Ingredients
Equipment
Method
- Heat grill to 500 degrees F and allow grates to fully preheat for several minutes while you prepare the shrimp.
- In a large bowl, combine shrimp with olive oil, Kinder's Lemon Pepper Seasoning, and baking soda if using. Toss well to coat every shrimp evenly.
- Thread shrimp onto two parallel skewers (6-8 shrimp per set), positioning them side by side. Threading on two skewers rather than one prevents the shrimp from spinning when you flip, making the process much easier.
- Let the threaded shrimp rest and marinate for at least 10 minutes while the grill finishes preheating.
- Place skewers directly over the hottest part of the grill. Cook 4-6 minutes total, flipping once or twice, until shrimp turn pink, curl into a C-shape, and develop light char marks.
- Remove from the grill and slide shrimp off the skewers onto a serving platter. Serve immediately alongside grilled vegetables, salad, and lemon wedges.
Notes
- Baking soda changes the texture — A teaspoon tossed with the shrimp before marinating raises the surface pH, which speeds browning and produces a firmer, snappier bite. It's not a flavor move — it's a texture move. Do it every time.
- Two skewers, not one — A single skewer lets shrimp rotate on the grill. Two parallel skewers lock them in place so every flip is controlled and even. Thread 6-8 shrimp per set and run both skewers through each shrimp.
- Watch the curl, not the clock — When shrimp curl into a C-shape and turn fully pink, they're done. An O-shape means overcooked. The 4-6 minute window is a guideline — the curl is the real signal.
- Peel before you marinate — Shell-on grilled shrimp look impressive, but the seasoning sits on the shell, not the meat. Peel and devein first so Kinder's Lemon Pepper makes direct contact with every shrimp.
- Don't skip the preheat — Shrimp on a cool grill steam before they sear. Five hundred degrees and fully preheated grates are the difference between a caramelized crust and a pale, rubbery result.
- Serve directly off the skewers over angel hair pasta with a squeeze of lemon and a thin drizzle of olive oil — the simplest version, and one of the best. The pasta catches the drippings and the lemon pulls everything together.
- For a full grill night plate, pair with charred corn on the cob, zucchini, and bell peppers. Everything cooks at the same heat in the same time window, and the spread looks exactly like it should.
- Lemon pepper grilled shrimp also works inside a taco — avocado crema, shredded cabbage, a hit of lime. Or chill the leftovers and serve cold over a Caesar or arugula salad the next day. Cold shrimp on a salad holds up without any reheating.
- Store in an airtight container in the refrigerator for up to 2 days. To reheat, a hot skillet for about 1 minute per side is enough to warm through without overcooking — shrimp are already fully cooked, so the goal is heat, not more time on flame. Cold leftover shrimp work equally well without reheating — over a Caesar, in a wrap, or straight out of the container.
- Freezing after grilling isn't recommended. The texture deteriorates significantly once frozen and thawed, and it's hard to recover.