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These grilled shrimp skewers, also called shrimp kabobs, are marinated in a quick lemon garlic shrimp marinade, then grilled until juicy, smoky, and lightly charred. No grill? Broil the shrimp kabobs in the oven for an easy year-round option.
There’s a lot to love about making shrimp for dinner: they thaw quickly, cook in minutes, and pair well with just about anything. I keep a bag of frozen shrimp in the freezer for exactly this reason, and these grilled shrimp skewers have become one of my family’s favorite ways to enjoy them.
The shrimp are marinated in a fresh and flavorful lemon garlic marinade, then threaded onto skewers before a quick trip to the grill. The skewers make them easy to flip, easy to serve, and even more fun to eat. Add rice, a salad, or these easy grilled veggie skewers for a complete meal, or serve them as an appetizer at your next BBQ or cookout.
Table of Contents
Tips for Making the Best Grilled Shrimp Skewers
- Use the right size shrimp: Trust me, this is one place where it is worth splurging on large or jumbo shrimp. I usually buy 16/20 or 21/25 count shrimp, meaning there are approximately 16-20 or 21-25 shrimp per pound. They are easier to thread onto skewers, hold up better over the high heat of the grill, and are much more forgiving than smaller shrimp. My favorite are Whole Foods Easy-Peel Frozen Wild White Gulf Shrimp in the 16/20 size. If you don’t live near a Whole Foods Market, no worries – most grocery stores sell something similar.
- Marinate the shrimp, but not for too long: I have found that 15-20 minutes is the sweet spot. That gives the garlic, lemon, and seasonings enough time to flavor the shrimp without letting the lemon juice start to soften their delicate texture.
- Grill at the right temperature: Preheat the grill to medium-high heat, about 400-450°F. Shrimp cook fast, so you want the grates hot before they go on. This helps them develop light grill marks, cook evenly, and release more easily.
- Don’t overcook the shrimp: Yes, even the largest shrimp grill quickly, about 2-3 minutes per side. Grill just until they turn pink and opaque and curl into a loose “C” shape.
Metal vs. Wood Skewers
Unless I’m cooking for a crowd, I prefer to use metal skewers. Metal skewers are sturdier, reusable, and don’t require soaking. Wooden skewers, on the other hand, are disposable and more convenient for entertaining, but they should be soaked in water for at least 30 minutes before grilling to help prevent them from scorching or burning.
Grilled Shrimp Marinade
For this recipe, the shrimp are coated in a bright lemon garlic marinade made with seven simple ingredients:
- Olive oil: Coats the shrimp, carries the seasonings, and helps keep them from sticking to the grill.
- Fresh garlic: I love this marinade with freshly chopped or minced garlic, but 1/2 teaspoon of garlic powder also works if that’s all you have available.
- Paprika: Adds warmth and gives the shrimp their beautiful color. I use regular paprika, but smoked paprika is a great option if you want an extra smoky finish.
- Fresh parsley: Adds freshness and color. I also like to save a little extra for sprinkling over the shrimp before serving.
- Lemon juice: Brightens everything and balances the richness of the olive oil.
- Salt and black pepper: Season the shrimp and bring all of the flavors together.
The marinade can be mixed up to one day ahead and stored in an airtight container in the refrigerator. Wait to add the shrimp until 15-20 minutes before grilling. Pat the shrimp very dry with paper towels before marinating; I’ve found that the marinade coats them much better this way.
How to Grill Shrimp
Grilling shrimp is incredibly easy, especially when they’re threaded onto skewers. The quick lemon garlic marinade adds plenty of flavor, and the shrimp need just a few minutes on the grill.
My biggest tip: Grill the shrimp on metal skewers or wooden skewers rather than placing them individually on the grates. The skewers make the shrimp much easier to flip and keep them from slipping through the grill grates.
Start by soaking wooden skewers for at least 30 minutes, if using. If your shrimp are not peeled and deveined, remove the shell and make a shallow cut along the back of each shrimp to pull out the dark vein. I prefer to leave the tails on because they look nice and give you an easy handle for eating, but you can remove them if you prefer.
Pat the shrimp dry, toss them with the marinade, and refrigerate for 15-20 minutes. Thread the shrimp onto the skewers, piercing each shrimp twice, once near the top and again near the tail, so it stays secure and does not spin when flipped. Arrange the shrimp snugly without overlapping so they cook evenly.
Next, preheat the grill to medium-high heat, about 400-450°F, and lightly oil the grates. Grill the shrimp kabobs for 2-3 minutes per side, just until the shrimp are pink, lightly charred, and the center turns opaque.
No outdoor grill? A grill pan works well, or you can broil the shrimp kabobs in the oven. I have included instructions for both options in the recipe card below.
What to Serve with Grilled Shrimp
These grilled shrimp skewers pair well with just about anything. I love serving it with rice, grilled vegetables, or a fresh summer salad to soak up the extra lemon garlic marinade.
Try pairing them with:
- Greek lemon rice, cilantro lime rice, or coconut rice
- Grilled corn on the cob
- Roasted vegetables or these grilled veggie skewers
- Pasta salad or creamy potato salad
- A simple green salad
- Coleslaw or broccoli slaw
- Crusty bread for soaking up the flavorful juices
You can also remove the shrimp from the skewers and add them to your favorite shrimp tacos, grain bowls, chopped shrimp salad, or pasta with creamy Alfredo sauce.
Storage and Reheating
Remove any leftover shrimp from the skewers and store them in an airtight container in the refrigerator for 3-4 days. Refrigerate them promptly, and avoid leaving them at room temperature for longer than two hours.
Shrimp can become rubbery when reheated, so warm them gently and only until heated through. I prefer reheating them in a covered skillet over medium-low heat with a splash of water or olive oil. You can also microwave them in short 15-20 second intervals.
FAQs
How many shrimp fit on a 12-inch skewer?
A 12-inch skewer usually holds about 5-6 large shrimp or 4-5 jumbo shrimp. Leave a little space at each end so the skewer is easier to handle and turn on the grill.
Can I use frozen shrimp for grilled shrimp skewers?
Yes. I use frozen shrimp all the time, and they work just as well as fresh. Thaw them completely, drain well, and pat them very dry before adding the marinade.
How long do shrimp skewers take on the grill?
Large shrimp take about 2-3 minutes per side over medium-high heat, or roughly 4-6 minutes total. Cooking time may vary slightly depending on the size of the shrimp and how hot your grill is.
How do you know when grilled shrimp are done?
The shrimp are done when they turn pink and opaque and curl into a loose “C” shape. Remove them from the grill promptly, as tightly curled shrimp are often overcooked.
Can I grill shrimp without skewers?
Yes, but the skewers make the shrimp much easier to turn and keep them from slipping through the grill grates. Without skewers, place the shrimp in a grill basket or directly on the grates, positioning them perpendicular to the bars.
Can I broil shrimp skewers in the oven?
Yes. You can broil both metal or soaked wooden skewers in the oven. Arrange the shrimp skewers on a foil-lined baking sheet and broil 4-6 inches from the heating element. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Keep a close eye on them, as the shrimp cook quickly and wooden skewers can scorch under the broiler.
More Easy Shrimp Recipes
If you try making these grilled shrimp skewers with lemon garlic marinade, I would love to hear what you think! Please leave a comment and a star rating below. Your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Lemon Garlic Grilled Shrimp Skewers
Ingredients
- 1½ pounds large or jumbo shrimp, peeled and deveined, tails on
- 4 tablespoons olive oil
- 4 cloves garlic, finely chopped or minced
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh parsley, plus more for garnish
- 2 tablespoons fresh lemon juice
- Lemon wedges, for serving
Instructions
- Prepare the skewers and shrimp: If using wooden skewers, place them in water and soak for at least 30 minutes. Meanwhile, pat the shrimp thoroughly dry with paper towels.1½ pounds large or jumbo shrimp
- Mix the marinade: Add the olive oil, garlic, paprika, kosher salt, black pepper, parsley, and lemon juice to a large mixing bowl. Stir until well combined.4 tablespoons olive oil, 4 cloves garlic, 1 teaspoon paprika, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 2 tablespoons finely chopped fresh parsley, 2 tablespoons fresh lemon juice
- Marinate the shrimp: Add the shrimp to the bowl and gently toss until evenly coated. Cover and refrigerate for 15-20 minutes. Do not marinate much longer, as the lemon juice can soften the shrimp.
- Heat the grill: Preheat an outdoor grill to medium-high heat, approximately 400-450°F. Clean the grill grates and lightly oil them just before cooking.
- Assemble the skewers: Thread the shrimp onto metal or soaked wooden skewers. Pierce each shrimp near the top and again near the tail to keep it secure. Arrange them close together without overlapping. Discard any leftover marinade.
- Grill: Place the shrimp skewers directly on the hot grill. Cook for 2-3 minutes, then flip and grill for another 2-3 minutes. The shrimp are ready when they are pink, opaque, and lightly charred.
- Serve: Transfer the grilled shrimp kabobs to a serving platter. Garnish with additional parsley and serve immediately with fresh lemon wedges.Lemon wedges
Notes
- Choosing the shrimp: I recommend large or jumbo shrimp, preferably 16/20 or 21/25 count, since they are easier to thread onto skewers and more forgiving on the grill. If using frozen shrimp, thaw them completely, drain, and pat dry before marinating. I like to leave the tails on for presentation and easier handling, but you can remove them if you prefer.
- Garlic substitute: Substitute 1/2 teaspoon garlic powder for the four fresh garlic cloves, if needed.
- Broiler instructions: Arrange the skewers on a foil-lined baking sheet and broil 4-6 inches from the heating element for 2-3 minutes per side. Soak wooden skewers first and watch them closely under the broiler.
- Grill pan instructions: Preheat a lightly oiled grill pan over medium-high heat. Cook the shrimp skewers for 2-3 minutes per side, or until pink, opaque, and lightly charred. Depending on the size of your pan, you may need to use shorter skewers or cook the shrimp in batches.
- Storage: Remove leftover shrimp from the skewers and refrigerate in an airtight container for up to 3-4 days.
- Reheating: Reheat gently in a covered skillet over medium-low heat or microwave in short intervals. Avoid overheating, which can make the shrimp rubbery.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
