grilled shrimp skewers recipe is the answer when you want big flavor with very little fuss. Maybe you have friends coming over, or it is a weeknight and you are craving something fresh off the grill without babysitting a complicated dish. Shrimp cook fast, soak up marinade like little sponges, and look fancy even though they are totally simple. I make these all summer long and keep a bag of frozen shrimp on standby for last minute plans. If you want a recipe that tastes like a beach vacation but fits into a busy schedule, this is it. 
How to Make Grilled Shrimp Skewers
Quick, punchy marinade
The key to great skewers is a marinade that is bright and balanced. I use olive oil, lemon juice, garlic, honey or brown sugar, smoked paprika, a little chili flake, and salt. The touch of sweetness helps caramelize on the grill, while the lemon keeps the shrimp juicy. Toss peeled and deveined shrimp in the marinade, then let them rest for 15 to 30 minutes in the fridge. Do not go longer than 45 minutes or the acid can make the texture mushy.
Skewering and grill setup
If you are using wooden skewers, soak them in water for 20 to 30 minutes so they do not burn. I like to thread the shrimp through the head and tail ends so each piece forms a little C shape, which keeps them from spinning. Heat your grill to medium high, and oil the grates right before cooking. A clean, hot grate means better grill marks and less sticking.
Timing that stays tender
Shrimp are done in a flash. Grill 2 to 3 minutes per side until they turn pink and opaque, with a slight char on the edges. Pull them off as soon as the thickest part just turns opaque. Overcooked shrimp get rubbery fast, so keep an eye on them and trust the clock. A squeeze of lemon at the end makes the flavors pop.
Want to prep like a pro? I share more grill prep in this handy guide: how to soak wooden skewers properly. It saves time and frustration.
How do you grill shrimp?
Grilling shrimp is about heat, speed, and seasoning. Start with thawed, patted dry shrimp so the marinade sticks. Preheat your grill to medium high, then oil the grates. Place the skewers down, close the lid, and cook 2 to 3 minutes until the bottoms have light grill marks. Flip, cook 1 to 2 minutes more, and remove. That is it. The shrimp should curve slightly and feel firm but springy when you press them.
If you want that buttery restaurant finish, brush the skewers with melted garlic butter right after they come off the grill. It melts into the hot shrimp and turns simple into special. I keep a small bowl ready with a pastry brush, or just spoon it over. For a quick how-to, check out my easy sauce tutorial here: homemade garlic butter.
Bonus tip, if your grill flares up, move the skewers to an indirect heat zone for a minute, then slide them back to sear. This avoids charring without losing heat.
Ingredients & Substitutions
- Shrimp: Large or extra large, peeled and deveined, tail on or off. Frozen is fine, just thaw in the fridge or under cold running water.
- Olive oil: Helps distribute flavor and prevents sticking. Can sub avocado oil.
- Lemon juice and zest: Bright flavor that pairs perfectly with seafood. Lime works too.
- Garlic: Freshly minced gives the best flavor. Garlic powder in a pinch.
- Honey or brown sugar: A touch of sweetness for caramelization. Maple syrup works.
- Smoked paprika: Adds color and a subtle smoky vibe. Regular paprika plus a pinch of cumin if you do not have smoked.
- Chili flakes: Optional heat. Use cayenne or your favorite hot sauce instead.
- Salt and black pepper: Always. Season to taste.
- Fresh herbs: Parsley, cilantro, or dill are great for finishing.
If you are serving a crowd, consider a few variations. Lemon herb for the classic crowd pleaser, chili lime for heat lovers, and garlic butter for the purists. For easy sides, I love these fresh ideas: easy summer salads and grilled vegetables to round out the plate.
Recipe Tips
Keep the marinade time short. Shrimp are delicate, and too much acid can toughen them. Fifteen to thirty minutes is the sweet spot for bold flavor and a tender bite.
Dry the shrimp before marinating. Extra moisture dilutes the marinade and makes it harder to get a good sear. A quick pat with paper towels helps the seasoning cling and improves browning.
Use two skewers for better control. Thread two parallel skewers through the same set of shrimp to keep them steady. This makes flipping easier and prevents pieces from spinning on you.
Cook by feel, not just by color. Shrimp should be opaque with a slight firmness. If the shrimp are curling into tight O shapes, they are likely overcooked. Aim for a relaxed C shape.
Finish with a glaze. A light brush of honey butter or garlic butter right off the grill adds shine and moisture. Here is my go to buttery drizzle: garlic butter shrimp sauce. It is one small step that makes a big difference.
I made these for a family cookout, and everyone asked for the recipe. The marinade was so fresh and the shrimp stayed juicy. This is going into our regular rotation.
Serving Ideas
- On the skewer with sides: Pile on a platter with grilled corn, a crisp salad, and lemon wedges.
- Shrimp bowls: Serve over rice with avocado, cucumber, and a drizzle of spicy mayo or yogurt sauce.
- Tacos: Tuck the shrimp into warm tortillas with shredded cabbage, pico de gallo, and lime crema.
- Pasta night: Toss with olive oil, garlic, cherry tomatoes, and spaghetti for a fast weeknight dinner.
- Surf and turf: Pair with steak for a laid back date night at home.
- Salad topper: Add to a big green salad with feta, olives, and a lemony dressing.
When I have leftovers, I chop the shrimp and make a quick shrimp roll with toasted buns and a squeeze of lemon. Also great chilled and added to a simple grain salad for lunch the next day. If you want a bright, crowd pleasing side to match, try this reader favorite: zesty summer corn salad.
Common Questions
Can I use frozen shrimp?
Yes. Thaw in the fridge overnight or place in a colander under cold running water for 10 to 15 minutes, then pat dry before marinating.
Do I need to peel the shrimp?
Peeled shrimp are easier to eat and take on more flavor. If you like extra protection from the grill, leave tails on for looks and to act as a little handle.
How long can I marinate shrimp?
Up to 30 minutes is best. Do not exceed 45 minutes because the acid can change the texture.
What if I do not have a grill?
Use a grill pan or a hot cast iron skillet on the stove. Cook the shrimp 2 to 3 minutes per side over medium high heat.
How do I keep skewers from burning?
Soak wooden skewers for 20 to 30 minutes, or use metal skewers that you can reuse. Oil the grates and avoid big flare ups.
Let us wrap this up with a tasty plan
If you want a fast dinner that tastes like summer, this grilled shrimp skewers recipe delivers every time. Keep the marinade simple, the grill hot, and the cook time short, and you will end up with juicy, flavorful shrimp. For more inspiration, I like the step by step from Grilled Shrimp Skewers {Best Marinade!} and the helpful visuals in Grilled Shrimp Skewers – Dinner at the Zoo. Give it a try this week, and do not be surprised when your grill buddies ask for the recipe. Happy grilling, and save me a skewer.
Grilled Shrimp Skewers
Ingredients
Method
- Soak wooden skewers in water for 20 to 30 minutes to prevent burning.
- In a bowl, combine olive oil, lemon juice, minced garlic, honey, smoked paprika, chili flakes, and salt and pepper.
- Toss the shrimp in the marinade and let rest in the fridge for 15 to 30 minutes.
- Preheat the grill to medium high and oil the grates.
- Thread shrimp onto skewers through the head and tail ends to form a C shape.
- Grill the skewers for 2 to 3 minutes per side until shrimp are pink and opaque.
- Remove shrimp just as they turn opaque.
- Optional: Brush with melted garlic butter after removing from grill.
