Shrimp and Prawns on the BBQ: Skewer, Grill, and Plancha
Shrimp and prawns cook quickly on the BBQ and can dry out if overcooked. Choose similar sizes, create direct and cooler cooking zones and check the thickest part. This recipe covers shell-on and peeled prawns, skewers and the plancha. Time, pink colour or curl shape alone do not establish when they are safe to serve.
Shrimp, prawns and shells
Shrimp and prawn names are not used consistently across shops and recipes. Focus on raw versus pre-cooked, size and product instructions. This recipe uses large raw shrimp or prawns. A shell can shield the flesh from some direct heat, but does not automatically prevent drying.
| Choice | Useful for | What to watch |
|---|---|---|
| Shell-on | Cooking on a grate or skewer. | Seasoning reaches the flesh less directly; shell colour is not a doneness check. |
| Peeled, tail on | Easy seasoning and eating. | Monitor doneness and drying closely. |
| Fully peeled | Skewer, basket or plancha. | Small shrimp may fall through an open grate. |
Ingredients and equipment for 4 people
- 600–800 g large raw shrimp or prawns
- 1–2 tablespoons oil
- BBQ rub, salt and pepper to taste
- 1 lemon or 2 limes
- Optional: parsley or coriander
Use a BBQ with direct and cooler cooking zones, metal skewers, a grill basket or plancha, tongs and separate dishes for raw and cooked food. A thin-tip food thermometer helps with large prawns. Allow roughly 20 minutes for preparation and roughly 10 minutes for cooking, depending on peeling and the number of batches. Thawing and heating the BBQ are extra; each prawn does not have a fixed 10-minute cooking time.
Preparing and marinating safely
- Keep raw shrimp chilled around 4°C and follow use-by dates and the label. Preferably thaw frozen shrimp in the refrigerator following the packaging instructions; cook from frozen only if the product allows it.
- Peel if desired and remove the intestinal tract. Work cleanly, avoid splashing under a strong tap and pat dry. Keep utensils, hands and raw products separate from cooked food.
- Just before grilling, coat thinly with oil and rub. Add salt thoughtfully if the blend already contains it. Group similar sizes and keep chilled until the BBQ is ready.
- Reserve any serving sauce cleanly before contact with raw shrimp. Discard raw-contact marinade rather than using it as table sauce. Do not use a brush carrying raw juices on cooked shrimp.
- Marinate in the refrigerator. Lemon or lime acid changes texture with longer exposure but does not automatically make raw shrimp safe. You can add the juice at serving instead.
Preparing the BBQ
Create direct and cooler indirect cooking zones and fully preheat the grate or plancha. Use a clean contact surface and lightly oil the shrimp. Do not use oiled paper over a hot grate. Keep a clean set of tongs or a dish separate for cooked food. If browning too quickly, move to gentler heat to continue cooking immediately, not to leave partly cooked shrimp waiting there.
Skewer, grate or plancha
Shrimp skewers
Thread each shrimp through two points so it turns less on the skewer. Grill over controlled direct heat without flames touching the food. Turn as needed for even cooking and check the thickest shrimp. Move to indirect heat if the outside darkens too quickly. Serve after cooking through.
Shell-on prawns on the grate
Carefully shorten long antennae if desired. Make a shallow opening along the back if you want to remove the intestinal tract. Oil the shell lightly and grill over controlled direct heat, turning during cooking. The shell may darken before the centre is cooked; check the flesh itself.
Shrimp on the plancha
Use a thin coating of oil and spread peeled shrimp in one layer. Work in batches if the plate would be overcrowded and turn for even cooking. Do not burn sugary sauce; a separately reserved clean sauce can be served afterwards.
Checking doneness
The FDA recommends 145°F, about 63°C, as an internal temperature for most seafood. For large prawns, use a suitable thin probe in the thickest flesh, avoiding contact with the grate or shell. Check more than one; reliable measurement can be difficult with small shrimp.
The flesh should become firm, pearly and opaque, not remain translucent. A pink shell or C or O shape is not a stand-alone doneness test. Use time for planning only and do not leave cooked shrimp unnecessarily on a hot BBQ.
Raw or undercooked crustaceans can cause illness. Pregnant people, young children, older adults and people with weakened immunity should take extra care and avoid raw or undercooked products.
Which rub goes with shrimp?
- Jamaican Jerk BBQ Rub with lime and mango
- Shawarma BBQ Dry Rub with tahini and herbs
- Korean BBQ Rub with rice and cucumber
- Smoky Spicy Tex-Mex BBQ Rub with corn and salsa
Use a thin layer on peeled shrimp and check the current packaging for ingredients, allergens and quantities. Shrimp are crustaceans; rubs and sauces may contain other allergens. Sugar may darken quickly over fierce direct heat. These four pairings are suggestions, not compulsory or objectively best choices.
Sauces and side dishes
Storing and reheating leftovers
Serve immediately or cool leftovers quickly in small shallow containers. Refrigerate covered around 4°C within 2 hours, or within 1 hour when outdoor temperatures exceed about 32°C. Use chilled leftovers within 2 days or freeze sooner; a shorter product or sauce instruction takes priority. Do not try to rescue shrimp left unrefrigerated too long by reheating. Reheat one portion thoroughly, aiming for 74°C at the centre, and avoid repeated cooling and reheating.
More fish and seafood
Frequently asked questions and sources
How long should shrimp stay on the BBQ?
Often only a few minutes per batch, but size, shell and heat determine actual time. Check the thickest flesh: around 63°C as a guide, with firm, pearly, opaque flesh.
Can you grill frozen shrimp?
Preferably thaw in the refrigerator following the label. Cook from frozen only if the product instructions allow it.
Does the shell have to come off?
No. The shell can reduce direct heat exposure of the flesh; peeled shrimp are easier to season directly. Check the flesh even with shell-on prawns.
How do you avoid dry shrimp?
Use similar sizes, controlled heat and a cooler cooking zone if browning too quickly. Remove when cooked through; curl shape alone is not a reliable test.
Can marinade be used as a sauce?
Reserve a clean serving portion beforehand. Discard marinade that touched raw shrimp and do not use a raw-contact brush on cooked food.