While shrimp is a favorite in appetizers, it cooks so quickly that it’s perfect for a weeknight dinner. Once you pick the right size and devein them, there are countless ways to cook shrimp — but grilling them is especially fast, easy and flavorful. Plus, a simple marinade makes all the difference. Just take this recipe, for example. This quick marinade is a cheater's version of Vietnamese nuoc mam cham, which is a mixture of Asian fish sauce, lime juice, sugar and chiles. Using crushed red pepper flakes rather than the fresh variety means less chopping, and finely grating the garlic into the marinade ensures it doesn't burn on the grill.

These Tex-Mex fajitas feature grilled shrimp rubbed with chili powder, chipotle chile powder and paprika. Guaranteed to be a family favorite.

Toss a completely refreshing arugula and watermelon salad with cucumber, mint, onion and olive, and top it with spicy grilled shrimp.

Trisha serves her grilled shrimp with a simple salsa made from cilantro, mango, lime juice, jalapeno and red onion for the perfect balance of sweet and savory flavors.

Recipe developer Claire Thomas says, "My mom's shrimp is one of my favorite Aussie recipes. The marinade is a lovely mix of honey, spices, citrus and fresh herbs, so for this version, I took those same building blocks and gave the dish a different flavor profile. Pair the shrimp with herbaceous cucumber cilantro rice and you've got a complete meal."

Bobby doubles down on the flavor and grills the tomatoes for his cocktail sauce too. Just be sure to follow his lead and brush yours with olive oil so they don’t stick to the grates when you grill them.

A spicy marinade made with smoked paprika, cayenne, Worcestershire and hot sauce gives the shrimp for these po' boys lots of flavor. Try toasting the split baguettes on the grill for the added element of crunch.

The quick and easy marinade in this recipe is a great way to use up that leftover coconut milk you have in your refrigerator. It adds a touch of sweetness to grilled shrimp and only takes 30 minutes to infuse tremendous flavor into your next dinner. Serve with steamed white rice or cold rice noodles for a light but delicious meal.

The only thing you'll miss in these lightened up shrimp fajitas is that iconic restaurant sizzle sound. Serve them family style and let your guests choose their own toppers. We've provided the classics-cilantro, salsa and avocado-but go ahead and make up your own. (Cabbage and pickled carrots are test kitchen favorites.)

The freshness and simplicity of Mediterranean cooking is on display in this simple grilled shrimp salad recipe. You'll know the shrimp are done cooking when they turn light pink — the telltale sign of doneness.

Grilled shrimp doesn’t take look to cook, just a few minutes on each side. That means it’s possible to pull a full meal together quickly — in just 35 minutes.

Garlicky grilled shrimp are popular in the Philippines. This version marinates the shrimp in a mixture of annatto oil for a brilliant red color and calamansi juice for tang. The shrimp are grilled and tossed with chili sauce for a final sweet and spicy flavor. Use head-on shrimp if you can find them — they stay particularly moist and flavorful during grilling — although headless will be delicious as well.

This quickie Caesar dressing has the all-important ingredients that make a Caesar dressing so addictive — anchovies, garlic and a lot of lemon juice. Slathered on romaine hearts and chunky grilled baguette, it makes for a unique grilled salad that is a winner on a hot summer day.

Bobby dressed these shrimp with a Spanish-inspired automatic marinade, which means the shrimp are put straight onto the grill after the marinade is brushed on. Cooking the shrimp on skewers makes them easier to flip and move around the grill.

These shrimp marinate for only 30 minutes in a flavorful mix of lemon juice, garlic and the powerhouse spice blend, Old Bay seafood seasoning. Don't be tempted to let them sit in the sauce any longer than that because the lemon juice will start to cook the shrimp and make them tough. Serve with some boiled or roasted potatoes for a grill-lover's version of a shrimp boil.

A simple marinade of lime juice, curry paste and garlic takes the shrimp in this recipe to the next level. After a few minutes in the refrigerator and even fewer on the grill, your shrimp will be infused with Thai-inspired flavors—and be incredibly delicious!

Giada tops her pasta fra diavolo with tender shrimp, clams and lobster meat. The seafood's subtle sweetness helps to offset the heat of the tomato sauce.

Bobby keeps some of the classic elements of the niçoise salad (like the green beans and potatoes) but updates the recipe by adding flavorful, spice-rubbed, grilled shrimp.

A super-fast, simple and summery version of shrimp scampi -- with no chasing your shrimp around the grill or dropping it through the grates. Plus, clean-up is a breeze!

Plantains don’t have to be fried! Ripe ones (yellow with black spots) taste great grilled, making them the perfect accompaniment to these flavorful shrimp skewers.

Bobby turns this classic shrimp dish into a meal on the grill, for a complete dinner in less than an hour.

This has everything you love about both Caesar salad and grilling, nestled together on a stick. Why turn on the oven to make croutons when you can transform a regular old baguette into deliciously crisp nuggets right on your grill?

It doesn’t take much to turn grilled shrimp into a delicious and satisfying summer meal. Valerie proves that with her charred radicchio and shrimp, topped with an easy-to-make, honey-mustard vinaigrette.

Stuck in a weeknight dinner rut? During the summer months you can easily shake things up with this simple, marinated-then-grilled shrimp. We like ours folded into tortillas with corn, poblano peppers and sautéed mushrooms, but you can feel free to use your favorite fajita fillings.

This recipe calls for metal skewers for grilling. If you don’t have any you can use wooden ones, just be sure to soak them in water for at least 30 minutes first, so that they don’t catch fire on the grill.

Okra, a staple ingredient in Indian cuisine, is an extremely versatile vegetable. It’s great sauteed, in soups and stews, or grilled! We paired our okra with jumbo shrimp and Indian spices.

If you’re a fan of the sweet-and-smoky combo, this recipe is for you. Chipotle-marinated grilled shrimp is served with a pineapple salsa for the perfect balance of flavor.

This beautiful summer meal comes together in only 30 minutes. Garlicky shrimp and toast take just a few minutes to cook on the grill; the watermelon salad is a cool, crisp take on Greek salad.

We’ve given these tasty shrimp and watermelon kebabs an Indian flavor profile by seasoning them garam masala, coriander, cumin and cardamom, but they would be equally delicious marinaded with chili powder, citrus or fresh herbs.