Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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How to Grill Shrimp

Who doesn’t love full-flavored shrimp, grilled to perfection and kissed by just the right amount of smoke? Follow these simple steps for perfectly grilled shrimp.

Let's get grilling


Fire up a full chimney of Original Kingsford® Charcoal, or light a pile of about 100 briquets and prepare a two-zone fire. Heat should be medium-high, which means you can comfortably hold your hand above the coals for five to six seconds. Add 2 to 3 chunks of your favorite smoking wood or a handful of wood chips, then replace the main cooking grate and let the grill heat up.


Go for large shrimp, often labeled 16/20 (roughly 16-20 shrimp per pound). Smaller shrimp tend to dry out quickly. Shell-on shrimp are also preferable to peeled, as the shell will help protect the meat and retain moisture while cooking.


Rinse shrimp in cold water and pat dry with paper towels. To ensure easy turning on the grill, place them onto skewers, 4 to 6 shrimp per stick. To prevent the shrimp from spinning, opt for flat metal skewers, or two wooden skewers side-by-side. Brush the shrimp with olive oil, and season with kosher salt and ground black pepper.


Place the skewers on the hot side of the grill and allow shrimp to cook for 2 to 3 minutes per side until they are slightly pink with opaque flesh.


Once the shrimp have finished cooking, remove from the grill and plate. Drizzle them with olive oil and a touch of fresh lemon juice or melted butter. Serve immediately.

Cooking for 4 people


  • shrimp (shell on)
  • olive oil
  • kosher salt
  • ground black pepper
  • fresh lemon juice or melted butter
    1 tbsp.

For safe meat preparation, reference the USDA website.

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