I'm going to show you an easy way for how to grill jumbo shrimp on a gas or charcoal grill, alongside a delicious chimichurri sauce, making for a zesty and spicy BBQ masterpiece.
Grilled jumbo shrimp are a marvel of the food world, possessing a smoky aroma and marvelously crispy exterior. Skewering them first makes the grilling process a lot easier.
With this guide, you have everything you need to make just that, pairing perfectly with the included herbaceous chimichurri sauce recipe. They also taste amazing with my xo sauce recipe or tomatillo hot sauce.
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Ingredients
- raw jumbo shrimp - Jumbo shrimp are in between medium and colossal size shrimp. Each one weighs about half an ounce.
- spices - Including dried oregano (not pictured), crushed red pepper flakes, salt and pepper.
- parsley - Fresh parsley is one of the main ingredients in the chimichurri sauce. It gives it that bright green color and fresh flavor.
- olive oil - Make sure to use extra virgin olive oil for best quality.
- red wine vinegar - This completes the chimichurri sauce and gives it some tang.
*Check recipe card for ingredient amounts.
Instructions for Grilling Jumbo Shrimp
Step 1. Combine all of the chimichurri ingredients (except for the red pepper flakes) in a food processor and pulse until smooth.
Step 2. Add the crushed red pepper (this way you'll be adding some texture). Season with salt and pepper, to taste. Reserve.
Step 3. Place the jumbo shrimp onto skewers.
Step 4. Sprinkle them with some salt and pepper.
Step 5. Preheat outdoor grill to medium-high heat (around 375°F). Place the shrimp skewers on the grill.
Step 6. Grill the shrimp until they change color to bright pink and are no longer translucent (around 5 minutes on each side).
Step 7. Transfer the jumbo shrimp from the grill to a serving dish.
Step 8. Serve immediately with the chimichurri sauce.
Serving Suggestions
There's plenty you can do to make this grilled shrimp recipe even more amazing. You could try a full spice rub for your shrimp or marinate them in the sauce.
You might even try grilling the shrimp on rosemary skewers for an entirely new eating experience.
In addition to the chimichurri, you could try some grilled pineapple and kimchi rice. Maybe a nice cocktail sauce if you'd prefer.
As for drinks, I have this slushy margarita and citrusy fog cutter cocktail that complement the flavors of the grilled jumbo shrimp well.
Don't be afraid to experiment as shrimp are one of the most adaptable foods you can cook, lending themselves well to all kinds of variation.
Top Tips
- Grease the grates. Lightly grease the grill grates to prevent the shrimp from sticking.
- Thaw frozen shrimp thoroughly. If you are using frozen shrimp, make sure to thaw them thoroughly first in the fridge or in cold water, but never in warm water for food safety purposes. Plus, shrimp cook quickly and the warm water could begin the cooking process before getting them on the grill.
- Soak the skewers. This isn't totally necessary because the skewers won't be on the grill for very long, but one trick to prevent bamboo skewers from burning is to soak them in water for at least 30 minutes before adding the shrimp.
- Cover the skewer with the jumbo shrimp. Try to expose as little of the skewer as possible to prevent breakage during cooking because they become fragile as they heat. It's okay to leave some room at the end, but try to place that end away from the direct heat.
- Use tongs. Use heat-safe tongs to flip the shrimp on the grill.
Recipe FAQs
While it is edible, it's best to remove it for aesthetic reasons. I like to purchase shrimp that has already been deveined.
While you can grill shrimp both ways, I prefer to shell them first, especially if using a marinade or sauce.
Because jumbo shrimp are large, it will take about 4 to 5 minutes per side over medium-high heat on the grill.
Store any leftovers in an airtight container in the fridge for up to 3 to 4 days.
What's your favorite way to eat shrimp? Grilled, boiled, battered, or skillet-fried coconut-crusted shrimp, they're all quite delicious. At the end of the day, it's hard to go wrong, especially with such a good recipe to serve as your base.
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📋Recipe
How to Grill Jumbo Shrimp
Ingredients
For the Chimichurri Sauce
- ½ cup parsley
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons dried oregano
- 1 garlic clove - chopped
- 1 teaspoon red pepper flakes
- salt and pepper - to taste
For the Shrimp
- 1 pound raw jumbo shrimp - cleaned, peeled and deveined
- salt and pepper
Instructions
- Combine all of the chimichurri ingredients (except for the red pepper flakes) in a food processor and pulse until smooth. Add the crushed red pepper (this way you'll be adding some texture). Season with salt and pepper, to taste. Reserve.
- Place the jumbo shrimp onto skewers and sprinkle with some salt and pepper.
- Preheat outdoor grill to medium-high heat (around 375°F). Grill the shrimp until they change color to bright pink and are no longer translucent (around 5 minutes on each side).
- Serve immediately with the chimichurri sauce.
Equipment
Notes
- The nutrition information for this recipe includes the chimichurri sauce.
- Store any leftovers in an airtight container in the fridge for up to 3 to 4 days.
- Lightly grease the grill grates to prevent the shrimp from sticking.
- If you are using frozen shrimp, make sure to thaw them thoroughly first in the fridge or in cold water, but never in warm water for food safety purposes. Plus, shrimp cook quickly and the warm water could begin the cooking process before getting them on the grill.
- This isn't totally necessary because the skewers won't be on the grill for very long, but one trick to prevent bamboo skewers from burning is to soak them in water for at least 30 minutes before adding the shrimp.
- Use heat-safe tongs to flip the shrimp on the grill.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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