Grilled Shrimp Skewers Juicy and Flavor-Packed
These Grilled Shrimp Skewers are one of those go-to summer favorites you’ll come back to over and over again. Light, flavorful, and super quick to make, they’re a total win for busy weeknights or casual backyard BBQs. The smoky char from the grill paired with zesty marinade flavors makes the shrimp irresistible even picky eaters love them!
I’ve made these for both family dinners and larger gatherings, and they never disappoint. Plus, the kids have fun helping thread the shrimp onto the skewers (with a little supervision!). Let’s walk through everything you need to know to make them perfect every single time.
Why You’ll Love This Shrimp
This dish is:
- Quick to prep and cook ready in just 20 minutes!
- Packed with bold, summery flavors
- Kid-friendly and great for family dinners
- High in protein and naturally low-carb
- Perfect for grilling season or indoor grill pans
Simple Ingredients
These ingredients are easy to find and bring tons of flavor:
- Shrimp (large or jumbo, peeled and deveined)
The star of the show! Choose large shrimp for the best texture and grillability. - Olive Oil
Helps the marinade stick to the shrimp and adds a rich, silky finish. - Garlic (minced)
Adds a punch of flavor that infuses perfectly during the short marinade time. - Lemon Juice
Brings brightness and balances the richness of the shrimp. - Smoked Paprika
Adds a subtle smoky flavor that enhances the grill marks. - Dried Oregano
Brings a herby Mediterranean flavor that pairs beautifully with seafood. - Salt & Pepper
Just the right amount of seasoning to bring everything together. - Fresh Parsley (optional, for garnish)
A fresh pop of color and flavor right before serving. - Lemon Wedges (for serving)
Squeeze over the skewers for added brightness and zest.
Servings, Prep & Cook Time
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
What is Needed
- 1 ½ lbs large shrimp (peeled and deveined, tails on or off)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- Chopped fresh parsley (for garnish)
- Lemon wedges (for serving)
- Skewers (metal or soaked wooden)
Instructions
1. Make the Marinade
In a large bowl, whisk together olive oil, garlic, lemon juice, smoked paprika, oregano, salt, and pepper.
2. Marinate the Shrimp
Add shrimp to the bowl and toss to coat. Let it marinate for 10–15 minutes at room temperature.
3. Thread the Shrimp
Thread 4–5 shrimp onto each skewer, piercing near the tail and the head so they lay flat.
4. Grill the Skewers
Preheat grill to medium-high heat. Grill shrimp skewers for 2–3 minutes per side, until pink and slightly charred.
5. Serve and Garnish
Transfer skewers to a platter. Garnish with parsley and serve with lemon wedges.
Top Tips
- Soak wooden skewers in water for at least 30 minutes so they don’t burn on the grill.
- Don’t over-marinate the shrimp 15 minutes is plenty or the acid will start to “cook” them.
- Use large or jumbo shrimp for the best texture and easiest skewering.
- Double skewer if you find your shrimp spin when flipping them.
- Let the kids help! They love threading shrimp (just watch those sharp skewer tips!).
Recipe Variations
- Swap lemon juice for lime and paprika for chili powder for a zesty, Mexican twist.
- Add chopped fresh cilantro and a sprinkle of cotija cheese after grilling.
- Marinate shrimp in teriyaki sauce for an Asian-inspired variation.
Recommended Equipment
- Mixing bowls
- Measuring spoons
- Metal skewers (or soaked wooden skewers)
- Grill or grill pan
- Tongs
- Serving platter
Make Ahead Tips
- You can prep the marinade and clean the shrimp a day ahead just don’t marinate until just before cooking.
- Skewer the shrimp and refrigerate them up to 3 hours before grilling.
How to Store and Reheat
- Store: Leftover shrimp can be stored in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently in a skillet or microwave, but be careful not to overcook they can get rubbery.
What to Serve With This Recipe
- Garlic Butter Rice
- Grilled Corn on the Cob
- Fresh Garden Salad
- Orzo Pasta Salad
- Crusty Bread with Herbed Butter
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Grilled Shrimp Skewers
Equipment
- Mixing bowls
- Measuring spoons
- Metal skewers (or soaked wooden skewers)
- Grill or grill pan
- Tongs
- Serving platter
Ingredients
- 1 ½ lbs large shrimp peeled and deveined, tails on or off
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 2 tablespoons lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- Chopped fresh parsley for garnish
- Lemon wedges for serving
- Skewers metal or soaked wooden
Instructions
- In a large bowl, whisk together olive oil, garlic, lemon juice, smoked paprika, oregano, salt, and pepper.
- Add shrimp to the bowl and toss to coat. Let it marinate for 10–15 minutes at room temperature.
- Thread 4–5 shrimp onto each skewer, piercing near the tail and the head so they lay flat.
- Preheat grill to medium-high heat. Grill shrimp skewers for 2–3 minutes per side, until pink and slightly charred.
- Transfer skewers to a platter. Garnish with parsley and serve with lemon wedges.
Notes
- For the best flavor, don’t skip the lemon juice and garlic.
- If using frozen shrimp, thaw fully and pat dry before marinating.
One-Pot Cooking Rocks!
Michelle
Hi, I’m Michelle, the founder, owner, author, and editor of OvenSpot. My passion for one-pot cooking commenced when I was working to prepare cafeteria lunches for school students. I am now on a mission to assist you in choosing the cooking pot or appliance you will use daily. As well as in-depth information to assist you in using and caring for your cookware and appliances. Along with the yummy recipes I use at home.
Questions? Reach out to Michelle at [email protected]