Oh, friends, I’m so excited to share this recipe with you today! There are some dishes that just instantly transport you to a happy place, and for me, these grilled shrimp skewers are absolutely one of them. I remember the first time I made these for a summer barbecue, and the reaction was just… wow. Everyone was raving, asking for the recipe, and the skewers were gone in minutes! It’s funny, because when you think about grilling, you often think of big steaks or burgers, but these little flavor bombs can really steal the show. They’re so incredibly simple, yet they pack a punch of flavor that’s just out of this world. Honestly, they’re my go-to for those nights when I want something impressive without spending hours in the kitchen. Forget those dry, bland skewers you might have had elsewhere; these are juicy, tender, and bursting with a marinade that’s just perfection. If you love a good, easy, crowd-pleasing meal that screams summer (even if it’s not!), then you’ve come to the right place.
What is a grilled shrimp skewer?
So, what exactly are these magical grilled shrimp skewers? Think of them as your favorite juicy shrimp, but elevated. We’re talking plump, succulent shrimp that get marinated in a vibrant, flavorful mixture, then threaded onto skewers and grilled to smoky, slightly charred perfection. It’s a dish that’s inherently fun to eat – who doesn’t love food on a stick? The beauty of it is its simplicity. It’s not complicated, it’s not fussy, but the result is a dish that tastes like it came from a fancy restaurant. The “skewer” part is key, not just for presentation and ease of grilling, but it also helps the shrimp cook evenly and keeps them from falling through the grill grates (a tragedy we all want to avoid!). It’s essentially a quick, flavorful way to enjoy shrimp that feels special without requiring any advanced culinary skills. They’re more than just grilled shrimp; they’re an experience!
Why you’ll love this recipe?
Okay, let me count the ways! First and foremost, the flavor. The marinade is where the magic happens. It’s a perfect balance of savory, a little bit of tang, and just enough zest to make the shrimp sing. It infuses the shrimp with so much deliciousness that even the pickiest eaters at my table gobble them up. Then there’s the simplicity factor. Seriously, this recipe is a lifesaver on busy nights or when you’re entertaining. You can prep the marinade and skewer the shrimp ahead of time, and then it’s just a quick grill session. It’s so much easier than people think, and the payoff is huge. Plus, it’s incredibly cost-effective! Shrimp can sometimes feel like a splurge, but when you buy it on sale and make this marinade yourself, it’s a much more budget-friendly way to enjoy a fantastic meal. And the versatility! These skewers are not just for barbecues. I’ve served them as an appetizer, tossed them into salads, served them over rice, and even made mini versions for kids’ parties. They’re just as good at a casual weeknight dinner as they are at a sophisticated gathering. What I love most about this recipe is that it proves you don’t need a ton of fancy ingredients or complicated techniques to create something truly spectacular. It’s approachable, delicious, and always a hit!
How do I make grilled shrimp skewers?
Quick Overview
Making these grilled shrimp skewers is surprisingly straightforward. It all starts with a delicious, easy marinade that you’ll whip up in minutes. Then, you’ll thread the shrimp onto skewers, giving them a little soak if you’re using wooden ones. Finally, a quick turn on the hot grill, and voilà! You’ve got perfectly cooked, juicy, and flavorful shrimp ready to be devoured. The whole process from start to finish, including marinating time, is really quite fast, making it ideal for weeknights or last-minute gatherings.
Ingredients
For the Shrimp Marinade:
2 lbs large shrimp, peeled and deveined (about 20-25 count per pound). Make sure they’re nice and plump – those are the best for grilling! I always look for shrimp that are already deveined; it saves so much time. If you can find them, wild-caught are usually a bit more flavorful, but farm-raised are perfectly fine too. Just make sure they are good quality.
1/4 cup olive oil. Extra virgin olive oil is my go-to here for its rich flavor, but a good quality regular olive oil works too. Don’t skimp on the oil; it helps carry the flavors and keeps the shrimp from sticking.
3 tablespoons fresh lemon juice. This adds a bright, zesty kick that cuts through the richness. Always use fresh lemon juice; the bottled stuff just doesn’t compare.
2 cloves garlic, minced. I love garlic, so feel free to add an extra clove if you’re a fellow garlic enthusiast! Mince it finely so you don’t get big chunks, or even better, use a garlic press.
1 tablespoon soy sauce (or tamari for gluten-free). This adds a fantastic savory depth and a lovely umami note. If you’re watching sodium, you can use a low-sodium version.
1 teaspoon smoked paprika. This is my secret ingredient for that subtle smoky flavor and beautiful color. Regular paprika works, but smoked paprika really elevates it.
1/2 teaspoon dried oregano. Just a hint of herbaceousness to round out the flavors.
1/4 teaspoon red pepper flakes (optional). For a little gentle heat. Adjust to your spice preference!
Salt and freshly ground black pepper, to taste. Season generously; shrimp can handle it!
For the Skewers:
Metal skewers or wooden skewers (if using wooden, soak them in water for at least 30 minutes before using to prevent burning).
Step-by-Step Instructions
Step 1: Marinate the Shrimp
This is where all the flavor magic begins! In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, soy sauce, smoked paprika, oregano, and red pepper flakes (if using). Season generously with salt and freshly ground black pepper. Add the peeled and deveined shrimp to the bowl and toss gently to coat them evenly with the marinade. Make sure every shrimp gets a little love! Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, but no longer than 2 hours. Marinating too long can actually make the shrimp tough, especially with the lemon juice. So, 30 minutes is the sweet spot for delicious, tender shrimp!
Step 2: Prepare Your Skewers
If you’re using wooden skewers, now’s the time to get them soaking in water. I usually fill a shallow dish with water and let them sit while the shrimp marinates. This is a crucial step to prevent them from catching fire on the grill, which is never a fun surprise. If you’re using metal skewers, you can skip this step. Once the shrimp are ready to go, thread about 4-5 shrimp onto each skewer. Try not to overcrowd them; this allows the shrimp to cook evenly and get that nice char. Make sure the shrimp are in a single layer on the skewer.
Step 3: Preheat Your Grill
You want a nice, hot grill for these skewers. Preheat your grill to medium-high heat, around 400-450°F (200-230°C). Clean your grill grates thoroughly with a grill brush and then lightly oil them. This will prevent the shrimp from sticking, which is the absolute worst! A little trick I learned is to use a paper towel dipped in oil and held with tongs to quickly wipe down the hot grates.
Step 4: Grill the Shrimp
Carefully place the shrimp skewers onto the preheated grill. Grill for about 2-3 minutes per side, depending on the size of your shrimp and the heat of your grill. You’re looking for the shrimp to turn pink and opaque, and develop some nice char marks. They cook very quickly, so keep a close eye on them! Overcooked shrimp are rubbery, and that’s a shame, so don’t walk away at this stage. I like to turn them just once to get those lovely grill marks on both sides.
Step 5: Rest and Serve
Once cooked, remove the shrimp skewers from the grill and let them rest for a minute or two. This allows the juices to redistribute, making them even more tender and flavorful. You can brush them with a little extra marinade or a squeeze of fresh lemon juice right off the grill. Serve them immediately while they’re hot and juicy!
What to Serve It With
These grilled shrimp skewers are so incredibly versatile, it’s honestly one of the reasons I love them so much! For a casual weeknight dinner, I often serve them alongside a big, fresh salad – think a crisp romaine with some cherry tomatoes, cucumber, and a light vinaigrette. My kids absolutely devour them with some simple rice pilaf or even just some crusty bread to soak up any leftover marinade. If I’m feeling a bit fancier for a weekend meal, I’ll serve them over a bed of creamy lemon-Garlic Pasta or with some grilled asparagus. They’re also fantastic tossed into a summery quinoa salad or served with some grilled corn on the cob. For appetizers at a party, I’ll usually keep them simple, just on the skewers, maybe with a small bowl of extra lemon wedges and a drizzle of sriracha mayo for dipping. Honestly, they’re so flavorful on their own, they don’t need much fuss. I’ve even made a smaller batch for a light lunch, served over a bed of mixed greens with avocado and a citrus dressing. The possibilities are really endless, and they always feel a little bit special, no matter how you serve them.
Top Tips for Perfecting Your Grilled Shrimp Skewers
Alright, let’s talk about getting these grilled shrimp skewers absolutely perfect every single time. It’s not complicated, but a few little tricks can make a big difference. First, the shrimp themselves: always opt for larger shrimp, usually labeled as “jumbo” or “colossal.” They’re easier to handle on the skewers, less likely to overcook, and they just feel more substantial and satisfying. Make sure they are peeled and deveined; this is non-negotiable for a pleasant eating experience. For the marinade, don’t be afraid of the garlic! Freshly minced garlic is key. If you don’t have fresh, garlic powder is okay in a pinch, but the flavor isn’t quite the same. And the lemon juice? Absolutely fresh. Bottled just doesn’t have that vibrant zing. I’ve learned from experience that over-marinating shrimp can make them mushy, so stick to that 30-minute to 2-hour window. Any longer and the acidity starts to break down the shrimp’s proteins too much. When it comes to skewering, if you’re using wooden skewers, soak them thoroughly! I’ve had forgotten skewers turn into little charcoal briquettes before, and it’s a mess. Metal skewers are fantastic because they’re reusable and don’t require soaking, but they can conduct heat, so be careful when handling. Don’t pack the shrimp too tightly on the skewer; give them a little breathing room so they can cook evenly and get those beautiful grill marks. On the grill itself, a hot grill is your friend. You want a good sear, not a slow steam. Make sure your grates are clean and oiled – this is the most important step to prevent sticking. And seriously, watch them like a hawk! Shrimp cook in minutes, and going from perfectly cooked to rubbery is a very quick transition. I usually aim for about 2-3 minutes per side. If you’re looking for variations, a little bit of honey or brown sugar in the marinade can give you a lovely caramelization, but be careful as the sugars can burn quickly. Also, feel free to add a pinch of cayenne pepper for more heat, or a dash of Worcestershire sauce for extra depth. For a bit of herbaceousness, some chopped fresh parsley or cilantro stirred in after grilling is divine. Trust me, once you nail this, you’ll be making these skewers all the time!
Storing and Reheating Tips
I have to admit, these grilled shrimp skewers are so delicious that there are rarely leftovers in my house! But if you do find yourself with some, here’s how to keep them tasting great. If they’ve cooled completely, the best way to store them is in an airtight container in the refrigerator. They’ll stay fresh for about 2-3 days. For the best flavor preservation, try to store them in a single layer if possible, or with minimal stacking. If you plan to use them for salads or stir-fries, keeping them in the marinade they were cooked in (if any remains) can add extra flavor. When it comes to reheating, I’ve found that the gentlest methods are best. Microwaving can sometimes make shrimp tough, so I usually avoid that if I can. My favorite way is to gently reheat them in a non-stick skillet over medium-low heat for just a few minutes, until warmed through. You can also pop them back on a grill over very low heat for a couple of minutes, or even bake them in a low oven (around 250°F/120°C) for about 5-7 minutes. The key is to heat them just enough to warm them, not to cook them further. If you’re planning to serve them cold (like in a salad), they’re perfectly fine straight from the fridge! I haven’t personally had much luck freezing these; the texture tends to change quite a bit after thawing, so I’d recommend enjoying them within that 2-3 day window for the best quality. If you absolutely must freeze them, wrap them very tightly in plastic wrap, then foil, and try to thaw them slowly in the refrigerator overnight before reheating.
Frequently Asked Questions
Final Thoughts
I truly hope you give these grilled shrimp skewers a try! They’re one of those recipes that just makes me happy every time I make them. The combination of juicy shrimp, that vibrant marinade, and that kiss of smoky char from the grill is just unbeatable. They’re proof that simple ingredients and a little bit of technique can create something truly memorable, whether you’re cooking for a crowd or just for yourself. They’re perfect for those summer cookouts, but honestly, they’re fantastic any time of year when you’re craving something delicious and a little bit special. If you love these, you might also enjoy my Lemon Herb Roasted Chicken or my Garlic Butter Salmon recipes, which also feature fresh, bright flavors. I can’t wait to hear what you think! If you make these, please leave a comment below and let me know how they turned out, or share your own favorite variations. Happy grilling!
Bangin' Grilled Shrimp Skewers
Ingredients
Sauce Ingredients
- 2.5 tablespoon light mayonnaise
- 2 tablespoon scallions chopped fine
- 1.5 tablespoon Thai Sweet Chili Sauce
- 0.5 teaspoon Sriracha or to taste
Shrimp and Skewers
- 40 large shrimp shelled and deveined (12.8 oz raw shrimp, weight after peeled)
- fresh cracked pepper
- oil spray
- wooden skewers soaked in water for at least 20 minutes
Instructions
Preparation Steps
- Combine the mayonnaise, scallions, sweet chili sauce, and sriracha sauce in a small bowl. Set aside.
- Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step).
- Season shrimp lightly with pepper.
- Place 5 shrimp on each skewer.
- Heat a clean, lightly oiled grill to medium heat. When the grill is hot, add the shrimp skewers, being careful not to burn the skewers.
- Grill on both sides for about 6-8 minutes total cooking time, or until the shrimp is opaque and cooked through.
- Set shrimp aside on a platter and quickly brush sauce onto the shrimp. Serve immediately.
