Hot and fast, straight through

Yes, it’s simple: hot grill, short time, and straight skewers.

The biggest mistake people make is cooking shrimp slowly. Shrimp are tiny. They need high heat and about 2–3 minutes per side. Anything longer and you’re eating rubber.

If you’re using wooden skewers, soak them for 20–30 minutes first. Metal ones are fine as-is. Thread each shrimp straight through the center—tail to head—so they lie flat on the grill. Leave a tiny gap between each one so heat hits all sides.

Oil them (olive or avocado), salt, pepper, maybe a little garlic powder. That’s it. Get the grill screaming hot. Throw the skewers on, cover, flip once, and pull them when they’re opaque and just starting to curl.

Overcooked shrimp are sad shrimp.