Grilled Shrimp Skewers

If you’re craving something light, flavorful, and perfect for warm weather, grilled shrimp skewers are where it’s at. They’re quick to make, fun to eat, and feel just a little bit fancy — whether you’re serving them at a backyard cookout or making a casual weeknight dinner. Shrimp has this amazing ability to soak up flavor like a sponge, especially when you toss it in a good marinade and give it a little char on the grill. The result? Juicy, tender bites with a smoky edge and a punch of flavor in every mouthful.

One of the best things about shrimp skewers is how effortless they are. You don’t need a long list of ingredients or hours in the kitchen. A simple marinade — think olive oil, garlic, lemon, paprika, maybe a splash of soy sauce or honey if you’re feeling adventurous — is all it takes to elevate them. And because shrimp cooks so quickly, you can have dinner on the table in under 30 minutes without sacrificing any flavor.

They’re also incredibly versatile. You can serve them over a bed of rice, tuck them into tacos, pile them onto a fresh salad, or just eat them straight off the skewer with a dipping sauce on the side. They work beautifully with all kinds of sides — from corn on the cob and grilled veggies to crisp slaws and roasted potatoes. Plus, they look impressive, especially with a little grill char and a sprinkle of chopped herbs.

Whether you’re grilling on a fancy outdoor setup or using a stovetop grill pan, these shrimp skewers come out delicious every single time. They’re the kind of dish that makes you feel like a grilling pro without needing much effort at all — and once you taste that smoky, garlicky, lemony shrimp, you’ll be hooked.

Why You’ll Love It

• Quick & Easy – Shrimp cooks in just a few minutes, so this recipe is perfect for busy weeknights or last-minute entertaining.
• Packed with Flavor – A simple marinade infuses the shrimp with bold, zesty, smoky goodness that makes every bite irresistible.
• Light but Satisfying – These skewers feel fresh and healthy but are still filling, especially when paired with your favorite sides.
• Perfect for Grilling Season – Whether you’re firing up the outdoor grill or using a grill pan indoors, this recipe brings that summer BBQ vibe.
• Versatile Serving Options – Serve them with rice, salad, wraps, or tacos — they fit into almost any meal plan or occasion.

Ingredient List

For the Shrimp Skewers:

• 1 ½ lbs large shrimp, peeled and deveined (tails on or off)
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• Fresh parsley or cilantro, chopped (for garnish)
• Lemon wedges (for serving)
• Wooden or metal skewers

Ingredient Notes

• Shrimp – Go for large or jumbo shrimp (16/20 count); they hold up better on the grill and don’t overcook too fast.
• Olive oil – Use extra virgin olive oil for the best flavor—it helps the marinade coat the shrimp beautifully.
• Lemon juice & zest – Freshly squeezed lemon gives the marinade brightness; the zest adds an extra citrusy punch.
• Smoked paprika – This gives the shrimp a subtle smoky flavor, even if you’re using an indoor grill pan.
• Garlic – Fresh garlic works best here. It adds depth and pairs perfectly with the shrimp and lemon.
• Red pepper flakes – Totally optional, but great if you like a little kick.
• Wooden skewers – If using wood, soak them in water for at least 30 minutes before grilling to prevent burning.

Kitchen Equipment Needed

• Grill or Grill Pan – For cooking the skewers and getting that delicious char. I love using a cast iron grill pan when I’m cooking indoors.
• Mixing Bowl – To toss the shrimp in the marinade evenly.
• Tongs – For flipping the skewers without burning your fingers.
• Skewers – Wooden or metal skewers work; just soak wooden ones if you’re grilling.
• Zester or Microplane – To get fine lemon zest that blends right into the marinade.
• Basting Brush (optional) – Great for brushing extra marinade while grilling.

Instructions

Step 1: Prep the Shrimp

• If your shrimp aren’t already peeled and deveined, do that first. You can leave the tails on for presentation or remove them for easier eating.
• Pat the shrimp dry with paper towels — this helps the marinade stick better and ensures they grill instead of steam.

Pro Tip: If you’re using frozen shrimp, thaw them completely in the fridge or run them under cold water in a colander for 5–10 minutes. Make sure they’re fully thawed before marinating.

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Step 2: Make the Marinade

• In a large mixing bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, smoked paprika, oregano, red pepper flakes (if using), salt, and pepper.
• Taste and adjust the seasoning if needed — it should be tangy, garlicky, and well-balanced.

Pro Tip: Whisk well to fully emulsify the oil and lemon juice so the marinade coats the shrimp evenly.

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Step 3: Marinate the Shrimp

• Add the shrimp to the bowl and toss gently to coat each piece thoroughly in the marinade.
• Cover the bowl and refrigerate for 20–30 minutes to let the flavors soak in. Don’t marinate longer than 1 hour — the lemon juice can start to “cook” the shrimp.

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Step 4: Prep the Skewers

• While the shrimp is marinating, soak wooden skewers in water (if using) for 30 minutes.
• Once ready, thread the shrimp onto skewers, piercing each one twice (near the head and tail) so they lay flat and don’t curl.

Pro Tip: Don’t overcrowd the skewers — leave a little space between shrimp so they cook evenly.

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Step 5: Preheat the Grill

• Heat your grill or grill pan over medium-high heat. Brush lightly with oil to prevent sticking.
• You’ll know it’s hot enough when a drop of water sizzles and evaporates on contact.

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Step 6: Grill the Shrimp

• Place the shrimp skewers on the grill and cook for 2–3 minutes per side, or until the shrimp are pink, opaque, and lightly charred.
• Flip carefully with tongs and avoid overcooking — shrimp can turn rubbery quickly.

Pro Tip: Shrimp is done when it forms a loose “C” shape. A tight “O” means it’s overcooked.

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Step 7: Serve and Garnish

• Transfer the skewers to a serving platter. Sprinkle with chopped parsley or cilantro, and serve with lemon wedges for squeezing over the top.
• Pair with your favorite sides and enjoy while hot!

Tips and Tricks for Success

• Use fresh or high-quality frozen shrimp – The better the shrimp, the better the final result. Wild-caught shrimp often have more flavor than farm-raised.
• Don’t over-marinate – 20–30 minutes is the sweet spot. Any longer, and the acid from the lemon can start breaking down the shrimp.
• Thread shrimp securely – Spear them twice (top and tail) so they lay flat on the grill and cook evenly.
• Grill hot and fast – A hot grill gives you that perfect char without drying out the shrimp. Keep it at medium-high heat and don’t walk away!
• Serve immediately – Shrimp tastes best fresh off the grill. If you’re cooking in batches, keep finished skewers warm in a low oven (about 200°F/90°C).

Ingredient Substitutions and Variations

• No smoked paprika? – Use regular paprika and a pinch of cumin for a similar depth of flavor.
• Try lime instead of lemon – It gives a more tropical twist that pairs great with cilantro and chili flakes.
• Add veggies to the skewers – Bell peppers, red onion, or zucchini slices grill beautifully alongside the shrimp.
• Swap garlic for garlic powder – If you’re in a pinch, 1 teaspoon garlic powder will do, though fresh is best.
• Make it creamy – Serve with a garlic yogurt dip or a chipotle aioli on the side for a restaurant-style touch.

Serving Suggestions

• With rice or couscous – Serve the shrimp skewers over a bed of fluffy white rice, coconut rice, or lemony couscous for a simple, satisfying meal.
• In tacos – Slide the shrimp off the skewers and tuck them into warm tortillas with slaw, avocado, and a drizzle of lime crema.
• With grilled veggies – I love pairing these with charred zucchini, bell peppers, or corn on the cob for a full-on summer plate.
• Over a fresh salad – Make it a light lunch by adding the shrimp to a crisp mixed greens salad with cherry tomatoes and a citrus vinaigrette.
• As an appetizer – Serve them as a party starter with a dipping sauce like garlic butter or a spicy yogurt sauce—guaranteed crowd-pleaser!

Storage and Reheating Instructions

• Refrigerate leftovers – Store cooked shrimp in an airtight container in the fridge for up to 2 days.
• Reheat gently – Warm them in a skillet over low heat for 1–2 minutes per side, just until heated through. Avoid the microwave if possible—it can make shrimp rubbery.
• Serve cold – These taste great chilled too! Toss leftover shrimp into a pasta salad or wrap for a next-day lunch.
• Don’t freeze grilled shrimp – They lose texture when thawed and reheated. It’s best to enjoy them fresh or within a couple of days.

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them completely and pat them dry before marinating. Excess moisture can water down the marinade and prevent a good sear.

How do I keep shrimp from sticking to the grill?

Make sure your grill or grill pan is well-oiled and preheated before adding the skewers. A hot, oiled surface helps the shrimp sear instead of stick.

What size shrimp is best for skewers?

Large or jumbo shrimp (like 16/20 or 21/25 count) are ideal. They’re big enough to stay juicy and sturdy enough to grill without falling apart.

Can I make these ahead of time?

You can prep and marinate the shrimp ahead, but don’t cook them until you’re ready to serve. Cooked shrimp tends to dry out if it sits too long.

What dipping sauces go well with these?

Garlic butter, chipotle mayo, tzatziki, or a citrusy yogurt dip all pair beautifully. You can even serve them with a side of sweet chili sauce for a quick flavor boost.

Can I cook these in the oven?

Yes! Broil them on a foil-lined baking sheet for 2–3 minutes per side. Keep a close eye—they cook fast under the broiler.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!