This easy Grilled Shrimp Skewers recipe makes a delicious summer entree that is a family favorite!
Tender shrimp are marinated, grilled, and drizzled with savory garlic butter and a squirt of lemon juice. Grilled shrimp turn out tender and flavorful, especially cooked on the grill. So be prepared to make a double batch of this delicious entrée. Serve it with typical barbecue side dishes like cold salads, grilled potato packets, or some savory vegetables. A delicious dinner has never been so easy to make, and it’s perfect for serving to guests, or even for a quick weeknight treat.
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Easiest Shrimp Skewers
- Grilled shrimp skewers are one of the best party recipes because they can be made ahead and reheated or served chilled on-site!
- Crispy on the outside and tender and juicy on the inside, shrimp skewers are a versatile choice. They can be appetizers, salad toppers, or tucked into shrimp tacos!
- Cook this shrimp skewers recipe as a low calorie and keto-friendly protein option.
Ingredients and Variations
SHRIMP: Use fresh or frozen (thawed)! Shrimp should be fully intact, peeled, and deveined. Other proteins like scallops, chicken, sliced sausage, and bacon pieces can be grilled, however, skewer and cook them separately.
MARINADE: Marinades tenderize foods and infuse flavor, usually with an oil and an acid. Olive oil and lemon juice can be subbed out for any oil (including melted bacon grease or coconut oil) and any acid, (including vinegar or any citrus juice like lime or pineapple).
SEASONINGS: Bump up the flavor of grilled shrimp skewers with these spicy additions to the marinade! A zesty adobo or taco flavor, or Cajun style jerk seasoning will kick things up a notch!
How to Grill Shrimp Skewers
Marinate shrimp in marinade per recipe directions below.
Soak skewers for 1 hour in water before adding marinated shrimp to any of the below cooking methods.
- On medium-high heat, grill skewers 2–3 minutes per side.
- Brush with garlic butter, garnish with parsley, and serve with lemon wedges if desired.
- Sauté marinated shrimp in a dry skillet, flipping until shrimp reaches 165°F, about 4–6 minutes.
- Remove from heat and brush with garlic butter.
- Garnish with parsley and serve with lemon wedges, if desired. Unchanged:
- Bake marinated shrimp in a single layer at 350°F for 10–12 minutes, flipping halfway through.
- Brush with garlic butter, garnish with parsley, and serve with lemon wedges if desired. Or just follow this simple sheet pan shrimp dinner recipe.
Tips & Tricks
- Always soak wooden skewers in water before using so they don’t ignite on the bbq.
- To avoid cooking shrimp too long, always use a meat thermometer to check for 165°F before removing from heat. All meat continues to cook as it rests and overcooked shrimp is practically inedible! It is usually cooked as soon as it turns pink.
Storing Leftover Shrimp
Keep leftover shrimp skewers by removing them from the skewers and refrigerating in a covered container. Serve cold or reheat in the microwave in a bowl covered with plastic and a little water in the bowl to create steam. This gently reheats the shrimp so they stay tender. Leftover shrimp can be frozen but will not be as firm once thawed due to its high-water content. But, it’s perfect to mix into stir-fries!
Other Tasty Recipes From The Grill
- Grilled Quesadillas – perfect for summer.
- Pineapple Sausage Kabobs – oven or grill.
- BBQ Drumsticks – so delicious.
- Beef Kabobs – tender & savory!
- Cabbage and Potato Foil Pack – just 15 minute prep.
Grilled Shrimp Skewers
- 1 pound shrimp peeled and deveined
- ⅓ cup olive oil
- 3 cloves garlic minced
- 1 Tablespoon lemon juice
- 1 Tablespoon fresh parsley chopped, plus more for garnish
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Garlic Butter, optional for serving
- ¼ cup butter melted
- 1 clove garlic minced
- fresh parsley chopped, optional for garnish
- lemon wedges optional for serving
- Soak 8 wooden skewers in water (about 1 hour).
- Meanwhile, add marinade ingredients to a large zip-top bag. Mix ingredients together and add shrimp. Gently massage bag to ensure shrimp is covered. Refrigerate and marinate for 20-60 minutes.
- Preheat grill to medium-high heat (375°-400°F).
- Thread shrimp onto skewers.
- Grill 2-3 minutes per side, until shrimp is opaque and cooked through, or until shrimp reaches 165°F.
- Meanwhile, (if using garlic butter) in a small bowl, combine butter and garlic.
- Place cooked shrimp on a serving dish and drizzle with garlic butter if using. Garnish with parsley and serve with lemon wedges if desired.
- Be sure to soak wooden skewers in water for at least 1 hour to avoid scorching.
- Use a meat thermometer to check if shrimp have come to a temp of 165°F before removing from heat.
- Refrigerate leftovers in a covered container for 3-4 days.
- Serve shrimp cold or steam gently in the microwave covered with plastic. Cooked shrimp may be frozen but they will not be as firm once thawed due to their high-water content.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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