These easy Grilled Shrimp Skewers are packed with zesty lemon and bold spices that make every bite a delight. Perfectly grilled and smoky, they’re great as an appetizer or a light main course. Pair them with your favorite summer sides for a delicious meal!
I often get stuck grilling just chicken or steak, so adding shrimp is a fantastic way to switch up your dinner routine.
If you do not have an outdoor grill, try my Oven Baked Shrimp Skewers instead. The juicy shrimp kabobs are marinarted with a tangy cilantro lime sauce.
My Easy Coconut Curry Shrimp is a go to as the temperature starts to go down. It doesn’t get any cozier!
Table of Contents
Why You’ll Love This Recipe
- 30 Minute Meal: Quick and easy to prepare, this recipe gets dinner on the table in no time because it only requires 10 minutes of marinating.
- Light & fresh: The lemon and spices give these shrimp skewers a refreshing, vibrant taste. Perfect for a summer meal, they’re light but full of flavor!
- Versatile: Perfect as an appetizer, main course, or even as a topping for salads and pasta. I love to make tacos with them as well!
Ingredients & Substitutions
- Shrimp: Opt for larger or jumbo shrimp, like 21/25 count per pound, as smaller shrimp can overcook easily. I recommend buying them already peeled and deveined for convenience. Be sure to rinse them well with cold water and pat them with a paper towel dry before using.
- Olive Oil: You can substitute with avocado oil if preferred.
- Lemon: Lime zest and lime juice can be used if you do not have any lemons.
- Spices: Cumin, garlic, oregano, and smoked paprika give these shrimp a subtle Mexican flavor profile, making them perfect for shrimp tacos. Be sure to use smoked paprika instead of regular for the best taste.
- Cayenne Pepper: These shrimp have a bit of a kick. Reduce the amount to 1/4 teaspoon or omit entirely if you prefer less heat.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Grilled Shrimp Skewers
Quick Overview
- Marinate.
- Thread the skewers.
- Grill.
Step by Step Instructions
Be sure not to overcook the shrimp! Shrimp cooks incredibly quickly.
Step 1: In a large bowl, combine the raw shrimp, olive oil, lemon zest, lemon juice, cumin, garlic powder, oregano, smoked paprika, cayenne, Morton kosher salt, and fresh cracked black pepper. Toss well so the shrimp are well coated. Marinate for about 10 minutes.
Step 2: Preheat your grill to medium-high heat (about 400°F). Thread the marinated shrimp onto skewers, making sure they are evenly spaced. I put 7-8 shrimp on each of my 5 skewers. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.
Step 3: Place the skewers on the preheated grill. Cook for 2-3 minutes on each side, or until the shrimp are opaque and cooked through. The internal temperature for shrimp is 145°F. Be careful not to overcook, as shrimp can become tough.
Recipe Serving Suggestions
Serve these grilled shrimp skewers hot off the grill with a squeeze of extra lemon for a burst of freshness. They’re great on their own or paired with a simple side dish:
- Grilled Yellow Squash & Zucchini: Topped with feta & pistachios.
- Yukon Gold Mashed Potatoes: Creamy and buttery, you can’t beat this classic side.
- Asian Chopped Salad: Tossed with a homemade peanut dressing.
- Pesto Orzo Salad: Light and herby, with a delicious pesto dressing.
Expert Tips
- Marinate Properly: Let the shrimp marinate for about 10 minutes to absorb the flavors. Avoid marinating for too long, as the acid from the lemon juice can start to cook the shrimp.
- Preheat the Grill: Make sure your grill is preheated to medium-high heat (about 400°F) before adding the skewers. This helps achieve a nice sear and prevents sticking.
- Soak Wooden Skewers: If using wooden bamboo skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Don’t Overcrowd the Skewers: Space the shrimp evenly on the skewers to ensure they cook uniformly. Overcrowding can lead to uneven cooking and steam rather than grill.
- Check for Doneness: Shrimp are done when they turn opaque and form a C shape. They should be firm but not rubbery.
Additions & Variations
- Try Different Spices: Feel free to mix it up with your favorite spices, such as Italian seasoning, onion powder, chili powder, or chili flakes, to customize the flavor to your taste.
- Add Fresh Herbs: Try adding some fresh dill, parsley, or cilantro. Just chop them up finely and add them to the shrimp marinade.
- Oven: Preheat your oven to 450°F and line a baking sheet with foil for easy cleanup. Arrange the skewers on the baking sheet and bake for about 4-6 minutes, turning them halfway through. The shrimp are done when they turn pink and opaque. For an extra touch of char, you can switch the oven to broil for the last 1-2 minutes, keeping a close eye to prevent burning.
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Grilled Shrimp Skewers
Ingredients
- 1 1/2 pounds fresh shrimp, tails on & deveined
- 1 Tablespoons olive oil
- zest of 1 lemon
- juice of 1/2 lemon
- 2 teaspoons EACH cumin & garlic
- 1 teaspoon EACH dried oregano & smoked paprika
- 1/4 – 1/2 teaspoon cayenne*
- 1 teaspoon Morton kosher salt*
- fresh cracked black pepper
Instructions
- In a large bowl, combine the raw shrimp, olive oil, lemon zest, lemon juice, cumin, garlic powder, oregano, smoked paprika, cayenne, Morton kosher salt, and fresh cracked black pepper. Toss well so the shrimp are well coated. Marinate for about 10 minutes.1 1/2 pounds fresh shrimp, tails on & deveined, 1 Tablespoons olive oil, zest of 1 lemon, juice of 1/2 lemon, 2 teaspoons EACH cumin & garlic, 1 teaspoon EACH dried oregano & smoked paprika, 1/4 – 1/2 teaspoon cayenne*, 1 teaspoon Morton kosher salt*, fresh cracked black pepper
- Preheat your grill to medium-high heat (about 400°F). Thread the marinated shrimp onto skewers, making sure they are evenly spaced. I put 7-8 shrimp on each of my 5 skewers. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.
- Place the skewers on the preheated grill. Cook for 2-3 minutes on each side, or until the shrimp are opaque and cooked through. The internal temperature for shrimp is 145°F. Be careful not to overcook, as shrimp can become tough.
Notes
- Shrimp: Opt for larger or jumbo shrimp, like 21/25 count per pound, as smaller shrimp can overcook easily. I recommend buying them already peeled and deveined for convenience. Be sure to rinse them well with cold water and pat them with a paper towel dry before using.
- Cayenne Pepper: These shrimp have a bit of a kick. Reduce the amount to 1/4 teaspoon or omit entirely if you prefer less heat.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Marinate Properly: Let the shrimp marinate for about 10 minutes to absorb the flavors. Avoid marinating for too long, as the acid from the lemon juice can start to cook the shrimp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
