I think I have discovered the ultimate summer dish with this easy grilled shrimp skewers recipe. Similar to my Grilled Shrimp Kabobs with Veggies, it is juicy, succulent and just the right amount of sweet and savory. Thanks to my go-to easy shrimp marinade, these little guys pack a big punch.
Plus, serving them on skewers adds that extra touch of elegance adding a touch of color to your summer dinner table. I like to enjoy them on their own with a crisp glass of wine and some vegetables (such as this Shrimp Scampi with Zoodles) as the main course, but they can even be used as a salad topper in Shrimp Corn Salad or Shrimp and Orzo Salad or even as a topping for Ina Garten’s Cucumber Soup.
Why You Should Make This Recipe
Grilled shrimp skewers are a show-stopping meal that will have everyone craving more.
I love it because it’s:
- Perfect for summer grilling for a super quick and healthy dinner.
- Versatile as they can be used as a base for salads, bowls and more!
- Easy to make with a basic seasoning or next level marinade.
Ingredient Notes:
I use my garlic shrimp marinade for the best grilled shrimp skewers recipe. It is a quick recipe to put together that will yield the most amazing flavor. Plus, you can use some for marinating and reserve some to drizzle over the grilled shrimp as a sauce (or a dipping sauce on the side).
The ingredient list includes extra virgin olive oil, lemon zest, lemon juice, honey, garlic, paprika, crushed red pepper flakes, parsley, salt, pepper, shrimp and lemon wedges.
Simply, make the marinade, add the raw shrimp, cover with plastic wrap, and let it marinade in the fridge for 20-30 minutes.
My Go-To Shrimp Seasoning
You might ask, what if I want to go with a simple seasoning?
While I think this marinade truly takes it to a whole other level if you would rather use a simply grilled shrimp seasoning. For my go-to seasoning, mix together 1 teaspoon kosher salt, ½ teaspoon black pepper, and ¼ teaspoon sugar in a small bowl.
PRO TIP: Although a mere ¼ teaspoon of sugar may not seem like a lot, it really helps develop those deep, dark, caramelized flavors. The sugar ensures the shrimp brown up nice and quickly without having to spend too much time on the grill.
Whichever recipe you decide to follow, I recommend patting the shrimp with a sheet of paper towel to dry so that the seasoning or the marinade will easily stick to them.
What Size Shrimp For Grilling?
The best shrimp to buy for grilling is jumbo shrimp (16/20), but if those are unavailable, extra-large or large shrimp (21/25) are your next best option.
The reason we want such large shrimp for grilling is because the larger size can withstand the high heat and longer cook time on the grill to brown and develop that sought-after chargrilled flavor.
How to Put Shrimp on Skewers
The best way to put shrimp on skewers is to start at the thickest part of the shrimp and thread no more than 5-6 on each skewer. This ensures the shrimp adhere to the skewer without overcrowding.
Here are a few helpful tips:
- Metal or Wood: Metal skewers are a great option if you already have them on hand, but I actually prefer wooden skewers as it adds to their charcoal flavor. If using wooden skewers, make sure to soak skewers in water for at least 20 minutes to prevent them from disintegrating.
- With Shell or Without Shell: I find the shrimp are easier to eat without the shell but with the tail still intact. That being said, you can leave the shell on to lock in those essential shrimp juices but remove the vein. Check out Easy Shrimp Marinade for more info on how to do so.
How to Grill Shrimp Skewers
All it takes is a few easy steps to have piping hot grilled shrimp kabobs ready in no time! Feel free to use an outdoor gas or charcoal grill or make them indoors on a grill pan. Keep in mind the ideal cooking temperature is between 400 – 450 degrees F. This is about medium-high heat on a grill.
Gas Grill
Preheat the grill for 10 minutes by turning half the burners to high. Clean the grill grates with a grill brush. Lower the heat to medium-high heat just before placing the shrimp skewers on the grill.
Cook shrimp for 2 minutes on each side or until they turn pink and start to curl in.
Charcoal Grill
Fill up your charcoal chimney and light a fire starter underneath it. Once the charcoal is ashed over completely, dump it into the grill and place the cooking grate on your grill. Let it heat up to 400 degrees. This should take about 10-15 minutes.
Place skewers on the grill grates and cook for 2 minutes on each side or until the shrimp turn pink and start to curl in.
Without a Grill – Use a Grill Pan
If looking to cook the shrimp indoors, use a grill pan. Simply preheat the grill pan (affiliate link) over medium to medium-high heat until hot, about 5 minutes. Then proceed with the recipe.
How Long to Cook Shrimp?
Grilled shrimp cook time will vary depending on the method you choose. I like to cook shrimp for 2 minutes on each side on a gas or charcoal grill. For a grill pan, the shrimp will need 3 – 3 ½ minutes per side. You know they are done when the shrimp turn pink and opaque and start to curl in.
How to Store?
The grilled shrimp will keep in an airtight container in the refrigerator for up to 3 days. I like to enjoy the leftovers on top of crunchy summer salads or alongside roasted vegetables.
What to Eat with Shrimp Skewers?
The possibilities are endless when it comes to serving this easy grilled shrimp recipe. A simple green salad would do it but if you want to try something new, here are some of my favorite sides:
- Black Bean and Corn Salad
- Mexican Street Corn Pasta Salad
- Mediterranean Quinoa Salad
- Texas Caviar
- Healthy Cucumber Salad
Grilling Tips for Shrimp:
- Use jumbo, extra large or large shrimp. The larger size can withstand the high heat and longer cooking time on the grill.
- Frozen shrimp: If you are using frozen shrimp, be sure to thaw before seasoning or marinating. To do so, fill a large bowl with cold water. Place frozen shrimp in a plastic bag and seal tightly. Submerge the bag in cold water. You can place a plate on top to make sure it remains fully submerged. Let it sit for 15-20 minutes or until shrimp are fully thawed.
- Soak wooden skewers for at least 20 minutes. This prevents them from going up into flames.
- Preheat the grill before cooking. This ensures the grill is up to temperature and prevents overcooking the shrimp.
FAQs
The proper temperature for cooked shrimp is 120 F. degrees. Grilling shrimp at a preheated 400 F. degrees for 2 minutes on each side should yield properly cooked shrimp.
Shrimp will take 2 minutes per side on an outdoor grill or 3 – 3 ½ minutes per side on an indoor grill pan. They cook very quickly, so it is important to keep a close eye on them.
Grill the shrimp over direct heat set to medium high and do not overcook. You know they are ready when the shrimp turn pleasantly pink and curl in at the tails. If you really want to lock in those juices, leave the shell on, but make sure to remove the vein.
A Few More Recipes You Might Also Like:
Here are a few more recipes you should try:
- Grilled Flank Steak Tacos
- Grilled Mahi Mahi
- Shrimp Ceviche from I Food Real
- Linguine with Shrimp Scampi
- Curried Tomato Soup with roasted shrimp
Diet Key
This Recipe is:
Grilled Shrimp Skewers Recipe
Ingredients
- ¼ cup olive oil
- 1 teaspoon lemon zest
- ¼ cup lemon juice, freshly squeezed*
- 3 tablespoons honey
- 3 cloves of garlic, minced
- 1 teaspoon paprika
- Pinch of crushed red pepper flakes, optional
- 2 tablespoons chopped Italian parsley
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 lb. shrimp, (16-20 or 21-25 count), peeled and deveined
- Lemon wedges to serve on the side
Instructions
- Soak the skewers: If using wooden skewers, soak them in water for at least 20 minutes.
- Make the marinade: Place olive oil, lemon zest, lemon juice, honey, garlic, paprika, red pepper flakes, parsley salt, and pepper in a bowl. Give it a whisk until fully combined. Add the shrimp into the bowl and toss to coat. Cover it with plastic wrap and refrigerate for 30 minutes.
- If using a gas grill: Turn half of the burners to high and let them preheat for 10 minutes or until it reaches 400 F degrees.
- If using a charcoal grill: If using a charcoal grill, fill up your charcoal chimney and light a fire starter underneath it. Once the charcoal is ashed over completely, dump it into the grill and place the cooking grate on your grill. Let it heat up to 400 degrees.
- If using a grill pan on cooking on the stovetop: Heat grill pan over medium heat until hot.
- Skewer the shrimp: Meanwhile, thread shrimp on skewers starting from the thickest part of the shrimp and arranging 5-6 shrimp per skewer. Place on a plate and set aside.
- Grill: If you are using a gas or charcoal grill, grill shrimp skewers on direct heat for 2-3 minutes or as soon as it turns pink along the edges and then flip over and cook for another 2 minutes or until it is lightly charred. If grilling on a grill pan, cook shrimp for 3 to 3 ½ minutes on each side.
- Serve with lemon wedges on the side.
Notes
- The shrimp I am using in the photos are 21-25 count, which yields about 6 skewers if you thread 5 or 6 shrimp per skewer.
- Use jumbo, extra large or large shrimp. The larger size can withstand the high heat and longer cooking time on the grill.
- Frozen shrimp: If you are using frozen shrimp, be sure to thaw before seasoning or marinating. To do so, fill a large bowl with cold water. Place frozen shrimp in a plastic bag and seal tightly. Submerge the bag in cold water. You can place a plate on top to make sure it remains fully submerged. Let it sit for 15-20 minutes or until shrimp are fully thawed.
- Soak wooden skewers for at least 20 minutes. This prevents them from going up into flames.
- Preheat the grill before cooking. This ensures the grill is up to temperature and prevents overcooking the shrimp.
- With Shell or Without Shell: I find the shrimp are easier to eat without the shell, but with the tail still intact. That being said, you can leave the shell on to lock in those essential shrimp juices, but remove the vein.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was an amazing recipe, easy to make and very delicious!
Music to my ears. Thank you!
We are prawn (as we call them here in the UK), obsessed in my household and I can’t wait to try out these grilled shrimp skewers. They are the perfect summer’s evening food that we love- light yet tasty! Thanks for another awesome recipe Ice.
Awwww thanks my friend. So happy to hear that you liked it.
XO