Grilled Shrimp Kabobs

Name: Grilled Shrimp Kabobs
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 1lb 16/20 ct shrimp, peeled and deveined. Tails are optional; 3 tablespoons olive oil; 1 large lemon, zested and juiced; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 teaspoon dried oregano; 1/2 teaspoon paprika; 1/2 teaspoon garlic powder; Chopped parsley, for serving; Lemon slices, for serving

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Grilled Shrimp Kabobs are simple to make and perfect for an easy summer meal. The lemon marinade for grilled shrimp is so flavorful and fresh tasting.

I love how versatile grilled shrimp skewers are! Serve them alongside a big salad (a leafy green salad or try this Greek Chickpea Salad), some grilled veggies and potatoes, or even with a creamy pasta. The options are endless!

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Ingredients
Step by step instructions
Frequently Asked Questions:
Leftovers and Storage
Serving Ideas:
Related Recipes
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Ingredients

It only takes a few simple ingredients to make the flavorful lemon marinade for grilled shrimp. Here's what you need:

Raw, Shrimp - Buy shrimp that are peeled and deveined. You can leave the tail on or off. I recommend using larger shrimp like 16/20 ct/lb so that they are harder to overcook on the grill. Also try making this recipe for Blackstone Cajun Shrimp.
Fresh Lemons - for both the zest and juice.
Olive Oil - you can use a different oil of choice such as canola oil or avocado oil, but I like the flavor of olive oil.
Spices - Salt, Pepper, Paprika (gives the shrimp a beautiful color!), Dried Oregano, Garlic Powder
Chopped Parsley - optional, for serving
Lemon Slices - optional, for serving. I like to pop them on the grill to get a nice char.

Step by step instructions

Even if you're not a grilling expert, you can totally make grilled shrimp skewers! See the instructions below:

Marinate Shrimp - In a medium/large bowl, mix together the shrimp marinade ingredients. Add the shrimp to the bowl and toss to combine. Allow to marinate for at least 20 minutes (perfect amount of time to preheat the grill) or up to one hour. If using wooden skewers, soak them in water for 10-30 minutes before threading with the shrimp.
Preheat Grill - Preheat the grill to medium-high heat (450-500 degrees F) for direct grilling (ie. the kabobs will go directly over the flame).
Skewer Shrimp - While the grill preheats, skewer the shrimp on 3-4 skewers and place on a plate. The excess marinade needs to be discarded.
Grill - Grease your grill grates, if desired, with vegetable oil on a paper towel using grilling tongs. Then add the marinated shrimp skewers to the grill. Close the grill and grill each side for 2-3 minutes (about 5 minutes total) until fully cooked. Shrimp are cooked when they are pink and opaque - be careful not to overcook. If you'd like, you can toss extra lemon slices on the grill for just a minute or two to get a nice char and serve with the shrimp.
Serve - I love to give a squeeze of fresh lemon juice.

Frequently Asked Questions:

How long does shrimp take to grill?

Shrimp only takes about 5 minutes to cook on the grill! I love how quickly shrimp cook.

Do you need to soak skewers before grilling?

I like to use reusable, metal skewers for grilling but you can also use wooden skewers. Wooden skewers do need to be soaked in water before grilling. Soaking them first helps prevent them from burning over the grill. Soak them in warm water for 10 to 30 minutes before using.

Do you peel shrimp before grilling?

In this recipe, I like to peel the shrimp first. I do tend to leave the tails on for prettier presentation. Peeling also makes it easier for the lemon marinade to flavor the shrimp. However, you can grill shrimp before peeling as well.

How do you know if shrimp is cooked?

The best way to tell if shrimp is cooked is by the color. Cooked shrimp becomes opaque and pink and starts to curl. Be careful not to overcook shrimp - even just an extra minute of cooking can cause the shrimp to be tougher and chewy.

Leftovers and Storage

Grilled shrimp is a great option for meal prep! See tips below for how to store:

Leftovers and Storage: Leftover shrimp can be stored in an airtight container in the fridge. It will keep fresh for up to 4 days. I like to eat the leftover shrimp cold on a salad, but you can reheat if you'd like. Be aware that reheating shrimp will make it slightly tougher.

Serving Ideas:

The serving ideas for grilled shrimp kabobs are endless! Here are a few of my favorites:

Pasta - Shrimp and pasta is one of my favorite matches! Try it with an Alfredo pasta or this One-Pot Creamy Sun Dried Tomato Pasta.
On top of a Salad - Grilled shrimp is great on or alongside a big salad! I love pairing shrimp with a Caesar salad (from Little Sunny Kitchen) or a Greek Salad.
Grilled Veggies and Potatoes - If the grill is already fired up, you might as well grill some veggies and/or potatoes for a perfect pairing.

Shrimp is such a versatile protein! I love how quickly frozen shrimp thaws (no worries about forgetting to take meat out of the freezer) and how quickly it cooks. See some other seafood recipe ideas below:

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Recipe

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5 from 1 review

Grilled Shrimp Kabobs are simple to make and perfect for an easy summer meal. The lemon marinade for grilled shrimp is so flavorful and fresh tasting.

Author: Kathleen
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Grilling, Mains
Method: Grilling
Cuisine: American

Ingredients

1lb 16/20 ct shrimp, peeled and deveined. Tails are optional
3 tablespoons olive oil
1 large lemon, zested and juiced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 teaspoon dried oregano
½ teaspoon paprika
½ teaspoon garlic powder
Chopped parsley, for serving
Lemon slices, for serving

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Instructions

Marinate Shrimp - In a medium/large bowl, mix together the shrimp marinade ingredients (olive oil, lemon juice and zest, and spices). Add the shrimp to the bowl and toss to combine. Allow to marinate for at least 20 minutes (perfect amount of time to preheat the grill) or up to one hour. If using wooden skewers, soak them in water for 10-30 minutes before threading with the shrimp.
Preheat Grill - Preheat the grill to medium-high heat (450-500 degrees F) for direct grilling (ie. the shrimp will go directly over the flame).
Skewer Shrimp - While the grill preheats, skewer the shrimp on 3-4 skewers and place on a plate. The excess marinade needs to be discarded.
Grill - Grease your grill grates, if desired, with vegetable oil on a paper towel using grilling tongs. Then add the marinated shrimp skewers to the grill. Close the grill and grill each side for 2-3 minutes (about 5 minutes total) until fully cooked. Shrimp are cooked when they are pink and opaque - be careful not to overcook. If you'd like, you can toss extra lemon slices on the grill for just a minute or two to get a nice char and serve with the shrimp.
Serve - I love to give a squeeze of fresh lemon juice.

Notes

Leftover shrimp can be stored in an airtight container in the fridge for up to 4 days. I like to eat the leftover shrimp cold on a salad, but you can reheat if you'd like. Be aware that reheating shrimp will make it slightly tougher.