Name: Grilled Jumbo Shrimp
Prep time: 5 min
Cook time: 6 min
Total time: 1 h 11 min
Yield: 4
Cuisine: American
Ingredients: 1 bunch parsley; 6-8 cloves garlic; 1 tablespoon dijon mustard; 1 tablespoon honey; 1 teaspoon kosher salt; 1/4 cup olive oil; 1 pound extra jumbo shrimp, thawed; 1 lemon

This Jumbo Grilled Shrimp Recipe is a simple yet flavorful dish that’s perfect for summer gatherings. Whether you’re looking for a quick appetizer or a delicious main course, these grilled shrimp are sure to be a hit.

White plate filled with grilled jumbo shrimp garnished with fresh parsley.

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The Best Grilled Jumbo Shrimp Recipe

There’s something undeniably delightful about grilling juicy shrimp during the summer. The aroma of fresh herbs and sizzling seafood wafting through the air brings a sense of excitement to any backyard gathering. This jumbo grilled shrimp recipe is one of my favorites and a go-to meal.

Easy enough to be a weeknight meal but also tasty enough to impress guests this recipe is an instant hit. These grilled shrimp are quick to prepare, bursting with flavor, and sure to impress your guests.

Grilled shrimp is not only a tasty dinner option but also incredibly easy and quick to prepare. In just over an hour, (including marinating time!) you can have a delicious dish ready to serve. The fresh, vibrant flavors of parsley, garlic, and lemon perfectly complement the succulent shrimp.

This recipe is versatile – serve it as an appetizer, main dish, or add it to salads and pasta for a hearty meal. Plus, shrimp is a healthy option rich in protein and low in calories, making this recipe a nutritious crowd-pleaser.

Ingredients

Fresh Parsley – A bunch from the grocery store will work, it seems like a lot of parsley but trust me it works.
Garlic – A lot of garlic makes this super flavorful. Use fresh minced garlic for a better flavor.
Dijon Mustard – This helps give the bit of acid the marinade needs without cooking the shrimp.
Honey – For sweetening, I like honey in this recipe but you could also use granulated sugar or brown sugar as well.
Kosher Salt – Kosher salt works best for cooking but if you don’t have any use sea salt instead.
Olive Oil – Of course you need an oil and I love the taste of olive oil in this marinade I suggest using a good tasting olive oil like California Olive Ranch.
Jumbo Shrimp – Of course the star of the show. Jumbo shrimp usually have about 21-25 count per pound (whereas large shrimp usually has 31 to 40 per pound). Of course you can use this marinade for any size shrimp but I find the Jumbo or bigger size like Extra Jumbo or Colossal work best for grilling because they aren’t in danger of falling through the cracks and no skewers are needed.
Lemon – And a burst of fresh lemon juice at the end really rounds out the delicious flavors!

pro tip

If you are using a smaller shrimp size than Jumbo you might want to use skewers. You can use metal skewers or wood skewers. If you are using the wooden skewers you will want to make sure they soak in water for at least thirty minutes before using so they don’t burn. Alternatively you could also use a grill basket to keep the shrimp from falling between the grill grates.

Instructions

Marinating the Shrimp

Finely chop the parsley and mince the garlic.

Combine the parsley, garlic, dijon mustard, honey, salt, and olive oil in a bowl. Mix well until the texture resembles pesto or chimichurri.

Add the shrimp to the marinade, cover, and let it rest for at least one hour or up to overnight.

Grilling the Shrimp

Preheat your grill to medium-high heat.

Remove the shrimp from the marinade and transfer to the hot grill.

Grill for 3 minutes on one side on direct heat.

Flip the shrimp and cook for another 2-3 minutes until the shrimp has nice grill marks and is an opaque pink.

Transfer to a large bowl and sprinkle with fresh lemon juice before serving.

tips, tricks and questions

Can I use frozen shrimp?

Yes, but make sure they are fully thawed before marinating.

What if I don’t have a grill?

This recipe works great with a charcoal grill or a gas grill but if those aren’t available to you use a grill pan or broil the shrimp in the oven.

Can I make this recipe ahead of time?

Yes, you can marinate the shrimp up to a day in advance. However, it is best grilled just before serving.

What can I serve with grilled shrimp?

They pair well with rice like my Rice Pilaf with Cranberries, grilled vegetables like my Marinated Grilled Vegetables, a fresh salad like my Wedge Salad Board, or pasta like my Summer Spaghetti Carbonara.

How do you know when jumbo shrimp are done?

The shrimp will turn pink and opaque. Be careful not to overcook them as they can become rubbery.

Should I grill shrimp with shell on or off?

When grilling I like to leave the shrimp shells on because I think it helps retain the juices better but if you prefer to remove the shell from the shrimp before marinating and cooking you can definitely do that.

Variations

Try adding some crushed red pepper flakes to the marinade for a little heat. Also feel free to add other fresh herbs that you have.

Note on the lemon juice: A lot of marinades you will see the lemon juice in the actual marinade but because the lemon is so acidic it will start ‘cooking’ the shrimp before it even touches the grill so I opt for adding a drizzle of fresh lemon to the shrimp as soon as it comes off the grill.

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Yield: serves 4