Grilled Shrimp

Grilled Shrimp

Grilled Shrimp 1920 2560 Daryl Duarte

Grilled Shrimp

Shrimp is a favorite appetizer at a party. Grilling is a fast way to cook them, and adding the garlic, char from the grill, and a mayonnaise-based dipping sauce brings a new flavor profile to the party! The same grilled shrimp can be served as a main course, over pasta or corn salad. Pass the sauce, or add some to each plate using a small ramekin or a tasting spoon. The photo gallery has examples of both appetizer and main course options.
5 from 1 vote


  • 8 shrimp deveined and peeled
  • 1 clove garlic
  • ½ teaspoon kosher salt
  • 1 Tablespoon extra-virgin olive oil

Dipping Sauce

  • ½ cup mayonnaise
  • 2 Tablespoons of barbeque sauce


Prepare the shrimp

  • Dry off the shrimp using a paper towel. Toss the dried shrimp into a mixing bowl, and add the salt, garlic, and olive oil. Toss to coat. Marinate for several hours.


  • Preheat the grill to high 
  • Using two metal skewers, skewer four shrimp on each with enough room between each piece to allow even grilling.
  • Lay the skewers on the grill turning once after about 1 minute, and cook the remaining side.  Depending on your grill temperature, you may need to turn them again or lower the grill top to finish cooking.  Shrimp cook very quickly.  Several minutes should be sufficient. 

Make the sauce

  • Whisk together mayonnaise and barbeque sauce.
  • Allow them to cool for 5 minutes before serving.


You can use sriracha or other hot sauce as a spicy alternative to the barbeque sauce.
Shrimp are sold by size – and the sizing relates to how many of that size are in one pound. I buy 13/15, meaning a one-pound bag would contain between 13 and 15. That is a good size for finger food at a cocktail party.
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