrimp to a plate.
Serve. To serve, dip shrimp in Lemon Parsley Butter or remove shrimp form the skewers, drizzle on the butter and toss to combine. Serve with additional fresh lemon wedges.

showing how to make grilled shrimp recipe by combing melted butter with lemon and parsley and serving with shrimp

SHOULD I GRILL SHRIMP WITH THE TAIL ON OR OFF?

I recommend grilling the shrimp with the tails on because grilled shrimp is meant to be eaten more like buffet finger food, so the tail allows you to pick the shrimp up easily. Once your shrimp is cooked and resting, you can remove the tails.

Should grill shrimp with the shells on or off?

Shrimp can be grilled with or without their shells. Some people swear by grilling shrimp with the shells on to keep them juicy, but I swear by grilling them without the shells to make them incredibly flavorful. Shelled shrimp ensures the marinade can penetrate the meat, allowing you to taste the robust seasonings.

Should grilled shrimp be on skewers?

I recommend skewering the shrimp because it:

• Cooks evenly
• Cooks all at once
• Is easy to quickly rotate with a few flips of the tongs
• You don’t run the risk of the shrimp falling through the grates.

HOW LONG DO YOU GRILL SHRIMP ON SKEWERS?

Shrimp takes less time to cook than you think! It is crucial not to overcook you shrimp or it won’t be as juicy. Grill large shrimp UNCOVERED for just 2-3 minutes per side using medium-high direct heat (375 to 400 degrees F). The shrimp skewers are done when the shrimp change from pink to opaque. The exact timing will depend on the size of shrimp, exact temperature, and if you’re grilling with the shell on off.

How do I know when my shrimp is done?

Raw shrimp starts translucent gray, and as it cooks, it turns pink and opaque with some pink and bright red accents. Look at the crevice in the back of the shrimp where the vein was removed. When the base of this crevice becomes opaque, the shrimp is done.

If your shrimp isn’t charred but is still opaque, it is done – don’t be tempted to grill it a second longer! To achieve more charred shrimp next time, heat your grill to high heat, then turn the heat down to medium-high once you add the shrimp skewers.

You can also grill our shrimp on an indoor grill pan. Grease the pan and heat to medium-high heat. Follow the instructions, grilling 2-3 per side until opaque.

a stack of lightly charred grilled shrimp skewers on a white plate garnished by parsley

CAN I COOK THIS SHRIMP IN THE OVEN?

You can cook this grilled shrimp recipe in the oven, and it will still be flavorful, but it won’t boast the characteristic smoky char. To bake:

1. Preheat oven to 400 degrees F.
2. Line a baking sheet with foil and spray with cooking spray.
3. Line shrimp in a single layer so it isn’t touching.
4. Roast for 6 to 8 minutes or just until opaque.

CAN I COOK THIS SHRIMP ON THE STOVE?

1. Heat one tablespoon olive oil over medium high heat in a large cast iron skillet.
2. Working in batches, add shrimp in a single layer and cook approximately
3 minutes per side, or just until opaque and cooked through.

Grilled Shrimp Recipe Tips

Purchase prepared shrimp. Use shrimp that is already shelled and deveined which saves you TONS of prep time.
Use large shrimp. Using large shrimp is an insurance policy for juicy shrimp. It is slightly more forgiving when overcooked than smaller shrimp.
Pat shrimp dry. Pat the shrimp dry with paper towels before marinating so the marinade can evenly cling to the shrimp and you can achieve that coveted char.
Don’t over–marinate shrimp. Don’t marinate the shrimp longer than 30 minutes or it won’t be as juicy.
Don’t over-cook shrimp. Cook shrimp just until opaque for the juiciest shrimp- don’t be tempted to cook them a second longer!
Scale recipe. If you’re cooking just for two or for small eaters, this grilled shrimp recipe is easy to cut in half. The grilling instructions remain the same.

Grilled Shrimp Variations

These grilles shrimp skewers are delicious as written or they are easy to customize. Here are a few ideas:

Spice it up. To make the grilled shrimp spicier, add ½ teaspoon of cayenne pepper or swap one teaspoon of chipotle chili powder.
Swap seasoning. the lemon juice for lime juice.
Add sausage. Add fully cooked chicken sausage to the skewers because they just need to warm through. You don’t want to use another protein because they won’t cook in the same amount of time as the shrimp.
Add potatoes. Use starchy potatoes such as baby red potatoes or Yukon gold potatoes and chop them into 1 ½-inch chunks. Steam them in a microwave-safe dish with a tight-fitting lid and three tablespoons of water for approximately 5 minutes or until the fork is tender. Drain the water, drizzle with olive oil, and season with salt and pepper. Skewer with the raw shrimp and cook per recipe instructions.
Add bell peppers. Use two bell peppers (any color) chopped into 1 ½-inch pieces. Drizzle with olive oil and skewer along with raw shrimp.
Zucchini. Use one large zucchini or two smaller zucchini. Slice the zucchini on the thick side, 1/4-1/2-inch thick. Drizzle with olive oil and skewer along with raw shrimp.
Tomatoes. Drizzle grape or cherry tomatoes with olive oil, salt and pepper and skewer along with raw shrimp.
Add pineapple. Skewer fresh pineapple along with the shrimp.

HOW TO SERVE GRILLED SHRIMP

This grilled shrimp recipe can be served plain with any of the aforementioned sides or it can be served in pasta, salads or wraps. Here are a few ideas but don’t let this limit your imagination!

Warm Dishes

Pasta. Toss it with pasta, such as angel hair or spaghetti, and hot melted butter. If you’re feeling a little fancier, it also is AMAZING with Cacio e Pepe (highly recommend), Sun-Dried Tomato Fettuccine, or Fettuccine Alfredo.
Mac and Cheese: Stir shrimp into your favorite Mac and Cheese recipe at the end of cooking.
Risotto: Stir into any of your favorite risotto recipes: Mushroom Risotto, Parmesan Risotto, Spinach Risotto – yum!
Soups. Add it to your favorite soups at the end of cooking.
Pizza. Top your favorite pizza dough with marinara or Alfredo followed by cheese, peppers, shrimp, etc. You can also make shortcut pizza using French bread or mini pizzas using bagels.
Scrambled eggs or omelets. Chop up shrimp, then add scrambled eggs and mozzarella cheese when the eggs are almost set.
Frittata. Add chopped shrimp to this scrumptious frittata recipe.
Grain Bowls: Add your favorite grains to a bowl and pile with grilled shrimp and your favorite veggies. The veggies can be roasted/cooked or raw such as fresh tomatoes, cucumbers, sprouts etc.

Cold Dishes

Salad: Pick your favorite greens and load them with grilled shrimp and your favorite veggies, such as sweet grilled corn and peppers. Throw in some nuts for crunch, buttery cheese and drizzle with Italian dressing.
You can also add shrimp to any of your favorite salads such as Corn Salad or Green Bean Salad or swap it for the chicken in my Cobb Salad, or Buffalo Chicken Salad.
Pasta salad. Toss with cold pasta or tortellini along with additional olive oil or Italian dressing.
Greens. Keep it extra healthy by serving grilled shrimp over sautéed or fresh spinach or any of your favorite greens. Top with a fried or soft-boiled egg.
Frittata. Add chopped shrimp to this scrumptious frittata recipe.
Wraps: Serve grilled shrimp in a flatbread with lettuce, veggies and any desired toppings.
Lettuce wraps: Go low carb and load bib lettuce leaves with grilled shrimp and veggies.

Grilled Shrimp Sides

Grilled Shrimp Skewers are wonderfully versatile. Keep it simple and serve them with a green salad, watermelon and chips or offer up a summer feast. Here are some of our favorite sides to serve with this grilled shrimp recipe:

• Potatoes: Serve with Mashed Potatoes, polenta, grits, Smashed Potatoes, Roasted Red Potatoes, or Mashed Sweet Potatoes.

• Green Salad: My Cucumber Tomato Salad is crisp and refreshing as well as my Wedge Salad, Mexican Salad, Green Bean Salad or sweeter Strawberry Spinach Salad.

• Pasta Salads: I LOVE my Italian Pasta Salad, Greek Orzo Salad and Creamy Bacon Pea Pasta Salad.

• Fruit: My Caramelized Grilled Pineapple is a sensation. You can also serve this recipe with a symphony of fruit in fruit salad form, such as  Pina Colada Fruit Salad,  Fruit Salad with Honey Lime Vinaigrette, Winter Fruit Salad or Tropical Fruit Salad.

• Potluck comfort food: Stovetop Mac and Cheese,  Million Dollar Macaroni and Cheese, Baked Beans, Slow Cooker Creamed Corn or Corn Casserole for the win!

• Bread: This is the easiest side to add and is perfect for mopping up the leftover lemon parsley butter. Go simple with a side of crusty bread or we’re obsessed with my Sweet Cornbread, Garlic Bread, or Pesto Pull Apart Bread.

• Vegetables: Some of my favorites include Roasted Asparagus, Glazed Carrots,  Sautéed Brussels Sprouts, Parmesan Roasted Root Vegetables.

How to store Grilled Shrimp

Grilled shrimp should be stored in an airtight container in the refrigerator for up to three days.

CAN I MAKE THIS RECIPE AHEAD OF TIME?

Grilled shrimp skewers are best served fresh and hot off the grill because shrimp can become rubbery when reheated. However, if you don’t initially overcook your shrimp, I have had success reheating shrimp. You should not marinate the shrimp ahead of time but you may whisk the marinade ingredients together without adding the shrimp.

HOW DO I REHEAT GRILLED SHRIMP?

• Microwave: Microwave for 30 seconds, then continue to heat at 20-second intervals until warmed through.

• Stove: for larger portions, reheat gently on the stove just until warmed through. The key is to warm the shrimp and not cook the shrimp any further.

faqs

How many people will this Grilled shrimp recipe serve?

As a general rule of thumb, a quarter pound of shrimp per person is considered acceptable, so this grilled shrimp recipe will serve 4 people, which comes out to roughly 10 pieces of shrimp per person. Of courses, you’ll want to take into consideration who you are serving (large eaters/small eaters/children) and what else you are serving with the grilled shrimp skewers such as other grilled proteins or a feast of side dishes and adjust accordingly.

IS SHRIMP HEALTHY?

Grilled Shrimp is one of the healthiest ways to consume shrimp because it doesn’t cook in any butter and there is minimal oil in the marinade.
Shrimp is low in calories, contains zero carbs and provides a high amount of protein and healthy fats. It is also an excellent source of iodine, an important mineral required for proper thyroid function and brain health as well as selenium, a mineral that may help reduce inflammation and promote heart health.
Shrimp is also a good source of omega-6 and omega-3 fatty acids as well as the antioxidant astaxanthin, all of which promote heart health. It is also high in other nutrients, for example, four ounces of shrimp contains over 75% of the daily value for vitamin B12, over 50% for phosphorous, and over 30% for choline and copper, as well as phosphorus, niacin, zinc, and magnesium.

What is the best way to grill shrimp?

The best way to grill shrimp is to toss the shrimp in a marinade with olive oil, a splash of lemon juice, and dried herbs. Let the shrimp rest for 15 minutes to soak up the flavor. Next, skewer the shrimp and grill just until opaque, about 2 minutes per side. For detailed step by step instructions, see my section below.

WHAT SHRIMP to BUY FOR GRILLED SHRIMP SKEWERS?

You can purchase fresh or frozen raw shrimp for these grilled skewers. Here’s what to look for:

• Purchase wild-caught shrimp. It has a superior flavor and texture than farm-raised.
• Purchase raw, deveined shrimp. Buying prepared shrimp saves you tons of time and makes your job a snap. All you have to do is defrost the shrimp.
• Frozen shrimp is awesome! It is frozen shortly after it’s caught, which means it’s frozen at peak freshness. Frozen shrimp is also more economical than fresh, so you can keep it stocked and ready to use anytime.

WHAT SIZE SHRIMP SHOULD I BUY?

Purchase large shrimp. Use large shrimp, 21-25 count (which means there are 21-25 shrimp in a pound), so your shrimp don’t easily overcook and you achieve the juiciest shrimp with the most appealing texture. This is especially important when grilling shrimp because they can go from juicy to dry very quickly. Large shrimp are slightly more forgiving.

Can I grill cooked shrimp?

You can grill cooked shrimp but I don’t recommend it because it won’t be as juicy. Essentially grilling cooked shrimp is warming up already cooked shrimp. Raw shrimp already cooks super quickly, so cooked shrimp will require even less time so you are at a high risk of drying out the shrimp.

LOOKING FOR MORE EASY SHRIMP RECIPES?

Grilled Shrimp
Shrimp Spring Rolls
Shrimp Pasta
Bacon Wrapped Shrimp
Coconut Shrimp
Coconut Honey Lime Shrimp
Shrimp Ravioli
Shrimp Curry
Shrimp Risotto
Shrimp Fettuccine Alfredo

showing how to serve grilled shrimp recipe by dipping a piece of shrimp into lemon butter

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Prep Time: 20

Cook Time: 5

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Ingredients

Shrimp & Marinade

2 pounds large shrimp (21-25 ct) peeled, deveined patted dry
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
2 teaspoons smoked paprika
1 1/2 tsp EACH onion powder, garlic powder, dried oregano, dried basil
1 tsp EACH salt, pepper
1/4-1/2 teaspoon cayenne pepper

Lemon Parsley Butter (optional)

4 tablespoons melted unsalted butter
1 1/2 tablespoons finely chopped parsley
1 1/2 tablespoon lemon juice

Instructions

If using wooden skewers, soak them for at least 30 minutes. Meanwhile, make Lemon Parsley Butter by melting butter in a small bowl. Mix in lemon juice and parsley. Add additional lemon juice if desired. Reheat in the microwave for 10 seconds or so just prior to serving (watch closely so the butter doesn’t explode!).
Whisk the marinade ingredients together in a large bowl. Add the shrimp and stir until evenly coated. Marinate for 15-30 minutes at room temperature (no more!).
Heat the grill over medium-high heat (400 degrees F): clean grates and grease with vegetable oil. Meanwhile, thread the shrimp onto skewers.
Evenly space skewers on the hot grill and cook for 2 minutes per side or until shrimp are golden. Remove from grill to a plate.
To serve, dip shrimp in Lemon Parsley Butter or remove shrimp from the skewers, drizzle with butter, and toss to combine. Serve with additional fresh lemon wedges.

Video

Notes

Don’t miss the “how to make” recipe video at the top of the post!

HOW TO COOK SHRIMP IN THE OVEN

Preheat oven to 400 degrees F.
Line a baking sheet with foil and spray with cooking spray.
Line shrimp in a single layer so it isn’t touching.
Roast for 6 to 8 minutes or opaque.

HOW TO COOK SHRIMP ON THE STOVE

Heat one tablespoon olive oil over medium high heat in a large cast iron skillet.
Working in batches, add shrimp in a single layer and cook approximately 3 minutes per side, or just until opaque and cooked through.

HOW TO STORE AND REHEAT

Storage: Shrimp should be stored in an airtight container in the refrigerator. When properly stored, it is good for up to three days.
Microwave: Microwave for 30 seconds, then continue to heat at 20 second intervals until warmed through.
Stove: For larger portions, reheat gently on the stove just until warmed through. The key is to warm the shrimp and not cook the shrimp any further.

TIPS AND TRICKS

Shrimp 101. See the post for how to choose shrimp, devein shrimp, shell shrimp, etc.
Purchase prepared shrimp. Use shrimp that is already shelled and deveined which saves you TONS of prep time.
Use large shrimp. Using large shrimp is an insurance policy for juicy shrimp. It is slightly more forgiving when overcooked than smaller shrimp.
Pat shrimp dry. Pat the shrimp dry with paper towels before marinating so the marinade can evenly cling to the shrimp and you can achieve that coveted char.
Don’t over–marinate shrimp. Don’t marinate the shrimp longer than 30 minutes or it won’t be as juicy.
Don’t over-cook shrimp. Cook shrimp just until opaque for the juiciest shrimp- don’t be tempted to cook them a second longer!
Scale recipe. If you’re cooking just for two or for small eaters, this grilled shrimp recipe is easy to cut in half. The grilling instructions remain the same.
Recipe variations. See post for TONS of ways to serve grilled shrimp from in pasta to salads to on pizza and potatoes!

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16 Comments

Connie says

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I am definitely going to try this! I love your recipes. I love that you spend so much time detailing preps, options and more. Thank you!

- Jen says
  
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  I’m excited for you to try it Connie! Thank you for your words – I’m so glad you find my detailed posts helpful!
  
Debbie Block says

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Delicious! Was a big hit at 4th of July party! This shrimp recipe is by far our favorite! I think it will be delicious over pasta too!

- Jen says
  
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  Thanks for being the first to review this grilled shrimp recipe Debbie! I’m honored it’s a new favorite!
  
John K Rutherford says

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I made these grilled shrimp yesterday for our Independence Day celebration. They were spectacular. I almost got them too spicy with the cayenne, but as it turned out they were just perfect. Don’t forget the dipping sauce either. It’s simple, easy and adds nice touch of richness and acid to the finished dish. I’m looking forward to the leftover shrimp in a pasta salad today. Thanks so much for the recipe. I will definitely make this again.

- Jen says
  
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  Thank you so much for leaving a review John! I’m so happy to hear the shrimp were such a winner and I love the sound of your leftovers!
  
Jill says

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Loved the shrimp! So flavorful and delicious. Will definitely make these again.

- Jen says
  
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  YAY! Thanks so much Jill! I’m so happy to hear they will be a repeat!
  
Anne says

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Shrimp was good, added zucchini, bell peppers and potatoes following recipe suggestions. Potatoes and peppers fine but zucchini did not cook as fast as shrimp which meant I overcooked the shrimp. Was a bit too salty for me (and I like salty things!) so I’d cut the salt next time. Family were all happy, served with butternut squash risotto (from a mix) and corn on the cob

- Jen says
  
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  Thanks for taking the time to comment Anne! Your entire meal sounds fantastic!
  
Leigh says

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I just wanted to thank you for sharing your culinary talents with us. You are amazing as are your dishes. Thank you again! God bless, jlg

- Jen says
  
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  Thank you so much for your kind comment Leigh! God bless you and yours! xo
  
[email protected] says

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Very good; however, I think I would leave the cayenne pepper out. I only did 1 teaspoon and it was SO spicy. Served with a sweet potato which seemed to help cut the spicy down some. Will make again!

- Jen says
  
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  I bet that was spicy! The recipe says to use 1-4-1/2 teaspoon cayenne pepper not 1 teaspoon.
  
Michelle says

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Love this recipe! So flavorful. We ran out of parsley for the butter so we added 1 tsp of Italian seasoning instead. There were no leftovers!

- Jen says
  
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  I love hearing everyone cleaned their plates, thanks Michelle!