Shrimp on the Grill

By Jason Horn
September 30, 2008
Credit: Randy Mayor
Grilled shrimp is great in all kinds of dishes. Try one of these.
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Great Grilled Shrimp

Credit: Randy Mayor
Shrimp's small size and quick cooking time are a perfect compliment to the high heat and big flavor of grilling. The following recipes showcase the incredible diversity of flavors that can result when crustacean meets fire. They're reason enough to bring back an '80s catchphrase and throw another shrimp on the barbie tonight.
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Grilled Shrimp Skewers with Charred Asparagus and Snap Peas

Credit: Photo: Jennifer Causey
View Recipe: Grilled Shrimp Skewers with Charred Asparagus and Snap Peas

Reserve some marinade to serve as the sauce, saving time and uniting flavors. For extra charred flavor, cook the veggies in a cast-iron skillet directly on the grill instead of the stovetop.

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Barbecued Lime Shrimp and Corn

Credit: Photo: Jennifer Causey Styling: Heather Chadduck Hillegas
View Recipe: Barbecued Lime Shrimp on Corn

This is a wonderfully fast recipe that bursts with flavor. Fresh, sweet shrimp and corn wrapped in foil with bright citrus and spices, tossed on the coals for 10 minutes―that's all it takes. You don't even need a grill, as the packets can cook in the oven if necessary. You can also leave out the couscous and sop up the flavorful juices with crusty French bread instead.

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Grilled Lemon-Bay Shrimp

Credit: Becky Luigart-Stayner
View Recipe: Grilled Lemon-Bay Shrimp

This superfast recipe shows just how easily shrimp can soak up flavors. A 10-minute bath in lemon juice, pepper, and garlic adds acid and spice, then grilling with bay leaves and lemon wedges infuses the shrimp with woodsy flavors and even more citrus. Serve on the skewers for a colorful, fun presentation.

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Grilled Shrimp Pizza

Credit: Randy Mayor
View Recipe: Grilled Shrimp Pizza

You love shrimp; you love pizza―why not pair them together? This recipe gets double grilled flavor as the pizza crust itself is also cooked on the grill. Using salsa verde in place of traditional tomato sauce and topping with cilantro and crumbly queso fresco add Mexican flavor to this unique recipe you'll want to make over and over.

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Mango Rice Salad with Grilled Shrimp

Credit: Randy Mayor
View Recipe: Mango Rice Salad with Grilled Shrimp

Marinating the shrimp in curry, ginger, and garlic before grilling gives them a spicy flavor that complements the tangy-sweet mango and richly flavored coconut rice on which they're served.

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Shrimp and White Bean Salad over Watercress

View Recipe: Shrimp and White Bean Salad over Watercress

Simply grilled shrimp add flavor and color to this speedy and elegant salad, while creamy white beans give it body and avocado oil (you can substitute extravirgin olive oil as well) contributes buttery richness to the basic lemon dressing. You can cook and refrigerate the shrimp a day in advance and serve this salad as a starter or side for a large group, or try it as a light main course for a smaller gathering.

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Grilled Shrimp Skewers with Summer Fruit Salsa

Credit: Randy Mayor
View Recipe: Grilled Shrimp Skewers with Summer Fruit Salsa

A sweet-spicy salsa packed with fresh fruit accentuates the natural sweetness of grilled shrimp in this recipe. If you've got leftovers, try shrimp-fruit salsa tacos for a new twist on the old classic, or top cooked fish with the salsa for an easy supper.

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Butterflied Shrimp with Habanero Tomatillo Salsa

Credit: Randy Mayor
View Recipe: Butterflied Shrimp with Habanero Tomatillo Salsa

Habaneros have a reputation as one of the hottest peppers out there, but a soak in sugar and vinegar moderates the heat of this flavorful salsa. A simple lime marinade completes the Latin American flair, and the whole thing can be ready in about a half hour.

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Lemongrass Shrimp over Rice Vermicelli and Vegetables

Credit: Randy Mayor
View Recipe: Lemongrass Shrimp over Rice Vermicelli and Vegetables

This classic Vietnamese dish tops rice noodles with crunchy raw vegetables and marinated grilled shrimp. The hot-sour-salty-sweet sauce, called nuoc cham and ubiquitous in Vietnamese cuisine, ties all those elements together.

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