These grilled shrimp skewers are shrimp marinated in garlic, lemon and herbs, then threaded onto sticks and cooked to perfection. Shrimp kabobs can be on your table in just 20 minutes, which makes them perfect for a busy night!
Shrimp skewers are a simple yet satisfying dinner option. While I especially love these shrimp kabobs on the grill, they also can be broiled in the oven.
I am all about grilling right now, and my family can’t get enough of these easy grilled shrimp skewers.The shrimp are marinated, then threaded onto sticks and seared to perfection. Add a little lemon and herbs on top and you’ve got the ultimate speedy dinner.
How do you grill shrimp?
The best way to grill shrimp are to marinate them in olive oil, herbs, garlic and lemon, then skewer and cook. Shrimp are best grilled on skewers; if you try to grill them without a skewer, you run the risk of these little guys falling through the grates of the grill when you go to turn them.
This shrimp marinade starts with olive oil and lemon juice. I add an additional layer of flavor with plenty of dried herbs (I use an Italian seasoning blend), along with fresh minced garlic. I like simplicity here, but if you want to jazz up your marinade even more, you can add lemon zest, a splash of white white, soy sauce, or a squeeze of honey.
How long do you grill shrimp on skewers?
Shrimp cook very quickly, so it’s imperative to watch your shrimp to make sure they don’t overcook. Shrimp typically take about 2-3 minutes per side on the grill. You’ll be able to tell when the shrimp are done because they’ll turn pink and opaque.
You can use an outdoor grill, grill pan, or broiler to make these shrimp skewers. I typically use my outdoor grill, but when the weather isn’t nice or I don’t feel like firing up the grill, I cook the shrimp on the stove top in my favorite grill pan.
I use the largest shrimp I can find for this recipe. Shrimp are labeled based on their size count, or the number of shrimp you get per pound. These shrimp are the jumbo size shrimp, which are 16-20 per pound. You can go smaller if need be and the recipe will still be delicious.
Whenever I post shrimp recipes, I always get asked if the shrimp tails should be left on or removed. I typically keep the tails on when I’m looking for a nicer presentation. It’s really a matter of personal preference whether you leave the tails on or remove them before grilling.
I typically serve my grilled shrimp skewers over homemade Rice-A-Roni with grilled asparagus or a tropical fruit salad on the side for a complete meal that my whole family devours!
More grilling recipes
- Grilled Chicken Tenders
- Grilled Asparagus in Foil
- Lemon Sriracha Shrimp
- Hawaiian Chicken Kabobs
- Pork and Pineapple Kabobs
Grilled Shrimp Video
Grilled Shrimp Skewers
Ingredients
- 1 pound large shrimp peeled and deveined (you can either leave tails on or remove them)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon Italian seasoning
- 2 teaspoons minced garlic
- 1 tablespoon chopped parsley
- lemon wedges for serving
Instructions
- Place the olive oil, lemon juice, salt, pepper, Italian seasoning and garlic in a resealable plastic bag. Seal and shake to combine.
- Add the shrimp to the bag and seal. Toss to coat evenly with the marinade.
- Marinate for at least 15 minutes or up to 2 hours. You don't want to marinate for longer than that, as the acid in the lemon juice will start to cook the shrimp.
- Thread the shrimp onto skewers. Heat a grill or grill pan over medium high heat.
- Place the skewers on the grill. Cook for 2-3 minutes on each side or until shrimp are pink and opaque.
- Broiler directions: Preheat the broiler. Place the shrimp skewers on a sheet pan coated with cooking spray. Broil for 2-3 minutes on each side or until shrimp are pink and opaque.
- Sprinkle with parsley and serve with lemon wedges.
Delightful!
I’ve never been a real skewer/shish kabob person. Can I just do same marinade and put the shrimp directly on the grill? Never grilled shrimp.
Yes that’s fine!
Hi I need advice I just made the marinade thinking I would marinate overnight. However, after reading the complete
Directions and learned that you shouldn’t marinated more than two hours. What should I do with my marinade now? It’s for tomorrow’s Father’s Day barbecue. Do I keep the marinade in the refrigerator or do I leave it out because I know if I refrigerate it the oil will get coagulated. Please advise. I can’t wait to try it. It smells amazing!
I’d refrigerate it, then take it out of the fridge about 15-20 minutes before you’re ready to start the marinating process. The oil will liquefy again if it has a few minutes to sit at room temperature.
I have made this probably six times since finding it on the internet last year. This year I took it to a family Super Bowl party as an appetizer.I cooked them ahead and served them chilled.They were a hit! They were gone before half time!
I use these grilled shrimp for great shrimp tacos. Shrimp, warm tortillas,bang bang sauce, Asian Slaw, and
mango salsa. Unbelievably good!
Have used it many times and shared with many. The most popular grilled shrimp recipe! So easy with ingredients I always have. Even people who don’t usually like shrimp love these!
can you make them 7 hours ahead and serve them cold? If not, can you warm them slightly in the oven before serving
Either option should be fine!
This is one of my favorite summer recipes. My picky kids eat it up! I’ve shared it with several friends and family members!!!
I’m sorry I didn’t take a photo, I added 1/4 T lemon pepper Mrs dash, basil, oregano and parsley, I didn’t do minced garlic. When I tasted the vinegrette before mRibTing I though it’s ok. But the shrimp were delicious
I made these for our BBQ yesterday. They were so quick and easy to make, and used everything I already had in my cupboards. They came out very tasty. Definitely a keeper!
Absolute Perfection. I made this tonight with low fat fettuccini alfredo on the side–it was a huge hit! Kids and grown-ups gobbled these up. Thanks for the recipe!