Grilling season is in full swing, and nothing screams summer like these juicy, smoky Grilled Shrimp Skewers. They’re zesty, garlicky, and just the right amount of spicy. Another back-pocket recipe that comes together quickly, perfect for a weeknight or backyard BBQ.
Serve with my Mediterranean Yellow Rice, Maroulosalata (Greek Feta Lettuce Salad) and a tangy dip like Mint Chimichurri.
Table of Contents
Why This Recipe Works
- Super easy to make: Just a quick marinade, a short grill session, and you’re done. Perfect for busy nights or last-minute entertaining.
- Perfect for summer: Light, fresh, and cooked on the grill. This is warm-weather food at its finest. It can be served as an appetizer or as a main course.
- Pairs beautifully: Serve with a crisp salad, grilled veggies, or even stuffed pita for a complete meal. Pair it with other grilling recipes or summer recipes. Scroll for more serving ideas!
Ingredients
This shrimp kabobs recipe comes together with just a few standard ingredients. The key here is to use good-quality, large shrimp. Here’s what you will need:
- Shrimp. Use fresh or thawed raw shrimp, peeled and deveined. Tail-on or tail-off, your choice. Make sure not to use pre-cooked shrimp. Use large shrimp (16/20 is a good place to start). This same marinade can be used with other seafood and fish. Try my Grilled Prawn and Shishito Skewers or Mediterranean Shrimp Rice Bowls recipes too.
- Old Bay Seasoning. Brings a classic seafood flavor with a touch of spice. Remember that Old Bay comes pre-seasoned with salt, so be very careful not to add too much salt to the marinade. If you don’t have Old Bay, you can substitute with a mixture of ground coriander, cumin and a little celery seed if you have it.
- Smoked Paprika. Adds depth and a smoky edge. Regular paprika works if needed. Or sub in red pepper flakes.
- Fresh Herbs: I am using fresh parsley in both the marinade and as garnish. But you can use fresh cilantro too.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Grilled Shrimp Skewers Recipe
Step 1. Prepare the Shrimp Marinade. In a large bowl, combine olive oil, lemon juice, lemon zest, minced garlic, chopped fresh parsley, Old Bay seasoning, and smoked paprika to make the marinade.
Step 2. Marinate Shrimp. Add the shrimp to the bowl and toss to coat. Let marinate in the fridge for 30 to 60 minutes.
Step 3. Skewer. Thread shrimp onto skewers. If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Step 4. Grill. Preheat your grill to medium-high heat. Lightly oil the grill grates. Grill the shrimp skewers for about 2-3 minutes per side, until they’re pink, opaque, and slightly charred. You can also place skewers on a sheet pan and broil them in the oven if you don’t have a grill. Or use an indoor grill pan.
Step 5. Serve. Serve hot, garnished with extra chopped parsley and lemon wedges.
Pairing and Menu Ideas
These grilled shrimp kebabs are so versatile. When it comes to a base starch, serve them with my Vermicelli Rice, Middle Eastern Vegetable Rice Pilaf, Mediterranean Yellow Rice, Saffron Rice or plain white rice. For a lighter base, try my Corn Zucchini White Bean Side Dish.
A chopped salad like my Traditional Greek Salad (Horiatiki), Jerusalem Salad, Tahini Salad or Fattoush Salad pair nicely. Also try my Greek-Inspired Potato Salad, Greek Lentil Salad, Grilled Corn Peach Salad, Grilled Peach Salad, or Greek Lettuce Feta Salad (Maroulosalata).
In terms of dipping sauce, I recommend making and herby Mint Chimichurri or herby Chermoula Sauce.
Expert Tips
- The size of the shrimp matters. Use larger shrimp if you can afford them.16/20 is where I would start if I were making this recipe for a dinner party. If I were just making it for myself, I would probably use smaller deveined shrimp, with the tail on. The numbering on frozen shrimp bags corresponds to the number of shrimp per pound. 16/20 means 16 to 20 pieces per pound of shrimp.
- Don’t over-marinate the shrimp. More than an hour, and the lemon in the marinade could make them tough.
- Soak bamboo skewers. If using wood skewers, soak them in water for 30 minutes before grilling on an outdoor grill to prevent burning. You don’t need to do this if you’re using an indoor grill. Or just use metal skewers like I do.
- Adjust the marinade to your taste. Sometimes I add a teaspoon of Dijon mustard, tomato paste, garlic powder, soy sauce or chili flakes. Use this recipe as a base and get creative. Always try to balance sweet/salty/sour/spicy to get the right marinade. You will find many protein marinade ideas over on my Grilling Recipes category page.
- Cooking time is short! Stay close to avoid overcooking. Grill on high heat or medium-high heat, and make sure to preheat well and oil your grill.
- Use jumbo shrimp if you can. They’re easier to skewer and harder to overcook. They also don’t shrink as much.
Recipe FAQs
Yes! You can marinate the shrimp for 1 hour in advance and keep them chilled. Just skewer and grill when ready to serve.
Store grilled shrimp in an airtight container in the fridge for up to 2 days. Reheat gently or enjoy cold.
Other Grilling Season Recipes
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Grilled Shrimp Skewers (with Garlic, Lemon and Old Bay)
Ingredients
- 2 tablespoon Extra virgin olive oil
- 2 tablespoon Lemon juice
- 1 tablespoon Lemon zest
- 2-3 Garlic cloves (finely minced)
- 1 tablespoon Parsley (finely chopped)
- 1 ½ teaspoon Old bay seasoning
- 1 teaspoon Smoked paprika
- Kosher salt and black pepper – Use only if you use low sodium Old Bay or make your own Old Bay substitute
- 1 lb Raw Shrimp – Deveined, shell off, tail on
- Garnish with fresh parsley and lemon wedge
Instructions
- Prepare the Shrimp Marinade. In a large bowl, combine 2 tablespoon Extra virgin olive oil, 2 tablespoon Lemon juice, 1 tablespoon Lemon zest, 2-3 Garlic cloves (finely minced), 1 tablespoon Parsley (finely chopped), 1 ½ teaspoon Old bay seasoning, and 1 teaspoon Smoked paprika to make the marinade.
- Marinate Shrimp. Add 1 lb Raw Shrimp to the bowl and toss to coat. Let marinate in the fridge for 30 to 60 minutes.
- Skewer. Thread shrimp onto skewers. If you're using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Grill. Preheat your grill to medium-high heat. Lightly oil the grill grates. Grill the shrimp skewers for about 2-3 minutes per side, until they’re pink, opaque, and slightly charred. You can also place skewers on a sheet pan and broil them in the oven if you don’t have a grill. Or use an indoor grill pan.
- Serve. Serve hot. Garnish with fresh parsley and lemon wedge
Notes
- Shrimp. Use fresh or thawed raw, peeled and deveined shrimp. Tail-on or tail-off, your choice. Do not use pre-cooked shrimp. Use large shrimp (16/20 is a good place to start).
- Old Bay Seasoning. Brings a classic seafood flavor with a touch of spice. Remember that Old Bay comes pre-seasoned with salt, so be very careful not to add too much salt to the marinade. If you don’t have Old Bay, you can substitute with a mixture of ground coriander, cumin and a little celery seed if you have it.
- Smoked Paprika. Adds depth and a smoky touch. Regular paprika works if needed. Or sub in red pepper flakes for spice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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