This grilled shrimp delivers bold Maryland flavor with minimal effort. The Old Bay seasoning creates a perfect balance of spice and herbs that enhances the natural sweetness of the shrimp.
High heat and quick cooking time ensure tender results every time. Serve straight off the grill for a dish that captures the essence of coastal cooking.
Ingredients for Grilled Shrimp Old Bay Seasoning
These bold flavors come from a handful of simple ingredients that shine on the grill.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp 🦐 | 1 ½ lb | Peeled and deveined, tails on or off |
| Old Bay Seasoning 🌿 | 2 tbsp | Divided for coating and finishing |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for best flavor |
| Lemon 🍋 | 1 whole | Cut into wedges for serving |
| Garlic Cloves 🧄 | 3 cloves | Minced for extra flavor |
| Unsalted Butter 🧈 | 2 tbsp | Melted for basting |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Salt 🧂 | ½ tsp | Kosher or sea salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Cayenne Pepper 🔥 | ¼ tsp | Optional for extra heat |
| Paprika 🌶️ | 1 tsp | Smoked or sweet variety |
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The shrimp quality matters most here. Wild-caught Gulf shrimp or 16-20 count per pound gives the best texture and flavor. Most seafood counters will peel and devein them for you if you ask (saves time). Old Bay is non-negotiable for authentic Maryland taste—look for it in the spice aisle or McCormick’s section. The seasoning’s blend of celery salt, paprika, and spices does the heavy lifting, so don’t skip it.
No Old Bay? Mix 1 tbsp paprika, 1 tsp each salt, black pepper, and celery salt, plus 0.5 tsp each cayenne and dry mustard for a close substitute. Fresh shrimp not an option? Frozen shrimp (thawed in cold water) works fine—just pat them dry first. Want more depth? Add a pinch of cayenne or smoked paprika to the seasoning blend before coating.
Best eaten fresh off the grill, but leftovers keep 1-2 days in the fridge. Reheat gently in a skillet to avoid overcooking. Old Bay stays potent for 6-12 months in a cool, dark place. Shrimp freezes well raw—peel, devein, then freeze in a single layer before bagging for up to 3 months.
Why You’ll Love This Recipe
- I’ll be real: they’re even better cold the next day in a salad or wrap.
- 20-Minute Meal: I toss the shrimp with olive oil, Old Bay, and minced garlic, then they’re grill-ready in a flash.
- That Old Bay Magic: The blend of spices with a squeeze of lemon makes every bite ridiculously good.
- Backyard Star: Honestly, it’s my go-to for summer cookouts—always disappears first.
Step-by-Step Instructions for Grilled Shrimp with Old Bay Seasoning
This method delivers perfectly charred shrimp with Maryland-inspired flavor in just minutes.
Step 1: Prepare and Season the Shrimp
Pat the 1.5 lb Large Shrimp completely dry with paper towels. This step ensures the seasoning adheres properly and promotes even browning on the grill. Transfer to a large bowl.
Drizzle the shrimp with 2 tbsp Olive Oil and toss to coat evenly. In a small bowl, combine 2 tbsp Old Bay Seasoning, 0.5 tsp Salt, 0.5 tsp Black Pepper, 0.25 tsp Cayenne Pepper, and 1 tsp Paprika. Sprinkle this mixture over the shrimp and toss until every piece is fully coated. The shrimp should look evenly dusted with the spice blend.
Step 2: Preheat the Grill and Skewer the Shrimp
Preheat your grill to medium-high heat (about 400°F). While the grill heats, thread the shrimp onto skewers if using, or prepare to grill them directly on the grates. If using wooden skewers, soak them in water for 20 minutes first to prevent burning.
Clean the grill grates thoroughly with a brush to prevent sticking. I always oil the grates lightly with a paper towel dipped in oil just before adding the shrimp—this creates a non-stick surface that helps achieve those beautiful grill marks.
Step 3: Grill the Shrimp to Perfection
Place the shrimp on the preheated grill, ensuring they’re not touching each other. Cook for 2-3 minutes per side until they turn opaque and develop light char marks. The shrimp should curl into a loose “C” shape when cooked through.
During the last minute of cooking, melt 2 tbsp Unsalted Butter and mince 3 cloves Garlic Cloves. Brush the shrimp with the melted butter and sprinkle the minced garlic over them. This adds a rich, aromatic finish to the spice rub.
Step 4: Serve with Fresh Garnishes
Transfer the grilled shrimp to a serving platter. Squeeze the juice from 1 whole Lemon over the hot shrimp—the acid brightens the bold spices beautifully. Garnish with 0.25 cup Fresh Parsley, chopped, for a pop of color and freshness.
Serve immediately while hot, with the remaining lemon wedges on the side for those who want extra brightness. The shrimp should be firm to the touch with a slightly crisp exterior from the grill and the Old Bay seasoning.
Pro Tips For Making Grilled Shrimp Old Bay Seasoning
- Pat Shrimp Dry: I learned this the hard way—wet shrimp steams instead of searing, so blot them with paper towels before tossing in olive oil and Old Bay. You’ll get a better char and more flavor clinging to each piece.
- Skewer for Stability: Threading shrimp onto skewers keeps them from falling through the grill grates and makes flipping a breeze. Soak wooden skewers in water for 20 minutes first, or they’ll burn before the shrimp cooks.
- Skip Overcrowding: Resist the urge to dump all the shrimp on the grill at once—give them space so they cook evenly instead of steaming each other. A single layer with a little gap between each works best.
- Add Lemon Last: Sounds weird, but it works: brush the shrimp with lemon juice after grilling, not before. The acid can toughen the shrimp if it hits the heat too early, but a squeeze at the end brightens the Old Bay flavor.
Creative Variations of These Flavors
Cajun Spice Twist
Swap 1 tbsp Old Bay Seasoning for 1 tbsp Cajun seasoning and add ½ tsp smoked paprika for a deeper, spicier profile. I love this variation when I’m craving a Louisiana kick. The blend of cayenne and thyme in Cajun seasoning pairs beautifully with shrimp. 🌶️
Garlic Butter Upgrade
Double the garlic in the butter baste to 6 cloves and add 1 tsp lemon zest for a bright, aromatic finish. This technique reminds me of my French training—simple ingredients creating complex flavors.
Lemon Pepper Zing
Replace half the Old Bay with 1 tbsp lemon pepper seasoning and add 1 tsp dried oregano. The citrus notes from the lemon pepper make the shrimp taste incredibly fresh and vibrant.
Smoky Chipotle Version
Add ½ tsp chipotle powder to the seasoning mix for a smoky, slightly sweet heat. This works great when grilling over hickory or mesquite—the wood smoke complements the chipotle perfectly. 🔥
Herb-Infused Oil
Infuse the olive oil with 1 tbsp chopped rosemary and 1 tbsp chopped thyme for 30 minutes before tossing with shrimp. I forage wild rosemary along the coast for this—it adds a piney depth.
Honey Glaze Finish
Brush shrimp with a mix of 1 tbsp melted butter and 1 tbsp honey during the last minute of grilling. The sweetness caramelizes slightly, creating a sticky, savory-sweet glaze that balances the Old Bay perfectly.
Nutrition Facts
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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