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Grilled Shrimp on a Small Charcoal Grill

Shrimp might be the fastest thing you'll ever cook over charcoal: a couple of minutes per side and they're done. That's great on a small grill because they don't need a long fire, and a single half chimney feeds two or three people. The keys are big shrimp, dry surfaces, high heat, and pulling them the moment they turn opaque.

Serves: 2–3 · Total time: About 20 minutes plus 15–30 minutes marinating · Grill: Slot Grill Compact

Why this works on the Compact

• A small, hot fire is all shrimp need.
• The griddle stops small shrimp from falling through the grates.
• Fast cook = less charcoal, great for quick camp dinners.

Ingredients

• 1 lb large shrimp (16–20 or 21–25 per lb), peeled and deveined, tails on or off
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon paprika (or smoked paprika)
• ½ teaspoon salt, ¼ teaspoon pepper, pinch of chili flakes
• 1 lemon
• Chopped parsley
• Skewers (soak wooden ones 30 minutes), or use the griddle

Gear

• Slot Grill Compact, seasoned (how)
• Chimney starter, charcoal or cooking wood, newspaper or natural fire starters, a lighter
• Long tongs and a sturdy spatula
• Heat-safe gloves
• Instant-read thermometer
• Metal can with a lid for cold ash
• Sheet pan or foil pan for raw-to-grill and a clean one for cooked food

Fire setup on the Compact

The Compact's cooking area is 16.25" × 9" (146 sq in). That is plenty for one to three people, but it means coal placement does most of the work a dial does on other cookers. Use a two-zone fire: lit coals banked across about two-thirds of the length, the last third thin or empty. The hot side sears; the cool side finishes, holds and rescues food from flare-ups. Light with a chimney or one of the no-lighter-fluid methods.

Step by step

1. Thaw frozen shrimp in the fridge overnight or in a sealed bag under cold water. Pat completely dry.
2. Marinate with oil, garlic, paprika, salt, pepper and chili for 15–30 minutes. Not longer with lemon; acid turns texture mushy. Add lemon after cooking.
3. Skewer through two points (head and tail end) so they don't spin, or plan to use the griddle.
4. Light a half chimney and spread coals evenly under the cooking area for a hot, even fire.
5. Preheat and oil the grate or griddle.
6. Cook 2–3 minutes per side until pink and opaque throughout. Shrimp are done when they curl into a loose C; a tight O means overcooked. Fish and shellfish should reach 145°F or be opaque throughout.
7. Finish with a squeeze of lemon and parsley.

Variations

• Shrimp tacos: chili-lime seasoning, warm tortillas, slaw and crema.
• Cajun-style: your favorite Cajun seasoning blend with butter.
• Surf and turf: with a ribeye: steak first, shrimp while it rests.
• Shrimp and sausage skewers with peppers and onions.

Troubleshooting

Serving, leftovers and cleanup

Serve over rice, in tacos, or with grilled bread. Keep raw shrimp on ice right up until cooking, and eat within 2 hours or refrigerate.

Safe internal temperatures

Guessing is how small-grill cooks go wrong, because everything happens fast over a close fire. Use an instant-read thermometer in the thickest part, away from bone. USDA minimum internal temperatures:

Taking this recipe on the road

The Compact packs about 1" thick and weighs about 14 lb, so this recipe travels to a campsite, tailgate, river bank or job site as easily as it cooks on the patio. A few habits make it safer and easier away from a kitchen:

• Prep at home. Trim, season or marinate meat, chop vegetables and mix sauces in the kitchen. Pack each in a sealed bag or container labeled by cook order.
• Keep raw meat cold and separate. Pack it at the bottom of the cooler, sealed, below ready-to-eat food. Keep the cooler at 40°F or below with plenty of ice, and keep it in the shade.
• Two sets of tongs and platters: one for raw, one for cooked. Never put cooked food back on the tray that held raw meat.
• Bring water and soap for hands and tools, plus paper towels and a trash bag.
• Pack the thermometer. It matters more outdoors, where wind and cold change cook times.
• Plan for ash. Bring a metal can with a lid and follow the venue's disposal rules.

For more, see the camping, tailgate and river trip guides.

Quick-start checklist

• Grill seasoned and dry; old ash emptied
• Stable, level, non-combustible spot with clearance
• Charcoal lit in a chimney, ashed over
• Two-zone fire built, grates preheated and oiled
• Thermometer, tongs, spatula and gloves within reach
• Clean tray ready for cooked food

Common small-grill mistakes (and the fix)

1. Cooking before the coals are ready. Black-topped coals give smoky, weak heat and sticking. Wait until they glow under a light coat of gray ash.
2. Wall-to-wall coals. With no cool zone, every flare-up becomes a burn. Leave at least a third of the firebox thin or empty.
3. Crowding the grate. 146 sq in fills fast. Leave space between pieces so you can move them, and cook in waves.
4. Moving food too early. Let it sear and release on its own; it sticks until a crust forms.
5. Cold, dirty grates. Preheat for a few minutes, scrape, and wipe with an oiled paper towel held in tongs.
6. Wet food. Pat meat and vegetables dry before oiling and seasoning. Moisture steams instead of searing.
7. Judging doneness by time or color. Small fires vary. Use a thermometer.
8. Leaving ash in the firebox. Old ash chokes airflow. Empty it once cold before the next cook.
9. Putting the grill away wet. Raw carbon steel needs to be dried and lightly oiled. See rust prevention.

After the cook: burn-down and pack-down

1. Let the remaining coals burn down. Don't leave a fire unattended.
2. When ash and steel are completely cold, dump the ash into a metal container with a lid, or dispose of it where the venue or campground allows.
3. Scrape the grates, then wipe the cooking surfaces with a light coat of oil or Slot Grill Seasoning Balm.
4. Lift off the grates, slide out the V side panels, pull the end pieces and stack. The Compact packs to about 1" thick.
5. Store it dry. A bag or old box keeps soot off the rest of your gear.

Safety basics (every cook)

• Outdoors only. Never use a charcoal grill indoors, in a garage, tent, camper, boat cabin or vehicle. Burning charcoal makes carbon monoxide, which you cannot see or smell.
• Stable, level, non-combustible surface. Bare soil, gravel, sand, concrete, pavers or a fire-safe pad. The Compact's 2⅞" air gap between the table and the bottom of the coal bed helps minimize radiant heat to the surface below, but it is still a live fire.
• Clearance. Keep it away from tents, vehicles, siding, overhangs, dry grass and anything that can burn. Keep kids and pets back.
• Follow local rules. Burn bans, campground, park, venue and HOA rules come first.
• Water or a fire extinguisher nearby, plus heat-safe gloves for handling grates and panels.
• Ash stays hot for a long time. Put it in a metal container with a lid and never pack hot steel or ash into a vehicle.

Cooking in wind, rain, cold and heat

Frequently asked questions

How long do shrimp take on a charcoal grill?

About 2 to 3 minutes per side over a hot fire for large shrimp, until opaque throughout.

How do I know shrimp are done?

They turn pink and opaque and curl into a loose C shape. Fish and shellfish should reach 145°F or be opaque throughout.

Should I use skewers or a griddle for shrimp?

Either. Skewer through two points so they don't spin, or cook them on a griddle plate so they can't fall through.

Can I marinate shrimp in lemon juice?

Only briefly. Acid changes texture quickly. Add lemon after cooking.

Slot Grill Compact

12-gauge carbon steel · about 14 lb · 16.25" × 9" cooking area · packs about 1" thick · made in Texas · ★★★★★ 4.92 (77 reviews)

$89.97$99.97

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All specs and prices are from SlotGrill.com. Always grill outdoors on a stable, non-combustible surface and follow local fire rules.