These Grilled Shrimp Skewers are a perfect blend of fresh herbs, zesty lemon, and savory garlic, delivering a quick and satisfying meal.
Packed with high-quality protein and heart-healthy fats, they’re low in carbs and rich in flavor, making them ideal for everyday cooking.
Ready in under 40 minutes, they’re a simple, nutritious option for weeknight dinners, meal prep, or entertaining guests.
Grilled Shrimp Skewers
Equipment
- 6 wooden or metal skewers
- Large Mixing Bowl
- Whisk
- Grill or grill pan
- Tongs
Ingredients
- ¼ cup olive oil
- 1 teaspoon lemon zest
- ¼ cup freshly squeezed lemon juice
- 3 tablespoons honey
- 3 garlic cloves minced
- 1 teaspoon paprika
- Pinch of crushed red pepper flakes optional
- 2 tablespoons chopped fresh Italian parsley
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 lb. shrimp peeled and deveined (16–25 count)
- Lemon wedges for serving
Instructions
- Prepare the Skewers: If you’re using wooden skewers, it’s essential to soak them before grilling. Fill a shallow dish or baking tray with water and submerge the skewers for at least 20 minutes. This prevents the wood from burning or catching fire on the grill. If you’re using metal skewers, this step is unnecessary, but make sure they are clean and dry.
- Make the Flavorful Marinade: In a large mixing bowl, combine ¼ cup of olive oil, 1 teaspoon of fresh lemon zest, ¼ cup freshly squeezed lemon juice, and 3 tablespoons of honey. Add 3 minced garlic cloves, 1 teaspoon paprika, a pinch of crushed red pepper flakes (if you like a hint of spice), 2 tablespoons chopped Italian parsley, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Whisk all ingredients together until they form a smooth, aromatic mixture that will coat the shrimp evenly.
- Marinate the Shrimp: Add the peeled and deveined shrimp to the bowl with the marinade. Using a spoon or your hands, gently toss the shrimp until each piece is thoroughly coated. Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes. This allows the shrimp to absorb the zesty, garlicky flavors without becoming mushy. Avoid marinating longer than 1 hour, as the acid in the lemon juice can start cooking the shrimp.
- Preheat Your Grill or Pan: Gas Grill: Turn half of the burners on high and preheat for about 10 minutes, or until the grill reaches approximately 400°F. Charcoal Grill: Light the charcoal in a chimney starter and allow the coals to ash over completely. Then spread the coals evenly on the grill and place the cooking grate on top, letting it heat to 400°F. Grill Pan (Stovetop): Heat a grill pan over medium heat until it is hot to the touch, ensuring the shrimp will sear properly and develop light char marks.
- Thread the Shrimp onto Skewers: Take the marinated shrimp and carefully thread them onto the skewers. Start with the thickest part of each shrimp to maintain even cooking. Place 5–6 shrimp per skewer, leaving a little space between each shrimp so they cook evenly and develop a nice sear. Arrange the prepared skewers on a plate while you finish heating the grill.
- Grill the Shrimp: Place the shrimp skewers on direct heat. Grill for 2–3 minutes on one side, or until the edges of the shrimp start to turn pink and slightly opaque. Flip the skewers carefully using tongs and cook for another 2 minutes, until the shrimp are lightly charred but still juicy inside. For stovetop grilling in a grill pan, cook shrimp for 3–3½ minutes on each side, ensuring they develop grill marks while retaining tenderness.
- Check for Doneness: The shrimp are done when they turn opaque, firm to the touch, and have a subtle pink hue along the edges. Avoid overcooking, as shrimp can quickly become rubbery. If using jumbo or extra-large shrimp, they may need an additional 30–60 seconds per side.
- Serve with Lemon Wedges: Remove the skewers from the grill and transfer them to a serving plate. Serve immediately with fresh lemon wedges on the side for squeezing over the shrimp. This adds a bright, zesty finish and enhances the herb and garlic flavors. Optionally, garnish with a sprinkle of extra parsley for a fresh touch.
Notes
- Use large or jumbo shrimp for the best grilling results, as they hold up well without overcooking.
- Soak wooden skewers for at least 20 minutes to prevent burning during grilling.
- Preheat your grill or grill pan to ensure a quick sear and even cooking.
- Marinate shrimp for 30 minutes; do not exceed 1 hour to avoid mushy texture.
- The marinade can also be used as a light basting sauce while grilling.
- Frozen shrimp must be fully thawed in cold water before marinating.
- Shrimp can be served with a variety of sides, including salads, rice, or grilled vegetables.
- Leaving the tail on helps retain juices and makes shrimp easier to handle for serving.
Chef’s Secrets for Perfect Grilling
The key to perfectly grilled shrimp lies in preparation and timing.
Always preheat your grill to a medium-high heat of around 400°F to achieve a quick sear that locks in juices.
Marinate shrimp for no longer than 30–40 minutes to avoid over-acidification from the lemon juice, which can make shrimp mushy.
When threading shrimp on skewers, leave small gaps between each piece to allow even heat circulation.
Finally, resist the urge to overcook—shrimp turn opaque and firm when done, and they cook very quickly, usually in under 5 minutes per side.
Serving Suggestions for Enjoyable Meals
Serve these skewers hot off the grill with fresh lemon wedges for a bright finishing touch.
They pair beautifully with a light salad, grilled vegetables, or a side of quinoa or rice for a balanced meal.
For a more indulgent option, drizzle with a garlic-herb butter or accompany with a tangy yogurt dip.
These skewers are also ideal for entertaining—place them on a platter for guests to grab, or serve alongside a chilled pasta salad for a summer-friendly menu.
Storage Tips for Best Results
Cooked shrimp skewers are best enjoyed immediately but can be stored for future meals.
Place cooled skewers in an airtight container and refrigerate for up to 2 days.
To reheat, warm briefly in a preheated skillet or under a broiler for 1–2 minutes, avoiding overcooking.
If storing raw marinated shrimp, keep them refrigerated and use within 24 hours.
Wooden skewers should not be stored with the shrimp—remove them before refrigeration to prevent moisture absorption or splitting.
Frequently Asked Questions
1. Can I use frozen shrimp for this recipe?
Yes, but make sure to fully thaw the shrimp first. Place them in a sealed bag in cold water for 15–20 minutes until thawed. Avoid using warm water, which can partially cook the shrimp and change the texture.
2. Should I leave the shrimp tails on?
Leaving the tails on adds visual appeal and helps retain moisture during grilling. They also make shrimp easier to pick up as finger food. If you prefer, you can remove them before serving.
3. How long can I marinate the shrimp?
Marinate shrimp for 30 minutes for optimal flavor. Do not exceed 1 hour, as the acid in lemon juice can start to “cook” the shrimp, resulting in a mushy texture.
4. Can I cook these skewers indoors?
Absolutely! A stovetop grill pan or broiler works perfectly. Preheat the pan to medium-high heat and cook 3–3½ minutes per side, ensuring even searing without overcooking.
5. How do I prevent shrimp from sticking to the grill?
Ensure the grill or pan is fully preheated, lightly brush with oil, and avoid moving the shrimp too soon. Let them sear for the recommended time before flipping to achieve a natural release from the grill grates.
