Grilled Shrimp Skewers
Grilled Shrimp Skewers are the perfect summer dinner, made with fresh shrimp marinated then grilled to perfection!
There are a lot of ways to make grilled shrimp skewers, but I’ve found that marinating the shrimp for at least 10-15 minutes before placing them on the skewers is the way to get the best flavor, without letting the shrimp “cook” in the acids from the marinade. My favorite way to serve these shrimp is over a bowl of rice, or with something seasonal like my Summer Grilled Corn Salad.
From start to finish, this recipe will take you about 45 minutes, including time to marinate the shrimp and soak the skewers. But if you get everything prepped ahead of time, the shrimp skewers only take about 4-6 minutes on the grill to fully cook.
If you loved this recipe for BBQ season, you’ll also want to check out my Garlic Butter Shrimp Scampi, Baked Coconut Shrimp, and my Low Country Boil!
Why You’ll Love My Recipe
- Cooks Fast – Shrimp only take 2-3 minutes per side on the grill, making this perfect for weeknights when you need dinner ready fast!
- Marinated to Perfection – I’ve put together my favorite marinade flavors for these shrimp skewers, which is the perfect balance of tangy and savory, with a bit of olive oil to keep the shrimp from sticking to the grill.
Ingredients You’ll Need
Marinate the Shrimp & Assemble the Skewers
Whisk the marinade together right in the bowl, then add the shrimp and toss until completely coated. It only takes about 10-15 minutes to add an incredible flavor!
Spear the shrimp through the tail and the head so they made a C shape on the skewers. You’ll be able to fit 4-5 shrimp per skewer.
If they don’t seem steady, you can use two skewers to keep them from falling apart.
If you’re using wooden skewers, use a baking dish (or a dish that’s long enough) to soak the skewers in water for 20-30 minutes before you start adding the shrimp. This keeps them from catching fire while on the grill.
This marinade contains acids from the vinegar and the lemon juice. Don’t let the shrimp go longer than 15 minutes, because we don’t want it to start “cooking” like shrimp ceviche.
Grill the Shrimp
Let any excess marinade drip off of the shrimp before adding to the grill to avoid flare-ups. Grill the shrimp for about 2-3 minutes per side over direct heat.
Pull the shrimp off of the grill as soon as they’re done cooking! They’re done when the shrimp is opaque and no longer translucent.
We’re using direct heat on the grill, which means that the shrimp will be set directly over the fire on the grill grates. We’re only grilling for a few minutes per side, so watch your time closely so they don’t over-cook!
Recipe Variations
- Make garlic shrimp skewers by tossing the shrimp in melted butter with minced garlic and a squeeze of lemon right before serving them (after grilling).
- Add some heat with my Blackened Seasoning, cajun spice, or add some cayenne pepper or red pepper flakes.
- Add some fresh parsley or dill to the shrimp marinade for a lemon herb version.
- Try making a mixture of gluten free soy sauce, vinegar, olive oil, honey, and a minced garlic clove for a honey garlic sauce to dip the shrimp in.
- Add some pineapple pieces and bell peppers for grilled shrimp kabobs.
- If you want more of a Mediterranean marinade, try the one I used for my Greek Chicken Marinade.
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Make sure you buy large shrimp for this recipe. They’ll turn out tender and juicy, without slipping through the grill grates or drying out.
What to Serve with Grilled Shrimp Skewers
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Grilled Shrimp Skewers Recipe
Ingredients
- 1 pound fresh shrimp, peeled and deveined, tail-on
- 3 tablespoons extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- If you're using wooden skewers, use a baking dish (or a dish that's long enough) to soak the skewers in water for 20-30 minutes first.
- In a medium mixing bowl, whisk together the shrimp marinade. Add the raw shrimp to the bowl and toss until they're all completely coated. Let the shrimp sit in the marinade for 10-15 minutes.
- Spear the shrimp through the tail and again through the head so they made a C shape on the skewers, using about 4-5 shrimp per skewer.
- Place the shrimp skewers on the grill over medium-high heat for 2-3 minutes. Turn over and cook for an additional 2-3 minutes, or until the shrimp is opaque and no longer translucent.
Notes
- Let any excess marinade drip off of the shrimp before adding to the grill.
- Soak the skewers in water for 20-30 minutes before cooking with them. Dry skewers can burn on the grill.
- If you use frozen shrimp, let them fully defrost in the refrigerator and pat them dry with a paper towel first.
- Don’t over-crowd the skewers, you’ll get about 4-5 shrimp per skewer with some space in-between. This is to make sure they cook evenly and get a nice char.
- Skewer through both the head and tail of the shrimp, to prevent it from moving around or breaking into pieces while cooking.
- Pre-heat the grill so it’s searing hot when the shrimp hit the grill grates. They only need 2-3 minutes per side, once they turn pink and are no longer opaque, they’re done!
- Serve the grilled shrimp with some extra lemon wedges or lemon juice, lime juice, and some melted butter whisked with fresh herbs and fresh garlic on the side.
- You can also use a grill pan instead of a gas grill or charcoal grill for this shrimp recipe.
Nutrition
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