Ingredients & Substitutions
Here I explain the best ingredients for my shrimp skewers recipe, what each one does, and substitution options. For measurements, see the recipe card.
Notes On The Shrimp:
Size matters – I usually use large shrimp, labeled 31/40. For jumbo shrimp, the cook time is just a tiny bit longer. Smaller shrimp on the grill gets rubbery easily. (Small to medium ones are better for other dishes, like my Mexican shrimp cocktail.) Shells, tails, and veins – I highly recommend grilling shrimp with tails on, because this makes them more flavorful. My ideal scenario is buying shrimp that are peeled and deveined, but usually these have the tails removed, so I usually grab easy peel shrimp to finish off myself. But this time, all I could find was fully peeled, so that’s what you see in the pictures. I do recommend peeling before marinating, because the shrimp absorbs the marinade better — and gets that beautiful char on the grill. Get them raw – Precooked shrimp will turn tough and rubbery if you grill them, so grab raw ones. (They’ll be gray, not yet pink.) Thaw first – You can leave them in the fridge overnight, or cover the bag in a bowl of cold water the day-of.
Grilled Shrimp Marinade:
Olive Oil – I usually go for light olive oil for a neutral flavor, but you can use extra virgin if you want it more bold. Avocado oil is a great swap, too. Lemon Juice – Nothing beats the zing of fresh lemon juice in the marinade (toss in the lemon zest too for a stronger punch), but bottled lemon juice works fine. Lime juice tastes wonderful as well. Fresh Garlic – Fresh tastes best, but sometimes I use 2 teaspoons of the jarred stuff when I’m short on time. You can sub 1/2 teaspoon of garlic powder if you really need to. Italian Seasoning – Grab some from the store or mix up my homemade Italian seasoning. You can also swap in a tablespoon of fresh herbs instead. Parsley, thyme, or oregano work nicely here. Smoked Paprika – I love this for that extra smoky touch in my grilled shrimp skewers, but sweet paprika also works. Sea Salt & Black Pepper
How To Grill Shrimp
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
How Long To Grill Shrimp?
My rule of thumb for grilled shrimp is 2-3 minutes per side. This is for large shrimp, and it takes 30-60 seconds longer for jumbo shrimp.
Recipe Variations
Weather not cooperating? You can cook your shrimp skewers on a grill pan (I use this one) inside in those situations. The cook time is the same. Don’t have skewers? Use foil instead. Just toss the shrimp on a big piece of foil, fold into a packet, and grill for about 8-10 minutes. It doesn’t come out charred, but I love the juiciness of this version! Want to add color and crunch? Alternate the shrimp with vegetables on the same skewers! The same ones I use for chicken kabobs work well. The veggies do turn out on the crisper side, since shrimp cooks so quickly. Prefer a marinade with sweetness or heat? You can add a tablespoon of honey (or my natural sugar-free honey), or swap the seasonings with my Cajun spice mix (it’s the same one I use for Cajun shrimp).
Storage Instructions
Store: The texture of reheated grilled shrimp is nowhere near as good as fresh, but you can keep leftovers in an airtight container in the fridge for 3-4 days. Reheat: A lightly oiled skillet over medium heat is your best bet, but honestly, reheated shrimp usually tastes rubbery. I prefer to toss them into my creamy shrimp salad or shrimp avocado salad instead. Freeze: Remove the grilled shrimp from the skewers, cool completely, and freeze for up to 3 months. Thaw in the fridge overnight.
Serving Ideas
My grilled shrimp skewers recipe definitely has those light, summery vibes, so I like light and fresh side dishes to match:
Don’t marinate for too long. 15 minutes is just fine, but 30 is the max! Any longer and the acid starts to “cook” the shrimp, turning it into shrimp ceviche. And that’s not what we’re going for here. Preheat your grill towards the end of the marinating time. The grill takes 10-15 minutes to preheat, so I leave myself just enough time to thread the shrimp skewers and start cooking right after. Flip when the bottom half is opaque. My cook time here is a good starting point, but the best way to know it’s time to flip is when the bottom of the grilled shrimp is pink while the top is still a little translucent. Remove from the grill quickly. Once the shrimp is pink on the second side, pull it right away to prevent overcooking. Nothing is worse than rubbery shrimp.
Grilled veggies – Since the grill’s already hot, my go-to sides with this dish are grilled broccoli, grilled zucchini, or grilled asparagus. They’re almost just as quick! Salads – Try my spring mix salad or (my daughter’s fave) kale salad for leafy greens. But for some reason, I always end up making lettuce-free ones with my grilled shrimp, like zucchini salad or creamy cucumber salad. Sauces – If you want to jazz up your shrimp skewers, drizzle them with my lemon butter sauce or tahini sauce. Sometimes I even dip them in garlic aioli.
More Fast Shrimp Recipes
Shrimp is one of my favorite weeknight dinners — it gets to the table so fast! If you feel the same way, you’ll love these, too: Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition info includes 1/3 of the marinade, as the rest is discarded. 📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle! You can also thank him for this grilled shrimp recipe, even though I created it, because he’s the one who convinced me to like shrimp (many moons ago, when I first learned how to bake juicy shrimp). Now, 3 of our 4 family members enjoy it. Does your family have foods that some of you are still coming around to?
