Grilling shrimp is really very simple once you know the setup that actually works.
You can grill whole shrimp shell-on for extra flavor and protection from the heat, or large shrimp with the shell off — just make sure they're big enough that they don't fall through the grates. But the easiest, most foolproof method is skewers. Threading shrimp onto skewers makes it easy to flip everything at once, cook evenly, and keep nothing from slipping through the grates.
Skewers also open the door to building a whole dish, not just a protein. Add pineapple, andouille sausage, onions, or citrus alongside the shrimp and each ingredient can carry its own seasoning.
Three Skewer Combinations Worth Building
Jerk pineapple shrimp skewers. Season the shrimp with Lucky Cajun What A Jerk and hit the pineapple chunks with the same blend before they go on the fire. The Scotch Bonnet heat against the caramelized sweetness of grilled pineapple is one of the best combinations in the whole seafood lineup.
Jerk ⭐⭐⭐⭐⭐
"I've got about 3 or 4 of these. My favorite being the Jerk seasoning! I use them in eggs, chicken. I've made jerk chicken cheesesteaks a couple of times. I put it in dang near everything! Good Flavors. Great company. Amazing people!!!!" — Justin Cox
Voodoo andouille and onion shrimp skewers. Season the shrimp, the sliced andouille sausage, and the onion chunks all with Lucky Cajun Voodoo. This is chicken and shrimp skewer territory too — swap in chicken alongside the andouille for a bigger combo skewer, all carrying the same habanero-forward Cajun flavor straight through.
Voodoo ⭐⭐⭐⭐⭐
"I wish I could buy a years worth of Voodoo, it's so good. We put it on almost everything savory. I gift it to family and now my family is hooked as well!" — Melartista
Greek Out citrus shrimp skewers. Thread shrimp with lemon or orange wedges and season both with Lucky Cajun Greek Out. The bright lemon and herb profile plays directly off the citrus on the skewer instead of fighting it — a lighter, Mediterranean-leaning direction next to the bolder Cajun combos above.
Greek Out ⭐⭐⭐⭐⭐
"The Greek Out is incredibly versatile — we use it on veggies, meats, and even mix it with olive oil for a fresh, flavorful bread dip." — Renata LaSalle
Whole Shrimp vs. Peeled — Which to Grill
Shell-on whole shrimp protects the flesh from drying out over direct heat and adds a subtle flavor from the shell itself, but it's more work to eat. Large, peeled shrimp cook faster and are easier to eat straight off the skewer, but need close attention since they're more exposed to the heat. Either way, jumbo shrimp on the grill hold up better than small shrimp, which cook through in under a minute and can go rubbery fast if you're not watching closely.
Foil Packet and Smoker Methods
Not every grilled shrimp recipe needs direct heat. Foil shrimp packets — shrimp, butter, garlic, and seasoning sealed in foil and set right on the grill — steam the shrimp gently and are nearly impossible to overcook, a good option if you're nervous about direct grilling.
Shrimp in a smoker works too, though it's a gentler, slower process than grilling. Shrimp smoker recipes generally run low and slow, around 225°F, until just opaque — usually 20 to 30 minutes depending on size. The smoke adds a completely different character than a hot grill sear, closer to a barbecue shrimp seasoning profile than a quick char.
Seasoning for Grilled Shrimp
The best seasoning for shrimp on the grill is one that's fresh ground and applied generously right before cooking — shrimp cook fast, so the seasoning doesn't have much time to penetrate, and it needs to be potent enough to matter in that short window. This is also where a shrimp chimichurri finish works well: grill the shrimp plain or lightly seasoned, then spoon fresh chimichurri over them right off the grill for a bright, herby finish instead of a dry rub.
FAQ
How do you grill shrimp so it doesn't fall through the grates?
Skewer it. Whether it's a simple shrimp skewer or a loaded combination with pineapple, andouille, or citrus, threading the shrimp keeps everything together and makes flipping easy. If you're grilling shrimp loose, use large or jumbo shrimp — small shrimp fall through standard grates.
Should shrimp be grilled with the shell on or off?
Both work. Shell-on whole shrimp protects the meat from drying out and adds flavor, but takes more effort to eat. Shelled shrimp cook faster and are easier to serve, but need closer attention since they're more exposed to direct heat.
What's the best seasoning for grilled shrimp?
A fresh ground blend applied generously right before the shrimp hits the grill. Because shrimp cook so fast, the seasoning has to be potent enough to register in a short window — a stale, pre-ground seasoning won't have enough left in it to matter.
Can you smoke shrimp instead of grilling it?
Yes. Shrimp in a smoker cook low and slow, generally around 225°F for 20 to 30 minutes depending on size, until just opaque. It's a gentler process than grilling and produces a different, smokier character than a hot direct sear.
What are foil shrimp packets and how do you make them?
Shrimp, butter, garlic, and seasoning sealed inside a foil packet and placed directly on the grill. The shrimp steam inside the packet rather than searing, which makes them nearly foolproof and hard to overcook — a good method if you're new to grilling shrimp.
What goes well on a shrimp skewer besides shrimp?
Pineapple, andouille sausage, onion, and citrus wedges are all excellent additions. Season each component with a blend that matches its flavor direction — jerk seasoning on pineapple, a bold Cajun blend on andouille and onion, and a bright herb blend on citrus.
Can you make chicken and shrimp skewers together?
Yes — shrimp cooks much faster than chicken, so if combining them on one skewer, cut the chicken into smaller pieces so both finish around the same time, or grill them on separate skewers and combine on the plate.
What is shrimp chimichurri?
Grilled shrimp finished with a spoonful of fresh chimichurri sauce — a bright, herby, garlicky sauce that works as a finishing touch rather than a marinade. Grill the shrimp with a light seasoning, then spoon the chimichurri over right off the grill.
How long does it take to grill shrimp?
Very quickly — most shrimp cook in 2 to 3 minutes per side over direct heat, depending on size. Jumbo shrimp take slightly longer than small or medium shrimp. Pull them the moment they turn opaque and curl into a loose C-shape; a tight O-shape means they've gone too far.
What size shrimp is best for grilling?
Jumbo or large shrimp hold up best on the grill — they're less likely to fall through the grates, easier to skewer, and more forgiving of a few extra seconds of cook time than smaller shrimp.
What is barbecue shrimp?
Depending on where you are, it means two different things. On the grill, it's shrimp seasoned and cooked over direct heat. In New Orleans, "barbecue shrimp" is a stovetop classic — shrimp simmered shell-on in a peppery butter, garlic, and Worcestershire sauce, with no actual barbecuing involved.
Why is it called barbecue shrimp if it's not grilled?
The New Orleans version gets its name from the bold, peppery heat of the sauce, not from being cooked over an open flame. It's simmered shell-on in butter and Worcestershire until the shrimp soak up all that pepper and richness.
What seasoning do you use for barbecue shrimp?
For grilled shrimp, apply a bold Cajun blend generously before it hits direct heat. For the New Orleans stovetop style, season the butter sauce itself heavily so the shrimp absorb the pepper and garlic as they simmer.
Why Lucky Cajun Seasoning?
Shrimp cooks fast, which means the seasoning has almost no time to do its job — it has to be alive the moment it hits the heat. Fresh ground Voodoo, What A Jerk, and Greek Out still carry their volatile oils, so they bloom instantly on the grill instead of sitting flat the way a stale, warehouse-ground blend does.
Every Lucky Cajun bag ships with a Born-On Date so you know the seasoning is still working when it hits the skewer.
🌶️ Shop Lucky Cajun Voodoo
🌶️ Shop Lucky Cajun What A Jerk
🌶️ Shop Lucky Cajun Greek Out
Skewer it. Season it fresh. Grill it hot and fast. Don't overcook it.
That's grilled shrimp done right. 🌶️
